Lemon Lavender Cookies
Lemon Lavender Cookies, a match made in Heaven! This super simple cookie recipe will be the hit of your party!
Take them to a bake sale or give them to your favorite teacher and I promise you EVERYONE will want your recipe!
I just made a batch this week for Teacher Appreciation Week and rumor has it that they were “fought” over!
I came up with this recipe when Jack was in kindergarten when we were assigned the “L” letter snack,
I thought let’s go WILD with the “L” and put Lemon & Lavender in the cookies and we even made them in the shape of a “L”. Yes, I was Momming hard!
Lemon Lavender Cookies
1 cup butter, softened (2 sticks)
2 cup sugar
1 Tablespoon vanilla extract
2 eggs 1 Tablespoon lemon zest
2 Tablespoon fresh lemon juice. 2 teaspoon fresh lavender, rub in the palms of your hands to break up and release the aroma*
1/2 teaspoon baking powder
1/4 teaspoon baking soda
3 cup flour
1 cup powdered sugar, reserved for rolling cookies
Preheat oven to 350 degrees. In mixer cream butter and sugar together until light and fluffy. Add vanilla, egg, lemon zest, and juice. Slowly add dry ingredients until just combined, excluding the powdered sugar. Put powdered sugar onto a large plate. Use a small melon baller to make cookie balls and roll them in the powered sugar. Place on silpat baking sheet or parchment and repeat with remaining dough. Bake for 9-11 minutes or until bottoms begin to barely brown and cookies look matte {not melty or shiny}. Remove from oven and cool cookies about 3 minutes before transferring to cooling rack.
This recipe makes between 4-5 dozen if you use a small melon baller.
* Lavender is amazing, I love the delicate look, the aroma. I melt! I am lucky enough to get it from a dear friend who transplanted from her herb garden in Napa! I think that might just be secret of why these cookies are soooo good! No lavender that I have grown here in NC compares, so sorry in advance! ENJOY! This is truly a special recipe!
xoxo, Mama Bird
Lemon Lavender Cookies
Ingredients
- 1 cup butter (2 sticks)
- 2 cup sugar
- 2 eggs
- 1 tbsp real vanilla extract
- 1 tbsp lemon zest
- 2 tbsp fresh lemon juice
- 2 tsp dried lavender rub in the palm of your hand to release the oils
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 3 cups flour
- 1 cup powdered sugar, reserved for rolling cookie balls in
Instructions
- Preheat oven to 350 degrees. In mixer cream butter and sugar together until light and fluffy. Add vanilla, egg, lemon zest, and juice. Slowly add dry ingredients until just combined, excluding the powdered sugar. Put powdered sugar onto a large plate. Use a melon baller or small cookie/ice cream scoop or just a spoon to make balls and roll them in the powered sugar. Place on silpat baking sheet and repeat with remaining dough. Bake for 9-11 minutes or until bottoms begin to barely brown and cookies look matte {not melty or shiny}. Remove from oven and cool cookies about 3 minutes before transferring to cooling rack.