Lemon Lavender Cookies
These lemon lavender sugar cookies taste just like Spring and bake up with crisp, crunchy edges and soft, chewy centers.
Servings: 30 cookies
Calories: 131kcal
Equipment
Ingredients
Lavender Milk
- 1/4 cup whole milk, room temperature 60g
- 2 Tbsp dried culinary lavender 16g
Lemon Lavender Cookies
- 1 1/4 cups granulated sugar 250g
- 1 Tbsp fresh lemon zest - zest of 1 large lemon 6g
- 1 cup (2 sticks) unsalted butter, room temperature 226
- 1 large egg + 1 egg yolk 76g
- 2 Tbsp lavender milk - made in recipe above 30g
- Yellow gel food coloring - optional
- 1 tsp vanilla extract or vanilla bean paste 5g
- 2 1/2 cups all-purpose flour - fluffed then spooned and leveled 325g
- 2 tsp baking powder 8g
- 1 tsp fine salt 6g
Sugar Coating
- 1/2 cup granulated sugar 100g
- 1 Tbsp fresh lemon zest - zest of 1 large lemon 6g
Decoration - Optional
- 1 cup white chocolate - melted 175g
- 1 Tbsp fresh lemon zest - zest of 1 large lemon 6g
Instructions
Lavender Milk
- Make the lavender milk first so that it has time to steep properly. Pour 1/4 cup of milk into a small saucepan or bowl.
- Heat in the microwave or over medium heat until the milk begins to bubble and is steaming. Remove from heat or the microwave and add 2 Tbsp dried lavender to the milk. Make sure to gently press the lavender into the milk so that it gets submerged.
- Let the mixture steep for at least 15 minutes, then pour the liquid through a strainer into a small bowl. You should end up with a little over 2 Tbsp (the lavender will absorb some of the milk). Set aside to cool before adding to the cookie dough.
Lemon Lavender Cookies
- Preheat the oven to 350°F/175°C and line two large baking sheets with silicone baking mats or parchment paper. Set aside.
- Add 1 1/4 cup of granulated sugar and 1 Tbsp lemon zest into a large bowl or the bowl of a stand mixer. Use your fingertips to massage the zest into the sugar to help release the oil in the zest. You should be able to smell the oils being incorporated into the sugar.
- Add 1 cup butter into the bowl with the lemon sugar and mix on a medium-high speed for a couple of minutes, until the mixture becomes lighter in color.
- Then mix in 1 large egg + 1 large egg yolk, 2 Tbsp of lavender milk, 1 tsp vanilla extract, and a small drop of yellow gel food coloring (optional) on a medium speed until fully incorporated. Scrape the sides and bottom of the bowl as needed with a rubber spatula.
- Add 2 1/2 cups flour (use a scale or fluff the flour in the bag, then spoon it into the measuring cup and level it), 2 tsp baking powder, and 1 tsp fine salt and mix on low speed until it is JUST incorporated. Scrape the sides of the bowl with a rubber spatula.
- Add 1/2 cup of granulated sugar and 1 Tbsp lemon zest into a shallow bowl and again use your fingertips to massage the zest into the sugar.
- Use a 1 1/2 Tbsp cookie scoop to scoop the dough into balls (you should end up with about 30 cookies), then roll them in sugar until they're evenly coated. Place the cookies about 3 inches apart on the prepared baking sheets.
- Bake for 10-11 minutes, or until the edges of the cookies are set but the centers are still a bit soft. Cool for 15 minutes on the pan, then move the cookies to a wire rack to finish cooling.
- This is optional, but I love to partially dunk the fully cooled cookies in melted white chocolate and shake off any excess chocolate, then place them on parchment or wax paper to let the white chocolate firm up. Sprinkle some lemon zest on top of the white chocolate while it's still wet.
- These cookies can be stored in an airtight container at room temperature for up to 5 days.
Video
Notes
Please refer to the substitutions and swaps section in the post above for all the ingredient variations that can be used in this recipe.
How Many Cookies Does This Recipe Make?
This recipe can be used to make about 30 cookies using a 1 1/2 Tbsp cookie scoop. The yield and bake time can vary based on the size of the cookie scoop you use. If you want to make larger cookies, use a 3 Tbsp cookie scoop and bake at 350°F for 11-12 minutes, or until the edges are set but the centers are still a bit soft. You'll end up with about 16 cookies. This recipe can be halved to make fewer cookies (just use one large egg) or doubled (use 3 large eggs).Making These Lemon Lavender Sugar Cookies in Advance and Storage Tips
You can store these cookies in an airtight container for up to 5 days at room temperature or for up to 3 months in the freezer. Scooped cookie dough balls can also be frozen for up to 1 month if stored in an airtight container. I like to move the cookie dough to the fridge the night before I plan to bake the cookies.Tips for Making the Best Lemon Lavender Sugar Cookies
- Really cream together the butter and granulated sugar at the start of this recipe. It helps incorporate air into the dough which makes tender and soft cookies.
- Don’t overwork the cookie dough once you add in the flour! It can overwork the gluten and result in tough, dense cookies.
- Don’t overbake the cookies. Err on the side of underbaking your cookies, and remember that the cookies continue to bake for a few minutes once they’re out of the oven.
Nutrition
Serving: 1 | Calories: 131kcal | Carbohydrates: 25g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Cholesterol: 15mg | Sodium: 127mg | Fiber: 1g | Sugar: 16g