Lavender Lemon Sugar Cookies Recipe :-Sugar cookies that are soft, chewy, and made with butter. They taste sweet with lavender and sour with lemon, and they have a lemon glaze on top.
Lavender Lemon Sugar Cookies Recipe
INGREDIENTS :
For the Lemon Lavender Sugar
- ½ cup sugar
- 1 teaspoon dry lavender, ground
- ½ tablespoon (5 g) lemon zest (about ½ lemon zested)
For the Lemon Lavender Cookies
- 2 ½ cups (313 g) all-purpose flour spooned and leveled
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 ¼ cup (250 g) granulated white sugar
- 1 cup (224 g) unsalted butter, softened
- 1Â egg
- 1 teaspoon vanilla
- 2 ½ tablespoon (25 g) lemon zest (about 2 ½ lemons zested)
- 1 tablespoon (1 g) dry lavender, ground
For the Lemon Icing
- ½ cup (65 g) powdered sugar
- 1-2 teaspoon lemon juice
INSTRUCTIONS :
For the Lemon Lavender Sugar
In a small bowl, mix the sugar, lemon juice, and lavender powder together. Put away.
½ cup sugar, 1 teaspoon chopped lavender, and 5 grams of lemon zest, which is about ½ of a lemon.
For the Lemon Lavender Cookies
Warm the oven up to 350 degrees. Put parchment paper on two baking sheets and set them aside.
Mix the flour, baking powder, and salt together in a large bowl using a whisk. Then put it aside.
To make the dough, you will need 2 ½ cups (313 g) of all-purpose flour, 1 teaspoon of baking powder, and 1 teaspoon of salt.
On high speed, cream the butter and sugar together in a big bowl for about two minutes, until the mixture is fluffy.
(You can also use a stand mixer with a paddle tool.) 1.25 cups (224 grams) of melted unsalted butter 2.25 cups (250 grams) of white sugar
Mix on medium speed for one to two minutes, until the mixture is pale and fluffy after adding the egg, vanilla, lemon juice, and dry lavender.
1 egg, 1 teaspoon vanilla, 2 ½ tablespoons (25 g) lemon zest (from about 2 ½ lemons), and 1 tablespoon (1 g) ground dry lavender.
Add the dry ingredients slowly. Just until the dough comes together, mix on low speed.
Use a small cookie scoop to make balls out of the dough. Make balls out of the dough and then coat them in the lemon lavender sugar.
Once the baking sheet is ready, put the dough balls on it and slightly flatten each one. (Make eight cookies at a time.)
It takes 8 to 9 minutes to bake the cookies. After 5 minutes of cooling on the baking sheet, move them to a cooling rack to finish cooling.
For The Lemon Icing
Powdered sugar and lemon juice should be mixed together in a small bowl until a thick glaze forms. It shouldn’t be too runny, but it should easily drip off a spoon.
1/2 cup (65 g) powdered sugar, 1 to 2 teaspoons of lemon juice
Spread icing over the cookies after they have cooled down. Let the icing set on the cookies, and then eat them!
NOTES :
Leftovers can be kept for up to four days in a container that doesn’t let air in.
FAQS :
How do I store these cookies?
For up to four days, put the cookies in a container that won’t let air in. Alternatively, you can freeze them in a freezer bag for up to two weeks!
Can I use lavender extract instead of dried lavender?
You can! I would use a half-teaspoon instead of a tablespoon, though.
