Lavender Lemon Cookies (Print Version)
# Ingredients:
→ Cookie Dough
01 -
1 stick of unsalted butter, softened to room temperature
02 -
Half a cup of regular white sugar
03 -
Zest from two medium lemons, about 2 tablespoons
04 -
A tablespoon of food-grade lavender, dried
05 -
Two cups of regular all-purpose flour
06 -
A pinch (about 1/4 teaspoon) of salt
07 -
Half a cup of powdered sugar (used for rolling the dough)
→ Filling
08 -
2/3 cup of lemon curd (store-bought or homemade works great!)
09 -
Or just use your favorite jam—try flavors like strawberry or raspberry
→ Optional Garnish
10 -
Extra powdered sugar to sprinkle on top
11 -
Small lavender flowers or buds for decoration
# Instructions:
01 -
Turn your oven on to 350°F (175°C). Get two baking trays and line them with parchment paper or silicone mats.
02 -
In a large bowl, use an electric mixer to combine the soft butter with the sugar. Mix it until it looks fluffy and pale, which will take about 2-3 minutes.
03 -
Toss in the lemon zest and dried lavender. Mix again until everything is evenly distributed and smells amazing.
04 -
In a separate mixing bowl, whisk together the flour and salt. Slowly add this dry mix to the buttery mixture while using a low mixer speed until you see a cohesive dough starting to form. Don’t overdo it.
05 -
Scoop out about a tablespoon of dough and roll it into small 1-inch balls.
06 -
Pour some powdered sugar into a small bowl and roll each dough ball in it to give it a generous, even coating.
07 -
Place the sugar-dusted dough balls on your lined baking sheets, making sure they’re nicely spaced out (about 2 inches apart). Use the back of a fork to press gently into each ball, creating a crisscross pattern and slightly flattening them.
08 -
Pop the trays into the preheated oven for about 10-12 minutes, or until you barely start to see golden edges. The tops should still look light and pale.
09 -
Let the cookies sit on the baking sheets for 5 minutes, then carefully move them over to a wire rack until they’ve completely cooled down.
10 -
Once your cookies are cool, spread about a teaspoon of lemon curd or jam on the flat underside of a cookie. Sandwich it with another cookie by pressing their bottoms together.
11 -
If you feel like dressing them up, sprinkle some extra powdered sugar on top and add a small lavender bud as a cute decoration.
12 -
These are ready to enjoy right away! If you’re saving them, keep them in an airtight container. Make sure to place parchment paper between any stacked layers.
# Notes:
01 -
Want a stronger lavender kick? Use up to 1 1/2 tablespoons instead.
02 -
For a smoother lavender flavor, you can blitz the dried lavender together with the granulated sugar in a food processor before using.
03 -
These cookies are best enjoyed fresh, but they'll stay good in a sealed container for up to a week. For the best taste, eat within the first couple of days!
04 -
Feel free to swap lemon curd for a jam flavor of your choice, like raspberry or strawberry, if you'd like to mix things up!