Lemon Lavender Cookies

Oh hello, happy Monday!

Sigh, Mondays after holiday weekends always seem extra long. Have no fear though, today I give you Lemon Lavender Cookies. They are soft and sweet, but with a kick of lemon and hint of fresh lavender. They are the perfect summer cookie in my opinion. The light and fresh flavors will get your Monday off to a great start.  

I have been dying to use fresh lavender all summer! I finally found some at Central Market last week and decided cookies were the perfect things to make first. I was so proud of myself too, because this is the first time I used my very own baking recipe! Now I have been baking more, and learning about flour to sugar ratios, I felt comfortable enough to venture out on my own.

Here goes!

You’ll need:
2 and 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon of baking soda
1/4 teaspoon salt

1 1/2 cups sugar
1 cup (2 sticks) of butter
2 eggs

1 teaspoon of fresh lemon zest
1 teaspoon of fresh minced lavender

Preheat oven to 350 degrees.

Start by combining all the dry ingredients in a mixing bowl.

Whisk the flour, salt, baking soda and cream of tartar together and set aside.

In a stand mixer, beat the eggs and sugar until fluffy.

Fluffy can be kind of sticky. Should look something like this.

Mince up fresh lavender.

Lemon zest.

Beat in the eggs, lemon zest and lavender. Beat on medium speed for 1-2 minutes.

All mixed up.

Add about half of the dry mixture and beat on medium speed for 1 minute. Then add the second half of the dry ingredients and beat until fully incorporated.

Scrape down the sides of the bowl as needed. The dough should be thick and heavy.

Place dough balls about 1 1/2 inches in diameter onto a baking sheet lined with parchment paper. Bake for 12-14 minutes at 350 degrees. Edges should just barely be golden.

They smelled delicious! Wait for cookies to completely cool.

My little masterpiece!

I hope you all enjoy these scrumptious lemon lavender cookies.

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Natalie Paramore

The places I go, the things I do and what I eat.

July 2, 2012



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