Soft and Tender Lemon Lavender Sugar Cookies
User Reviews
5
Soft and Tender Lemon Lavender Sugar Cookies
Description
This cookie recipe begins by rubbing lemon zest, dried lavender flowers, and granulated sugar together to release essential oils and aroma. The mixture is creamed with butter and sugar, then combined with oil, egg, vanilla, and fresh lemon juice to create a moist batter. Sifted dry ingredients including flour, cream of tartar, baking soda, and salt are folded in carefully to avoid overmixing, preserving tenderness.
Chilling the dough for at least 30 minutes is recommended to improve flavor infusion and dough consistency. Before baking, the dough is portioned and optionally rolled in lavender sugar to add a subtle sweet floral coating. Baking times vary depending on the color of the baking sheet, with lighter pans requiring slightly longer than darker ones, affecting cookie spread and browning. Monitoring near the end of baking is important to achieve a soft, pale edge.
These cookies offer a balance of citrus freshness and subtle lavender fragrance, making them suitable for tea time or light dessert. They store well when properly measured and baked, maintaining softness and delicate flavor.
Ingredients
- 1 Tablespoon lemon 2-3 lemons, zest
- 2 teaspoons lavender flowers dried, culinary grade
- ½ cup granulated sugar
- ½ cup powdered sugar
- ½ cup butter room temperature, unsalted
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- 1 egg room temperature
- 1 Tablespoon lemon juice freshly squeezed
- 2 ¼ cups all-purpose flour
- ½ teaspoon cream of tartar
- ½ teaspoon baking soda
- ¼ teaspoon salt fine
Lavender Sugar for Rolling (optional)
- 1 teaspoon lavender flowers dried, culinary grade
- 3-4 Tablespoons granulated sugar
Instructions
- In a small bowl (or your mixing bowl) rub together the lemon zest, lavender flowers, and granulated sugar until a sand-like mixture forms. This releases the oil in the zest to infuse the lemon flavor throughout.
- In the bowl of a stand mixer, add the lemon zest and sugar mixture, powdered sugar, and room temperature butter. Cream together butter and sugars until pale in color and fully combined (like a paste). Add oil, egg, vanilla extract, and lemon juice, mixing until combined.
- In a separate bowl, sift together flour, cream of tartar, baking soda, and salt. Mix the combined dry ingredients into wet ingredients until just combined.
- Chill the dough for at least 30 minutes. This helps the flavor and texture develop - I highly recommend this!
- 20 minutes before baking, preheat the oven to 350°F and line a sheet pan with parchment paper. If making the lavender sugar, combine granulated sugar and lavender into a small bowl for later.
- Dollop a scoop (#40 scoop) or about 1 1/2 tablespoons of batter about 2 inches apart on the prepared baking sheet. Dampen a flat-bottomed glass with water, then dip in a small bowl of granulated sugar. Gently press each cookie dough ball with the bottom of the glass approximately halfway down, about 1/2 inch thick. Dip the glass back in the sugar between each cookie to recoat. I also like to add a sprinkle of the sugar mixture on top for good measure.
- Bake for 8-12 minutes, or until cookies are just beginning to turn golden brown around the edges. See notes below about baking sheet type.
- Let the cookies cool for a few minutes on the baking sheet until set up enough to transfer to a cooling rack. Store cooled cookies in an airtight container at room temperature for up to 4 days.
Notes
- Use a kitchen scale or fluff and spoon your flour to measure accurately, as excess flour can affect cookie texture.
- Replace half the lemon juice with lemon extract if you want a brighter lemon flavor.
- Light-colored aluminum baking sheets may require 10-13 minutes baking time; darker sheets bake faster, around 7-8 minutes. Watch carefully to avoid overbaking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 25cookies
Amount Per Serving
Calories 102 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 102kcal | 5% |
| Carbohydrates | 15g | 5% |
| Protein | 1g | 2% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 16mg | 5% |
| Sodium | 49mg | 2% |
| Potassium | 27mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 123IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 4mg | 0% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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