Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1/4 cup lemon juice (freshly squeezed)
- 1 tablespoon lemon zest
- 1/2 teaspoon vanilla extract
- 1 tablespoon dried lavender buds
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C). In a large bowl, whisk together the flour, baking powder, and salt.
- Cream together the softened butter and sugar until light and fluffy, then mix in the egg, vanilla extract, lemon juice, and lemon zest.
- Gradually fold the dry mix into the creamed mixture until combined. Stir in dried lavender buds.
- Drop tablespoonfuls of cookie dough onto a lined baking sheet. Bake for 10-12 minutes until edges are lightly golden. Cool on a wire rack.
- To make the glaze, whisk powdered sugar, lemon juice, and crushed lavender buds together; adjust consistency as needed.
- Drizzle the glaze over cooled cookies using a spoon or piping bag.
Notes
- Store cookies in an airtight container at room temperature for up to a week.
- Freeze cookies for up to three months and thaw before enjoying.
- Optional: Substitute lavender with rosemary or additional lemon zest if needed.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 120 Kcal
- Sugar: 10g
- Sodium: 50mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg
