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Soft and Tender Lemon Lavender Sugar Cookies Recipe

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3.9 from 6 reviews

Delight in these soft and tender Lemon Lavender Sugar Cookies, bursting with the fresh zestiness of lemon and the subtle floral notes of culinary-grade lavender. Perfectly balanced with a blend of granulated and powdered sugars, these cookies promise a melt-in-your-mouth texture and fragrant aroma, ideal for teatime or a sweet treat anytime.

Ingredients

Flavored Sugar Mixture

  • 1 Tablespoon lemon zest (from 2-3 lemons)
  • 2 teaspoons dried culinary grade lavender flowers
  • ½ cup granulated sugar

Cookie Dough

  • ½ cup powdered sugar
  • ½ cup unsalted butter (room temperature)
  • ½ cup vegetable oil
  • 1 teaspoon vanilla bean paste
  • 1 egg (room temperature)
  • 1 Tablespoon freshly squeezed lemon juice
  • 2 ¼ cups all-purpose flour
  • ½ teaspoon cream of tartar
  • ½ teaspoon baking soda
  • ¼ teaspoon fine salt

Lavender Sugar Topping

  • 1 teaspoon dried culinary grade lavender flowers
  • 3-4 Tablespoons granulated sugar

Instructions

  1. Create Flavored Sugar: In a small bowl or your mixing bowl, combine the lemon zest, lavender flowers, and ½ cup granulated sugar. Rub together until a sand-like mixture forms to release the oils from the lemon zest and lavender, infusing the sugar with their fragrance.
  2. Cream Butter and Sugars: In a stand mixer bowl, add the flavored sugar mixture, powdered sugar, and room temperature butter. Beat until the mixture is pale and resembles a paste. Then add the vegetable oil, egg, vanilla bean paste, and freshly squeezed lemon juice, mixing until fully incorporated.
  3. Combine Dry Ingredients: In a separate bowl, sift together the all-purpose flour, cream of tartar, baking soda, and fine salt. Gradually mix the dry ingredients into the wet mixture until just combined, being careful not to overmix.
  4. Chill Dough: Cover and refrigerate the cookie dough for at least 30 minutes. This chilling step enhances the flavor and improves the dough's texture, making it easier to handle.
  5. Prepare for Baking: About 20 minutes before baking, preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. For the lavender sugar topping, mix the 1 teaspoon dried lavender flowers with 3-4 tablespoons granulated sugar in a small bowl.
  6. Shape Cookies: Using a #40 cookie scoop or about 1.5 tablespoons of dough, place dollops 2 inches apart on the prepared baking sheet. Dampen a flat-bottomed glass with water, dip it into the lavender sugar mixture, and press gently on each dough ball to flatten to about ½ inch thick. Re-dip the glass in the sugar between each cookie, and optionally sprinkle extra lavender sugar on top.
  7. Bake: Bake the cookies in the preheated oven for 8-12 minutes, or until the edges start turning a delicate golden brown. Check early to avoid overbaking and to maintain softness.
  8. Cool and Store: Allow the cookies to cool on the baking sheet for a few minutes until they firm up enough to transfer. Then move them to a wire rack to cool completely. Store cooled cookies in an airtight container at room temperature for up to 4 days.

Notes

  • Chilling the dough is essential for flavor development and easier handling.
  • Use parchment paper or a silicone baking mat to prevent cookies from sticking and to promote even browning; dark baking sheets may cause quicker browning on the bottom.
  • Do not overbake to keep the cookies soft and tender.
  • Use culinary-grade lavender to ensure a pleasant flavor that is safe for consumption.
  • For more pronounced lemon flavor, garnish with additional lemon zest after baking if desired.

Find it online: https://recipeplenty.com/soft-and-tender-lemon-lavender-sugar-cookies-recipe/