Lemon Lavender Cookies (Print Version)
# Ingredients:
→ Cookie Dough
01 -
1 tablespoon of dried lavender for cooking
02 -
1 cup (2 sticks) of butter, unsalted and softened
03 -
1/2 cup of powdered sugar (for coating)
04 -
About 2 tablespoons of finely grated lemon zest (roughly from 2 medium lemons)
05 -
1/4 teaspoon of fine salt
06 -
1/2 cup of regular white sugar
07 -
2 cups of plain, all-purpose flour
→ Filling
08 -
Store-bought or homemade lemon curd (around 2/3 cup)
09 -
Any other jam you enjoy, like strawberry, raspberry, or more
→ Optional Garnish
10 -
A pinch of lavender flowers to sprinkle on top
11 -
Extra powdered sugar to sift over
# Instructions:
01 -
Set your oven to heat up to 350°F (175°C). Get two baking trays ready by lining them with parchment paper or silicone mats.
02 -
Using a mixing bowl, take out an electric mixer and whip the softened butter with the granulated sugar. Keep going for 2-3 minutes until the texture is fluffy and light.
03 -
Toss in the grated lemon zest and dried lavender. Blend it well with the butter until the scent is nice and even.
04 -
In another bowl, stir together the flour and salt. Gradually add this mix to the butter blend while mixing on a low setting. Stop once the dough forms a cohesive ball—don’t overdo it.
05 -
Take the dough and roll it into small 1-inch-sized balls, each using about a tablespoon of dough.
06 -
Pour the powdered sugar into a small dish. Roll each dough ball around in the sugar until it’s completely covered.
07 -
Spread the sugary dough balls onto the baking trays, leaving about 2 inches of space between each. Gently use a fork to press them down slightly in a crossed pattern.
08 -
Pop the trays in your preheated oven and bake for 10-12 minutes. You want the edges lightly golden, but the middle should stay soft and pale.
09 -
Let the baked cookies rest on the trays for 5 minutes to firm up. Then, move them to a cooling rack to finish cooling off completely.
10 -
When the cookies have cooled fully, spread about a teaspoon of lemon curd or jam onto the flat side of one cookie. Take another cookie and press its flat side on the jam to create a sandwich.
11 -
If you’re feeling fancy, dust the sandwich cookies with extra powdered sugar on top, and sprinkle a pinch of lavender for decoration.
12 -
You can enjoy these right away, or stash them in an airtight box. If stacking, use parchment paper to keep layers separate.
# Notes:
01 -
For a stronger lavender flavor, you can add up to 1.5 tablespoons of dried lavender.
02 -
To make sure the lavender is evenly mixed, you can pulse it with the granulated sugar in a food processor beforehand.
03 -
The cookies are good to eat for up to a week when kept in a sealed container, but they’re tastiest within 2-3 days.
04 -
Swap out lemon curd for other fruit spreads like raspberry or strawberry if you’d like to change things up.