Ingredients
Flavor Mixture
- 1 Tablespoon lemon zest (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 flavoring
- 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
- Prepare Flavor Mixture: In a small bowl or your mixing bowl, rub together the lemon zest, 2 teaspoons dried lavender flowers, and ½ cup granulated sugar until a sand-like texture forms. This releases essential oils from the zest and lavender, infusing the sugar with deep flavor.
- Cream Butter and Sugars: In the bowl of a stand mixer, combine the prepared lemon-lavender sugar mixture, powdered sugar, and room temperature butter. Cream on medium speed until the mixture is pale and smooth. Then, add vegetable oil, egg, vanilla flavoring, and freshly squeezed lemon juice. Mix until fully incorporated.
- Combine Dry Ingredients: In a separate bowl, sift together all-purpose flour, cream of tartar, baking soda, and fine salt. Gradually add these dry ingredients to the wet mixture and mix gently until just combined; avoid overmixing to keep cookies tender.
- Chill Dough: Cover the dough and chill in the refrigerator for at least 30 minutes. Chilling enhances flavor development and improves texture for soft, tender cookies.
- Preheat and Prepare Baking Sheet: About 20 minutes before baking, preheat the oven to 350°F (177°C). Line a baking sheet with parchment paper. Meanwhile, prepare the lavender sugar topping by combining 3-4 tablespoons granulated sugar with 1 teaspoon dried lavender flowers in a small bowl.
- Shape Cookies: Using a #40 scoop (approximately 1 ½ tablespoons), dollop cookie dough balls onto the prepared baking sheet spaced about 2 inches apart. Moisten the bottom of a flat-bottomed glass with water, then dip it into the lavender sugar mixture. Press each dough ball gently with the sugar-coated glass to flatten to about ½ inch thick. Re-dip the glass in sugar between presses. Optionally, sprinkle extra lavender sugar on top of each cookie for added flavor and texture.
- Bake Cookies: Bake in the preheated oven for 8-12 minutes, or until edges just begin to turn golden brown. Baking time may vary slightly based on your oven and baking sheet type.
- Cool and Store: Allow cookies to cool on the baking sheet for a few minutes so they set up and firm before transferring to a wire rack to cool completely. Store cookies in an airtight container at room temperature for up to 4 days.
Notes
- Chilling the dough is essential for flavor development and to help cookies maintain shape while baking.
- Using parchment paper helps prevent sticking and promotes even baking.
- If you prefer crisper cookies, bake closer to 12 minutes; for softer cookies, reduce baking time slightly.
- The lavender used should be culinary grade to ensure it is safe and flavorful for baking.
- For consistent cookie size, use a #40 cookie scoop or measure about 1 ½ tablespoons of dough per cookie.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
