Lavender Lemon Sugar Cookies Recipe 

Lovely lavender lemon sugar cookies for Tuesday (summer) baking. Shortbread biscuits with lavender and lemon flavour were lightly sweetened. Buttery summer cookies are easy and beautiful when decorated with edible flowers. Pretty, tasty, and easy to create! 

Ingredient

– 3/4 cup granulated sugar – 2-3 teaspoons dried lavender – 1 tablespoon lemon zest – 2 sticks (1 cup) salted butter, at room temperature – 1 teaspoon vanilla extract – 2 1/2 cups all purpose flour plus more for rolling – ½ teaspoon kosher salt – 1 egg white – Edible flowers, such as pansies, lavender, dahlias, and chamomile

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1

To manufacture lavender sugar. Process lavender in a food processor until finely minced. Add sugar and lemon zest, pulse. 

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Instruction

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2

Mix the butter, 1/2 cup lavender sugar, and vanilla in a large basin for 3-5 minutes until light and fluffy. Add flour and salt. Beat until incorporated and dough forms a ball. 

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3

Add 1-2 teaspoons milk or water to crumbly dough to bring it together. Between two lightly floured parchment sheets, roll the dough to 1/4 inch thickness. 

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4

To avoid dough sticking, use enough flour. Cut cookies with a 3-inch circle cutter or comparable squares. Carefully place the cookies on a parchment-lined baking sheet. 

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5

I recommend lifting cookies with a spatula. Wrap the baking sheet in plastic and freeze. Freeze for 10 minutes to firm. Roll out scraps and repeat with dough. 

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6

Heat the oven to 325. Sprinkle leftover lavender sugar over each biscuit after brushing with beaten egg white. To attach edible flowers, carefully press them into cookies. 

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7

Bake the cookies on the centre rack for 12-14 minutes until the edges are lightly brown. After 5 minutes on the baking sheet, transfer to a wire cooling rack to finish cooling. Cookies can last 4 days in an airtight container. 

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also see

also see

Giant S’mores Stuffed Chocolate Chip Skillet Cookie Recipe