Lemon Lavender Cookies

Indiana State Fair 2014 Best Cookie

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Stack of Lemon Lavender Cookies

Lemon Lavender Cookies. Don’t those sound delicious? They are from Indianapolis hobby baker Jennifer Dickie, who won several special contests we organized at the Indiana State Fair. Jennifer grows her own lavender and puts it into her cookies. She says they’re deceivingly simple but have a big wow factor when people taste them. They are a light, delicate cookie and not overly sweet.

4 Main Ingredients:

  • Butter
  • Powdered sugar
  • Flour
  • Salt

Ready to make these lemon lavender cookies? Here are the main steps:

  • Beat the butter until fluffy, then slowly add the powdered sugar, flour and salt, mixing until just combined.
  • You stir in the zest and dried lavender by hand.
  • Last, you chill the dough before rolling out with granulated sugar, then cut into desired shapes.

Jennifer suggests dipping your cookie cutters in granulated sugar for easier release. Once baked, which you do for about 20 minutes, you allow them to cool. As an optional finishing step, you can make a simple glaze for on top.

Another great thing about these cookies, you can customize them by changing up the flavors, like we did, morphing them into holiday shortbread. Get creative with the flavors and colors to have various version of this cookie. You are going to love them!



Lemon Lavender Cookies

2 sticks butter (1 cup), softened

1/2 cup powdered sugar

2 cups all-purpose flour, sifted

1/4 teaspoon salt

1 teaspoon lemon zest

1 teaspoon dried lavender

Granulated sugar

Beat butter until fluffy in mixer on medium-high. Add powdered sugar slowly and beat until well blended. Add flour and salt, mixing until just combined. By hand, stir in zest and lavender. Chill dough for 1 hour. Preheat oven to 350 degrees F. Prepare cookie sheets with parchment paper. On a pastry cloth, spread granulated sugar for rolling the dough. Sprinkle top of dough with more sugar. Roll dough to 1/4 inch thick. Cut with any cookie cutter you wish. Dip cutter in granulated sugar for easier release. Place on cookie sheet. Bake for 20 minutes, until golden around the edges. Remove from cookie sheet to cool completely. Optional: To create a light drizzle, combine to taste small portions of powdered sugar, milk, lemon juice, and a pinch of salt. Place in small plastic bag. Snip end and drizzle across your cookies.

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