Lavender Vanilla Lemon Drops
Delight your taste buds with these enchanting Lavender Vanilla Lemon Drops, a sophisticated twist on classic crinkle cookies. Infused with the floral aroma of dried culinary lavender, zesty bursts of fresh lemon, and the comforting sweetness of vanilla, these cookies strike the perfect balance between delicate and decadent. The dough is rolled in powdered sugar, creating a signature crinkle effect during baking, while the soft, pillowy centers offer a melt-in-your-mouth texture. Ready in just 30 minutes and yielding two dozen cookies, this recipe is perfect for afternoon tea, elegant gatherings, or simply indulging your sweet tooth. Bring the captivating flavors of lavender, lemon, and vanilla to life with every bite of these aromatic cookies!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon dried culinary lavender
- 0.5 cup unsalted butter, softened
- 0.75 cup granulated sugar
- 2 pieces large eggs
- 2 teaspoons vanilla extract
- 2 teaspoons fresh lemon zest
- 3 tablespoons fresh lemon juice
- 1 teaspoon baking powder
- 0.25 teaspoons salt
- 0.5 cup powdered sugar (for coating)
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a small bowl, lightly crush the dried lavender with a mortar and pestle or the back of a spoon to release its aroma.
In a medium mixing bowl, combine the flour, baking powder, salt, and crushed lavender. Whisk to blend evenly.
In a larger mixing bowl, cream the softened butter and granulated sugar together using an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
Beat in the eggs, one at a time, followed by the vanilla extract, lemon zest, and lemon juice. Mix until fully incorporated.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed to form a smooth, slightly sticky dough.
Using a small cookie scoop or a spoon, scoop out tablespoon-sized portions of dough and roll them into balls with your hands.
Roll each dough ball in powdered sugar until fully coated and place them 2 inches apart on the prepared baking sheets.
Bake for 9-11 minutes, or until the edges are set and the tops have a crinkle effect. The centers should remain slightly soft.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Serve the cookies once cooled, and enjoy their delicate lavender-vanilla-lemon flavor!
Nutrition Facts
Calories |
116 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.5 g | 6% | |
| Saturated Fat | 2.6 g | 13% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 26 mg | 9% | |
| Sodium | 49 mg | 2% | |
| Total Carbohydrate | 17.1 g | 6% | |
| Dietary Fiber | 0.3 g | 1% | |
| Total Sugars | 9.0 g | ||
| Protein | 1.6 g | 3% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 6 mg | 0% | |
| Iron | 0.5 mg | 3% | |
| Potassium | 19 mg | 0% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
