Serve up a sweet taste of spring or fall with these light and flavorful lemon sugar cookies with just a hint of lavender.
The recipe spruces up easy-to-make sugar cookie mix by adding freshly grated lemon zest and ground dried lavender. The result is delicious. Serve these lemon sugar cookies as a delicious treat for your next brunch, alongside a cup of herbal tea in the afternoon, or with a scoop of vanilla ice cream for a decadent, cheerful dessert.
Adjust the amount of lavender to suit your taste. A little lavender goes a long way. If you use one teaspoon of dried lavender, the flavor from the lavender will come across more distinctly. If you use ½ teaspoon, the cookies will have a more subtle lavender flavor and the lemon will be in the spotlight.
Keep your cookies the same size with a cookie scoop! Cookies bake better and more evenly if they are all the same size. If you don’t have a cookie scoop on hand, an ice cream scoop can do the job well too.
Use two lavender and lemon sugar cookies to make a decadent ice cream sandwich. Add a scoop of vanilla for a classic taste or try a scoop of fruity ice cream, such as strawberry or raspberry, for a bright flavor to compliment the citrus from the lemon.
LEMON LAVENDER SUGAR COOKIES
1 pouch (17.5 oz) sugar cookie mix
½ cup butter or margarine, softened
½ to 1 teaspoon dried lavender (adjust according to taste)
Grated peel of 1 lemon
■ Heat oven to 375 degrees (350°F for dark or nonstick cookie sheet). Line cookie sheet with cooking parchment paper.
■ In a medium bowl, stir cookie mix, butter and egg until soft dough forms. In mortar and pestle, grind lavender into tiny pieces. Add lavender and lemon peel to dough; mix well.
■ Drop dough by rounded tablespoonfuls 2 inches apart onto a cookie sheet.
■ Bake 10 to 15 minutes or until the edges are golden brown. Cool for 5 minutes; remove from cookie sheet to cooling rack.