11 Lemon Christmas Cookies Citrus Zest

Classic Lemon Sugar Cookies

Classic Lemon Sugar Cookies are a delightful dessert that perfectly combines the sweetness of sugar cookies with a zesty hint of invigorating lemon. These cookies are soft, chewy, and bursting with citrus flavor, making them an ideal treat for the holiday season or any festive occasion.

Ingredients	Quantity
All-purpose flour	2 ½ cups
Baking powder	1 tsp
Baking soda	½ tsp
Salt	¼ tsp
Unsalted butter	1 cup (2 sticks, softened)
Granulated sugar	1 ½ cups
Zest of 2 lemons	2 tsp
Fresh lemon juice	2 tbsp
Large eggs	2
Vanilla extract	1 tsp
Powdered sugar	for dusting (optional)

Instructions:

Preheat the Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
Mix Dry Ingredients: In a medium-sized bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set the mixture aside.
Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to cream the softened butter and granulated sugar together until the mixture is light and fluffy, about 3-5 minutes.
Add Lemon Flavor: Mix in the lemon zest and fresh lemon juice until well combined.
Incorporate Eggs and Vanilla: Add the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract.
Combine Dry and Wet Ingredients: Slowly add the flour mixture to the wet ingredients in three parts, mixing gently until the dough comes together. Be careful not to overmix the dough.
Scoop the Dough: Using a tablespoon or cookie scoop, portion out the dough onto the prepared baking sheet, spacing the cookies about 2 inches apart.
Bake: Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden but the centers remain soft.
Cool: Remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
Dust with Powdered Sugar: If desired, once the cookies are completely cooled, dust them lightly with powdered sugar for a festive touch.

Enjoy your Classic Lemon Sugar Cookies alongside a warm cup of tea or as a sweet holiday treat!

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Lemon Meringue Pie Cookies

Lemon Meringue Pie Cookies are a delightful twist on the classic lemon meringue pie, combining the bright, zesty flavor of lemon with a soft, chewy cookie base and a fluffy meringue topping. These cookies capture the essence of the beloved dessert while providing an easy-to-eat finger food that’s perfect for sharing during the holiday season or any special occasion.

Ingredients	Quantity
All-purpose flour	1 ½ cups
Granulated sugar	1 cup
Baking powder	1 tsp
Salt	¼ tsp
Unsalted butter	½ cup (1 stick, softened)
Large eggs	3, separated
Fresh lemon juice	¼ cup
Lemon zest	1 tbsp
Cornstarch	2 tbsp
Cream of tartar	½ tsp
Powdered sugar	1 cup

Instructions:

Preheat the Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar with an electric mixer until light and fluffy, about 3-5 minutes.
Add Egg Yolks and Flavor: Add the egg yolks (reserve the whites) to the butter mixture, along with the fresh lemon juice and lemon zest. Mix well until fully incorporated.
Combine Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet mixture, mixing until just combined.
Scoop the Dough: Using a tablespoon or cookie scoop, portion out the cookie dough onto the prepared baking sheets, spacing the cookies about 2 inches apart.
Bake the Cookies: Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. Remove from the oven and let them cool completely on the baking sheets.
Make the Meringue: In a clean mixing bowl, beat the reserved egg whites with an electric mixer on medium speed until frothy. Gradually add the cream of tartar, then increase the speed to high and continue beating until soft peaks form.
Add Powdered Sugar: Gradually add the powdered sugar to the whipped egg whites, continuing to beat until the meringue forms stiff peaks and is glossy.
Top the Cookies: Once the cookies are completely cooled, spoon or pipe the meringue onto each cookie, creating a swirl or dome shape.
Brown the Meringue (Optional): If you’d like the meringue to have a slight golden color, use a kitchen torch to lightly toast the tops of the meringue, or place the cookies under a broiler for just a minute, keeping a close eye to prevent burning.
Serve and Enjoy: Allow the meringue to set for a few minutes, then serve your Lemon Meringue Pie Cookies for a revitalizing treat!

These cookies are sure to become a favorite, with their bright lemon flavor and airy meringue topping offering a perfect balance of texture and taste. Enjoy!

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Zesty Lemon Shortbread

Zesty Lemon Shortbread is a delightful twist on traditional shortbread cookies, featuring a bright and invigorating lemon flavor. These buttery cookies are perfect for the holiday season, offering a melt-in-your-mouth texture with a zesty punch that will keep your taste buds happy. They are simple to make and ideal for sharing with family and friends, or enjoying with a warm cup of tea.

Ingredients	Quantity
All-purpose flour	2 cups
Powdered sugar	¾ cup
Salt	¼ tsp
Unsalted butter	1 cup (2 sticks, softened)
Lemon zest	2 tbsp
Fresh lemon juice	2 tbsp
Vanilla extract	1 tsp

Instructions:

Preheat the Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper for easy removal of the cookies.
Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, powdered sugar, and salt until well combined. Set this mixture aside.
Cream Butter and Sugar: In a large mixing bowl, using an electric mixer, beat the softened butter until creamy. Gradually add the powdered sugar mixture and continue to beat until the mixture is light and fluffy, about 3-5 minutes.
Add Flavorings: Incorporate the lemon zest, fresh lemon juice, and vanilla extract into the butter-sugar mixture. Mix well until fully combined and smooth.
Combine Dry and Wet Ingredients: Gradually add the flour mixture to the wet ingredients. Mix gently until a soft dough forms. Do not overmix.
Shape the Cookies: Scoop tablespoon-sized portions of the dough and roll them into balls. Place the dough balls onto the prepared baking sheet, spacing them about 2 inches apart. Flatten each cookie slightly with your fingers.
Bake the Cookies: Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden. Be careful not to overbake, as shortbread cookies should remain tender.
Cool the Cookies: Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes. Then transfer them to a wire rack to cool completely.
Serve and Enjoy: Once cooled, enjoy your zesty lemon shortbread cookies straight away, or store them in an airtight container for up to a week. They are delicious alone or paired with tea or coffee!

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Soft Lemon Frosted Cookies

Soft Lemon Frosted Cookies are a delightful treat that combines a tender, cake-like cookie with a revitalizing lemon glaze on top. These cookies are perfect for holiday gatherings, serving as a sweet and tangy delight that is sure to impress your family and friends.

Ingredients	Quantity
All-purpose flour	2 ½ cups
Baking powder	1 tsp
Baking soda	½ tsp
Salt	¼ tsp
Unsalted butter, softened	½ cup (1 stick)
Granulated sugar	1 cup
Egg	1 large
Fresh lemon juice	2 tbsp
Lemon zest	1 tbsp
Vanilla extract	1 tsp
Powdered sugar	2 cups
Milk	2-3 tbsp
Additional lemon juice	1 tbsp (for glaze)

Instructions:

Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to cream the softened butter and granulated sugar together until the mixture is light and fluffy, about 2-3 minutes.
Add Egg and Flavorings: Beat in the egg, fresh lemon juice, lemon zest, and vanilla extract until fully combined with the butter-sugar mixture.
Mix Dry and Wet Ingredients: Gradually add the flour mixture to the wet ingredients, mixing just until combined. Be careful not to overmix; the dough should be soft and slightly sticky.
Shape the Cookies: Using a tablespoon or cookie scoop, drop rounded portions of dough onto the prepared baking sheet, spacing them about 2 inches apart, as they will spread slightly while baking.
Bake the Cookies: Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The center may still appear soft; that’s okay, as they will firm up while cooling.
Cool the Cookies: After removing the cookies from the oven, allow them to cool on the baking sheet for 5 minutes. Then transfer them to a wire rack to cool completely.
Prepare the Frosting: In a medium bowl, combine the powdered sugar with 2-3 tablespoons of milk and 1 tablespoon of fresh lemon juice. Whisk until smooth and adjust the consistency as needed (add more milk for a thinner glaze or more powdered sugar for a thicker one).
Frost the Cookies: Once the cookies are completely cooled, drizzle or spread the lemon glaze over the tops. Allow the glaze to set for a few minutes before serving.
Serve and Enjoy: Enjoy your soft lemon frosted cookies immediately, or store them in an airtight container for up to a week. They make a revitalizing addition to any holiday dessert table!

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Lemon Poppy Seed Cookies

Lemon Poppy Seed Cookies are a delightful combination of zesty lemon flavor and nutty poppy seeds, resulting in a cookie that’s both invigorating and satisfying. These cookies are soft, chewy, and perfect for any occasion, especially during the holiday season. The bright lemon flavor paired with the crunch of poppy seeds makes these cookies stand out and will surely be a hit with family and friends.

Ingredients	Quantity
All-purpose flour	2 cups
Baking powder	1 tsp
Baking soda	½ tsp
Salt	¼ tsp
Unsalted butter, softened	½ cup (1 stick)
Granulated sugar	1 cup
Egg	1 large
Fresh lemon juice	3 tbsp
Lemon zest	1 tbsp
Vanilla extract	1 tsp
Poppy seeds	2 tbsp
Powdered sugar	1 cup
Additional lemon juice	1-2 tbsp (for glaze)

Instructions:

Preheat the Oven: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
Combine Dry Ingredients: In a medium-sized bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this mixture aside for later use.
Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to beat the softened butter and granulated sugar together until the mixture is light and fluffy, which should take about 2-3 minutes.
Add Egg and Flavorings: Incorporate the egg, fresh lemon juice, lemon zest, and vanilla extract into the butter-sugar mixture. Mix until everything is well combined.
Mix in Poppy Seeds: Stir in the poppy seeds gently, ensuring they are evenly distributed throughout the dough.
Combine Wet and Dry Ingredients: Gradually add the flour mixture to the butter mixture. Mix just until combined, being careful not to overmix; you want the dough to be soft and somewhat sticky.
Shape the Cookies: Using a tablespoon or a cookie scoop, drop rounded portions of dough onto the prepared baking sheet, keeping them about 2 inches apart.
Bake the Cookies: Bake in your preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers should still look soft but will firm up as they cool.
Cool the Cookies: Allow the cookies to cool on the baking sheet for about 5 minutes. After that, transfer them to a wire rack to cool completely.
Prepare the Glaze: For the optional glaze, mix the powdered sugar with 1-2 tablespoons of additional lemon juice in a small bowl until smooth. Adjust the consistency as necessary.
Frost the Cookies: Once the cookies are completely cooled, drizzle or spread the lemon glaze on top of each cookie to add a perfect finishing touch.

Enjoy your Lemon Poppy Seed Cookies, which are sure to brighten up any gathering with their invigorating flavor!

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Chewy Lemon White Chocolate Chip Cookies

Chewy Lemon White Chocolate Chip Cookies are a delicious and bright twist on the classic cookie, perfect for adding a revitalizing touch to your dessert table. The combination of zesty lemon and creamy white chocolate creates a delightful balance of flavors, while the chewy texture makes them irresistible. Whether enjoyed during the holidays or any time of the year, these cookies are sure to please everyone.

Ingredients	Quantity
All-purpose flour	2 cups
Baking soda	1 tsp
Salt	½ tsp
Unsalted butter, softened	½ cup (1 stick)
Granulated sugar	¾ cup
Brown sugar, packed	¾ cup
Egg	1 large
Fresh lemon juice	3 tbsp
Lemon zest	1 tbsp
Vanilla extract	1 tsp
White chocolate chips	1 cup

Instructions:

Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to make for easy clean-up and prevent sticking.
Mix the Dry Ingredients: In a medium bowl, combine the all-purpose flour, baking soda, and salt. Whisk these ingredients together to confirm they are well blended, and then set the bowl aside.
Cream Butter and Sugars: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar using an electric mixer. Beat the mixture on medium speed for about 2-3 minutes until it becomes light and fluffy.
Add Egg and Flavorings: Crack in the egg and add the fresh lemon juice, lemon zest, and vanilla extract to the butter-sugar mixture. Beat everything together until smooth and well combined.
Incorporate Dry Ingredients: Gradually add the flour mixture to the wet ingredients, mixing on low speed just until combined. Be careful not to overmix; you want to maintain a soft dough.
Fold in White Chocolate Chips: Gently fold in the white chocolate chips using a spatula, confirming they are evenly distributed throughout the cookie dough.
Shape the Cookies: Using a tablespoon or cookie scoop, drop rounded portions of dough onto the prepared baking sheet. Space the dough balls about 2 inches apart to allow for spreading during baking.
Bake the Cookies: Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the edges are lightly golden and the centers look set. The centers may appear slightly underbaked; that is perfect for a chewy texture.
Cool the Cookies: Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes, allowing them to set. Then, transfer the cookies to a wire rack to cool completely.

Enjoy your Chewy Lemon White Chocolate Chip Cookies with a glass of milk or a warm cup of tea!

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Lemon Ginger Molasses Cookies

Lemon Ginger Molasses Cookies are a unique and flavorful twist on traditional ginger molasses cookies. These delightful treats feature the warm spiciness of ginger blended with the bright zest of fresh lemon, creating an aromatic and enticing cookie perfect for holiday gatherings or any time you’re in the mood for a sweet and zesty snack. The chewy texture and rich taste will surely make them a favorite among friends and family.

Ingredients	Quantity
All-purpose flour	2 cups
Baking soda	1 tsp
Ground ginger	2 tsp
Ground cinnamon	1 tsp
Ground cloves	1/2 tsp
Salt	1/2 tsp
Unsalted butter, softened	1/2 cup (1 stick)
Granulated sugar	1 cup
Brown sugar, packed	1/2 cup
Molasses	1/4 cup
Egg	1 large
Fresh lemon juice	2 tbsp
Lemon zest	1 tbsp
Granulated sugar (for rolling)	1/4 cup

Instructions:

Preheat the Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking and facilitate easy clean-up.
Mix the Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, ground ginger, ground cinnamon, ground cloves, and salt until well combined. Set the bowl aside.
Cream Butter and Sugars: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar using an electric mixer on medium speed. Beat the mixture for about 3-4 minutes until it becomes light and fluffy.
Add Molasses, Egg, and Flavorings: Add the molasses, egg, fresh lemon juice, and lemon zest to the butter-sugar mixture. Beat until everything is well incorporated and the mixture is smooth.
Incorporate Dry Ingredients: Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined. Take care not to overmix; the dough should be soft and slightly sticky.
Chill the Dough: To make the dough easier to handle, chill the mixture in the refrigerator for about 30 minutes. This will help the cookies maintain their shape while baking.
Shape the Cookies: Once the dough is chilled, use a tablespoon or cookie scoop to form rounded balls of dough. Roll each ball in granulated sugar to coat and place them on the prepared baking sheets, spacing them about 2 inches apart.
Bake the Cookies: Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are firm but the centers are still slightly soft. The cookies will continue to firm up as they cool.
Cool and Enjoy: Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely. Enjoy these delightful Lemon Ginger Molasses Cookies with a cup of tea or coffee!

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Lemon Crinkle Cookies

Lemon Crinkle Cookies are soft, chewy cookies with a delightful burst of citrus flavor. These cookies are visually appealing with their signature crinkled appearance, created by rolling the dough in powdered sugar before baking. They are bright and lively, making them a perfect sweet treat for holiday gatherings or any occasion that calls for a bit of festive cheer.

Ingredients	Quantity
All-purpose flour	2 cups
Baking powder	1 tsp
Salt	1/2 tsp
Granulated sugar	1 cup
Unsalted butter, softened	1/2 cup (1 stick)
Eggs	2 large
Fresh lemon juice	1/4 cup
Lemon zest	1 tbsp
Powdered sugar (for rolling)	1/2 cup

Instructions:

Preheat the Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to make cleanup easier and prevent sticking.
Combine Dry Ingredients: In a medium-sized bowl, whisk together the all-purpose flour, baking powder, and salt until thoroughly mixed. Set this dry mixture aside.
Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to cream together the softened butter and granulated sugar on medium speed until light and fluffy. This should take about 3-4 minutes.
Add Eggs and Flavorings: Add the eggs one at a time, mixing well after each addition. Then, add in the fresh lemon juice and lemon zest, beating until the mixture is smooth and well combined.
Incorporate Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients. Mix on low speed until just combined. Be careful not to overmix; the dough should be soft and slightly sticky.
Chill the Dough: For easier handling, cover the dough with plastic wrap and chill in the refrigerator for about 30 minutes. This will help the cookies maintain their shape while baking.
Shape the Cookies: Once chilled, use a tablespoon or cookie scoop to form rounded balls of dough. Roll each ball in powdered sugar until fully coated.
Bake the Cookies: Place the powdered sugar-coated cookie balls on the prepared baking sheets, spacing them about 2 inches apart. Bake in the preheated oven for 10-12 minutes, or until the edges are set and the tops appear crinkled.
Cool: Remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes before transferring to a wire rack to cool completely.
Enjoy: Once cooled, enjoy the zesty flavor and soft texture of your Lemon Crinkle Cookies!

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Lemon Cheesecake Cookies

Lemon Cheesecake Cookies are a delightful fusion of classic cheesecake flavors in a charming cookie form. These soft, creamy cookies are enriched with tangy cream cheese and zesty lemon, offering a rejuvenating taste that’s perfect for the holidays or any dessert table. With their rich texture and bright flavor, they deliver all the indulgence of cheesecake in a convenient handheld treat.

Ingredients	Quantity
All-purpose flour	2 cups
Baking powder	1 tsp
Baking soda	1/2 tsp
Salt	1/4 tsp
Granulated sugar	3/4 cup
Cream cheese, softened	8 oz
Unsalted butter, softened	1/2 cup (1 stick)
Eggs	1 large
Fresh lemon juice	2 tbsp
Lemon zest	1 tbsp
Powdered sugar (for garnish)	Optional, for dusting

Instructions:

Preheat the Oven: Start by preheating your oven to 350°F (175°C). Prepare two baking sheets by lining them with parchment paper or silicone baking mats.
Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this mixture aside.
Cream Butter and Cream Cheese: In a large mixing bowl, beat together the softened cream cheese and unsalted butter using an electric mixer on medium speed until the mixture is smooth and fluffy, about 3-4 minutes.
Add Sugar and Egg: Gradually add the granulated sugar to the cream cheese mixture, beating until well combined. Then, add the egg, fresh lemon juice, and lemon zest, mixing until everything is thoroughly combined.
Incorporate Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Avoid overmixing; you want the dough to be soft and slightly sticky.
Scoop the Cookie Dough: Using a tablespoon or cookie scoop, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake the Cookies: Bake the cookies in the preheated oven for 10-12 minutes or until the edges are lightly golden. The centers may look soft, but they will firm up as they cool.
Cool the Cookies: Once baked, remove the cookies from the oven and allow them to cool on the baking sheets for about 5 minutes. After that, transfer them to a wire rack to cool completely.
Dust with Powdered Sugar: If desired, once the cookies are completely cooled, sprinkle them lightly with powdered sugar for a beautiful finish.

Enjoy the delightful tang of lemon in each creamy bite of your Lemon Cheesecake Cookies!

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Lemon Glazed Biscotti

Lemon Glazed Biscotti are a delightful twist on traditional Italian biscotti, featuring the invigorating flavor of lemon paired with a sweet glaze. These twice-baked cookies have a satisfying crunch that makes them perfect for dipping into coffee or tea, while the zesty glaze adds a touch of sweetness. Whether you’re enjoying them on a rainy afternoon or sharing them as a gift, these lemony treats are sure to brighten any occasion.

Ingredients	Quantity
All-purpose flour	2 cups
Baking powder	1 tsp
Salt	1/4 tsp
Granulated sugar	3/4 cup
Unsalted butter, softened	1/2 cup (1 stick)
Eggs	2 large
Fresh lemon juice	2 tbsp
Lemon zest	1 tbsp
Vanilla extract	1 tsp
Powdered sugar (for glaze)	1 cup
Additional lemon juice (for glaze)	2-3 tbsp

Instructions:

Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking.
Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set the mixture aside for later.
Cream Butter and Sugar: In a large bowl, beat the softened unsalted butter and granulated sugar with an electric mixer on medium speed until the mixture is creamy and light, about 2-3 minutes.
Add Eggs and Flavorings: Add the eggs one at a time, mixing well after each addition. Then stir in the fresh lemon juice, lemon zest, and vanilla extract until combined.
Combine Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet mixture, mixing on low speed until everything is just combined. The dough will be sticky.
Shape the Dough: Divide the dough in half and use your hands to shape each half into a log about 12 inches long and 2 inches wide on the prepared baking sheet. Space the logs about 3 inches apart.
First Bake: Bake the logs in the preheated oven for 25-30 minutes or until they are lightly golden and firm to the touch. Remove from the oven and let them cool on the baking sheet for 10 minutes.
Slice the Biscotti: After cooling, use a serrated knife to slice the logs diagonally into 1-inch thick pieces.
Second Bake: Arrange the slices cut-side down on the baking sheet and return them to the oven. Bake for an additional 10-15 minutes, flipping them halfway through, until they are dry and golden.
Cool the Biscotti: Remove the biscotti from the oven and let them cool completely on a wire rack.
Prepare the Glaze: In a small bowl, mix the powdered sugar with enough lemon juice to create a smooth, pourable glaze.
Glaze the Biscotti: Once the biscotti are completely cool, drizzle or dip them in the lemon glaze, allowing any excess to drip off.
Let Set: Place the glazed biscotti on a wire rack to allow the glaze to set before serving.

Enjoy your Lemon Glazed Biscotti with your favorite beverage or share them with friends and family!

Lemon Lavender Cookies

Lemon Lavender Cookies are a delightful and fragrant treat that combines the invigorating zest of lemon with the subtle floral notes of lavender. These cookies are perfect for holiday gatherings or as a special afternoon snack, offering a unique flavor profile that is both soothing and revitalizing. The combination of lemon and lavender creates an enchanting aroma that will fill your kitchen and make for an inviting atmosphere.

Ingredients	Quantity
All-purpose flour	2 cups
Baking soda	1/2 tsp
Salt	1/4 tsp
Unsalted butter, softened	1 cup (2 sticks)
Granulated sugar	1 cup
Brown sugar	1/2 cup
Eggs	2 large
Fresh lemon juice	2 tbsp
Lemon zest	1 tbsp
Dried culinary lavender	1 tbsp
Vanilla extract	1 tsp
Powdered sugar (for dusting)	Optional

Instructions:

Preheat the Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, salt, and dried culinary lavender. Set this mixture aside.
Cream Butter and Sugars: In a large mixing bowl, beat the softened unsalted butter, granulated sugar, and brown sugar together with an electric mixer on medium speed until the mixture is light and fluffy, about 3-4 minutes.
Incorporate Eggs and Flavorings: Add the eggs to the butter and sugar mixture, one at a time, mixing well after each addition. Then, stir in the fresh lemon juice, lemon zest, and vanilla extract until fully combined.
Mix Dry and Wet Ingredients: Gradually incorporate the flour mixture into the wet mixture, mixing on low speed until just combined. Be careful not to overmix; the dough should be soft and slightly sticky.
Scoop the Dough: Use a cookie scoop or tablespoon to drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake the Cookies: Place the baking sheets in the preheated oven and bake for 10-12 minutes, or until the edges are lightly golden and the centers appear set.
Cool the Cookies: Remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes before transferring them to wire racks to cool completely.
Dust with Powdered Sugar: Once cooled, you may optionally dust the cookies with powdered sugar for an added touch of sweetness and a lovely presentation.
Enjoy: Serve the cookies as a delightful treat with tea or coffee, and enjoy the bright flavors of lemon and lavender.