Buttery Lemon Lavender & Blueberry Cookies
Soft, buttery cookies infused with fresh lemon zest, delicate culinary lavender, and juicy blueberries for a bright floral dessert.
Equipment
- Mixing bowls
- Baking sheet
- Wire rack
- Hand mixer or stand mixer
Ingredients
Cookie Dough
- 2.25 cups all-purpose flour
- 0.5 tsp baking powder
- 0.25 tsp baking soda
- 0.5 tsp salt
- 0.75 cup unsalted butter softened
- 1 cup granulated sugar
- 1 egg large
- 1 egg yolk
- 2 tbsp lemon zest fresh
- 1 tbsp lemon juice fresh
- 1 tsp vanilla extract
- 1.5 tsp dried culinary lavender crushed
- 0.75 cup fresh blueberries pat dry
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Rub lemon zest into sugar until fragrant.
- Whisk flour, baking powder, baking soda, and salt.
- Cream butter and lemon sugar until fluffy.
- Add egg, egg yolk, vanilla, and lemon juice.
- Mix in lavender.
- Gradually add dry ingredients.
- Fold in blueberries gently.
- Chill dough 30–45 minutes.
- Bake 11–14 minutes until lightly golden.
Notes
Use culinary-grade lavender only. Chill dough to prevent spreading. Do not overbake for soft centers.