Lemon-Lavender Sugar Cookies

Blogger Sarah W. Caron from Sarah's Cucina Bella transforms ordinary sugar cookies with an explosion of lemon and lavender.

  • Prep Time 45 min
  • Total Time 45 min
  • Servings 24

Ingredients

1
pouch (17.5 oz) Betty Crocker™ sugar cookie mix
1/2
cup butter or margarine, softened
1
egg
1/2
to 1 teaspoon dried lavender*
Grated peel of 1 lemon
  • 1 Heat oven to 375°F (350°F for dark or nonstick cookie sheet). Line cookie sheet with cooking parchment paper.
  • 2 In 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.
  • 3 Drop dough by rounded tablespoonfuls 2 inches apart onto cookie sheet.
  • 4 Bake 10 to 15 minutes or until edges are golden brown. Cool 5 minutes; remove from cookie sheet to cooling rack.

Expert Tips

*Purchase culinary grade lavender for this recipe to ensure it’s safe for consumption.

Adjust the amount of lavender to suit your taste. If you use 1/2 teaspoon, the cookies will have a subtle lavender flavor and a strong lemon flavor. If you use 1 teaspoon, the lavender flavor will be more prominent.

A cookie scoop or small ice cream scoop works great for making cookies of equal size.