Lemon-Lavender Sugar Cookies

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

Minutes

Total Time

45

Minutes

Makes

24

About 2 dozen

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.
Makes About 2 dozen
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
*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.

Nutrition Information:

1 Serving (1 Serving)
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.