Sugar Cookies Featuring Lemon, Lavender, and Earl Grey
Lemons are positive fruits…They always squeeze the day! Lemon is the true star of these sugar cookies. Lavender and Earl Grey are supporting players and bring the comforting effect.
This recipe is gluten free and incredibly easy to throw together in a hurry. It truly has been my go-to this summer when I have a sweet tooth or need to bring baked goods to an event. The flavors are summery but this recipe can truly be made year round.
Sugar cookies are cookies with the main ingredients of sugar, flour, butter, eggs, vanilla, and rising agent – in this case, baking soda. The cookies are soft and chewy with sprinkles, turbinado sugar, icing, etc. on the exterior. Truly a classic dessert for every occasion!
For my sugar cookies, I reduce the sugar in the dough so that I can then roll the cookies in turbinado sugar for added texture. I did turbinado sugar and lavender on the exterior this time.
- 2 cookie sheets
- Parchment Paper
- Cutting board
- Stand mixer or large mixing bowl with hand mixer
- Medium mixing bowl
- Rubber spatula
- Small bowl
- Measuring cups
- Measuring spoons
- 2 tbsp cookie scoop
- Wire cooling rack
- 1/2 cup granulated sugar
- Zest of 1 large lemon
- Juice of 1 large lemon
- 1 tbsp dried lavender buds
- 1 tbsp loose leaf Earl Grey black tea
- 1/2 cup unsalted butter – room temperature
- 1 tsp vanilla extract
- 1 large egg – room temperature
- 1 tsp baking soda
- 1/2 tsp salt
- 2 cups gluten free all purpose flour
- 1/2 cup turbinado sugar for rolling
- 1 tsp dried lavender buds for rolling
Yield: 15 cookies
Preheat oven to 350F and line two cookie sheets with parchment paper or silicone baking sheets. Whisk together flour, baking soda, and salt in small bowl and set aside. Add butter, sugar, lemon zest, Earl Grey, and 1 tbsp lavender to bowl of stand mixer with paddle attachment. Cream on medium until well combined and smooth, about 3 minutes. Scrape down sides of bowl with rubber spatula as needed.
Reduce speed to medium low and add vanilla extract, lemon juice, and egg. Once combined, add dry ingredients and mix until fully incorporated.
Take small bowl used previously for dry ingredients and add turbinado sugar and 1 tsp lavender.
Using 2 tbsp cookie scoop, scoop out dough and use hands to shape into ball. Roll ball through sugar/lavender mix until well coated and place on lined cookie sheet. Continue with remainder of dough. The cookie balls will not spread very much in oven so no need to space out more than an inch.
Bake for 8-10 minutes until edges lightly golden. Cookies will still be soft but will firm up while cooling. Let rest on cookie sheets for 15 minutes and then place on wire cooling rack.
Can be stored for 3-5 days in airtight container.
**If you’re looking for more Earl Grey and lavender recipes, make sure to check out my Earl Grey and Lavender Gin FizzPrint