Lavender Lemon Cookies

Adapted from When Harry Met Salad Check out the blog for some more gorgeous photographs!


¾ cup sugar OR sucanat
2 tablespoons lemon juice
2 tablespoons dried lavender
1¾ cup whole wheat flour (or a mixture of ww & white)
¼ teaspoon baking powder
¼ teaspoon salt
12 tablespoon (1½ sticks) cold butter cubes
1 egg yolk
½ teaspoons vanilla extract


In a food processor, mix the sugar and lavender–about 30 seconds
Whisk together the flour, baking powder and salt
Add to the sugar mixture; pulse to combine–about 10 pulses
Add the butter and pulse until the mixture resembles fine cornmeal–about 15 pulses
In a measuring cup, beat together the lemon juice, egg yolk and vanilla
With the food processor running, add the juice mixture in a slow stream
Continue processing until the dough forms into a ball, 10 to 15 seconds longer.

Turn the dough onto a clean work surface and gently gather into a ball
Working quickly, roll the dough into a cylinder about 12″ long and 1½” in diameter
Center the dough on a piece of parchment or plastic wrap and wrap tightly, twisting the ends together to seal
Chill the dough until firm and cold, about 45 minutes in the freezer or 2 hours in the refrigerator

Preheat the oven to 375°F

Line baking sheets with parchment paper, silicone mat or spray them with nonstick cooking spray…  seriously!
Remove the dough log from its wrapper and use a sharp knife to slice the dough into 3/8″ thick rounds
Place the rounds on the prepared baking sheets, spacing them 1″ apart.
Bake until the centers of the cookies just begin to color and the edges are golden brown, about 10-12 minutes
Cool on sheets about 5 minutes, then transfer the cookies to a wire rack to cool completely

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