Ingredients
2 ½ cups all-purpose flour
¾ cup (1 ½ sticks) unsalted butter, room temperature
¾ cup granulated sugar
¼ cup buttermilk
3 tbsp ground lemon zest
1 tbsp fresh or 1 ½ tbsp dried edible lavender buds
½ tsp baking powder
¼ tsp salt
Instructions
Combine dry ingredients: Whisk flour, baking powder, sugar, salt, and lavender in a bowl. Set aside ¼ cup flour for rolling.
Cream butter: Beat butter until light and fluffy (3-4 minutes).Gradually add buttermilk while mixing on low speed.
Incorporate dry mixture: Add dry ingredients in 3 batches, mixing just until combined. Stir in lemon zest and fold by hand.
Chill dough: Form dough into a disk, wrap in plastic, and refrigerate 1 hour.
Cut and bake: Preheat oven to 300°F (150°C). Roll dough to ¼-inch thickness on floured surface. Cut with 2-inch rounds, place 1 inch apart on parchment-lined sheets. Bake 12-15 minutes until lightly golden. Cool completely on wire racks.
Notes
Use culinary-grade lavender for best flavor.
Test a single cookie first with dried lavender for potency.
Store in airtight container for up to 5 days.
For gluten-free option, substitute 2 ½ cups 1:1 baking flour.
Substitute buttermilk with 2 tbsp lemon juice + 6 fl oz water.
- Prep Time: 15
- Cook Time: 18
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 12g
- Sodium: 80mg
- Fat: 9g
- Saturated Fat: 5g
- Carbohydrates: 23g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 20mg