These lemon lavender cookies are buttery and floral bite-sized cookies that bake up quick and taste delicious!
Total Time:25 minutes
4 tablespoons unsalted butter, cold and cubed
1/4 cup confectioners sugar
3/4 teaspoon lemon zest
1/2 teaspoon culinary lavender
Pinch of salt
1/2 cup flour
Additional confectioners sugar for dusting
Preheat the oven to 375 degrees.
Put butter into a food processor, mini chopper, or stand mixer and process until smooth. Add sugar and pulse until combined and smooth. Add the zest, lavender, and salt, pulsing to combine. Finally, add the flour and pulse just until flour is barely integrated and dough forms big crumbles.
Scoop 2 teaspoons sized balls of dough (I use a small cookie scoop) out on to a baking sheet covered with parchment or a Silpat. Roll dough in between hands to make small rounds. The dough will be pretty dry, this is normal.
Bake for about 11 minutes or until cookies’ edges set and the bottoms are golden brown. Be careful when handling!
Once cooled, dust or toss cookies in a generous amount of powdered sugar.
These cookies are tiny and are best eaten the day of.
Feel free to double the batch! It makes just a few cookies.