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Buttery Lemon Lavender & Blueberry Cookies

Soft, buttery cookies infused with fresh lemon zest, delicate culinary lavender, and juicy blueberries for a bright floral dessert.
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Prep Time 20 minutes
Cook Time 12 minutes
Chill Time 30 minutes
Total Time 32 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 170
Ingredients Equipment Method Notes

Ingredients
  

Cookie Dough
  • 2.25 cups all-purpose flour
  • 0.5 tsp baking powder
  • 0.25 tsp baking soda
  • 0.5 tsp salt
  • 0.75 cup unsalted butter softened
  • 1 cup granulated sugar
  • 1 egg large
  • 1 egg yolk
  • 2 tbsp lemon zest fresh
  • 1 tbsp lemon juice fresh
  • 1 tsp vanilla extract
  • 1.5 tsp dried culinary lavender crushed
  • 0.75 cup fresh blueberries pat dry

Equipment

  • Mixing bowls
  • Baking sheet
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. Rub lemon zest into sugar until fragrant.
  3. Whisk flour, baking powder, baking soda, and salt.
  4. Cream butter and lemon sugar until fluffy.
  5. Add egg, egg yolk, vanilla, and lemon juice.
  6. Mix in lavender.
  7. Gradually add dry ingredients.
  8. Fold in blueberries gently.
  9. Chill dough 30–45 minutes.
  10. Bake 11–14 minutes until lightly golden.

Notes

Use culinary-grade lavender only. Chill dough to prevent spreading. Do not overbake for soft centers.