Preparing Your Lavender

Grind dried culinary lavender buds using a spice grinder or mortar and pestle until finely powdered. This ensures even distribution and prevents overly strong floral bites.

Making the Cookie Dough

In a medium bowl, whisk together:

• All-purpose flour

• Baking soda

• Salt

• Ground lavender

In a separate large bowl, cream softened butter with brown sugar and granulated sugar until light and fluffy (about 3–4 minutes).

Beat in eggs one at a time, followed by lemon juice, lemon zest, and vanilla extract until fully combined.

Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Avoid overmixing.

Shaping and Baking

Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.

In a small bowl, combine rolling sugar with a pinch of ground lavender. Scoop dough into 1.5-tablespoon balls, roll in lavender sugar, and place on baking sheets 2 inches apart.

Chill the shaped dough for 30 minutes to help cookies retain shape and achieve a chewy texture.

Bake for 10–12 minutes, or until edges are set and golden. Centers should look slightly underbaked, they’ll finish baking on the pan.