Ingredients
Scale
- 2 3/4 Cups All-Purpose Flour
- 3 Teaspoons Cornstarch
- 1 Teaspoon Baking Soda
- 1 Teaspoon Baking Powder
- 1/2 Teaspoon Salt
- 1 Tablespoon Poppy Seeds
- 1 Tablespoon Dried Lavender
- 1 ½ Cups White Sugar
- 1 Tablespoon Lemon Zest (heaping)
- 1 Cup Salted Butter (room temperature)
- 2 Eggs (room temperature)
- 1 Egg Yolk (room temperature)
- 1 ½ Teaspoons Vanilla Extract
- 2 Tablespoons Lemon Juice
Icing
- Click the link above for the recipe.
Toppings
- Dried Lavender
- Poppy Seeds
Instructions
- First, preheat your oven to 350° Fahrenheit & line 2 baking sheets with parchment paper.
- Sift the 2 & 3/4 cups all-purpose flour, 3 teaspoons cornstarch, 1 teaspoon baking soda, 1 teaspoon baking powder, & 1/2 teaspoon salt into a bowl. Also, stir in the 1 tablespoon poppy seeds & 1 tablespoon lavender.
- In a small bowl, combine the 1 & 1/2 cups white sugar & 1 tablespoon lemon zest & rub them together with your fingers for about 30 seconds to infuse the sugar with lemon flavor.
- In a separate large bowl use a hand mixer to blend the butter, slowly adding in the lemon zested white sugar to make a thick cream.
- Next, add one egg at a time, including the yoke, blending until combined between each addition.
- Then blend in the 1 & 1/2 teaspoons vanilla extract & 2 tablespoons lemon juice.
- By hand, stir the dry ingredients into the wet ingredients just until combined, but don’t over mix.
- Use a cookie/ice cream scoop to measure the cookie dough for uniform cookies & bake for 8-10 minutes.
- Your Lemon Lavender Poppy Seed Cookies are done when they become golden.
- While the Lemon Lavender Poppyseed Cookies are baking whisk together 1 cup powdered sugar, 1 tablespoon lemon juice, & 1 tablespoon whole milk in a small bowl. Set to the side.
- Let your Lemon Lavender Poppyseed Cookies cool then add a little bit of icing, lavender, & poppy seeds to each cookie. *(3)
- Once the icing has hardened, enjoy!
Notes
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- Category: Cookies