Lemon Lavender Sugar Cookies
School’s out and summer has definitely arrived, but summer is a sweet and sour time of year for me. (Hence, the lemon lavender cookies!) With the beginning of summer also comes high expectations of what’s ahead. I know it can’t be just me who dreams of the perfect summer break! Dreamy afternoons reading, perfect pool days with the kids who don’t complain or cry, beach vacations, and generally uninterrupted lazy days in the sun. And as any mom knows, these are complete visions of grandeur when kids are involved. For the most part, summer turns into 2 months of disappointments. Sounds harsh, I know, but I have crazy high expectations for everything in my life. And when the stakes are high to enjoy the summer, while the weather is nice, while the kids are home from school, while they’re still this young (cuz you know, they’re not going to stay this age forever!) - It all becomes overwhelming, and exhausting and well…disappointing. The worst part is that I’m conscious of these feelings and their outcomes but sometimes, I just feel powerless against them.
These high expectations creep in under the guise of good intentions. “I just want this trip to the park to be one the kids will always remember. “…”I just want to make the most of these moments at the beach.”… “I just want the kids to have a good time.” ….But I’ve come to realize that these good intentions lead to one crazy ass mom! I obsess over what to pack, what time to leave, what the kids should wear. It brings out my anxiety, my paranoia and just turns me into a monster mom because when one of these things goes wrong, I yell, scream and basically ruin a perfectly good moment. I’m sure there are mommy’s out there who can relate. (please send me a message if you do!!) So I’m trying to change my mindset. To be more mindful of these moments and allow things to pass through me instead of on top of me. I don’t want to be weighed down by the pressures of summer. Instead, I want to truly enjoy these moments. My mission for the summer is to be with my family instead of in my own head, and so should you! Unless of course you already do, because then you should tell me your secret!! So I’m turning these sour moments into sweet ones, by kicking off my summer baking with these Lemon Lavender Sugar Cookies.
These cookies are soft, chewy with the sweet floral flavor of lavender accented by the tart taste of lemon. Top them off with a sweet honey lavender glaze and you have the perfect cookie for a hot summer day and a cool glass of lemonade. I promise these don’t taste soapy or of potpourri! The lavender flavor is faint and perfectly complements the lemon and honey! Try this easy recipe today!
Lemon Lavender Sugar Cookies
Yields approx 2 dozen cookies
1 Cup Salted Butter, room temp
1 1/4 Cup Lavender Sugar * (plus 1/4C for rolling dough)
2 3/4 Cup Flour
3/4 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 large egg
1 tsp vanilla extract
Zest of 1/2 lemon
For the glaze
1 Cup powder sugar
2 tbsp honey
2 tbsp milk
1/2 tsp vanilla
1/2 tbsp ground lavender
Preheat oven to 350F. Line 2 cookie sheets with parchment, set aside.
In a medium bowl, whisk together the dry ingredients (flour, baking soda, baking powder and salt)
In the large mixing bowl fitted with a paddle attachment, cream together the butter, lavender sugar, and lemon zest.
Beat in the egg and vanilla extract.
scrape down the sides and gradually add in the flour mixture. Mix until a cohesive dough forms.
Using a medium cookie scoop, form the dough into balls and roll in lavender sugar. Place on the prepared cookie sheet.
Bake for 10-12 minutes. Allow to cool on sheet for 2 minutes, then move onto a wire rack to cool completely.
While the cookies cool, make the glaze! In a small bowl, whisk together the glaze ingredients. It will be hard to mix at first, but keep going! It will all come together!
Spoon about 1 tsp of glaze into the center of the cooled cookie. Sprinkle with extra lavender buds if desired. Enjoy!
*For the Lavender Sugar
3 Cup granulated sugar
2 tbsp ground culinary lavender buds (I grind them in a food processor)
Mix and leave in a container for 2 days