Lemon Lavender Sourdough Cookies

Lemon Lavender Sourdough Cookies are a unique twist on traditional cookies, combining the tangy brightness of lemon with the fragrant, floral notes of lavender. Furthermore, these cookies are made using a Sourdough Discard, adding a subtle depth of flavor and a soft, chewy texture.

Lemon Lavender Sourdough Cookie Ingredients

For the Lemon Lavender Sourdough Cookies

• Gluten-Free Flour
• Sourdough Discard
• Pink Salt
• Granulated Sugar or Monk Fruit Sweetener
• Culinary, Dried Lavender
• Lemon Zest
• Unsalted Butter
• Carbonated Water (or another egg substitute)
• Lemon
• Mexican Vanilla

For the Lemon Lavender Icing (Optional)

• Powdered Sugar
• Vegan Butter
• Lemon Juice
• Dried Lavender

Crafting the Lemon Lavender Sourdough Cookie Dough

1. First, preheat the oven to 350 degrees Fahrenheit.
2. Next, in a Kitchen Aid Stand Mixer with a Paddle attachment, cream the butter and sugar until light and fluffy.
3. Then, add the Sourdough Discard, egg substitute, lemon zest, lemon juice, and vanilla. Beat to combine.
4. Next, add the dried Lavender and one cup of GF flour. Mix until just combined.
5. Then, add the remaining GF flour. Mix until just combined.
6. Finally, the Lemon Lavender Sourdough Cookie dough is ready!

Cream the Butter and Sugar Until Light and Fluffy

Add the Wet Ingredients; Mix to Combine

Add the GF Flour and Lavender; Mix to Combine

The Lemon Lavender Sourdough Cookie Dough is Ready

Baking the Lemon Lavender Sourdough Cookies

1. First, using a cookie scoop or tablespoon measuring spoon, scoop the cookie dough out and roll it into balls.
2. Next, place the cookie dough balls onto parchment-lined baking sheets.
3. Then, place the raw cookie dough into the preheated oven, and bake for 10 minutes or until lightly golden brown.
4. Finally, move the baked cookies to a wire rack and let them cool to room temperature.

Scoop the Cookie Dough and Roll It Into Balls; Place on Baking Sheets

Bake the Cookies for 10 Minutes; Let Them Cool

Preparing the Lemon Lavender Icing (Optional)

1. While the cookies are baking, combine all of the ingredients in a medium-sized mixing bowl.
2. Next, using a fork or a whisk, combine until you’ve reached the desired consistency.
3. Finally, set the icing aside until the cookies have cooled to room temperature.

Serving and Storing the Lemon Lavender Sourdough Cookies

Serve the Lemon Lavender Sourdough Cookies from your favorite cookie platter or board and enjoy! These are delicious on their own, served with hot coffee or tea, or packed in a lunchbox as a sweet treat for your kids.

To store leftover cookies, place them in an airtight container and on the counter for up to 3 days. Likewise, you can store the raw cookie dough in the freezer for up to 3 months.

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Lemon Lavender Sourdough Cookies

Yield: 24 Cookies or 2 Dozen

Prep Time: 5 minutes

Cook Time: 10 minutes

Additional Time: 30 minutes

Total Time: 45 minutes

Lemon Lavender Sourdough Cookies are a unique twist on traditional cookies, combining the tangy brightness of lemon with the fragrant, floral notes of lavender. Furthermore, these cookies are made using a Sourdough Discard, adding a subtle depth of flavor and a soft, chewy texture.

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Ingredients

For the Lemon Lavender Sourdough Cookies

Toggle ingredient group

• 2 1/4 c. Gluten-Free Flour
• 2 tbsp. Sourdough Discard
• 1/4 tsp. Pink Salt
• 2/3 c. Granulated Sugar or 1/3 c. Monk Fruit Sweetener
• 1/2 tbsp. Culinary, Dried Lavender
• 2 tbsp. Lemon Zest
• 1/2 c. Unsalted Butter, Room Temperature
• 1/2 c. Carbonated Water (or another egg substitute)
• 1 Lemon, Juiced
• 1 tsp. Mexican Vanilla

For the Lemon Lavender Icing

Toggle ingredient group

• 1 c. Powdered Sugar, Sifted
• 1 tbsp. Vegan Butter, Melted
• 1 tsp. Lemon Juice
• 1 tsp. Dried Lavender

Instructions

Crafting the Lemon Lavender Sourdough Cookie Dough

1. First, preheat the oven to 350 degrees Fahrenheit.
2. Next, in a Kitchen Aid Stand Mixer with a Paddle attachment, cream the butter and sugar until light and fluffy.
3. Then, add the Sourdough Discard, egg substitute, lemon zest, lemon juice, and vanilla. Beat to combine.
4. Next, add the dried Lavender and one cup of GF flour. Mix until just combined.
5. Then, add the remaining GF flour. Mix until just combined.
6. Finally, the Lemon Lavender Sourdough Cookie dough is ready!

Baking the Lemon Lavender Sourdough Cookies

1. First, using a cookie scoop or tablespoon measuring spoon, scoop the cookie dough out and roll it into balls.
2. Next, place the cookie dough balls onto parchment-lined baking sheets.
3. Then, place the raw cookie dough into the preheated oven, and bake for 10-12 minutes or until lightly golden brown.
4. Finally, move the baked cookies to a wire rack and let them cool to room temperature.

Preparing the Lemon Lavender Icing (Optional)

1. While the cookies are baking, combine all of the ingredients in a medium-sized mixing bowl.
2. Next, using a fork or a whisk, combine until you've reached the desired consistency.
3. Finally, set the icing aside until the cookies have cooled to room temperature.

Serving and Storing the Lemon Lavender Sourdough Cookies

Serve the Lemon Lavender Sourdough Cookies from your favorite cookie platter or board and enjoy! These are delicious on their own, served with hot coffee or tea, or packed in a lunchbox as a sweet treat for your kids.

To store leftover cookies, place them in an airtight container and on the counter for up to 3 days. Likewise, you can store the raw cookie dough in the freezer for up to 3 months.

Nutrition Information:

Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 125Total Fat: 4gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 10mgSodium: 27mgCarbohydrates: 20gFiber: 0gSugar: 11gProtein: 1g