If the joy of frolicking in a field of flowers could be captured in a cookie, it would be Cheryl Day’s lavender-lemon crinkle. These crackly, chewy cookies from her newest book, Cheryl Day’s Treasury of Southern Baking, balance bright lemon and floral lavender for a tender treat that makes a lovely addition to any cookie platter. Pro tip: Keep the dough as cold as possible for the neatest assembly.
All products featured on Bon Appétit are independently selected by our editors. However, when you buy something through the retail links below, we earn an affiliate commission.
Ingredients
Makes 36
2
cups (250 g) all-purpose flour
1
Tbsp. finely grated lemon zest
1½
tsp. baking powder
1
tsp. Diamond Crystal or ½ tsp. Morton kosher salt
1
tsp. dried lavender buds (optional)
2
large eggs
¼
cup fresh lemon juice
½
tsp. vanilla extract
½
cup (1 stick) unsalted butter, room temperature
1
cup (200 g) granulated sugar
½
cup (55 g) powdered sugar
Preparation
Step 1
Whisk flour, lemon zest, baking powder, salt, and lavender (if using) in a medium bowl. Whisk eggs, lemon juice, and vanilla extract in a small bowl.
Step 2
Beat butter and granulated sugar in the bowl of a stand mixer fitted with the paddle attachment on medium speed until pale and creamy, about 2 minutes. Add egg mixture and beat 1 minute to combine. Reduce speed to low and add dry ingredients in 3 batches, mixing just until combined after each batch before adding more. Dough will be very soft at this point. Cover bowl and chill dough at least 1 hour and up to 2 days. (If chilling longer than 1 hour, transfer to an airtight container; this will keep the dough from drying out.)
Step 3
Place racks in middle and lower thirds of oven and preheat to 350°. Place powdered sugar in a small bowl. Using a #60 or #70 cookie scoop (or 1 Tbsp.), portion out dough and roll into balls. Working quickly so dough doesn’t have a chance to warm up, drop each dough ball into powdered sugar and roll to coat evenly. Divide cookies between 2 parchment-lined baking sheets, spacing 2″ apart.
Step 4
Bake cookies, rotating baking sheets top to bottom and front to back halfway through, until puffed and cracked and edges are set, but centers are still soft (cookies will look underbaked between the cracks), 10–13 minutes.
Step 5
Let cookies cool on baking sheets before serving.
Do ahead: Cookies can be baked 3 days ahead. Store airtight at room temperature.
Recipes adapted with permission from ‘Cheryl Day’s Treasury of Southern Baking’ by Cheryl Day (Artisan Books). Copyright © 2021.
Buy it on Amazon or Bookshop.org
How would you rate Lavender-Lemon Crinkle Cookies?
If the joy of frolicking in a field of flowers could be captured in a cookie, it would be Cheryl Day’s lavender-lemon crinkle. These crackly, chewy cookies from her newest book, Cheryl Day’s Treasury of Southern Baking, balance bright lemon and floral lavender for a tender treat that makes a lovely addition to any cookie platter. Pro tip: Keep the dough as cold as possible for the neatest assembly.All products featured on Bon Appétit are independently selected by our editors. However, when you buy something through the retail links below, we earn an affiliate commission.IngredientsMakes 362cups (250 g) all-purpose flour1Tbsp. finely grated lemon zest1½tsp. baking powder1tsp. Diamond Crystal or ½ tsp. Morton kosher salt1tsp. dried lavender buds (optional)2large eggs¼cup fresh lemon juice½tsp. vanilla extract½cup (1 stick) unsalted butter, room temperature1cup (200 g) granulated sugar½cup (55 g) powdered sugarPreparationStep 1Whisk flour, lemon zest, baking powder, salt, and lavender (if using) in a medium bowl. Whisk eggs, lemon juice, and vanilla extract in a small bowl.Step 2Beat butter and granulated sugar in the bowl of a stand mixer fitted with the paddle attachment on medium speed until pale and creamy, about 2 minutes. Add egg mixture and beat 1 minute to combine. Reduce speed to low and add dry ingredients in 3 batches, mixing just until combined after each batch before adding more. Dough will be very soft at this point. Cover bowl and chill dough at least 1 hour and up to 2 days. (If chilling longer than 1 hour, transfer to an airtight container; this will keep the dough from drying out.)Step 3Place racks in middle and lower thirds of oven and preheat to 350°. Place powdered sugar in a small bowl. Using a #60 or #70 cookie scoop (or 1 Tbsp.), portion out dough and roll into balls. Working quickly so dough doesn’t have a chance to warm up, drop each dough ball into powdered sugar and roll to coat evenly. Divide cookies between 2 parchment-lined baking sheets, spacing 2″ apart.Step 4Bake cookies, rotating baking sheets top to bottom and front to back halfway through, until puffed and cracked and edges are set, but centers are still soft (cookies will look underbaked between the cracks), 10–13 minutes.Step 5Let cookies cool on baking sheets before serving.Do ahead: Cookies can be baked 3 days ahead. Store airtight at room temperature.Recipes adapted with permission from ‘Cheryl Day’s Treasury of Southern Baking’ by Cheryl Day (Artisan Books). Copyright © 2021. Buy it on Amazon or Bookshop.orgHow would you rate Lavender-Lemon Crinkle Cookies?