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Chamomile Cookies with Lemon

Chamomile Cookies with Lemon: A Floral Twist on Classic Treats

Experience a delightful blend of chamomile and lemon in these easy-to-make cookies. Perfect for any occasion, they cater to various dietary needs.
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Prep Time 20 minutes
Cook Time 10 minutes
Chilling Time 1 hour
Total Time 1 hour 30 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookies
  • 2 cups All-Purpose Flour Substitute with gluten-free flour blend for gluten-free version.
  • 1 teaspoon Baking Powder Acts as a leavening agent.
  • 1/2 teaspoon Baking Soda Provides extra lift for texture.
  • 2 tablespoons Cornstarch Adds tenderness to the cookies.
  • 1/4 teaspoon Salt Enhances flavor.
  • 1 cup Unsalted Butter Use vegan butter for dairy-free.
  • 1 cup Granulated Sugar Main sweetener.
  • 1 large Egg Binds ingredients.
  • 1/2 cup Sour Cream or Greek Yogurt Infuses tanginess.
  • 1 teaspoon Vanilla Extract Adds depth of flavor.
  • 2 tablespoons Dried Chamomile Flowers Provides floral aroma.
  • 1 tablespoon Lemon Zest Brightens flavor.
For the Icing
  • 1 cup Powdered Sugar Main ingredient for icing.
  • 1 teaspoon Vanilla Extract Enhances sweetness.
  • 2-4 tablespoons Milk Adjusts icing consistency.
  • 1 tablespoon Lemon Juice Adds acidity.

Equipment

  • food processor
  • Stand mixer
  • baking sheets
  • measuring cups
  • measuring spoons

Method
 

Step-by-Step Instructions
  1. Prepare Chamomile Lemon Sugar by blending dried chamomile flowers, granulated sugar, and lemon zest in a food processor until fine and fragrant.
  2. Mix dry ingredients in a bowl: whisk together all-purpose flour, baking powder, baking soda, cornstarch, and salt.
  3. Cream butter and sugar by beating softened butter with chamomile lemon sugar mixture until light and fluffy.
  4. Incorporate wet ingredients by adding egg, vanilla extract, and sour cream to the butter mixture; mix until creamy.
  5. Combine mixtures gradually adding dry mixture to wet mixture until just combined.
  6. Chill dough by shaping it into a ball, wrapping it in plastic wrap, and refrigerating for about 1 hour.
  7. Preheat oven to 350°F (180°C) while dough chills.
  8. Roll and cut cookies on a floured surface to about ¼ inch thick, place cut shapes on baking sheets.
  9. Bake cookies for 10 minutes or until edges are golden and centers look slightly underbaked.
  10. Make icing by mixing powdered sugar with lemon juice, vanilla extract, and milk to desired consistency.
  11. Ice cookies by drizzling icing over cooled cookies and allowing it to set.

Nutrition

Serving: 1cookieCalories: 120kcalCarbohydrates: 16gProtein: 1gFat: 6gSaturated Fat: 4gMonounsaturated Fat: 2gCholesterol: 25mgSodium: 50mgPotassium: 20mgSugar: 8gVitamin A: 200IUVitamin C: 1mgCalcium: 10mgIron: 0.2mg

Notes

For best results, use room temperature butter and don’t skip the chilling step to maintain cookie shape. Adjust icing consistency gradually.

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