Lavender Lemon Crinkle Cookies
Ingredients
- 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
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