Chamomile Cookies
These delightful chamomile cookies are crafted from soft sugar cookie dough that is infused with freshly prepared chamomile lemon sugar. They are then topped with a bright and zesty lemon icing, which perfectly complements chamomile's soothing and sweet flavor. These cookies are a true delight for anyone who loves the perfect blend of flavors and texture of a dreamy, soft sugar cookie.
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Ingredients
Chamomile Cookies
- 2 ¼ cups all-purpose flour 270g
- ½ teaspoon baking powder
- ¼ tablespoon baking soda
- 1 tablespoon cornstarch
- ½ teaspoon salt
- ½ cup unsalted butter 113g, 1 stick, room temperature
- 1 cup granulated sugar 200g
- 1 egg at room temperature
- ¼ cup sour cream or greek yogurt, room temperature 60g
- 1 ½ teaspoon tsp vanilla extract 8 ml
- 2 tablespoons dried chamomile flowers - often sold as chamomile tea you can also open up a chamomile teabag.
- Zest of one two lemons - reserve the lemon juice for the icing
Lemon Icing
- 2 cups powdered sugar 240g
- 1 teaspoon vanilla extract 5 ml
- 2 tablespoons milk, plus more if needed 30ml
- Juice of two lemons
Instructions
Chamomile Cookies
- Create a lemon chamomile sugar by grinding your chamomile flowers with your granulated sugar and lemon zest. Do this in a mortar, pestle, food processor, or high-speed blender.
- Wisk your dry ingredients - flour, salt, baking powder, baking soda, and cornstarch in a large bowl and set aside.
- Cream the butter and chamomile lemon sugar until fluffy (about 2 minutes), then beat in the egg and vanilla. Next, mix the sour cream or greek yogurt until combined, scraping the bowl down as needed.
- Add the dry ingredients to the wet and mix on low until combined.
- Shape the dough into a ball, then cover in plastic or beeswax wrap and chill for an hour.
- Preheat oven to 350F. Roll the dough out to ¼ inch, then use a round circular cookie cutter to cut the cookies; reroll the scraps and cut the remaining cookies. Transfer cookies to parchment-lined baking sheets and bake at 350F for 10 minutes or until the cookies are just starting to get golden on the bottom. Set aside to cool completely.
- While the cookies bake and chill, make your icing.
Lemon Icing
- Sift powdered sugar into a medium bowl. Mix in the powdered sugar, lemon juice and vanilla. Drizzle in the milk while and beat until smooth.
- Top the cookies with a generous layer of lemon icing.
Nutrition
Serving: 1g | Calories: 224kcal | Carbohydrates: 41g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 139mg | Potassium: 21mg | Fiber: 0.5g | Sugar: 27g | Vitamin A: 177IU | Calcium: 12mg | Iron: 1mg
Servings: 16
Calories: 224kcal