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Chamomile Lemon Cookies with Icing Recipe

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4.3 from 67 reviews

These delicate Chamomile Cookies combine the floral notes of dried chamomile flowers with a refreshing hint of lemon, topped with a smooth lemon icing for a delightful treat perfect for any occasion.

Ingredients

Units Scale

Dry Ingredients

  • 2 1/4 cups all-purpose flour (270g )
  • 1/2 teaspoon baking powder
  • 1/4 tablespoon baking soda
  • 1 tablespoon cornstarch
  • 1/2 teaspoon salt

Wet Ingredients & Mix-ins

  • 1/2 cup unsalted butter (113g, 1 stick, room temperature)
  • 1 cup granulated sugar (200g )
  • 1 egg at room temperature
  • 1/4 cup sour cream or greek yogurt, room temperature (60g )
  • 1 1/2 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

  1. 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.
  2. Mix Dry Ingredients
    Wisk your dry ingredients – flour, salt, baking powder, baking soda, and cornstarch in a large bowl and set aside.
  3. Cream Ingredients
    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.
  4. Combine Dry and Wet
    Add the dry ingredients to the wet and mix on low until combined.
  5. Chill Dough
    Shape the dough into a ball, then cover in plastic or beeswax wrap and chill for an hour.
  6. Preheat and Cut
    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.
  7. Make Icing
    While the cookies bake and chill, make your icing.
  8. 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.
  9. Apply Icing
    Top the cookies with a generous layer of lemon icing.

Notes

  • Chill the dough for an hour before baking to ensure the cookies hold their shape.
  • Use fresh lemon zest for the best flavor and save lemon juice for the icing.
  • You can substitute sour cream with Greek yogurt as per preference.

Find it online: https://yumfoodusa.com/chamomile-lemon-cookies-with-icing-recipe/