Chamomile Cookies
Delicate and floral chamomile cookies with a tangy lemon glaze, perfect for tea time or as a gentle homemade gift.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened Use room-temperature butter for best results.
- 1 cup granulated sugar Increased sugar will help with browning.
- 1 large egg Room temperature is preferable.
- 1 teaspoon vanilla extract
- 1 tablespoon chamomile tea leaves Can use culinary chamomile or loose-leaf tea; remove any large stems.
- Zest of 1 lemon Adds brightness to the cookies.
Glaze
- 1 cup powdered sugar
- 2 tablespoons lemon juice Adjust for desired consistency.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Whisk together the flour, baking powder, and salt in a medium bowl. Set aside.
- In a large bowl, beat the softened butter and granulated sugar until pale and fluffy, about 2–3 minutes.
- Add the egg and vanilla; beat until smooth and combined.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined — do not overmix.
- Fold in the chamomile tea leaves and lemon zest with a spatula.
Baking
- Drop rounded tablespoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10–12 minutes, until the edges are lightly golden but the centers remain pale.
- While the cookies cool on a rack, whisk the powdered sugar with lemon juice until smooth to make the glaze.
- Once cookies are completely cool, drizzle the lemon icing over the tops and let it set before serving.
Notes
For a dairy-free version, swap the butter for firm vegan butter. If you prefer a smoother chamomile flavor, briefly grind the dried flowers before folding into the dough.