Photograph by Christopher Testani, Food styling by Victoria Granof, prop styling by Alex Brannian
If the joy of frolicking in a field of flowers could be captured in a cookie, it would be Cheryl Day’s lavender-lemon crinkle. These crackly, chewy cookies from her newest book, Cheryl Day’s Treasury of Southern Baking, balance bright lemon and floral lavender for a tender treat that makes a lovely addition to any cookie platter. Pro tip: The colder the dough, the less messy it will be to roll the balls in sugar.
What you’ll need
Stand Mixer
$400 $279 At Amazon
Small #70 Cookie Scoop
$15 At Amazon
Scale
$26 At Amazon
Rimmed Baking Sheet
$30 $28 At Amazon
