Thursday, July 13, 2017

Lemon Verbena Sugar Cookies

If Lemon Verbena sugar cookies sound good to you, here are two ways to consider making them:

One way is to make Lemon Verbena sugar by layering white sugar with fresh Lemon Verbena leaves for a couple days. Remove leaves easily by pouring sugar through a strainer, then use your lemon-scented sugar in your favorite plain sugar cookie recipe. 

Or, try the following recipe from Nancy Heraud, using fresh, chopped Lemon Verbena leaves. Finely chopped leaves are best.

2-1/2 c. flour
2 T. fresh lemon verbena, chopped
2 t. baking powder
1/4 t. salt
1-1/2 t. lemon zest
1 c.  unsalted butter, softened
1-1/2 c. sugar
2 eggs
1 t. vanilla
extra sugar for rolling

Combine dry ingredients.  Set aside.  Beat butter, add sugar, eggs and vanilla in separate bowl.  Beat until combined.  Add half of flour mixture, beat.  Stir in remaining dry ingredients with wooden spoon.  Make rounded teaspoonfuls.  Roll in extra sugar.  Place on ungreased baking sheet.  Bake at 350 degrees until edges are lightly browned.  Cool.


  1. Hi Mia,

    Thank you so much for discovering my blog. I bow to your lemon verbena greatness and am very envious of that 1895 book about lemon verbena! Lucky lucky you! I will try to do a post in the coming days about you and your blog. I tried to set up a link on my tablet and I couldn't. So you will be hearing from me shortly! xo

  2. Thanks, Nancy, but my Lemon Verbena fascination is not greatness. It's obsessive compulsion. I can't not think about it, grow it and scheme on ways to use it. Who knows why? I'm just a Lemon Verbena junkie!!!