Manymoons Lemon Lavender Sugar Cookers

Manymoons Lemon Lavender Sugar Cookies

We developed this recipe to celebrate one of our favorite partners Manymoons, America's first circular retailer! Like us, they are on a mission to build and nuture systems that tread lighter on the planet. Manymoons makes ethically and sustainably crafted clothing accessible to all parents through their circular model. They source, upcycle (we're into that!), and recycle products to ensure the health of our planet for generations to come.

Their imagery of the moon in their logo and name inspired us to make moon-shaped sugar cookies. The lemons in the recipe are used for their zest and juice so very little goes to waste, a thing we both honor. The lavender adds some joy (baking with flowers!) and takes you to a summer day on the Mediterranean.

  • 2 cups powdered sugar
  • 2 T lemon zest
  • 1/4 cup + 2-3 T lemon juice
  • 4 tsp of culinary lavender flowers
  1. Preheat oven to 350 degrees F.
  2. Zest the lemons (set aside the zest) then cut the lemons in half and juice (set aside the juice).
  3. In a medium bowl, combine the sugar cookie mix, 2 tablespoons of flour, oil, water, 1 tablespoon of lemon juice, and 1 tablespoon of lemon zest.
  4. Mix until a soft dough forms.
  5. Roll the dough out on a clean countertop or on parchment paper and use circle and moon shaped cookie cutters to cut out moon shapes.
  6. Bake according to the directions on the sugar cookie bag.
  7. While the cookies are baking, in a separate medium bowl, combine powdered sugar, 2 tablespoons of lemon zest, and lavender flowers.
  8. Add 1/4 cup of lemon juice and stir. Continue adding lemon juice by the tablespoon until desired thickness is reached. It should be thick enough not to run off the cookie but thin enough to spread easily.
  9. While the cookies are still warm, spread the icing on them. With the lemon-lavender aroma in the kitchen, you can pretend you're an artist in southern France.
  10. Enjoy!
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