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    Spice Up Your Life: Recipes from The Spice & Tea Exchange

    THE SPICE & TEA EXCHANGE offers a variety of fine spices, handcrafted seasonings, loose-leaf teas, salts, sugars, gifts, and more! Whether you’re new to the culinary scene, own your own food service business, or are simply looking to add a bit of spice to your life, their friendly and knowledgeable staff can help you find the perfect menu additions. They’re also known for over 85 handcrafted seasonings, which are hand-mixed in store daily.


    Below is a recipe by Judy, the owner of the Spice & Tea Exchange in Lancaster, for her Glazed Lavender Lemon Cookies. She made them for her spring photoshoot and generously shared the whole batch with our team. It was a delicious afternoon, for sure. For more recipes using spices and sugars found at the Spice & Tea Exchange, go to their website.


    Glazed Lavender Lemon Cookies

    Cookie Ingredients:
    2-1/4 Cups All-Purpose Flour
    1/2 teaspoon Baking Powder
    1/2 teaspoon Salt
    1/2 Cup Granulated Sugar
    1/4 Cup The Spice & Tea Exchange Lavender Lemon Sugar
    1 Tablespoon Lemon Zest
    1 Cup Unsalted Butter at room temperature
    1 Egg
    1 teaspoon Vanilla Extract


    Glaze Ingredients:
    1 Cup Powdered Sugar
    3-4 teaspoons Fresh Lemon Juice
    Extra Lavender Lemon Sugar to sprinkle on top


    Preheat oven to 350 degrees


    Line two baking sheets with parchment paper or use a silicone baking mat.  Set aside.


    Combine flour, baking powder and salt in a small bowl.  Whisk and set aside.


    In a small bowl add granulated sugar, 1/4 cup lavender lemon sugar and lemon zest.  Rub the sugars and lemon zest together with your fingers until well mixed.


    Beat butter, sugar/lemon mixture together until light and fluffy.  Beat in egg and vanilla extract.  Mix until smooth.


    Slowly beat in flour mixture on low speed until blended.


    Roll dough by Tablespoons into small balls and place onto prepared baking sheets, spacing 2 inches apart.  Gently flatten dough with bottom of a small glass.


    Bake for 8 – 10 minutes or until cookies are just set and slightly golden brown.  Cool cookies on baking sheet for 2 minutes and transfer to cooling racks.  Cool completely.


    In medium bowl, whisk together powdered sugar and lemon juice.  Dip each cookie top into the lemon glaze.  Sprinkle immediately with Lavender Lemon Sugar.  Let cookies sit until icing has set.


    Makes approximately 3 dozen cookies.


    Lavender Lemonade



    4 tsp. Lavender Flowers
    ¼ cup Lemon Sugar

    2 cups filtered water
    ¾ cup white sugar
    8 lemons + 1 sliced for garnish
    5 cups cold filtered water



    Bring filtered water to a boil in a saucepan.
    Add Lavender Flowers.
    Remove from heat, and let steep until water starts to turn a purple color, about 12-14 mins. (If desired, add more lavender flowers to get a deeper purple hue.)
    Strain lavender water through a strainer into a heat-resistant pitcher.
    Add Lemon Sugar and white sugar, stirring until fully dissolved.

    Squeeze lemons through a mesh strainer into pitcher. Add cold water. Taste and adjust for sweetness or tartness.
    Add ice.

    Serve chilled in four medium-sized beverage glasses.

    Garnish with small slices of lemon or sprinkle a few Lavender Flowers on top.