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Lemon Lavender Cookies Recipe

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4.2 from 5 reviews

These Lemon Lavender Cookies are delicate, flavorful treats combining the bright zestiness of lemon with the subtle floral notes of dried lavender. Perfectly soft and lightly glazed with a lemon-lavender icing, these cookies make an elegant snack or a charming addition to any tea time spread.

Ingredients

Dry Ingredients

  • 2 ¼ cups / 270 g / 9.5 oz all-purpose flour, spooned and leveled
  • 2 tbsp / 10 g / 0.6 oz cornstarch
  • 1/2 teaspoon baking powder

Wet Ingredients and Flavorings

  • 2 sticks / 225 g / 8 oz salted butter, at cool room temperature
  • 3/4 cup / 150 g / 5.3 oz granulated sugar
  • 2 tbsp lemon zest (from about 3 medium lemons)
  • 2 tbsp dried culinary lavender buds
  • 1 large egg, at cool room temperature

Glaze

  • 1 ½ cups / 180 g / 6.3 oz powdered sugar, sifted
  • 2 to 3 tbsp fresh lemon juice
  • 1/2 tsp lavender extract (optional)
  • 3 to 4 drops purple food coloring

Garnish (optional)

  • lavender buds
  • lemon zest

Instructions

  1. Prepare for baking: Preheat your oven to 350°F (180°C, gas mark 4). Line two baking sheets with parchment paper to prevent the cookies from sticking.
  2. Combine dry ingredients: In a small bowl, whisk together the all-purpose flour, cornstarch, and baking powder until evenly mixed. Set aside.
  3. Beat butter and sugar: In a large mixing bowl, use a stand or electric mixer fitted with the paddle attachment to cream the butter, granulated sugar, lemon zest, and dried lavender at medium speed. Continue beating until the mixture becomes light and fluffy, about 2 to 3 minutes. Scrape down the sides of the bowl to ensure even mixing.
  4. Add egg: Mix in the large egg until fully incorporated and the batter is smooth.
  5. Incorporate dry ingredients: Reduce mixer speed to low and gradually add the flour mixture. Mix just until combined; the dough will be slightly dry but should hold together.
  6. Scoop cookies: Using a small cookie scoop, drop 1-tablespoon-sized balls of dough onto the prepared baking sheets. Space each dough ball about 2 inches (5 cm) apart to allow for spreading.
  7. Flatten cookies: Gently press down each dough ball with your palms until they are approximately 1/3 inch (1 cm) thick for even baking.
  8. Bake: Bake the cookies one sheet at a time in the preheated oven for 12 to 15 minutes. They are done when the center is just set and the edges turn a subtle golden color.
  9. Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  10. Mix glaze: In a medium bowl, whisk together the sifted powdered sugar, fresh lemon juice, and optional lavender extract. Adjust the consistency to be thick but pourable. Add a few drops of purple food coloring to tint the glaze.
  11. Decorate cookies: Spoon the glaze over each cooled cookie. Optionally, sprinkle with extra lavender buds and lemon zest to enhance appearance and flavor. Allow the icing to set for approximately 30 minutes before serving.
  12. Store: Keep the cookies in an airtight container at room temperature for up to 4 days. To prevent sticking, separate layers of cookies with sheets of wax paper.

Notes

  • For best results, ensure butter and egg are at cool room temperature for easier mixing.
  • If culinary lavender is unavailable, use a smaller amount of food-grade lavender or omit altogether for a milder floral flavor.
  • The purple food coloring in the glaze is optional but adds a charming visual touch to the cookies.
  • Store cookies properly to maintain freshness and crispness.
  • These cookies can be frozen without glaze for up to 2 months; glaze after thawing.

Find it online: https://bitezly.com/lemon-lavender-cookies-recipe/