Description
Delight in these fragrant Lemon Lavender Cookies, combining zesty lemon and floral lavender in a light, buttery cookie topped with a tangy lemon glaze. Perfectly crisp on the edges and tender in the center, these cookies offer a refreshing and elegant treat for any occasion.
Ingredients
Dry Ingredients
- 2 ¼ cups / 270 g / 9.5 oz all-purpose flour, spoon 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 a 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 of purple food coloring
- Lavender buds, to garnish (optional)
- Lemon zest, to garnish (optional)
Instructions
- Prepare for baking. Preheat your oven to 350°F (180°C). Line two baking sheets with parchment paper to ensure even baking and easy cleanup.
- Combine dry ingredients. In a small bowl, whisk together the all-purpose flour, cornstarch, and baking powder. Set this mixture aside for later incorporation.
- Beat butter and sugar. Using a stand mixer with the paddle attachment or a hand mixer, cream the room temperature butter, granulated sugar, lemon zest, and dried lavender on medium speed until the mixture is light and fluffy, about 2 to 3 minutes. Scrape down the sides of the bowl to ensure even mixing.
- Add egg. Mix in the large egg until it is thoroughly combined with the butter mixture.
- Incorporate dry ingredients. Reduce the mixer speed to low and add the flour mixture gradually. Mix until just combined; do not overmix. The resulting dough will feel slightly dry.
- Scoop cookies. Using a small cookie scoop, drop tablespoon-sized balls of dough onto the prepared baking sheets. Make sure to space the dough balls about 2 inches (5 cm) apart to allow room for spreading.
- Flatten cookies. Gently press each dough ball with your palms to flatten them to about 1/3 inch (1 cm) thickness.
- Bake. Bake the cookies in the preheated oven for 12 to 15 minutes. Bake only one sheet at a time to ensure even cooking. The cookies are ready when the centers are set and the edges are slightly golden.
- Cool. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
- Mix glaze. In a medium bowl, whisk together the sifted powdered sugar, fresh lemon juice, and optional lavender extract until thick but pourable. Add 3 to 4 drops of purple food coloring and mix until desired color is reached.
- Decorate cookies. Spoon the glaze over the cooled cookies. If desired, sprinkle additional lavender buds and lemon zest on top. Allow the glaze to set for about 30 minutes.
- Store. Store the decorated cookies in an airtight container at room temperature for up to 4 days. Separate layers with sheets of wax paper to avoid sticking.
Notes
- To ensure butter creams properly, keep it at cool room temperature—not melted.
- Dried culinary lavender buds used in the dough add subtle floral notes, but garnish sparingly for best flavor.
- Using cornstarch along with flour helps create a tender, delicate cookie texture.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free baking flour blend.
- The glaze consistency should be thick but pourable; add lemon juice gradually to avoid making it too runny.
- Storing cookies in a sealed container maintains freshness, but they are best enjoyed within four days for optimal flavor and texture.
