Description
These Lemon Lavender Cookies are delicate and delightful treats combining fragrant culinary lavender with bright lemon zest. Perfectly tender with a sweet lemon glaze, these cookies offer a lovely floral-citrus flavor that is both refreshing and elegant. Ideal for teatime, special occasions, or anytime you want a sophisticated homemade cookie.
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
- 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 Ingredients
- 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, if desired
- Lemon zest, to garnish, if desired
Instructions
- Prepare for baking. Preheat your oven to 350°F / 180°C / gas mark 4. Line 2 baking sheets with parchment paper to prevent sticking and allow for easy cleanup.
- Combine dry ingredients. In a small bowl, whisk together the all-purpose flour, cornstarch, and baking powder. Set this mixture aside as it will be incorporated into the wet ingredients later.
- Beat butter and sugar. Using a stand mixer fitted with a paddle attachment or an electric mixer, cream together the cooled butter, granulated sugar, lemon zest, and dried lavender buds on medium speed. Beat for about 2 to 3 minutes until the mixture becomes light and fluffy. Make sure to scrape down the sides of the bowl to incorporate all ingredients evenly.
- Add egg. Crack in the large egg and mix thoroughly until fully combined and smooth.
- Incorporate dry ingredients. Reduce mixer speed to low and gradually add the flour mixture to the butter mixture. Stir until just combined; be careful not to overmix. The dough will appear slightly dry at this point.
- Scoop cookies. Use a small cookie scoop or spoon to drop 1-tablespoon-sized balls of dough onto the prepared baking sheets. Space the dough balls about 2 inches (5 cm) apart to allow for spreading during baking.
- Flatten cookies. Gently press down each dough ball with your palms until it measures about 1/3 inch (1 cm) thick to ensure even baking.
- Bake. Place one cookie sheet in the preheated oven and bake for 12 to 15 minutes. The cookies are done when the centers are just set and the edges begin to turn a light golden color. Bake only one sheet at a time for best results.
- Cool. Let the cookies cool on the baking sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely before glazing.
- Mix glaze. In a medium bowl, whisk together the sifted powdered sugar, fresh lemon juice, and lavender extract (if using). Adjust the glaze consistency to be thick but pourable. Optionally, add a few drops of purple food coloring to tint the glaze.
- Decorate cookies. Spoon or drizzle the lemon-lavender glaze onto each cooled cookie. If desired, sprinkle with additional lavender buds and lemon zest for an elegant garnish. Allow the glaze to set for at least 30 minutes before serving.
- Store. Store the glazed cookies in an airtight container at room temperature for up to 4 days. To prevent sticking, separate layers of cookies with sheets of wax or parchment paper.
Notes
- Use culinary-grade lavender buds to ensure a pleasant flavor that is safe for consumption.
- Do not overmix the dough once the flour is added to avoid tough cookies.
- If you don’t have lavender extract, you can omit it; the dried lavender buds impart enough flavor.
- The lemon-lavender glaze is optional but adds a beautiful taste and decorative finish.
- For best flavor, use room temperature butter and egg before starting.
- Cookie spreading may vary based on your oven; monitor closely to avoid overbaking.
- Cookies can be frozen unglazed; thaw and glaze when ready to serve.
