Description
These Lemon Lavender Cookies blend the bright flavor of lemon with the delicate floral notes of lavender in a buttery, soft cookie finished with a fragrant glaze. Perfect for springtime gatherings or elegant gifts.
Ingredients
- 2 sticks salted butter, cool room temperature
- ¾ cup granulated sugar
- 2 tbsp lemon zest (about 3 medium lemons)
- 2 tbsp culinary lavender buds
- 1 large egg, room temperature
- 2¼ cups all-purpose flour
- 2 tbsp cornstarch
- ½ tsp baking powder
- 1½ cups sifted powdered sugar
- 2–3 tbsp fresh lemon juice
- ½ tsp lavender extract (optional)
- A few drops purple food coloring
- Additional lavender buds and lemon zest for garnish (optional)
Instructions
- Preheat the oven to 350°F (180°C) and line two baking sheets with parchment paper.
- Whisk together flour, cornstarch, and baking powder in a bowl and set aside.
- Cream butter, sugar, lemon zest, and lavender buds in a mixing bowl on medium speed for 2–3 minutes until light and fluffy.
- Blend in the egg until well combined.
- Add the dry mixture and mix on low speed until just combined. The dough will be slightly dry.
- Use a small cookie scoop to drop 1-tablespoon dough balls onto baking sheets, spacing them 2 inches apart.
- Gently press each ball to about ⅓‑inch thickness.
- Bake one sheet at a time for 12–15 minutes, until centers are set and edges are golden. Check from minute 10.
- Let cookies rest on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Whisk together powdered sugar, lemon juice, lavender extract (if using), and food coloring to make the glaze.
- Spoon glaze onto cooled cookies, garnish with lavender buds and lemon zest if desired, and let set for 30 minutes.
Notes
- You can switch lemon zest for lime, orange, or grapefruit for variation.
- Add ½ tbsp vanilla extract for a warmer flavor.
- Fold in ¾ cup white chocolate chips for extra sweetness.
- To make cookie bars, press dough into an 8×8″ pan and bake for 22–25 minutes.
- Store at room temperature in an airtight container for 3–4 days.
- Freeze unbaked dough balls for up to 2 months and bake directly from frozen.
- Fresh lavender can be used in place of dried—use 3–4 tbsp fresh buds.
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 12g
- Sodium: 70mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 20mg
