Description
These delightful lemon lavender cookies feature a bright, citrusy-floral taste and a soft, buttery texture, topped with a sweet lemon lavender glaze.
Ingredients
Scale
- 2 ¼ cups all-purpose flour (270 g / 9.5 oz, spoon and leveled)
- 2 tbsp cornstarch (10 g / 0.6 oz)
- 1/2 teaspoon baking powder
- 2 sticks salted butter (225 g / 8 oz, at cool room temperature)
- 3/4 cup granulated sugar (150 g / 5.3 oz)
- 2 tbsp lemon zest (from about 3 medium lemons)
- 2 tbsp dried culinary lavender buds
- 1 large egg (at a cool room temperature)
- 1 ½ cups powdered sugar (180 g / 6.3 oz, sifted)
- 2 to 3 tbsp fresh lemon juice
- 1/2 tsp lavender extract (optional)
- 3 to 4 drops purple food coloring
- lavender buds (to garnish, if desired)
- lemon zest (to garnish, if desired)
Instructions
- Preheat your oven to 350°F / 180°C / gas mark 4. Line 2 baking sheets with parchment paper.
- In a small bowl, whisk together the flour, cornstarch, and baking powder. Set aside.
- Using a large mixing bowl and a stand mixer fitted with the paddle attachment (or an electric mixer), cream the butter, sugar, lemon zest, and lavender (medium speed) until light and fluffy, about 2 to 3 minutes. Scrape down the sides of the bowl.
- Mix in the egg until very well combined.
- Using low speed, add the flour mixture and mix until just combined. The dough will seem slightly dry.
- Use a small cookie scoop to drop 1-tablespoon-sized balls of dough onto the prepared baking sheets. Space the dough balls 2 inches / 5 cm apart.
- Gently flatten each ball with your palms until 1/3 inch / 1 cm thick.
- Bake the cookies for 12 to 15 minutes. The cookies are ready when the center is just set and the edges appear slightly golden. Bake only 1 cookie sheet at a time.
- Cool the cookies on the baking sheet for 5 minutes. Then, transfer the cookies onto a wire rack to cool completely.
- In a medium bowl, whisk together the powdered sugar, lemon juice, and lavender extract. The consistency should be thick, but pourable. Tint the glaze with a few drops of food coloring.
- Spoon each cookie with glaze. If desired, sprinkle the cookies with lavender buds and lemon zest. Let the icing set for 30 minutes. Enjoy!
- Store the cookies in an airtight container at room temperature for up to 4 days. Separate layers of cookies with sheets of wax paper.
Notes
- Prep Time: 15 minutes
- Cook Time: 12 to 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 134
- Sugar: 6 g
- Sodium: 90 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 30 mg
Keywords: Lemon Lavender Cookie