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Lemon Lavender Cookies Recipe

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★★★★★

4.8 from 144 reviews

These Lemon Lavender Cookies are delicate, fragrant treats that beautifully combine the bright zestiness of lemon with the subtle floral notes of lavender. Soft and slightly crumbly, topped with a sweet lemon-lavender glaze, they make a perfect elegant snack or dessert for tea time or special occasions.

Ingredients

Scale

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 and Garnish

  • 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

  1. Prepare for baking: Preheat your oven to 350°F / 180°C / gas mark 4. Line 2 baking sheets with parchment paper to prevent sticking.
  2. Combine dry ingredients: In a small bowl, whisk together the all-purpose flour, cornstarch, and baking powder. Set this mixture aside for later use.
  3. Beat butter and sugar: Using a stand mixer fitted with the paddle attachment or an electric mixer, cream the softened butter with the granulated sugar, lemon zest, and dried lavender buds at 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.
  4. Add egg: Mix in the egg until fully incorporated and the mixture is smooth.
  5. Incorporate dry ingredients: Reduce mixer speed to low and gradually add the flour mixture, mixing just until combined. The dough will appear slightly dry.
  6. Scoop cookies: Use a small cookie scoop to drop 1-tablespoon-sized balls of cookie dough onto the prepared baking sheets, spacing them about 2 inches (5 cm) apart to allow for spreading.
  7. Flatten cookies: Gently press each dough ball with your palms until they’re about 1/3 inch (1 cm) thick.
  8. Bake: Bake the cookies in the preheated oven for 12 to 15 minutes or until the centers are just set and the edges begin to turn a light golden color. Bake one cookie sheet at a time for even results.
  9. Cool: Allow the cookies to 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 lavender extract (if using). The glaze should be thick but pourable. Add purple food coloring drops to achieve the desired tint.
  11. Decorate cookies: Spoon the glaze evenly over each cooled cookie. If desired, sprinkle additional lavender buds and lemon zest on top for garnish. Let the glaze set for approximately 30 minutes before serving.
  12. Store: Store the cookies in an airtight container at room temperature for up to 4 days. Place sheets of wax paper between layers to prevent sticking.

Notes

  • Ensure the butter and egg are at cool room temperature to achieve the best texture when creaming.
  • You can adjust the amount of dried lavender in the dough according to your preference for floral intensity.
  • For a stronger lavender aroma, use lavender extract in both the dough and the glaze.
  • If you do not have purple food coloring, you can omit it without affecting flavor.
  • Cookies should be baked one sheet at a time for even baking and best texture.
  • Allow the glaze to fully set before stacking or storing your cookies to avoid smudging.

Keywords: lemon lavender cookies, floral cookies, lemon cookies, baking, dessert, tea time cookies, homemade cookies, floral dessert

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