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Lemon Lavender Cookies

Lemon Lavender Cookies
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Soft, buttery cookies bursting with bright lemon and delicate floral lavender, finished with a sweet lavender glaze.

Ingredients

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2 ¼ cups / 270 g all-purpose flour, spoon and leveled
2 tbsp / 10 g cornstarch
1/2 teaspoon baking powder
2 sticks / 225 g salted butter, at cool room temperature
3/4 cup / 150 g 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
1 ½ cups / 180 g 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. Line 2 baking sheets with parchment paper.
  2. Combine dry ingredients. In a small bowl, whisk together the flour, cornstarch, and baking powder. Set aside.
  3. Beat butter and sugar. 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.
  4. Add egg. Mix in the egg until very well combined.
  5. Incorporate dry ingredients. Using low speed, add the flour mixture and mix until just combined. The dough will seem slightly dry.
  6. Scoop cookies. 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.
  7. Flatten cookies. Gently flatten each ball with your palms until 1/3 inch / 1 cm thick.
  8. Bake. 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.
  9. Cool. Cool the cookies on the baking sheet for 5 minutes. Then, transfer the cookies onto a wire rack to cool completely.
  10. Mix glaze. 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.
  11. Decorate cookies. Spoon each cookie with glaze. If desired, sprinkle the cookies with lavender buds and lemon zest. Let the icing set for 30 minutes. Enjoy!
  12. Store. 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

  • Use only culinary-grade lavender buds, not lavender meant for fragrance.
  • For accurate flour measurement, always spoon the flour into your measuring cup and level it off with a knife.
  • The cookies continue to cook on the hot baking sheet, so it’s better to slightly underbake them for a tender texture.
  • Ensure cookies are completely cool before glazing to prevent the glaze from melting.

Nutrition

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