Description

These Lemon Lavender Cookies are a delightful blend of zesty citrus and floral notes, featuring a tender, buttery texture crowned with a tangy lemon glaze tinted with purple hues. Perfect for a springtime treat or elegant tea party, they balance fresh lemon zest and dried lavender buds to create a unique and fragrant cookie experience.

Ingredients

Scale

Dry Ingredients

2 ¼ cups / 270 g / 9.5 oz all-purpose flour, spooned 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 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 (optional)
Lemon zest, to garnish (optional)

Instructions

Prepare for baking: Preheat your oven to 350°F / 180°C / gas mark 4. Line two baking sheets with parchment paper to prevent sticking and ensure even baking.
Combine dry ingredients: In a small bowl, whisk together the all-purpose flour, cornstarch, and baking powder thoroughly. Set aside this mixture.
Beat butter and sugar: In a large mixing bowl, using a stand mixer fitted with the paddle attachment or an electric mixer, cream the salted butter, granulated sugar, lemon zest, and dried lavender buds on medium speed until the mixture becomes light and fluffy, approximately 2 to 3 minutes. Scrape down the sides of the bowl to ensure even mixing.
Add egg: Incorporate the large egg into the creamed mixture and mix until it is well combined and homogeneous.
Incorporate dry ingredients: Lower the mixer speed and add the flour mixture gradually. Mix just until the dough comes together; it will be slightly dry but cohesive.
Scoop cookies: Using a small cookie scoop, portion out 1-tablespoon-sized balls of dough onto the prepared baking sheets. Ensure to space the dough balls about 2 inches / 5 cm apart to allow for spreading.
Flatten cookies: Gently press down each dough ball with your palms until it measures approximately 1/3 inch / 1 cm thick. This helps ensure even baking and the desired cookie texture.
Bake: Bake one cookie sheet at a time for 12 to 15 minutes. The cookies are done when their centers are just set and the edges are slightly golden brown.
Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This prevents breakage.
Mix glaze: In a medium bowl, whisk together the sifted powdered sugar, fresh lemon juice, and lavender extract (if using) until smooth. The glaze should be thick but still pourable. Add a few drops of purple food coloring to tint the glaze evenly.
Decorate cookies: Spoon or drizzle the glaze over each cooled cookie. Optionally, sprinkle with extra dried lavender buds and lemon zest for an elegant finishing touch. Allow the glaze to set for at least 30 minutes before serving.
Store: Keep the cookies in an airtight container at room temperature for up to 4 days. To prevent sticking, separate layers with sheets of wax paper.

Notes

For best flavor, use dried culinary lavender buds specifically labeled for cooking.
If you prefer a stronger lavender flavor, you can increase the lavender extract slightly, but start with 1/2 teaspoon to avoid bitterness.
Ensure butter and egg are at cool room temperature for proper creaming and texture.
Flattening the cookies before baking ensures they bake evenly and have a nice, tender crumb.
Using parchment paper on baking sheets prevents sticking and makes clean-up easier.
The glaze can be made thicker or thinner by adjusting the amount of lemon juice.
Store cookies in a cool, dry place in an airtight container to maintain their crispness.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Dessert, Snack, Cookie
Method: Baking
Cuisine: American, Contemporary

Nutrition

Serving Size: 1 cookie
Calories: 130
Sugar: 10g
Sodium: 70mg
Fat: 6g
Saturated Fat: 3.5g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 0.5g
Protein: 2g
Cholesterol: 25mg

Keywords: lemon lavender cookies, floral cookies, lemon cookies, lavender cookies, spring treats, citrus cookies, homemade cookies, tea party cookies