Description
Delight your taste buds with these fragrant and zesty Lemon Lavender Cookies. The combination of citrusy lemon zest and aromatic lavender buds creates a unique and refreshing flavor profile that is perfect for any occasion.
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
- Prepare for baking. Preheat your oven to 350°F / 180°C / gas mark 4. Line 2 baking sheets with parchment paper.
- Combine dry ingredients. In a small bowl, whisk together the flour, cornstarch, and baking powder. Set aside.
- 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.
- Add egg. Mix in the egg until very well combined.
- Incorporate dry ingredients. Using low speed, add the flour mixture and mix until just combined. The dough will seem slightly dry.
- 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.
- Flatten cookies. Gently flatten each ball with your palms until 1/3 inch / 1 cm thick.
- 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.
- Cool. Cool the cookies on the baking sheet for 5 minutes. Then, transfer the cookies onto a wire rack to cool completely.
- 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.
- 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!
- 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
- For a more intense lavender flavor, you can increase the amount of lavender extract or add a bit of finely chopped fresh lavender.
- Adjust the amount of lemon zest and juice to suit your taste preferences.
- Make sure the butter is at a cool room temperature for the best cookie texture.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 80mg
- Fat: 7g
- Saturated Fat: 4.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 25mg
