Lemon Lavender Cookies: A Delicate and Fragrant Treat
Indulge in the soothing flavors of lemon and lavender with these Lemon Lavender Cookies. The perfect balance of zesty lemon and floral lavender, combined with a buttery, melt-in-your-mouth texture, makes these cookies a truly unique treat. Topped with a sweet lemon glaze, they’re ideal for tea parties, afternoon snacks, or a special homemade gift. Let the vibrant colors and refreshing flavors transport you to a serene, sunny garden with every bite!
Ingredients:
Cookies:
- 2 ¼ cups (270 g / 9.5 oz) all-purpose flour, spooned and leveled
- 2 tbsp (10 g / 0.6 oz) cornstarch
- 1/2 tsp baking powder
- 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:
- 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 purple food coloring
- Lavender buds, for garnish (optional)
- Lemon zest, for garnish (optional)
Directions:
1. Prepare for Baking:
Preheat your oven to 350°F (180°C / gas mark 4). Line two baking sheets with parchment paper.
2. Combine Dry Ingredients:
In a small bowl, whisk together the flour, cornstarch, and baking powder. Set aside.
3. Cream Butter and Sugar:
In a large mixing bowl, cream together the butter, granulated sugar, lemon zest, and lavender buds using a stand mixer fitted with a paddle attachment (or electric mixer) on medium speed. Beat until light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl as needed.
4. Add the Egg:
Mix in the egg until well combined.
5. Incorporate Dry Ingredients:
With the mixer on low speed, slowly add the flour mixture, blending just until combined. The dough may seem slightly dry, but that’s okay.
6. Scoop the Cookies:
Using a small cookie scoop, drop 1-tablespoon-sized balls of dough onto the prepared baking sheets. Leave about 2 inches (5 cm) between each cookie.
7. Flatten the Cookies:
Gently flatten each dough ball with your palms until they are about 1/3 inch (1 cm) thick.
8. Bake the Cookies:
Bake the cookies for 12-15 minutes, or until the centers are just set and the edges are slightly golden. For best results, bake one sheet at a time.
9. Cool:
Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
10. Make the Glaze:
In a medium bowl, whisk together the powdered sugar, lemon juice, and lavender extract (if using). The glaze should be thick but pourable. Add a few drops of purple food coloring for a beautiful lavender hue.
11. Decorate the Cookies:
Spoon the glaze over each cooled cookie. Optionally, garnish with lavender buds and lemon zest for an extra touch of flavor and decoration. Let the glaze set for 30 minutes before serving.
Recipe Summary:
- Prep Time: 15 minutes
- Baking Time: 12-15 minutes
- Total Time: 45 minutes
- Calories: 130 kcal per cookie
- Servings: 24 cookies
Pro Tips:
- Culinary Lavender: Make sure to use culinary-grade lavender for the best flavor. It’s more delicate and suitable for cooking compared to decorative lavender.
- Flavor Variations: If you’re feeling adventurous, try swapping the lemon zest for orange zest to create a different citrus twist on this cookie!
- Storing the Cookies: These cookies can be stored in an airtight container for up to 5 days. They’re perfect for making ahead of time for parties or gifting.
These Lemon Lavender Cookies are the perfect blend of citrusy brightness and floral elegance, creating a delightful cookie that’s light yet flavorful. Ideal for an afternoon tea, brunch, or simply as a sweet snack, these cookies will impress your guests with their lovely aroma and taste. Enjoy the refreshing combination of lemon and lavender in every bite!
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Lemon Lavender Cookies
- Total Time: 45 minutes
- Yield: 24 1x
Description
These Lemon Lavender Cookies bring together the delightful floral essence of lavender and the bright, tangy flavor of fresh lemon. The soft, buttery cookies are infused with lemon zest and lavender buds, creating a delicate yet flavorful bite. Topped with a sweet lemon glaze and optional lavender garnish, these cookies are as beautiful as they are delicious.
Ingredients
Cookies:
2 ¼ cups (270 g / 9.5 oz) all-purpose flour, spooned and leveled
2 tbsp (10 g / 0.6 oz) cornstarch
1/2 tsp baking powder
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:
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, for garnish (optional)
Lemon zest, for garnish (optional)
Instructions
Prepare for baking: Preheat your oven to 350°F (180°C / gas mark 4). Line two 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: In a large mixing bowl, cream together the butter, granulated sugar, lemon zest, and lavender buds using a stand mixer fitted with a paddle attachment (or electric mixer) on medium speed. Beat until light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl as needed.
Add egg: Mix in the egg until well combined.
Incorporate dry ingredients: With the mixer on low speed, add the flour mixture, blending just until combined. The dough may seem slightly dry, but that’s okay.
Scoop cookies: Using a small cookie scoop, drop 1-tablespoon-sized balls of dough onto the prepared baking sheets. Leave about 2 inches (5 cm) between each cookie.
Flatten cookies: Gently flatten each dough ball with your palms until they are about 1/3 inch (1 cm) thick.
Bake: Bake the cookies for 12-15 minutes, or until the centers are just set and the edges are slightly golden. Bake one sheet at a time for best results.
Cool: Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Mix glaze: In a medium bowl, whisk together the powdered sugar, lemon juice, and lavender extract (if using). The glaze should be thick but pourable. Add a few drops of purple food coloring for a beautiful hue.
Decorate cookies: Spoon the glaze over each cooled cookie. Optionally, garnish with lavender buds and lemon zest for an extra touch of flavor and decoration. Let the glaze set for 30 minutes before serving. Enjoy!
- Prep Time: 15 minutes
- Cook Time: 12-15 minutes
Nutrition
- Calories: 130