Description
Lemon lavender cookies bring a delightful spring twist to your baking routine, offering a fragrant and zesty nibble that perfectly captures the fresh season’s essence. Crisp and light, these cookies combine citrusy brightness with subtle floral notes that dance across your taste buds.
Ingredients
Scale
Primary Ingredients:
- 2 ¼ cups all-purpose flour
- 2 sticks salted butter
- 1 large egg
- ¾ cup granulated sugar
Supporting Ingredients:
- 2 tablespoons cornstarch
- ½ teaspoon baking powder
- 2 tablespoons lemon zest
- 2 tablespoons dried culinary lavender buds
Finishing Ingredients:
- 1 ½ cups powdered sugar
- 2 to 3 tablespoons fresh lemon juice
- ½ teaspoon lavender extract
- 3 to 4 drops purple food coloring
- Lavender buds
- Lemon zest
Instructions
- Preheat your oven to 350°F and line a baking sheet with parchment paper, ensuring a clean surface for your cookies.
- Whisk 2 ¼ cups flour, 2 tbsp cornstarch, and ½ teaspoon baking powder in a medium bowl until thoroughly combined.
- Cream 2 sticks of butter with ¾ cup sugar until the mixture becomes light and airy, about 3 minutes.
- Mix 2 tbsp lemon zest and 2 tbsp dried lavender buds into the butter mixture, beating until fragrant and evenly distributed.
- Add 1 large egg to the butter mixture and beat until completely incorporated and smooth.
- Gradually fold the dry ingredients into the wet ingredients, stirring until a soft dough forms.
- Refrigerate the dough for 30 minutes to help it firm up and develop deeper flavors.
- Remove dough from refrigerator and scoop tablespoon-sized portions, rolling each into a smooth ball.
- Arrange dough balls 2 inches apart on the prepared baking sheet.
- Gently press down each ball with the back of a spoon to create a slight disk shape.
- Bake at 350°F for 10-12 minutes, watching for lightly golden edges as your doneness signal.
- Let cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack for complete cooling.
- Whisk 1 ½ cups powdered sugar with 2-3 tbsp lemon juice to create a smooth glaze.
- Add ½ teaspoon lavender extract and 3-4 drops purple food coloring to the glaze, if desired.
- Drizzle the glaze over completely cooled cookies.
- Sprinkle lavender buds and additional lemon zest on top for a decorative finish.
Notes
- Lavender can have a strong flavor, so use culinary-grade buds sparingly to avoid an overpowering taste.
- Chill the dough for maximum flavor development and to prevent spreading during baking.
- For a gluten-free version, swap all-purpose flour with a blend of almond and rice flour.
- Fresh lemon zest makes a huge difference in brightness, so grate it just before mixing into the dough.
- Prep Time: 55 minutes
- Cook Time: 15 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 140
- Sugar: 9 g
- Sodium: 45 mg
- Fat: 7 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0.1 g
- Carbohydrates: 19 g
- Fiber: 0.3 g
- Protein: 1.5 g
- Cholesterol: 30 mg