Description
Delight in these fragrant Lemon Lavender Cookies, perfectly tender with a subtle floral hint and a zesty lemon glaze. These buttery cookies combine the aromatic flavors of dried lavender and fresh lemon zest, topped with a luscious lemon glaze tinted with purple for a charming presentation. Ideal for tea times, special occasions, or anytime you crave a unique, elegant treat.
Ingredients
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
- 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 2 baking sheets with parchment paper to ensure cookies do not stick and bake evenly.
- Combine dry ingredients: In a small bowl, whisk together the all-purpose flour, cornstarch, and baking powder until well incorporated. Set aside for later use.
- Beat butter and sugar: Using a stand mixer with the paddle attachment or an electric mixer, cream the butter, granulated sugar, lemon zest, and dried lavender buds on medium speed until the mixture is light and fluffy, about 2 to 3 minutes. Scrape down the sides of the bowl to ensure even mixing.
- Add egg: Mix in the large egg at cool room temperature until fully combined; this helps bind the cookie dough.
- Incorporate dry ingredients: On low speed, gradually add the flour mixture to the wet ingredients. Mix until just combined. The dough will feel slightly dry but should hold together.
- Scoop cookies: Using a small cookie scoop, drop tablespoon-sized balls of dough onto the prepared baking sheets, spacing them about 2 inches (5 cm) apart to allow for spreading.
- Flatten cookies: Gently press each dough ball with your palms to flatten until about 1/3 inch (1 cm) thick, shaping the cookies evenly for uniform baking.
- Bake: Bake one sheet at a time in the preheated oven for 12 to 15 minutes. The cookies are done when the centers are just set and the edges turn a slight golden color.
- 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 breaking while warm.
- Mix glaze: In a medium bowl, whisk together the sifted powdered sugar, fresh lemon juice, and lavender extract if using. The glaze should be thick enough to coat but still pourable. Add a few drops of purple food coloring to tint the glaze.
- Decorate cookies: Spoon the lemon lavender glaze onto each cooled cookie. If desired, sprinkle with additional lavender buds and lemon zest for extra fragrance and a decorative touch. Allow the glaze to set for 30 minutes before serving.
- Store: Keep the cookies in an airtight container at room temperature for up to 4 days. To prevent sticking, separate cookie layers with sheets of wax paper.
Notes
- Do not overmix the dough once you add the dry ingredients to avoid tough cookies.
- Use culinary-grade lavender buds to ensure the flavor is pleasant and not overpowering.
- For a stronger lavender flavor, you can increase the amount of lavender buds slightly, but be cautious as it can become bitter.
- If you prefer a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free flour blend.
- Allow the butter and egg to come to cool room temperature before mixing to achieve the best texture.
- Always bake one sheet at a time for even cooking and consistent results.
- Store cookies in a cool, dry place to maintain freshness for several days.
