Lemon Lavender Cookies with Citrus Lavender Glaze Recipe

Introduction

This Lemon Lavender Cookie recipe offers a delightful blend of citrusy brightness and floral notes, perfect for spring afternoons or tea time. These tender cookies are topped with a delicate lemon glaze and a hint of lavender for an elegant treat.

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
• 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
• 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

1. Step 1: Preheat your oven to 350°F / 180°C / gas mark 4. Line 2 baking sheets with parchment paper.
2. Step 2: In a small bowl, whisk together the flour, cornstarch, and baking powder. Set aside.
3. Step 3: 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 on medium speed until light and fluffy, about 2 to 3 minutes. Scrape down the sides of the bowl.
4. Step 4: Mix in the egg until very well combined.
5. Step 5: Using low speed, add the flour mixture and mix until just combined. The dough will seem slightly dry.
6. Step 6: 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.
7. Step 7: Gently flatten each ball with your palms until 1/3 inch / 1 cm thick.
8. Step 8: 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.
9. Step 9: Cool the cookies on the baking sheet for 5 minutes. Then, transfer the cookies onto a wire rack to cool completely.
10. Step 10: 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.
11. Step 11: Spoon each cookie with glaze. If desired, sprinkle the cookies with lavender buds and lemon zest. Let the icing set for 30 minutes before enjoying.
12. Step 12: Store the cookies in an airtight container at room temperature for up to 4 days. Separate layers of cookies with sheets of wax paper.

Tips & Variations

• For a milder lavender flavor, reduce the dried lavender buds to 1 tablespoon.
• Swap the lemon zest for orange zest for a different citrus twist.
• If lavender extract is unavailable, increase the dried lavender slightly and infuse it into the lemon juice before mixing the glaze.
• Use a silicone baking mat instead of parchment for easy cookie removal.

Storage

Store the cookies in an airtight container at room temperature for up to 4 days. To keep them from sticking together, separate layers with sheets of wax paper. For longer storage, freeze the cookies (without glaze) in a sealed container for up to 2 months and glaze after thawing. Reheat glazed cookies gently at room temperature before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh lavender instead of dried culinary lavender buds?

Fresh lavender can be more potent and may alter the texture. If using fresh, reduce the quantity and use only the flower buds without stems to avoid bitterness.

What if I don’t have cornstarch? Can I substitute it?

You can replace cornstarch with an equal amount of arrowroot powder or potato starch. These help keep the cookies tender and slightly chewy.

Lemon Lavender Cookies with Citrus Lavender Glaze Recipe

Print Recipe

★★★★★

5 from 135 reviews

Delight in the fresh and floral flavors of these Lemon Lavender Cookies, featuring a tender buttery base infused with lemon zest and dried lavender buds. Topped with a smooth lemon glaze tinted with purple food coloring and garnished with lavender buds and lemon zest, these cookies are perfect for teatime or as a unique gift.

• Author: Logan
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 45 minutes
• Yield: About 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

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 and Mix-ins

• 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

• 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

Garnish (optional)

• lavender buds, to garnish
• lemon zest, to garnish

Instructions

1. Prepare for baking: Preheat your oven to 350°F (180°C, gas mark 4). Line two baking sheets with parchment paper to ensure cookies don’t stick and clean-up is easy.
2. Combine dry ingredients: In a small bowl, whisk together the all-purpose flour, cornstarch, and baking powder until evenly mixed. Set aside.
3. Beat butter and sugar: In a large mixing bowl fitted with a paddle attachment or using an electric mixer, cream the salted butter, granulated sugar, lemon zest, and dried lavender on medium speed for 2 to 3 minutes until the mixture is light and fluffy. Scrape down the sides of the bowl to incorporate all ingredients evenly.
4. Add egg: Mix in the large egg until it is fully combined, creating a smooth mixture.
5. Incorporate dry ingredients: Reduce mixer speed to low and gradually add the flour mixture. Mix just until combined; the dough may feel slightly dry but should come together.
6. Scoop cookies: Using a small cookie scoop or tablespoon measure, drop dough balls onto the prepared baking sheets spaced about 2 inches (5 cm) apart to allow room for spreading.
7. Flatten cookies: Gently flatten each dough ball with the palm of your hand to about 1/3 inch (1 cm) thickness to ensure even baking.
8. Bake: Place one baking sheet in the preheated oven at a time and bake for 12 to 15 minutes. The cookies are done when the centers are just set and edges turn slightly golden brown.
9. Cool: Allow the cookies to rest on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
10. Mix glaze: In a medium bowl, whisk together sifted powdered sugar, fresh lemon juice, and optional lavender extract until smooth. The glaze should be thick but pourable. Add purple food coloring a few drops at a time to achieve desired hue.
11. Decorate cookies: Spoon or drizzle the lemon glaze over each cooled cookie. If desired, sprinkle with additional lavender buds and lemon zest for a beautiful, aromatic finish. Allow the glaze to set for about 30 minutes before serving.
12. Store: Keep cookies in an airtight container at room temperature for up to 4 days. To avoid sticking, separate layers with sheets of wax paper.

Notes

• Use room temperature butter and egg for best mixing results.
• Do not overmix the dough once the flour is added to keep cookies tender.
• Only bake one sheet at a time to ensure even baking.
• If you don’t have culinary lavender buds, make sure to use food-safe lavender meant for cooking.
• The glaze consistency can be adjusted with more powdered sugar or lemon juice to achieve desired thickness.
• For a more pronounced lavender flavor, add a drop more lavender extract into the glaze.

Keywords: lemon lavender cookies, lemon cookies, lavender cookies, floral cookies, lemon glazed cookies, spring cookies, tea time cookies, homemade cookies