Lemon Lavender Cookies with Citrus Lavender Glaze Recipe
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.
- 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
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
- 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.
- Combine dry ingredients: In a small bowl, whisk together the all-purpose flour, cornstarch, and baking powder until evenly mixed. Set aside.
- 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.
- Add egg: Mix in the large egg until it is fully combined, creating a smooth mixture.
- 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.
- 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.
- 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.
- 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.
- Cool: Allow the cookies to rest on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- 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.
- 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.
- 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
