Description
These Lemon Lavender Cookies combine bright lemon zest with the aromatic floral notes of lavender, topped with a tangy lemon-lavender glaze. Perfect for a quick baking project with no chilling required, these melt-in-your-mouth treats are ideal for any occasion.
Ingredients
2 sticks salted butter (room temperature)
3/4 cup granulated sugar
2 tablespoons lemon zest
2 tablespoons culinary lavender (or fresh lavender buds)
1 large egg (room temperature)
2 1/4 cups all-purpose flour
2 tablespoons cornstarch
1/2 teaspoon baking powder
Lemon Lavender Glaze:
1 1/2 cups powdered sugar (sifted)
2 to 3 tablespoons fresh lemon juice
1/2 teaspoon lavender extract (optional)
A few drops of purple food coloring (optional)
Additional lavender buds and lemon zest (optional, for decoration)
Instructions
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Preheat oven to 350°F and line 2 baking sheets with parchment paper.
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In a small bowl, whisk together flour, cornstarch, and baking powder. Set aside.
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Cream together butter, sugar, lemon zest, and lavender in a large bowl for 2-3 minutes until light and fluffy.
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Mix in the egg until fully combined.
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Gradually add the dry ingredients and mix until just combined.
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Scoop tablespoon-sized dough onto baking sheets, spacing 2 inches apart, and flatten each cookie to 1/3 inch thick.
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Bake for 12-15 minutes or until edges are slightly golden.
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Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
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For glaze: Whisk together powdered sugar, lemon juice, and lavender extract until smooth. Drizzle over cooled cookies and optionally garnish with lavender buds and lemon zest.
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Let glaze set for 30 minutes before serving.
Notes
- Store in an airtight container for 3-4 days.
- Freeze unbaked dough for up to 2 months.
- Use culinary-grade lavender for safety.
- Prep Time: 20 minutes
- Cook Time: 12-15 minutes
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
