Description
Indulge in the delicious combination of lemon lavender cookies. Discover a delightful recipe for your next baking adventure.
Ingredients
Scale
- 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
- Step 1: Prepare for baking. Preheat your oven to 350°F / 180°C / gas mark 4: Line 2 baking sheets with parchment paper.
- Step 2: Combine dry ingredients. In a small bowl, whisk together the flour, cornstarch, and baking powder. Set aside.
- Step 3: Beat butter and sugar. 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 (medium speed) until light and fluffy, about 2 to 3 minutes. Scrape down the sides of the bowl.
- Step 4: Add egg. Mix in the egg until very well combined.
- Step 5: Incorporate dry ingredients. Using low speed, add the flour mixture and mix until just combined. The dough will seem slightly dry.
- Step 6: Scoop cookies. 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.
- Step 7: Flatten cookies. Gently flatten each ball with your palms until 1/3 inch / 1 cm thick.
- Step 8: Bake. 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.
- Step 9: Cool. Cool the cookies on the baking sheet for 5 minutes. Then, transfer the cookies onto a wire rack to cool completely.
- Step 10: Mix glaze. 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.
- Step 11: Decorate cookies. Spoon each cookie with glaze. If desired, sprinkle the cookies with lavender buds and lemon zest. Let the icing set for 30 minutes. Enjoy!
- Step 12: Store. Store the cookies in an airtight container at room temperature for up to 4 days. Separate layers of cookies with sheets of wax paper.
Notes
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Nutrition
- Serving Size: 4 serving
- Calories: 400
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg