Print

Lemon Lavender Cookie Recipe

Lemon Lavender Cookie Recipe
Print Recipe

★★★★★

5.2 from 20 reviews

These Lemon Lavender Cookies combine the bright, zesty flavor of fresh lemon with the delicate floral notes of dried culinary lavender buds. They are soft and tender with a subtle sweetness, finished with a lightly tinted lemon-lavender glaze that adds both flavor and charm. Perfect as a refreshing treat alongside tea or coffee, these cookies offer a unique and elegant twist on classic shortbread.

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
  • ½ 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 a cool room temperature

Glaze

  • 1 ½ cups / 180 g / 6.3 oz powdered sugar, sifted
  • 2 to 3 tbsp fresh lemon juice
  • ½ tsp lavender extract (optional)
  • 3 to 4 drops of purple food coloring
  • Lavender buds, to garnish (optional)
  • Lemon zest, to garnish (optional)

Instructions

  1. Prepare for baking: Preheat your oven to 350°F / 180°C / gas mark 4. Line 2 baking sheets with parchment paper to ensure the cookies do not stick and bake evenly.
  2. Combine dry ingredients: In a small bowl, whisk together the all-purpose flour, cornstarch, and baking powder. Set this mixture aside for later incorporation.
  3. Beat butter and sugar: Using a stand mixer fitted with a paddle attachment or a large mixing bowl and electric mixer, cream the softened butter with granulated sugar, lemon zest, and dried lavender buds on medium speed until the mixture is light, fluffy, and well combined, which should take around 2 to 3 minutes. Remember to scrape down the sides of the bowl to mix evenly.
  4. Add egg: Incorporate the large egg into the butter mixture and mix until fully combined and smooth.
  5. Incorporate dry ingredients: Reduce the mixer speed to low and gradually add the flour mixture. Mix just until combined, being careful not to overmix. The dough will appear slightly dry at this stage.
  6. Scoop cookies: Using a small cookie scoop or tablespoon measure, drop balls of dough onto the prepared baking sheets, spacing them about 2 inches / 5 cm apart to allow spreading during baking.
  7. Flatten cookies: Gently press down each dough ball with your palms to a thickness of about 1/3 inch / 1 cm for even baking and texture.
  8. Bake: Place one cookie sheet at a time into the oven and bake for 12 to 15 minutes, or until the centers are just set and edges begin to turn a light golden color.
  9. Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, preventing them from becoming soggy.
  10. Mix glaze: In a medium bowl, whisk together the sifted powdered sugar, fresh lemon juice, and optional lavender extract until the glaze is thick yet pourable. Add 3 to 4 drops of purple food coloring to tint the glaze softly for a beautiful finish.
  11. Decorate cookies: Spoon the glaze evenly over each cooled cookie. If desired, garnish with additional dried lavender buds and lemon zest for an attractive and aromatic presentation. Allow the glaze to set for 30 minutes before serving.
  12. Store: Keep the cookies in an airtight container at room temperature for up to 4 days. To prevent sticking, place wax paper between layers of cookies when storing.

Notes

  • Make sure the butter and egg are at cool room temperature to ensure proper creaming and dough consistency.
  • Do not overmix the dough after adding the dry ingredients to keep cookies tender.
  • Only bake one cookie sheet at a time to ensure even baking temperature and crisp edges.
  • If lavender extract is unavailable, you can omit it without significantly affecting the flavor.
  • Adjust the lemon juice in the glaze to achieve desired thickness—add more juice for a thinner glaze.
  • For a more pronounced lavender flavor, lightly crush the dried lavender buds before adding to the dough.
  • Using parchment paper on baking sheets helps cookies bake evenly and prevents sticking.
  • Allow the glaze to fully set to avoid smudging when storing or serving.

Nutrition

Keywords: Lemon lavender cookies, floral cookies, lemon cookies, lavender desserts, homemade cookies, tea time cookies, floral shortbread

Find it online: https://thehungrymason.com/lemon-lavender-cookie-recipe/