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Amelia Taylor

Lemon Lavender Cookie

These delightful lemon lavender cookies feature a bright, citrusy-floral taste and a soft, buttery texture, topped with a sweet lemon lavender glaze. The recipe comes together quick, calls for simple ingredients, and doesn’t require chilling.
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Ingredients Method Notes

Ingredients
  

  • Cookies
  • 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
  • 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
  • lavender buds to garnish, if desired
  • lemon zest to garnish, if desired

Method
 

  1. Prepare for baking. Preheat your oven to 350°F / 180°C / gas mark 4. Line 2 baking sheets with parchment paper.
  2. Combine dry ingredients. In a small bowl, whisk together the flour, cornstarch, and baking powder. Set aside.
  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.
  4. Add egg. Mix in the egg until very well combined.
  5. Incorporate dry ingredients. Using low speed, add the flour mixture and mix until just combined. The dough will seem slightly dry.
  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.
  7. Flatten cookies. Gently flatten each ball with your palms until 1/3 inch / 1 cm thick.
  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.
  9. Cool. Cool the cookies on the baking sheet for 5 minutes. Then, transfer the cookies onto a wire rack to cool completely.
  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.
  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!
  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

  • Zest before juicing: Always zest lemons before squeezing out the juice. It’s nearly impossible to do it the other way around!
  • Measure flour accurately: The #1 baking mistake is adding too much flour. It will make cookies dry and dense. For the best results, weigh your flour with a digital kitchen scale. Otherwise, fluff, spoon, and level the flour into your measuring cup, but never pack it in.
  • Watch the baking time: Each oven bakes differently, and oven temperatures are all over the place. What takes 10 minutes in one oven, needs 15 in another, and this is normal. So watch your cookies carefully and start checking on them at the 10-minute mark.
  • Don’t use bottled lemon juice: Fresh lemon juice is the way to go here! The bottled variety doesn’t taste as good.
  • Ultra-smooth consistency: For an ultra-smooth icing, strain the lemon juice through a fine-mesh strainer.
Nutrition Information: Yield: 25 Serving Size: 1
Amount Per Serving: Calories: 134Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 27mgSodium: 72mgCarbohydrates: 15gFiber: 0gSugar: 6gProtein: 1g