Why You’ll Want to Bake These Cookies
Let’s be real: who doesn’t love cookies? Especially when they’re bursting with the fresh taste of lemon and a hint of floral lavender. This cookie recipe brings a little bit of zen to your baking routine and makes your kitchen smell absolutely divine. Whether you’re having a cozy night in or want to impress friends at a gathering, these Lemon Lavender Cookies will surely steal the show. 🌼🍋
How to Make Lemon Lavender Cookie Recipe
This is where the magic happens. Making these cookies is easy-peasy, and you don’t need to be a pastry chef to pull it off. Just follow these steps, and you’ll have a batch of delightful cookies ready to go in no time. Plus, the kids can help—because let’s face it, who wouldn’t love mixing up some cookie dough?
Ingredients:
- 2 ¼ cups / 270 g / 9.5 oz all-purpose flour, spooned 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)
Directions:
Prepare for baking. Preheat your oven to 350°F / 180°C / gas mark 4 and line two baking sheets with parchment paper. Easy enough, right?
Combine dry ingredients. In a small bowl, whisk together the flour, cornstarch, and baking powder. Set it aside like a pro.
Beat butter and sugar. In a large mixing bowl, cream the butter, sugar, lemon zest, and lavender using a stand mixer or electric mixer on medium speed for 2 to 3 minutes. Scrape the bowl—no one likes a neglected butter mixture.
Add egg. Mix in the egg until everything looks happy and combined.
Incorporate dry ingredients. Add in the flour mixture on low speed. Just mix until combined; the dough might feel a touch dry, which is totally fine!
Scoop cookies. Grab a small cookie scoop and drop 1-tablespoon-sized balls onto the baking sheets, keeping them about 2 inches apart.
Flatten cookies. Use your palms to gently flatten each dough ball to about 1/3 inch thick. No stress; think of it as cookie massage time.
Bake. Pop them in the oven for 12 to 15 minutes. The edges should look slightly golden when they’re ready. Only bake one sheet at a time—trust me, it does make a difference.
Cool. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. Patience, my friend!
Mix glaze. In a medium bowl, whisk together the powdered sugar, lemon juice, and lavender extract. Go for a thick yet pourable consistency. Feel free to add a few drops of food coloring if you’re feeling fancy.
Decorate cookies. Spoon the glaze over each cookie and sprinkle with lavender buds and lemon zest if you’re feeling extra. Let the glaze set for 30 minutes, and then—enjoy!
Store. Keep those beauties in an airtight container at room temperature for up to 4 days. Use wax paper between layers to keep them safe.
How to Serve Lemon Lavender Cookie Recipe
These cookies pair perfectly with a cup of tea or coffee—just saying! Want to go a little further? Serve them with a scoop of vanilla ice cream or make them part of a fancy dessert platter. You’ll be the star of any gathering, guaranteed. 🌟
How to Store Lemon Lavender Cookie Recipe
To keep your cookies fresh, store them in an airtight container at room temperature. If you’re not going to eat them within a few days (who are you?!), feel free to freeze them! Just layer wax paper between cookies and pop them in a freezer bag. They can last up to three months in the freezer—if you can resist them that long.
Tips to Make Lemon Lavender Cookie Recipe
- Use fresh lemon for the best zing!
- Don’t skip out on the lavender extract if you have it—it really takes the flavor to the next level.
- If the dough feels too crumbly, a splash of cream or milk can help bring everything together.
- Note: Dried culinary lavender is essential here. Avoid using fresh lavender, as it can be bitter.
Variations
- Want a twist? Try adding white chocolate chips or nuts for extra texture.
- Swap out lavender for another herb like rosemary for a savory version. You do you! 🌿
FAQs
1. Can I use fresh lavender instead of dried?
While it sounds tempting, fresh lavender can be a bit bitter. Stick with dried culinary lavender for the best flavor!
2. How do I know when my cookies are done?
The edges should be slightly golden, and the center should look just set. If you see any doughy spots, give them another minute or two.
3. Can I make the dough ahead of time?
Absolutely! You can make the dough a day in advance. Just wrap it tightly in plastic wrap and refrigerate until you’re ready to bake.
So there you have it—your new favorite Lemon Lavender Cookie recipe. Now get baking and enjoy some deliciousness! 🍪✨
Lemon Lavender Cookies
Ingredients
Method
- Preheat your oven to 350°F (180°C) and line two baking sheets with parchment paper.
- In a small bowl, whisk together the flour, cornstarch, and baking powder. Set it aside.
- In a large mixing bowl, cream the butter, sugar, lemon zest, and lavender using a stand mixer or electric mixer on medium speed for 2 to 3 minutes.
- Mix in the egg until combined.
- Add in the flour mixture on low speed, mixing until just combined.
- Scoop 1-tablespoon-sized balls onto the baking sheets, keeping them about 2 inches apart.
- Gently flatten each dough ball to about 1/3 inch thick.
- Bake for 12 to 15 minutes until edges are slightly golden.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
- In a medium bowl, whisk together the powdered sugar, lemon juice, and lavender extract to achieve a thick yet pourable consistency.
- Spoon the glaze over each cookie and sprinkle with lavender buds and lemon zest if desired. Let the glaze set for 30 minutes.