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Lemon Lavender Cookies

These delightful cookies are bursting with the fresh taste of lemon and hints of floral lavender, perfect for cozy nights in or gatherings.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 ¼ cups all-purpose flour, spooned and leveled
  • 2 tbsp cornstarch
  • ½ teaspoon baking powder
Wet Ingredients
  • 2 sticks salted butter, at cool room temperature
  • ¾ cup 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 powdered sugar, sifted
  • 2 to 3 tbsp fresh lemon juice
  • ½ teaspoon lavender extract (optional)
  • 3 to 4 drops purple food coloring
For Garnish
  • Lavender buds, to garnish (if desired)
  • Lemon zest, to garnish (if desired)

Method
 

Preparation
  1. Preheat your oven to 350°F (180°C) and line two baking sheets with parchment paper.
  2. In a small bowl, whisk together the flour, cornstarch, and baking powder. Set it aside.
Mixing
  1. 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.
  2. Mix in the egg until combined.
  3. Add in the flour mixture on low speed, mixing until just combined.
Shaping and Baking
  1. Scoop 1-tablespoon-sized balls onto the baking sheets, keeping them about 2 inches apart.
  2. Gently flatten each dough ball to about 1/3 inch thick.
  3. Bake for 12 to 15 minutes until edges are slightly golden.
  4. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
Glazing
  1. In a medium bowl, whisk together the powdered sugar, lemon juice, and lavender extract to achieve a thick yet pourable consistency.
  2. Spoon the glaze over each cookie and sprinkle with lavender buds and lemon zest if desired. Let the glaze set for 30 minutes.

Notes

Store cookies in an airtight container at room temperature for up to 4 days. Use wax paper between layers. They can be frozen for up to three months.