Lavender Lemon Cookies (Print Version)
# Ingredients:
→ Cookie Dough
01 -
2 tablespoons dried lavender buds for cooking
02 -
2 tablespoons lemon zest, freshly grated (about 3 lemons)
03 -
2¼ cups flour (all-purpose), spooned and leveled
04 -
¾ cup sugar (white, granulated)
05 -
2 sticks of salted butter, room temperature but still slightly cool
06 -
½ teaspoon baking powder
07 -
2 tablespoons cornstarch
08 -
1 large egg, chilled but not too cold
→ Lemon Lavender Glaze
09 -
A few drops of purple food coloring (3-4 drops)
10 -
1½ cups confectioners’ sugar, sifted thoroughly
11 -
½ teaspoon lavender extract, optional
12 -
2-3 tablespoons fresh lemon juice, squeezed
→ Garnish
13 -
Fresh lemon zest as needed
14 -
Extra culinary lavender to sprinkle on top
# Instructions:
01 -
Turn your oven to 350°F and prepare two baking sheets with parchment paper. Measure all your ingredients before starting.
02 -
Combine the flour, baking powder, and cornstarch in a large bowl. Set it aside after mixing well.
03 -
With your mixer, beat the butter, sugar, lavender, and lemon zest until it looks fluffy and light. Blend in the egg, scraping the bowl to ensure everything’s incorporated.
04 -
On a low speed, add the dry ingredients to the butter mixture. Mix only until combined. Don’t worry if the dough looks a little crumbly!
05 -
Use a tablespoon to scoop dough balls onto the lined sheets, keeping space between each ball. Flatten them slightly and bake for 12-15 minutes. Edges should be lightly golden.
06 -
When completely cool, stir the lemon juice, powdered sugar, and optional lavender extract to make a glaze. Add food coloring if desired, then drizzle over the cookies. Sprinkle with lavender and lemon zest, if you like.
# Notes:
01 -
Juice your lemons only after you’ve zested them. It’s way easier that way!
02 -
Avoid packed flour! Weigh it or use the spoon method for the best results.