Lemon Lavender Cookies (Print)
Light, zesty cookies with lavender and lemon flavors, finished with a bright citrusy glaze. Perfect with tea or for spring parties.
# Ingredients:
→ Cookie Dough
01 -
2 tablespoons cornstarch
02 -
½ teaspoon baking powder
03 -
1 large egg, kept cool
04 -
¾ cup white sugar
05 -
2 sticks salted butter, slightly chilled
06 -
2¼ cups all-purpose flour, measured precisely
07 -
2 tablespoons dried lavender buds for cooking
08 -
2 tablespoons zest from fresh lemons (you’ll need about 3 lemons)
→ Lemon Lavender Glaze
09 -
3-4 drops of purple coloring for food
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1½ cups sifted powdered sugar
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½ teaspoon lavender extract (optional)
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2-3 tablespoons fresh juice squeezed from lemons
→ Garnish
13 -
Hints of lemon zest on top
14 -
Extra lavender buds for scattering
# Steps:
01 -
Turn on your oven to 350°F. Cover two baking trays with parchment paper and gather all your pre-measured ingredients.
02 -
In a bowl, combine the flour, baking powder, and cornstarch with a whisk, then set the bowl aside.
03 -
Beat together the butter, sugar, zest, and lavender until it's smooth and fluffy, about 2-3 minutes. Scrape the sides, then mix the egg in until even.
04 -
Slowly add the flour mixture to the butter mixture on low speed just until it all comes together. If it looks a bit dry, don’t worry!
05 -
Scoop dough into tablespoon-sized portions, spread them out on the lined sheets, and gently flatten each one. Bake 12-15 minutes until edges are light golden.
06 -
Once cool, mix the glaze by combining powdered sugar, lemon juice, and lavender extract if using. Add coloring for fun, drizzle over cookies, and sprinkle with zest and lavender buds.
# Notes:
01 -
Always zest your lemons before squeezing them—it's so much easier.
02 -
To get the best result, weigh your flour or lightly spoon it into the cup. Never just pack it in.