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Lemon Lavender Cookies- Easy & Delicious Recipe

by Dessert

Lemon lavender cookie recipes are an absolute delight for the senses, a delicate dance of bright citrus and calming floral notes that transports you to sun-drenched gardens. If you’re seeking a treat that feels both sophisticated and comforting, look no further. These aren’t just any cookies; they’re a hug in baked form, perfect for an afternoon tea, a special occasion, or simply when you need a little everyday magic. What makes this lemon lavender cookie recipe so beloved is its remarkable balance. The tartness of the lemon zest cuts through the subtle, sweet perfume of culinary lavender, creating an unforgettable flavor profile that’s both refreshing and grounding. It’s a pairing that sings, making each bite a moment of pure bliss. Get ready to bake up some sunshine and serenity!

Lemon Lavender Cookie Recipe this recipe

Lemon Lavender Cookie Recipe

Get ready to elevate your cookie game with these delightful Lemon Lavender Cookies. This recipe strikes a beautiful balance between bright, zesty citrus and the calming, floral notes of lavender, creating a treat that’s both sophisticated and utterly delicious. These cookies are perfect for afternoon tea, a thoughtful homemade gift, or simply when you want to indulge in something truly special. The subtle perfume of lavender combined with the zing of lemon creates an aroma that will fill your kitchen with an irresistible fragrance.

Ingredients:

  • 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
  • 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

    • Instructions:

    Preparing the Dry Ingredients:

  • In a medium bowl, whisk together the all-purpose flour, cornstarch, and baking powder. The cornstarch is a little secret weapon here, it helps to make the cookies incredibly tender and light, giving them a melt-in-your-mouth quality. Ensure these dry ingredients are thoroughly combined so that the leavening agents are evenly distributed, which will lead to consistent cookie texture. Set this bowl aside.

    • Creaming the Butter and Sugar:

  • In a large bowl, using an electric mixer (stand mixer with paddle attachment or a hand mixer), cream together the cool room temperature salted butter and granulated sugar until the mixture is light and fluffy. This process incorporates air into the butter and sugar, which is crucial for achieving a good cookie structure. Scrape down the sides of the bowl occasionally to ensure everything is evenly incorporated. This stage usually takes about 3-5 minutes. You want to see a noticeable change in color to a pnon-alcoholic ale yellow and the texture should be airy.

    • Adding the Flavorings and Egg:

  • To the creamed butter and sugar mixture, add the fresh lemon zest and dried culinary lavender buds. Gently rub the lavender buds between your fingertips as you add them to release more of their aromatic oils. This step is where the magic begin extracts to happen, infusing the cookie dough with those beautiful, distinct flavors. Continue mixing until these are well distributed. Next, add the large egg, ensuring it’s at cool room temperature. Mix until just combined. Adding the egg at this stage helps to bind the ingredients together.

    • Combining Wet and Dry Ingredients:

  • Gradually add the dry ingredients (from step 1) to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough at this stage. Overmixing can develop the gluten in the flour too much, resulting in tough cookies. Stop mixing as soon as you no longer see streaks of dry flour. The dough will be soft but should hold together.

    • Chilling the Dough:

  • Turn the dough out onto a clean surface and gently gather it into a ball. Flatten the dough into a disk, wrap it tightly in plastic wrap, and refrigerate for at least 1 hour, or preferably 2 hours. Chilling the dough is a critical step for several reasons. Firstly, it solidifies the butter, making the dough easier to handle and preventing the cookies from spreading excessively during baking. Secondly, it allows the flavors to meld and deepen, resulting in a more intense lemon and lavender taste.

    • Forming and Baking the Cookies:

  • Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. Remove the chilled dough from the refrigerator. You can either roll the dough into small balls (about 1 inch in diameter) and place them on the prepared baking sheets, leaving about 2 inches between each cookie, or you can roll out the dough to about 1/4-inch thickness and use cookie cutters. If rolling out, make sure to lightly flour your surface and rolling pin to prevent sticking. Bake for 10-12 minutes, or until the edges are lightly golden brown and the centers are set. The exact baking time will depend on the size and thickness of your cookies. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

    • Making the Lemon Lavender Glaze:

  • While the cookies are cooling, prepare the glaze. In a medium bowl, whisk together the sifted powdered sugar and 2 tablespoons of fresh lemon juice. Gradually add more lemon juice, a teaspoon at a time, until you reach a thick but pourable consistency. If you’re using lavender extract, whisk it in now for an extra punch of floral flavor. Add 3 to 4 drops of purple food coloring and stir until evenly incorporated and you achieve your desired shade of purple. You can adjust the amount of food coloring to your preference. The glaze should be smooth and free of lumps.

    • Glazing and Garnishing:

  • Once the cookies have cooled completely, it’s time to glaze them. You can either drizzle the glaze over the cookies using a spoon or fork, or dip the tops of the cookies into the glaze. For a more intricate design, you can use a piping bag with a small tip. Let the glaze set for about 15-20 minutes. While the glaze is still wet, you can sprinkle a few extra lavender buds and a touch of fresh lemon zest on top for an extra decorative flourish and a burst of flavor. This finishing touch really makes the cookies look as good as they taste and reinforces the beautiful lemon and lavender theme.

    • Enjoy these exquisite Lemon Lavender Cookies! They are a perfect treat for any occasion and are sure to impress your friends and family with their unique and elegant flavor profile.

    Lemon Lavender Cookie Recipe

    Conclusion:

    This lemon lavender cookie recipe truly offers a delightful and sophisticated treat that I’m so excited for you to try! The bright, zesty notes of fresh lemon beautifully complement the subtle, floral aroma of lavender, creating a perfectly balanced flavor profile that’s both refreshing and comforting. These cookies are wonderfully versatile, making them ideal for elegant tea parties, casual afternoon snacks, or even as a thoughtful homemade gift. Their delicate crum extractb and charming appearance are sure to impress. Don’t hesitate to experiment with the recipe – a pinch of rosemary or a touch of vanilla extract can add another layer of complexity if you’re feeling adventurous. I genuinely encourage you to bake a batch and experience this unique flavor combination for yourself. I think you’ll find them utterly irresistible!

    Frequently Asked Questions:

    Can I use dried lavender instead of fresh?

    Absolutely! If using dried culinary lavender, start with about 1 to 1.5 teaspoons, as it has a more concentrated flavor. Ensure it’s food-grade lavender, not from a craft store. You might want to steep the dried lavender in the milk or butter briefly to infuse the flavor more effectively.

    What can I serve these lemon lavender cookies with?

    These cookies pair wonderfully with a cup of herbal tea, like cbeef hamomile or even another batch of lavender tea. They’re also lovely with a glass of chilled lemonade or a light white grape juice. For a more decadent experience, consider serving them alongside a scoop of vanilla bean ice cream.

    How should I store these cookies?

    Once completely cooled, store these lemon lavender cookies in an airtight container at room temperature for up to 3-4 days. They can also be frozen for longer storage; simply wrap them well in plastic wrap and then in aluminum foil.

    Lemon Lavender Cookie Recipe

    Lemon Lavender Cookie Recipe

    Delicate, floral, and citrusy cookies with a hint of lavender and bright lemon flavor.

    Prep Time
    25 Minutes

    Cook Time
    12 Minutes

    Total Time
    37 Minutes

    Servings
    Approximately 3 dozen

    Ingredients

    • 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
    • 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

    Instructions

    1. Step 1
      In a medium bowl, whisk together the flour, cornstarch, and baking powder. Set aside.
    2. Step 2
      In a large bowl, cream together the butter and granulated sugar until light and fluffy. Stir in the lemon zest and dried lavender buds.
    3. Step 3
      Beat in the egg until well combined. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
    4. Step 4
      Wrap the dough in plastic wrap and chill for at least 30 minutes.
    5. Step 5
      Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
    6. Step 6
      Roll the dough into 1-inch balls and place them 2 inches apart on the prepared baking sheets. Flatten each ball slightly with the bottom of a glass.
    7. Step 7
      Bake for 10-12 minutes, or until the edges are lightly golden. Let cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.
    8. Step 8
      In a small bowl, whisk together the powdered sugar, lemon juice, optional lavender extract, and food coloring until smooth and pourable. Add more lemon juice or powdered sugar as needed to reach desired consistency.
    9. Step 9
      Drizzle or spread the glaze over the cooled cookies. Garnish with additional lavender buds and lemon zest, if desired.

    Important Information

    Nutrition Facts (Per Serving)

    It is important to consider this information as approximate and not to use it as definitive health advice.

    Allergy Information

    Please check ingredients for potential allergens and consult a health professional if in doubt.

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