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Lavender Lemon Cookies Recipe

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3.9 from 3 reviews

These delightful Lavender Cookies offer a perfect balance of floral notes and zesty lemon flavor, enhanced by a sweet lemon glaze. Soft and buttery, they provide a unique twist on classic sugar cookies, making them an elegant treat for tea time or special occasions.

Ingredients

Dry Ingredients

  • ¾ cups (150 g) granulated sugar
  • 1 tsp dried lavender buds
  • 2¼ cups (270 g) all purpose flour
  • ¼ tsp salt
  • ¼ tsp dried lavender buds (for garnish, optional)

Wet Ingredients

  • 2 lemons, zested
  • 1 cup (226 g) unsalted butter, softened

Lemon Glaze

  • 1 – 1½ cups (120 -180 g) powdered sugar
  • 2 – 3 tbsp lemon juice

Instructions

  1. Process Sugar and Lavender: Place the granulated sugar and 1 teaspoon dried lavender buds into a food processor. Pulse for 10-15 seconds until well combined and fragrant. Taste and adjust by adding more lavender if desired for a stronger floral note.
  2. Add Lemon Zest: Add the zest of two lemons to the lavender sugar in the food processor. Pulse until the sugar mixture resembles wet sand, evenly incorporating the lemon zest and lavender flavor.
  3. Beat Butter and Lavender Sugar: Using a stand mixer fitted with the paddle attachment or an electric hand mixer, beat the softened butter and lemon-lavender sugar together on medium speed. Continue mixing for about 3-4 minutes until the mixture is smooth and well combined.
  4. Add Dry Ingredients: Gradually mix in the all-purpose flour and salt to the wet mixture, stirring until just combined to avoid overworking the dough.
  5. Chill the Dough: Cover the cookie dough and chill it in the refrigerator for 30 minutes. This step helps the dough firm up for easier shaping and better texture during baking.
  6. Preheat Oven and Prepare Baking Sheets: While the dough chills, preheat the oven to 350°F (177°C). Line two large baking sheets with parchment paper to prevent sticking.
  7. Scoop Cookies: Using a tablespoon measure or small cookie scoop, portion out about 1 tablespoon (15 ml) of dough per cookie onto the prepared baking sheets, spacing each well apart to allow for spreading.
  8. Bake Cookies: Bake the cookies for 12-14 minutes until the bottoms are very lightly golden brown. Remove from the oven and let them rest on the baking sheet for 3 minutes to firm. Then transfer the cookies to a wire rack to cool completely.
  9. Make Lemon Glaze: In a small bowl, whisk together 1 to 1½ cups powdered sugar with 2 to 3 tablespoons lemon juice until smooth and pourable. Adjust consistency by adding more juice or sugar as needed.
  10. Glaze and Garnish: Once the cookies have cooled to room temperature, top each with a drizzle of lemon glaze. Optionally, sprinkle very finely chopped dried lavender on top for an extra touch of floral flavor and decoration.

Notes

  • Be sure the butter is properly softened to room temperature for smooth mixing.
  • Chilling the dough is important to prevent cookies from spreading too much while baking.
  • The dried lavender must be edible culinary lavender to ensure safety and best flavor.
  • Adjust the amount of dried lavender according to your preferred intensity of flavor.
  • Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.

Find it online: https://yumntasty.com/lavender-lemon-cookies-recipe/