Lemon Lavender Cookies (Printer-Friendly Version)

# What You'll Need:

→ Cookies

01 - 2 ¼ cups (270 g) all-purpose flour, spoon and leveled
02 - 2 tbsp (10 g) cornstarch
03 - 1/2 teaspoon baking powder
04 - 2 sticks (225 g) salted butter, at cool room temperature
05 - 3/4 cup (150 g) granulated sugar
06 - 2 tbsp lemon zest (from about 3 medium lemons)
07 - 2 tbsp dried culinary lavender buds
08 - 1 large egg, at a cool room temperature

→ Glaze

09 - 1 ½ cups (180 g) powdered sugar, sifted
10 - 2 to 3 tbsp fresh lemon juice
11 - 1/2 tsp lavender extract (optional)
12 - 3 to 4 drops of purple food coloring
13 - Lavender buds, to garnish (optional)
14 - Lemon zest, to garnish (optional)

# Let's Cook!:

01 - Preheat your oven to 350°F (180°C). Line 2 baking sheets with parchment paper.
02 - In a small bowl, whisk together the flour, cornstarch, and baking powder. Set aside.
03 - Using a stand mixer fitted with the paddle attachment (or an electric mixer), cream the butter, sugar, lemon zest, and lavender buds at medium speed until light and fluffy, about 2 to 3 minutes. Scrape down the sides of the bowl.
04 - Mix in the egg until very well combined.
05 - Using low speed, add the flour mixture and mix until just combined. The dough will seem slightly dry.
06 - Use a small cookie scoop to drop 1-tablespoon-sized balls of dough onto the prepared baking sheets. Space the dough balls 2 inches apart.
07 - Gently flatten each ball with your palms until 1/3 inch thick.
08 - Bake the cookies for 12 to 15 minutes, one sheet at a time. The cookies are ready when the center is just set and the edges appear slightly golden.
09 - Cool the cookies on the baking sheet for 5 minutes. Then, transfer them onto a wire rack to cool completely.
10 - In a medium bowl, whisk together the powdered sugar, lemon juice, and lavender extract (if using). The consistency should be thick but pourable. Tint the glaze with a few drops of purple food coloring.
11 - Spoon glaze over each cookie. If desired, sprinkle with additional lavender buds and lemon zest. Let the icing set for 30 minutes before serving.

# Recipe Notes:

01 - Always zest lemons before squeezing the juice - it's nearly impossible to zest them afterward!
02 - For best results, weigh your flour with a digital kitchen scale. Otherwise, fluff, spoon, and level the flour into your measuring cup to avoid dense cookies.
03 - Oven temperatures vary, so start checking cookies at the 10-minute mark for doneness.
04 - Use fresh lemon juice, not bottled, for the best flavor.
05 - For an ultra-smooth glaze, strain the lemon juice through a fine-mesh strainer.