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
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1/2 teaspoon baking powder
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2 sticks (225 g) salted butter, at cool room temperature
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3/4 cup (150 g) granulated sugar
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2 tbsp lemon zest (from about 3 medium lemons)
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2 tbsp dried culinary lavender buds
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1 large egg, at a cool room temperature
→ Glaze
09 -
1 ½ cups (180 g) powdered sugar, sifted
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2 to 3 tbsp fresh lemon juice
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1/2 tsp lavender extract (optional)
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3 to 4 drops of purple food coloring
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Lavender buds, to garnish (optional)
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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.
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Mix in the egg until very well combined.
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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.
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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.
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Cool the cookies on the baking sheet for 5 minutes. Then, transfer them onto a wire rack to cool completely.
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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.
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Use fresh lemon juice, not bottled, for the best flavor.
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For an ultra-smooth glaze, strain the lemon juice through a fine-mesh strainer.