Introduction

These Lemon Lavender Cookies offer a delightful balance of bright citrus and fragrant floral notes. Soft and buttery with a subtle lavender glaze, they make a perfect treat for any occasion or afternoon tea.

A round white plate shows a pile of seven lemon cookies with a rough, slightly cracked yellow base. Each cookie is topped with a smooth, shiny layer of white icing, decorated with small purple lavender buds and tiny bits of lemon zest scattered on top. One cookie on top has a thin, round slice of lemon beneath the icing, showing the pale yellow lemon flesh and rind. Around the plate, there are more lemon slices and sprigs of lavender, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 sticks salted butter (at cool room temperature)
3/4 cup granulated sugar
2 tablespoons lemon zest (from 3-4 medium lemons)
2 tablespoons culinary lavender
1 large egg (at cool room temperature)
2 ¼ cups all-purpose flour (spoon and leveled)
2 tablespoons cornstarch
1/2 teaspoon baking powder

Lemon Lavender Glaze:

1 1/2 cups powdered sugar (sifted)
2-3 tablespoons fresh lemon juice
1/2 teaspoon lavender extract (optional)
A few drops of purple food coloring
Additional lavender buds and lemon zest (optional)

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line 2 baking sheets with parchment paper.
Step 2: In a small bowl, whisk together the flour, cornstarch, and baking powder. Set aside.
Step 3: Using a large mixing bowl and a stand mixer, cream the butter, sugar, lemon zest, and lavender until light and fluffy, about 2-3 minutes.
Step 4: Mix in the egg until very well combined.
Step 5: On low speed, add the flour mixture and mix until just combined. The dough may seem slightly dry.
Step 6: Use a small cookie scoop to drop 1-tablespoon-sized balls of dough onto the prepared baking sheets, spacing them 2 inches apart.
Step 7: Gently flatten each ball with your palms until about 1/3 inch thick.
Step 8: Bake for 12-15 minutes, until the edges are lightly golden. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Step 9: For the glaze, whisk together the powdered sugar, lemon juice, and lavender extract until smooth. Add food coloring to achieve a soft lavender hue.
Step 10: Spoon the glaze over the cooled cookies. Sprinkle with additional lavender buds and lemon zest if desired. Let the glaze set for 30 minutes before serving.

Tips & Variations

Use culinary-grade lavender to ensure the flavor is pleasant and not bitter.
If fresh lemon zest isn’t available, frozen lemon zest or finely grated lemon peel can be a good substitute.
For a dairy-free version, substitute butter with a high-quality plant-based margarine.
Adjust the lavender glaze intensity by varying or omitting the lavender extract according to taste.

Storage

Store the cookies in an airtight container at room temperature for up to 4 days. If glazed, place parchment paper between layers to prevent sticking. They can also be frozen for up to 2 months; thaw at room temperature and refresh the glaze if needed. To reheat, warm gently in a low oven for a few minutes, but avoid overheating to keep the glaze intact.

How to Serve

A round white plate holds seven soft yellow cookies with a slightly cracked texture. Each cookie is topped with a smooth, pale white icing layer that covers the top surface. One cookie in the center stands out with a thin lemon slice placed on top of the icing, decorated with small purple lavender buds scattered across all the cookies and the lemon slice. Around the plate, thin slices of bright yellow lemon and sprigs of purple lavender flowers add color against the white marbled background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried lavender instead of culinary lavender?

Yes, but make sure to use culinary-grade dried lavender to avoid bitterness and unwanted flavors. Regular dried lavender from craft stores is not recommended for baking.

How do I prevent the cookies from spreading too much during baking?

Make sure the butter is at cool room temperature, not melted, and avoid overmixing the dough once the flour is added. Chilling the dough for 15-30 minutes before baking can also help maintain shape.