Soft Lemon Lavender Cookies (Print)
Light, buttery cookies with lemon and lavender flavors, finished with a zesty glaze. Perfect for gatherings or a cozy tea break.
# Ingredients:
→ Dough Stuff
01 -
2 sticks of chilled, salted butter
02 -
A big egg, kept cold
03 -
3/4 cup of sugar - white and fine
04 -
2 tbsp of cornstarch powder
05 -
2¼ cups of sifted all-purpose flour
06 -
Zest from 2 or 3 lemons, freshly grated
07 -
A couple of tbsp of dry lavender buds for cooking
08 -
1/2 tsp baking powder
→ Tangy Topping Glaze
09 -
1½ cups icing sugar, run through a sieve
10 -
2 to 3 spoonfuls of fresh lemon juice
11 -
Half a tsp of lavender flavoring (optional)
12 -
A few drops of purple color
→ Decorations
13 -
Some lemon zest curls
14 -
A sprinkle of lavender flowers
# Steps:
01 -
Turn on your oven to 350°F and grab two baking trays. Layer them with parchment and measure all the things to get started.
02 -
Combine baking powder, cornstarch, and flour in a bowl. Give it a whisk and set it off to the side.
03 -
Beat together butter, sugar, lavender, and lemon zest in a mixer until fluffy and pale (takes about 2 to 3 minutes). Scrape down the bowl in between and add the egg till it blends in nicely.
04 -
Slowly add the dry blend into the creamed mix on the lowest setting. Stop just as it barely comes together. If it feels crumbly, that's normal.
05 -
Scoop dough into balls (use about a tablespoon per ball) and pop them on the trays, leaving room in between. Lightly press them flat and bake for 12 to 15 minutes until they're just firm and golden at the edges.
06 -
After they cool, whisk up lemon juice, powdered sugar, and the lavender extract. Drop in coloring if you like. Drizzle glaze on top and sprinkle with lavender and lemon zest if you'd like.
# Notes:
01 -
Juicing first? Nope, zest lemons before grabbing their juice - it makes things easier.
02 -
For flour that works, try spooning it into the measuring cup and leveling it off. Don’t just scoop it!