Description
These cookies are like a bite of sunshine with a floral twist! Buttery, crumbly, and infused with delicate lavender and bright lemon zest—perfect for tea time or a sweet afternoon pick-me-up. 🍪☕
Ingredients
Scale
For the perfect batch of approximately two dozen lavender lemon cookies, you’ll need:
- 2¼ cups (280g) all-purpose flour
- ½ cup (60g) powdered sugar
- ¾ cup (150g) granulated sugar
- 1 tablespoon dried culinary lavender buds
- 1 cup (226g) unsalted butter, at room temperature
- 2 tablespoons fresh lemon zest (from approximately 2 medium lemons)
- 2 tablespoons fresh lemon juice
- ½ teaspoon pure vanilla extract
- ¼ teaspoon almond extract (optional but recommended)
- ½ teaspoon fine sea salt
- 1 tablespoon cornstarch
- ¼ teaspoon baking powder
For the optional glaze:
- 1 cup (120g) powdered sugar
- 1–2 tablespoons fresh lemon juice
- ½ teaspoon dried lavender buds, finely ground
Instructions
- The magic of lavender lemon cookies begins with proper preparation. Let’s break this down into manageable steps:
- Prepare the lavender sugar: In a food processor or spice grinder, combine the dried lavender buds with ¼ cup of the granulated sugar. Pulse until the lavender is finely ground and incorporated into the sugar. This crucial step prevents unpleasant chunks of lavender in your finished cookies while ensuring the floral flavor is evenly distributed.
- Cream the butter and sugars: In your stand mixer fitted with the paddle attachment (or using a hand mixer), beat the room-temperature butter until smooth and creamy, about 1 minute. Add the lavender-infused sugar, remaining granulated sugar, and powdered sugar. Beat on medium speed until light and fluffy, approximately 3-4 minutes. Don’t rush this step—proper creaming creates the foundation for your cookie’s texture.
- Add the flavor elements: Reduce the mixer speed to low and add the lemon zest, lemon juice, vanilla extract, and almond extract (if using). Mix until well combined, scraping down the sides of the bowl as needed.
- Incorporate dry ingredients: In a separate bowl, whisk together the flour, salt, cornstarch, and baking powder. Gradually add this mixture to the wet ingredients, mixing on low speed just until combined. Overmixing at this stage develops gluten, which can make your cookies tough rather than tender.
- Chill the dough: Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 1 hour, preferably 2. This chilling period allows the flavors to meld and the flour to fully hydrate, resulting in better texture and taste. It also prevents excessive spreading during baking.
- Preheat and prepare: When ready to bake, preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone mats.
- Shape and bake: Roll the chilled dough into 1½-inch balls (a cookie scoop is ideal here) and place them 2 inches apart on the prepared baking sheets. Slightly flatten each ball with your palm or the bottom of a glass. Bake for 10-12 minutes, or until the edges are just beginning to turn golden. The centers may look slightly underdone, but they’ll continue cooking from residual heat.
- Cool properly: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Glaze (optional): If desired, prepare the glaze by whisking together powdered sugar and enough lemon juice to create a pourable consistency. Stir in the ground lavender. Drizzle or spread the glaze over the cooled cookies and allow it to set before serving or storing.
Notes
- Flavor Enhancement: For an extra burst of flavor, consider drizzling a simple lemon glaze over the cooled cookies. To make the glaze, mix powdered sugar with fresh lemon juice until you achieve a smooth, pourable consistency.
- Lavender Usage: Ensure you’re using culinary-grade lavender to avoid any bitterness and to ensure the best flavor.
- Storage Tips: Store the cookies in an airtight container at room temperature. They will remain fresh for up to a week.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (approximately 28g)
- Calories: 130
- Sugar: 10g
- Sodium: 35mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 5mg
Keywords: lavender lemon cookies, floral cookies, lemon dessert, lavender baking, lemon cookies