Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Lemon Lavender Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 344 reviews
  • Author: Paula
  • Prep Time: 10 minutes
  • Cook Time: 10-12 minutes
  • Total Time: 50 minutes
  • Yield: 24 cookies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

Delightfully fragrant and tender Lemon Lavender Cookies, perfectly sweetened with a zesty lemon glaze. These cookies blend the bright citrus notes of lemon with the subtle floral aroma of dried lavender for a unique and refreshing treat. Ideal for teatime, gifting, or anytime you want a sophisticated homemade cookie with a burst of fresh flavors.


Ingredients

Units Scale

Lemon Lavender Cookies

  • 2 sticks (226 grams) unsalted butter, softened
  • 1 1/2 cups (298 grams) granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • Zest of 1 lemon
  • 1 tablespoon lemon juice
  • 2 3/4 cups (330 grams) all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 3/4 teaspoon salt
  • 2 teaspoons dried lavender

Lemon Glaze

  • 1/2 cup (57 grams) powdered sugar
  • 1 tablespoon lemon juice
  • heavy cream, as needed

Instructions

  1. Cream Butter and Sugar: In a stand mixer, beat the softened butter and granulated sugar together until the mixture is light and fluffy, approximately 3 minutes. This step ensures a smooth, airy base for the cookie dough.
  2. Add Wet Ingredients: Incorporate the eggs, vanilla extract, lemon zest, and lemon juice into the butter-sugar mix. Beat until all ingredients are thoroughly combined, ensuring the lemon flavors are evenly distributed throughout the dough.
  3. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and dried lavender. This blends all dry components evenly, allowing the lavender and leavening agents to be well incorporated.
  4. Combine Dough: Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Avoid overmixing to ensure tender cookies with a good texture.
  5. Chill Dough: Cover and refrigerate the dough for 30 minutes. Chilling helps the dough firm up, making it easier to scoop and preventing excessive spreading while baking.
  6. Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C). Line a cookie sheet with parchment paper or a baking mat and set aside.
  7. Shape Cookies: Scoop 1 to 1 ½ tablespoons of cookie dough for each cookie and place them on the prepared baking sheet, spacing them approximately 3 inches apart to allow for spreading during baking.
  8. Bake Cookies: Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown and the centers are set.
  9. Cool Cookies: Remove the cookies from the oven and allow them to cool completely on the baking sheet. Cooling on the tray helps prevent breakage and keeps the cookies soft.
  10. Prepare Lemon Glaze: In a small bowl, whisk together the powdered sugar, lemon juice, and enough heavy cream to create a thin, smooth glaze. Add cream gradually to achieve the desired runny consistency.
  11. Glaze Cookies: Using a fork or spoon, drizzle the lemon glaze over each cooled cookie. Allow the glaze to set before serving or storing.

Notes

  • Ensure butter is softened, not melted, to achieve the correct cookie dough texture.
  • Do not overmix the dough once dry ingredients are added to avoid tough cookies.
  • Chilling the dough is key to preventing excessive spreading during baking.
  • If desired, substitute dried lavender with culinary-grade fresh lavender, but use less as fresh lavender is more potent.
  • Adjust the thickness of the lemon glaze by adding more or less heavy cream as needed.
  • Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.

Nutrition

  • Serving Size: 1 cookie
  • Calories: 180
  • Sugar: 14g
  • Sodium: 120mg
  • Fat: 9g
  • Saturated Fat: 5.5g
  • Unsaturated Fat: 2.5g
  • Trans Fat: 0g
  • Carbohydrates: 24g
  • Fiber: 0.5g
  • Protein: 2g
  • Cholesterol: 40mg