Description
Delight in these fragrant and zesty Lemon Lavender Cookies, featuring a tender buttery base infused with lemon zest and dried lavender, topped with a light, tangy lemon glaze. Perfectly balanced with a hint of floral aroma, these cookies are ideal for afternoon tea or any special occasion treat.
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
- Prepare cookie dough: In a stand mixer, beat the softened butter and granulated sugar together for about 3 minutes until the mixture is light and fluffy, creating a smooth base for your cookies.
- Add wet ingredients: Incorporate the eggs, vanilla extract, lemon zest, and lemon juice into the butter-sugar mixture. Beat until everything is thoroughly combined, ensuring the flavors meld.
- Mix dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and dried lavender. This ensures even distribution of leavening agents and lavender throughout the dough.
- Combine wet and dry: Gradually add the dry ingredients to the wet ingredients in the mixer. Mix gently until just combined to avoid overworking the dough, which keeps the cookies tender.
- Chill dough: Refrigerate the dough for 30 minutes to firm up, which helps maintain the cookie shape during baking and enhances flavor development.
- Preheat oven and prepare baking sheet: Set the oven to 350°F (175°C) and line a cookie sheet with parchment paper or a silicone baking mat to prevent sticking.
- Shape and bake: Scoop 1 to 1 ½ tablespoons of dough per cookie and place them about 3 inches apart on the baking sheet to allow for spreading. Bake for 10-12 minutes or until the edges are golden brown.
- Cool the cookies: Remove from the oven and allow cookies to cool completely on the baking sheet to set their structure before glazing.
- Prepare lemon glaze: In a small bowl, whisk together powdered sugar, lemon juice, and enough heavy cream to achieve a thin, runny consistency free of lumps, perfect for drizzling.
- Glaze cookies: Using a fork or spoon, drizzle the glaze over the cooled cookies evenly. Allow the glaze to set before serving.
Notes
- For a stronger lavender flavor, gently grind the dried lavender before adding it to the dry ingredients.
- Be careful not to overmix the dough once the flour is added to keep the cookies soft and tender.
- Ensure the dough is well chilled to prevent the cookies from spreading too much during baking.
- If the glaze is too thick, add a little more heavy cream or lemon juice to thin it out for easier drizzling.
- 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: 150
- Sugar: 12g
- Sodium: 110mg
- Fat: 7g
- Saturated Fat: 4.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 40mg
