Description
Lemon Lavender Cookies are a fragrant and unique treat that combines the zesty brightness of lemon with the delicate, floral notes of lavender. These cookies are soft, chewy, and packed with flavor, making them perfect for special occasions, afternoon tea, or simply indulging in a refreshing twist on traditional cookies. Topped with a zesty lemon glaze, these cookies are sure to impress anyone who loves delicate, aromatic desserts.
Ingredients
- For the cookies:
-
- 1 3/4 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 tbsp lemon zest (about 1 lemon)
- 2 tbsp fresh lemon juice
- 1 tbsp dried culinary lavender
- For the glaze:
- 1/2 cup powdered sugar
- 2 tbsp fresh lemon juice
- 1/2 tsp lemon zest (optional, for extra flavor)
- 1/4 tsp vanilla extract (optional, for depth)
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Prepare the dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Cream the butter and sugar: In a large mixing bowl, cream together the softened butter and granulated sugar using a hand mixer or stand mixer. Beat for 2-3 minutes until the mixture is light and fluffy.
- Add the egg and flavorings: Add the egg, lemon zest, and lemon juice to the butter mixture and beat until well combined. Stir in the vanilla extract.
- Combine the dry ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing just until combined. Be careful not to overmix.
- Add the lavender: Gently fold in the dried lavender using a spatula. You can crush the lavender buds slightly in your hands to release more flavor before adding them to the dough.
- Shape the cookies: Using a spoon or cookie scoop, form dough balls, about 1 inch in diameter. Place the dough balls on the prepared baking sheet, spacing them about 2 inches apart. Gently press the tops of the dough balls to flatten them slightly.
- Bake: Bake the cookies for 10-12 minutes, or until the edges are lightly golden. The center should still look slightly soft.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- For the glaze: In a small bowl, whisk together the powdered sugar, lemon juice, lemon zest (if using), and vanilla extract (if using) until smooth and well combined. Adjust the consistency by adding more lemon juice or powdered sugar as needed.
- Glaze the cookies: Once the cookies have cooled, drizzle or spoon the glaze over the top of each cookie. Allow the glaze to set before serving.
- Serve: Serve the cookies with a cup of tea or as a delightful treat for any occasion. These cookies are perfect for enjoying on a sunny afternoon or at a garden party.
Notes
Lemon Lavender Shortbread: For a firmer, more buttery texture, you can adjust the dough to make shortbread-like cookies. Simply increase the butter slightly and reduce the sugar.Add White Chocolate: For extra sweetness, fold in white chocolate chips into the cookie dough for a creamy contrast to the tart lemon and floral lavender.Lavender Lemon Scones: If you prefer scones over cookies, you can adapt the recipe by adding more flour and cutting the dough into wedges before baking.Make It Vegan: Use vegan butter, a flax egg (1 tbsp flaxseed meal + 3 tbsp water), and non-dairy milk to make these cookies vegan-friendly.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 10g
- Sodium: 60mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 20mg
