Description
These delightful Lavender Cookies combine the floral aroma of dried lavender with the bright zestiness of lemon to create a unique, fragrant treat. Soft, buttery, and perfectly sweetened, they are finished with a tangy lemon glaze infused with a hint of lavender, offering an elegant dessert or tea-time snack.
Ingredients
Lavender Cookies
- ¾ cups (150 g) granulated sugar
- 1 teaspoon dried lavender buds
- 2 lemons, zested
- 1 cup (226 g) unsalted butter, softened
- 2¼ cups (270 g) all purpose flour
- ¼ teaspoon salt
Lemon Glaze
- 1 – 1½ cups (120 – 180 g) powdered sugar
- 2 – 3 tablespoons lemon juice
- ¼ teaspoon dried lavender buds (optional, finely chopped for garnish)
Instructions
- Prepare Lavender Sugar: Pour the granulated sugar and dried lavender buds into a food processor. Process for 10-15 seconds until the lavender is finely ground and well combined with the sugar. Taste and add more lavender if desired for stronger flavor.
- Add Lemon Zest: Add the freshly grated lemon zest to the lavender sugar mixture in the food processor and pulse until the texture resembles wet sand, infusing the sugar with lemony fragrance.
- Cream Butter and Lavender Sugar: Using a stand mixer with paddle attachment or a hand mixer, beat the softened unsalted butter with the lemon lavender sugar on medium speed for about 3-4 minutes until the mixture is smooth, creamy, and well combined.
- Incorporate Dry Ingredients: In a separate bowl, whisk together the all-purpose flour and salt. Gradually add these dry ingredients to the butter mixture and mix just until combined to form cookie dough. Avoid overmixing.
- Chill Dough: Cover the dough with plastic wrap and refrigerate for 30 minutes to firm up, which helps maintain the shape while baking.
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (177°C). Line two large baking sheets with parchment paper for easy cleanup and even baking.
- Scoop Cookies: Using a small cookie scoop or tablespoon, portion the chilled dough onto the prepared baking sheets, spacing them adequately to allow for spreading.
- Bake Cookies: Bake the lavender cookies in the preheated oven for 12 to 14 minutes. The cookies should have very lightly golden bottoms but remain soft and tender inside.
- Cool Cookies: Remove the baking sheets from the oven and place them on a cooling rack. Allow the cookies to cool on the sheets for 3 minutes, then transfer them directly onto the rack to cool completely to room temperature.
- Prepare Lemon Glaze: In a small bowl, whisk together 1 to 1½ cups powdered sugar with 2 to 3 tablespoons of fresh lemon juice until smooth and pourable. Adjust consistency with more sugar or juice as needed.
- Glaze and Garnish: Spoon or drizzle the lemon glaze evenly over each cooled cookie. Optionally, sprinkle finely chopped dried lavender buds on top for a decorative and aromatic finish.
Notes
- Store baked cookies in an airtight container at room temperature for up to 3-4 days to maintain freshness.
- Use fresh lemons for zest and juice to obtain the best flavor.
- Adjust the amount of dried lavender according to your preference for a more or less pronounced floral note.
- For a firmer glaze, use less lemon juice; for a thinner glaze, add more lemon juice gradually.
- Ensure the butter is softened but not melted for proper creaming with sugar.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
