Lemon Lavender Cookies (Printable Recipe Version)
Tender cookies bursting with lemon and lavender, finished with a tangy glaze. Fun for tea breaks and celebrations.
# Ingredients You’ll Need:
→ Cookie Dough
01 -
2 tablespoons cornstarch
02 -
½ teaspoon baking powder
03 -
2¼ cups all-purpose flour, leveled and spooned
04 -
¾ cup regular sugar
05 -
2 sticks salted butter, slightly cool temperature
06 -
2 tablespoons dried lavender buds for cooking
07 -
1 large egg, kept slightly cool
08 -
2 tablespoons zest from fresh lemons (about 3 lemons)
→ Lemon Lavender Glaze
09 -
3-4 drops of purple food coloring
10 -
1½ cups sifted powdered sugar
11 -
½ teaspoon lavender flavoring (optional)
12 -
2-3 tablespoons juice from fresh lemons
→ Garnish
13 -
Fresh lemon zest for sprinkling
14 -
Extra lavender buds
# Steps to Make It:
01 -
Turn on your oven to set it to 350°F. Line two baking trays with parchment paper, then measure everything you'll need.
02 -
In a bowl, whisk together baking powder, cornstarch, and your flour. Set aside when mixed.
03 -
Using a mixer, beat together the softened butter, sugar, lavender, and lemon zest until it looks light and fluffy (about 2 minutes). Scrape the sides, then blend in the egg until smooth.
04 -
On low speed, mix the dry ingredients into the wet mixture. Don’t worry if the dough feels a bit crumbly—that’s normal!
05 -
Scoop out tablespoons of dough and place them on lined trays with enough space between each. Press them gently flat, then bake for 12-15 minutes until the edges are lightly golden.
06 -
When the cookies are cooled, mix powdered sugar, lemon juice, and lavender extract (optional) into a glaze. Add drops of food color if you'd like. Drizzle over the cookies, then sprinkle with lemon zest and lavender.
# Extra Information:
01 -
Juice lemons after zesting them—it’s a lot easier that way!
02 -
Always measure flour using the spoon-and-level method or a scale so your cookies come out right.