Lemon Lavender Cookies
Lemon lavender cookies are a delightful treat that perfectly blends the tangy taste of lemon with the floral notes of lavender. These cookies are soft, chewy, and packed with flavor, making them a fantastic addition to any dessert table.
Ingredients
For the cookies
- 1 cup unsalted butter, softened Make sure the butter is softened but not melted.
- 1 cup granulated sugar
- 1/4 cup powdered sugar
- 1 large egg
- 2 tablespoons lemon juice Fresh juice is recommended.
- 2 tablespoons dried lavender buds
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour Spoon flour into the measuring cup and level it off.
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
For the glaze
- 1 cup powdered sugar
- 2 tablespoons lemon juice Fresh juice is recommended.
- 1 teaspoon dried lavender buds
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter, granulated sugar, and powdered sugar until the mixture is light and fluffy.
- Beat in the egg, lemon juice, dried lavender buds, and vanilla extract until everything is well mixed.
- In another bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Scoop tablespoon-sized portions of the dough onto the prepared baking sheet, spacing them about 2 inches apart.
Baking
- Bake the cookies for 10-12 minutes or until the edges are light golden brown.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- For the glaze, mix together 1 cup of powdered sugar, 2 tablespoons of lemon juice, and 1 teaspoon of dried lavender buds until smooth.
- Drizzle the glaze over the cooled cookies before serving.
Notes
Store cookies in an airtight container at room temperature for up to a week, refrigerate for up to two weeks, or freeze for up to three months.