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Melany

Lemon Lavender Cookies for Spring: A Refreshing Treat to Celebrate the Season

Imagine the first warm days of spring: the air is fresh, flowers are beginning to bloom, and there’s a sense of renewal everywhere you look. What better way to celebrate this season than with a batch of Lemon Lavender Cookies? The pairing of bright, citrusy lemon with fragrant lavender creates a delicate yet invigorating treat. With a soft, buttery texture and a sweet, tangy glaze, these cookies embody the essence of spring in every bite.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2 ¼ cups 270g all-purpose flour
  • 2 tbsp 10g cornstarch
  • ½ teaspoon baking powder
  • 2 sticks 225g salted butter
  • ¾ cup 150g granulated sugar
  • 2 tbsp lemon zest from about 3 lemons
  • 2 tbsp dried culinary lavender buds
  • 1 large egg
For the Lemon Glaze
  • 1 ½ cups 180g powdered sugar
  • 2 to 3 tbsp fresh lemon juice
  • ½ teaspoon lavender extract optional
  • 3 to 4 drops purple food coloring optional
  • Lavender buds for garnish
  • Lemon zest for garnish

Method
 

Preheat and Prep:
  1. Preheat your oven to 350°F (175°C).
  2. Line a baking sheet with parchment paper.
Mix the Dry Ingredients:
  1. In a medium bowl, whisk together the all-purpose flour, cornstarch, and baking powder.
Cream the Butter and Sugar:
  1. In a separate bowl, cream together the butter and granulated sugar until light and fluffy.
  2. Add in the lemon zest and lavender buds, continuing to beat until well combined.
Add the Egg:
  1. Beat in the egg until fully incorporated.
Combine Wet and Dry Ingredients:
  1. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
  2. Chill the dough in the refrigerator for at least 30 minutes.
Shape and Bake the Cookies:
  1. Scoop tablespoon-sized portions of dough and roll them into balls.
  2. Place them on the prepared baking sheet, spacing them about 2 inches apart.
  3. Gently flatten each dough ball with the back of a spoon or your fingers.
  4. Bake for 10-12 minutes, or until the edges are lightly golden.
  5. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Prepare the Glaze:
  1. In a small bowl, whisk together powdered sugar, fresh lemon juice, and lavender extract (if using).
  2. Add the purple food coloring, if desired.
Glaze and Garnish:
  1. Once the cookies have cooled completely, drizzle the glaze over the top.
  2. Garnish with lavender buds and additional lemon zest.

Notes

  • Use Fresh Ingredients: Fresh lemon zest and dried culinary lavender buds are essential for achieving the bright, floral flavor.
  • Adjust Texture: For chewier cookies, slightly underbake them. For a crisp texture, bake a couple of minutes longer.
  • Make Ahead: Store the cookies in an airtight container at room temperature for up to a week. Freeze the dough for up to a month and add a couple of extra minutes to the baking time when ready to bake.

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