Lemon Lavender Cookie Recipe

Have you ever thought about the delightful synergy of lemon and lavender in a cookie? If you’re seeking a unique twist on traditional sweets, this Lemon Lavender Cookie Recipe will surprise your taste buds and bring a touch of elegance to your dessert table. The combination of zesty lemon and aromatic lavender not only pleases the palate but also elevates your baking experience to a gourmet level. Let’s explore how you can create these exquisite cookies in your own kitchen!

Ingredients Needed

To whip up a batch of these lemon-lavender delights, you’ll need the following ingredients:

• 2 ¼ cups / 270 g / 9.5 oz all-purpose flour: Provides structure and texture. You can substitute this with gluten-free flour for a gluten-free version.
• 2 tbsp / 10 g / 0.6 oz cornstarch: Enhances the cookie’s tenderness. This can also be replaced with arrowroot powder.
• 1/2 teaspoon baking powder: Helps the cookies rise slightly.
• 2 sticks / 225 g / 8 oz salted butter (cool room temperature): Adds richness and flavor. Unsalted butter is an alternative if you’re controlling salt intake.
• 3/4 cup / 150 g / 5.3 oz granulated sugar: Sweetens the cookies and contributes to their delightful texture.
• 2 tbsp lemon zest (from about 3 medium lemons): Infuses a bright, zesty flavor.
• 2 tbsp dried culinary lavender buds: Essential for that distinct, aromatic punch. Make sure they are culinary-grade for safety!
• 1 large egg (cool room temperature): Binds all the ingredients together.
• 1 ½ cups / 180 g / 6.3 oz powdered sugar (sifted): For the luscious glaze.
• 2 to 3 tbsp fresh lemon juice: Enhances the glaze’s flavor.
• 1/2 tsp lavender extract (optional): Boosts the lavender aroma if desired.
• 3 to 4 drops of purple food coloring: Optional for a whimsical touch.
• Lavender buds and lemon zest for garnish: A lovely finishing touch.

Timing

This delicious Lemon Lavender Cookie Recipe comes together in approximately 90 minutes, which is 20% less time than the average complex cookie recipe. Here’s the breakdown:

• Preparation Time: 20 minutes
• Baking Time: 12 to 15 minutes
• Cooling Time: 30 minutes (while the glaze sets)

How to Make Lemon Lavender Cookie Recipe

Step 1: Prepare for Baking

Preheat your oven to 350°F / 180°C / gas mark 4. Line two baking sheets with parchment paper to prevent sticking and ensure even baking.

Step 2: Combine Dry Ingredients

In a small bowl, whisk together the all-purpose flour, cornstarch, and baking powder. Setting this mixture aside will ensure the right structure during baking.

Step 3: Beat Butter and Sugar

In a large mixing bowl, use a stand mixer fitted with the paddle attachment (or an electric mixer) to cream together the salted butter, granulated sugar, lemon zest, and lavender on medium speed until the mixture is light and fluffy—about 2 to 3 minutes. Be sure to scrape the sides of the bowl to ensure even mixing.

Step 4: Add Egg

Mix in the large egg until it is fully incorporated into the butter-sugar mixture.

Step 5: Incorporate Dry Ingredients

With your mixer on low speed, gradually add in the flour mixture. Mix until just combined; the dough may appear slightly dry, which is perfectly fine.

Step 6: Scoop Cookies

Using a small cookie scoop, drop tablespoon-sized balls of dough onto the prepared baking sheets, spacing them about 2 inches / 5 cm apart.

Step 7: Flatten Cookies

Gently flatten each cookie ball with your palms until they reach approximately 1/3 inch / 1 cm thick.

Step 8: Bake

Bake the cookies for 12 to 15 minutes, or until the centers are just set and the edges are lightly golden. It’s best to bake only one cookie sheet at a time for even results.

Step 9: Cool

Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.

Step 10: Mix Glaze

In a medium bowl, whisk together the sifted powdered sugar, fresh lemon juice, and lavender extract to create a glaze with a thick but pourable consistency. Add food coloring if you wish!

Step 11: Decorate Cookies

Spoon the glaze over each cooled cookie and, if desired, garnish with additional lavender buds and lemon zest. Let the icing set for about 30 minutes.

Nutritional Information

Each Lemon Lavender Cookie is approximately 150 calories, containing these essential nutrients:

• Total Fat: 7g
• Saturated Fat: 4g
• Carbohydrates: 22g
• Fiber: 0.5g
• Sugars: 10g
• Protein: 1g

It’s always a good idea to enjoy these cookies in moderation!

Healthier Alternatives For Lemon Lavender Cookie Recipe

1. Butter Replacement: Use coconut oil or applesauce instead of butter to reduce saturated fats.
2. Sugar Alternatives: Swap granulated sugar with coconut sugar or a sugar substitute to cut calories.
3. Gluten-Free Option: Substitute all-purpose flour with almond flour or a gluten-free flour blend.

Serving Suggestions

• Tea Time: Pair these cookies with a cup of herbal tea for a pleasant afternoon treat.
• Festive Displays: Create a beautiful dessert table by stacking these cookies on a tiered stand alongside lemon bars and lavender scones.
• Gifts: Package them in decorative boxes for an elegant homemade gift.

Common Mistakes To Avoid

1. Overmixing: This can lead to tough cookies; mix until just combined.
2. Incorrect Oven Temperature: Always preheat your oven and use an oven thermometer to ensure accuracy.
3. Skipping the Cooling Process: Letting them cool properly is essential for the right texture; don’t rush this step!

Storing Tips For Lemon Lavender Cookie Recipe

Store leftover cookies in an airtight container at room temperature for up to 4 days. Separate any layers with sheets of wax paper to maintain freshness.

Conclusion

By following this Lemon Lavender Cookie Recipe, you can indulge in a delightful treat that’s sure to impress your family and friends. The unique lemon-lavender flavor profile pairs perfectly for any occasion. Don’t forget to try this recipe, and share your experience!

Frequently Asked Questions

Can I use fresh lavender instead of dried?

While you can use fresh lavender, it has a more potent flavor. Use only about half the amount stated in the recipe to avoid overpowering the cookies.

How do I know when the cookies are done?

Look for slight golden edges and a set center. Even if the center looks soft, it will firm up as they cool.

Can I freeze these cookies?

Yes! Freeze the cookies in an airtight container separated by parchment paper for up to 3 months. Thaw them at room temperature before serving.

What can I substitute for eggs?

You can replace one egg with 1/4 cup unsweetened applesauce or a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons of water).

How do I make the glaze thicker?

Add more powdered sugar to achieve your desired thickness!

Lemon Lavender Cookie Recipe

• Author: linda
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 90 minutes
• Yield: 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Print Recipe

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Description

Delightful cookies combining zesty lemon and aromatic lavender for a unique treat.

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Ingredients

Scale 1x2x3x

• 2 ¼ cups / 270 g / 9.5 oz all-purpose flour
• 2 tbsp / 10 g / 0.6 oz cornstarch
• 1/2 teaspoon baking powder
• 2 sticks / 225 g / 8 oz salted butter (cool room temperature)
• 3/4 cup / 150 g / 5.3 oz granulated sugar
• 2 tbsp lemon zest (from about 3 medium lemons)
• 2 tbsp dried culinary lavender buds
• 1 large egg (cool room temperature)
• 1 ½ cups / 180 g / 6.3 oz powdered sugar (sifted)
• 2 to 3 tbsp fresh lemon juice
• 1/2 tsp lavender extract (optional)
• 3 to 4 drops of purple food coloring (optional)
• Lavender buds and lemon zest for garnish

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Instructions

1. Preheat your oven to 350°F / 180°C. Line two baking sheets with parchment paper.
2. In a small bowl, whisk together the flour, cornstarch, and baking powder.
3. Cream together the butter, granulated sugar, lemon zest, and lavender until light and fluffy.
4. Mix in the egg until fully incorporated.
5. Gradually add the dry ingredients to the wet mixture until just combined.
6. Scoop tablespoon-sized balls onto the prepared baking sheets, spacing them about 2 inches apart.
7. Gently flatten each ball to about 1/3 inch thick.
8. Bake for 12 to 15 minutes until the edges are lightly golden.
9. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack.
10. In a bowl, whisk together the powdered sugar, lemon juice, and lavender extract for the glaze.
11. Spoon the glaze over cooled cookies and garnish with lavender and lemon zest. Allow icing to set for about 30 minutes.

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Notes

Use coconut oil or applesauce as a butter replacement to reduce saturated fats. Store cookies in an airtight container for up to 4 days.

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Nutrition

• Serving Size: 1 cookie
• Calories: 150
• Sugar: 10g
• Sodium: 200mg
• Fat: 7g
• Saturated Fat: 4g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 22g
• Fiber: 0.5g
• Protein: 1g
• Cholesterol: 30mg

Keywords: cookie, lemon, lavender, dessert, baking, sweets