Lemon Lavender Cookies
Delicate, floral, and perfectly lemony, these cookies are quick to make and perfect for any occasion.
Ingredients
Cookie Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt Omit if using salted butter
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon alcohol-free vanilla extract
- 1 tablespoon dried culinary lavender Use culinary-grade only
- Zest of 1 lemon lemon zest About 1-2 teaspoons
Glaze Ingredients
- 1 cup powdered sugar
- 2 tablespoons lemon juice Freshly squeezed works best
- 1 teaspoon dried lavender For glaze topping
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Whisk together the flour, baking powder, and salt in a medium bowl. Set aside.
- In a large bowl, beat the softened butter and granulated sugar until the mixture is pale and fluffy, about 2–3 minutes.
- Add the egg, alcohol-free vanilla extract, lemon zest, and the tablespoon of dried lavender. Mix until evenly combined.
Baking
- Gradually add the dry ingredients to the wet mixture. Stir gently until just combined—don’t overwork the dough.
- Use a rounded tablespoon (or a small cookie scoop) to drop dough 2 inches apart onto the prepared baking sheet.
- Bake for 12–15 minutes, or until the edges are lightly golden and the centers are set.
Glazing
- Meanwhile, whisk the powdered sugar and lemon juice until smooth to make the glaze.
- Let cookies cool on the sheet for 5 minutes, then transfer them to a rack.
- Drizzle glaze over cooled cookies and sprinkle each with the 1 teaspoon dried lavender. Allow glaze to set before serving.
Notes
Store cookies in an airtight container for up to 3 days. For a firmer cookie, refrigerate in an airtight container for up to 1 week. Freeze unglazed cookies for up to 3 months.