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If you’re dreaming of a cookie that’s bright, fragrant, and utterly irresistible, this Lemon Lavender Cookies Recipe is about to become your new favorite indulgence. These tender, buttery cookies perfectly balance the zesty freshness of lemon with the gentle floral notes of lavender, creating a delightful treat that feels both classic and surprisingly unique. Every bite is a little burst of sunshine and springtime elegance that’s perfect for sharing with friends or savoring quietly with a cup of tea.
Ingredients You’ll Need
The ingredient list for this Lemon Lavender Cookies Recipe is wonderfully straightforward, yet each component plays an essential role in building the cookie’s tender texture, vibrant flavor, and charming aroma. From the creamy butter that adds richness to the fresh lemon juice that wakes up every bite, these ingredients come together beautifully.
- 2 1/4 cups all purpose flour: The foundation that gives structure without overpowering the delicate flavors.
- 1/2 teaspoon baking soda: Helps the cookies rise just enough for a soft, tender crumb.
- 1/4 teaspoon salt: Enhances the sweetness and brightens the lavender’s floral notes.
- 1 cup unsalted butter softened: For that rich, melt-in-your-mouth texture.
- 1 cup granulated sugar: Sweetness that balances the tart lemon and fragrant lavender.
- 1 tablespoon lemon zest: Brings an aromatic burst of citrus oil and vibrant flavor.
- 2 tablespoons fresh lemon juice: Adds brightness and slightly tenderizes the dough.
- 1 teaspoon dried culinary lavender finely crushed: The star floral ingredient, crushed finely to infuse the dough subtly and perfectly.
- 1 large egg: Helps bind everything together for that perfect cookie texture.
- 1 teaspoon vanilla extract: Adds warmth and depth to the flavor profile.
- 1/2 cup powdered sugar (optional for glaze): Creates a delicate, tangy lemon glaze.
- 1 tablespoon lemon juice (for glaze): Highlights the lemon flavor and thins the glaze.
- 1 to 2 teaspoons milk (for glaze): Adjusts the glaze consistency to a silky drizzle.
How to Make Lemon Lavender Cookies Recipe
Step 1: Prepare Your Dry Ingredients
Start by whisking together the all purpose flour, baking soda, and salt in a medium bowl. This ensures that the leavening and seasoning are evenly distributed, giving your cookies a consistent texture and welcoming flavor throughout.
Step 2: Cream Butter and Sugar
In a large bowl, beat the softened unsalted butter and granulated sugar until the mixture is light and fluffy. This crucial step aerates the dough, helping create a tender, delicate crumb that melts on your tongue.
Step 3: Mix in Lemon, Lavender, and Egg
Add the lemon zest, fresh lemon juice, finely crushed dried lavender, egg, and vanilla extract to the butter and sugar mixture. Combine until fully incorporated, allowing the bright citrus and fragrant lavender to infuse every bit of dough with their inviting aromas.
Step 4: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture, mixing just until a soft, smooth dough forms. Avoid overmixing so your cookies stay tender and don’t become tough.
Step 5: Shape and Bake
Scoop tablespoon-sized portions of dough onto baking sheets lined with parchment paper, spacing them about two inches apart. Gently flatten each mound with the bottom of a glass to encourage even baking and a delicate, slightly crisp edge. Bake at 350°F for 10 to 12 minutes, until the edges turn a light golden shade.
Step 6: Cool and Glaze (Optional)
After baking, allow the cookies to cool on the baking sheet for five minutes before transferring to a wire rack to cool completely. If you decide to make the optional glaze, mix powdered sugar, lemon juice, and enough milk to create a smooth drizzle, then spoon it gently over the cooled cookies. Let the glaze set before serving for that lovely sweet-tart finishing touch.
How to Serve Lemon Lavender Cookies Recipe
Garnishes
A light dusting of powdered sugar or a sprinkle of extra finely crushed lavender buds on top just before serving enhances the visual appeal and adds an elegant floral hint. Thin lemon slices or edible flowers make an irresistible presentation if serving for special occasions.
Side Dishes
Beyond just cookies, these Lemon Lavender Cookies pair wonderfully with a big mug of chamomile or Earl Grey tea, complementing their floral notes. For a heartier treat, serve alongside a small plate of fresh berries or a tangy lemon curd to echo and amplify the citrus flavors.
Creative Ways to Present
Try stacking the cookies with layers of whipped cream or lemon mousse between for a quick and stunning dessert. Alternatively, box them individually in pretty parchment wraps tied with a lavender sprig for charming homemade gifts that anyone would love to receive.
Make Ahead and Storage
Storing Leftovers
Keep your Lemon Lavender Cookies fresh by storing them in an airtight container at room temperature for up to four days. This will preserve their softness and keep the flavors vibrant, ready whenever you need a little pick-me-up.
Freezing
You can easily freeze these cookies for up to three months. Place them in a single layer on a baking sheet to freeze initially, then transfer to a sealed freezer bag or container. When you’re ready to indulge, just thaw them at room temperature for a couple of hours.
Reheating
If you enjoy your cookies slightly warm, pop them in a 300°F oven for about 5 minutes or microwave for 10 seconds. This little warming trick refreshes their buttery texture and helps the floral and citrus scents fill the kitchen all over again.
FAQs
Can I use fresh lavender instead of dried lavender?
Fresh lavender has a much stronger, more resinous flavor, so it’s generally better to use culinary-grade dried lavender finely crushed for this Lemon Lavender Cookies Recipe to ensure a subtle and pleasing flavor that doesn’t overpower the cookies.
Is it okay to skip the glaze?
Absolutely! The glaze adds a lovely tangy sweetness, but the cookies are delicious on their own with a perfect balance of lemon brightness and gentle lavender aroma.
How can I adjust the lemon flavor intensity?
If you want a more pronounced lemon taste, you can increase the lemon zest by an extra teaspoon or add a splash more lemon juice. Just be careful not to add too much liquid, as it could affect the dough’s texture.
What’s the best way to crush lavender for this recipe?
Using your fingers or a mortar and pestle, gently crush dried culinary lavender buds until they’re finely broken down. This prevents any large, overpowering floral bites in your cookies and spreads the aromatic flavor evenly.
Can these cookies be made gluten-free?
You can try substituting the all-purpose flour with a gluten-free baking blend, but results may vary. Look for a blend designed for cookies, and keep an eye on the dough’s texture as you may need to adjust wet ingredients slightly.
Final Thoughts
This Lemon Lavender Cookies Recipe is a delightful way to brighten any day with its fresh, floral charm and soft, buttery texture. Whether you’re baking for a special gathering or simply treating yourself, these cookies are sure to become a treasured classic in your collection. Give them a try and enjoy the little moments of sunshine and sweetness they bring!
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Print
Lemon Lavender Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delight in the refreshing and floral flavors of these Lemon Lavender Cookies, featuring a tender, buttery base infused with bright lemon zest, fresh lemon juice, and aromatic culinary lavender. Finished with an optional tangy lemon glaze, these cookies make a perfect springtime treat or elegant dessert.
Ingredients
Dry Ingredients
- 2 1/4 cups all purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- 1 teaspoon dried culinary lavender, finely crushed
- 1 large egg
- 1 teaspoon vanilla extract
Glaze (Optional)
- 1/2 cup powdered sugar
- 1 tablespoon lemon juice
- 1 to 2 teaspoons milk
Instructions
- Preheat and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all purpose flour, baking soda, and salt. This ensures the leavening agents and seasoning are evenly distributed throughout the dough.
- Cream Butter and Sugar: In a large bowl, use an electric mixer to cream the softened unsalted butter and granulated sugar together until the mixture becomes light and fluffy, which helps create tender cookies.
- Add Flavors and Egg: To the creamed butter and sugar, add the lemon zest, fresh lemon juice, finely crushed culinary lavender, egg, and vanilla extract. Mix thoroughly until all ingredients are well combined.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture into the wet ingredients, mixing gently until a soft dough forms. Avoid overmixing to keep cookies tender.
- Scoop and Shape Dough: Using a tablespoon, scoop portions of dough and place them about 2 inches apart onto the prepared baking sheets. Gently flatten each mound slightly with the bottom of a glass to ensure even baking.
- Bake Cookies: Bake the cookies in the preheated oven for 10 to 12 minutes or until the edges turn lightly golden, indicating they are perfectly baked.
- Cool Cookies: Remove from the oven and allow the cookies to cool on the baking sheets for 5 minutes to firm up, then transfer them to a wire rack to cool completely.
- Prepare and Apply Glaze: For the optional glaze, whisk together the powdered sugar, lemon juice, and 1 to 2 teaspoons of milk until smooth and drizzlable. Spoon or drizzle the glaze over the completely cooled cookies and allow it to set before serving.
Notes
- Use only culinary grade lavender to ensure safety and flavor quality.
- Crush the lavender finely to prevent overpowering floral bites in the cookies.
- Store the cookies in an airtight container at room temperature; they keep fresh for up to 4 days.
