These Homemade Lemon Lavender Cookies are a bright and tasty treat! They are soft and bursting with zesty lemon flavor, paired perfectly with a hint of floral lavender.
Seriously, these cookies smell amazing while baking! I love having them with a cup of tea; it feels like a little fancy moment in my day, and they impress everyone who tries them.
Key Ingredients & Substitutions
All-Purpose Flour: This is your base ingredient. If you’re gluten-sensitive, try a gluten-free flour blend. Just ensure it has a good binding agent.
Culinary Lavender: It’s essential for that unique floral flavor. If you can’t find it, dried rosemary or thyme can provide a nice twist, though the flavor will change a bit.
Lemon Zest & Juice: Fresh is best for bright flavor. If you have to use bottled lemon juice, it can work, but fresh zest brings more aroma. You could also try orange zest for a citrusy twist!
Butter: Unsalted is recommended to control the saltiness. You can substitute with margarine or coconut oil, but the cookie texture might vary.
Powdered Sugar: Needed for the glaze. In a pinch, regular sugar can be blended into a powder for a similar effect.
How Do I Achieve the Perfect Cookie Texture?
Getting the right cookie texture requires attention at a few key points. Butter must be softened, which creates that light, fluffy base. Make sure to cream it well with sugar until it’s pale and airy.
- Mixing the dry and wet ingredients should be gentle. Over-mixing can lead to tough cookies.
- Bake until the edges are golden but still soft in the center. Remember, cookies will firm up as they cool.
- Let them sit on the baking sheet briefly before transferring to a wire rack. This helps set the shape without breaking.
How to Make Lemon Lavender Cookies
Ingredients You’ll Need:
For the Cookies:
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 tablespoon fresh lemon zest
- 1 tablespoon culinary lavender, finely chopped
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 tablespoon fresh lemon juice
For the Lavender Glaze:
- 2 cups powdered sugar
- 2 tablespoons milk (adjust for desired consistency)
- 1-2 teaspoons culinary lavender, finely chopped
- Purple food coloring (optional)
- Lemon slices and lavender sprigs for garnish
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 10-12 minutes to bake. Additionally, let the cookies cool for a few minutes before glazing them. In total, you’re looking at around 30-40 minutes until you can enjoy your Lemon Lavender Cookies!
Step-by-Step Instructions:
1. Prepare for Baking:
Start by preheating your oven to 350°F (175°C). While the oven is heating, line a baking sheet with parchment paper to prevent the cookies from sticking.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This mixture will add lightness and structure to your cookies. Set it aside for later.
3. Cream the Butter and Sugar:
In a large mixing bowl, combine the softened butter and granulated sugar. Using a mixer, beat them together until the mixture is light and fluffy. This should take about 2-3 minutes. It’s super important for a good cookie texture!
4. Add Flavorings:
Now, beat in the lemon zest, chopped lavender, egg, vanilla extract, and lemon juice until everything is well combined. The aroma will be delightful; it’s the taste of summer!
5. Combine Wet and Dry Ingredients:
Gradually add the dry ingredient mixture to the wet ingredients. Mix just until everything is combined—don’t overdo it! The dough should be soft and slightly sticky.
6. Shape the Cookies:
Using a cookie scoop or a tablespoon, drop rounded spoonfuls of dough onto the prepared baking sheet. Be sure to space them about 2 inches apart to allow for spreading during baking.
7. Bake:
Bake in your preheated oven for 10-12 minutes, or until the edges are lightly golden while the centers remain soft. Keep an eye on them, as different ovens may vary slightly in baking time.
8. Cool the Cookies:
Once baked, let the cookies cool on the baking sheet for a few minutes. After that, transfer them to a wire rack to cool completely. This will help them firm up nicely.
9. Prepare the Lavender Glaze:
To make the glaze, mix the powdered sugar with 2 tablespoons of milk in a bowl until it’s smooth. If you like, add finely chopped culinary lavender and a few drops of purple food coloring to give your glaze a lovely hue.
10. Glaze the Cookies:
When the cookies are completely cool, spread a layer of the lavender glaze over the top of each one. Get creative with how much you’d like to add!
11. Garnish and Serve:
Finally, add a lemon slice and a sprig of lavender on top of each cookie for a beautiful touch. Allow the glaze to set before serving. Enjoy your delightful Lemon Lavender Cookies!
Can I Substitute the All-Purpose Flour?
Yes! You can use a 1:1 gluten-free flour blend as a substitute for all-purpose flour if you’re looking for a gluten-free option. Just ensure it includes xanthan gum or another binding agent for the best texture.
Is There a Different Sweetener I Can Use?
Absolutely! You can swap granulated sugar for coconut sugar or brown sugar for a deeper flavor. Keep in mind that brown sugar will make the cookies a bit softer and chewier.
How Do I Store Leftover Cookies?
Store the cookies in an airtight container at room temperature for up to 5 days. If you want to keep them fresh longer, you can freeze the cookies in a single layer on a baking sheet, then transfer them to a freezer bag for up to 3 months. Thaw at room temperature before icing with the glaze.
Can I Omit the Lavender in the Glaze?
Yes, you can omit the lavender from the glaze if you prefer a simpler flavor. You might consider adding a little extra lemon juice or zest to enhance the citrus taste instead!
