Soft Lemon Lavender Glazed Cookies (Print Version)
# Ingredients:
→ Cookie Dough
01 -
2¼ cups all-purpose flour, spoon and leveled
02 -
2 tablespoons cornstarch
03 -
½ teaspoon baking powder
04 -
2 sticks salted butter, cool room temperature
05 -
¾ cup granulated sugar
06 -
2 tablespoons fresh lemon zest (about 3 lemons)
07 -
2 tablespoons dried culinary lavender buds
08 -
1 large egg, cool room temperature
→ Lemon Lavender Glaze
09 -
1½ cups powdered sugar, sifted
10 -
2-3 tablespoons fresh lemon juice
11 -
½ teaspoon lavender extract (optional)
12 -
3-4 drops purple food coloring
→ Garnish
13 -
Extra lavender buds for sprinkling
14 -
Fresh lemon zest
# Instructions:
01 -
Heat your oven to 350°F and line two baking sheets with parchment paper. Get all your ingredients measured and ready to go.
02 -
Whisk together your flour, cornstarch, and baking powder in a bowl and set aside.
03 -
In your mixer, cream butter, sugar, lemon zest, and lavender until it's light and fluffy - about 2-3 minutes. Scrape down the bowl, then mix in the egg until well combined.
04 -
Mix the dry ingredients into your butter mixture on low speed just until combined. The dough might seem a bit dry, but that's okay!
05 -
Drop tablespoon-sized dough balls onto your baking sheets, leaving space between them. Gently flatten each one, then bake for 12-15 minutes until just set with slightly golden edges.
06 -
Once cooled, whisk up your glaze with powdered sugar, lemon juice, and optional lavender extract. Add food coloring if using, then drizzle over cookies and sprinkle with lavender and zest if desired.
# Notes:
01 -
Always zest your lemons before juicing - it's much easier!
02 -
For perfect cookies, weigh your flour or use the spoon-and-level method - never pack it in the measuring cup.