Lemon Lavender Cookies
Treat yourself to these unique Lavender Cookies ... they're cute, easy to make, and so delicious!
Servings: 25 cookies
Calories: 136kcal
Ingredients
For Cookies:
- ½ cup granulated sugar
- 2 teaspoons edible lavender, plus more for decorating
- 2 teaspoons lemon zest
- 1 cup unsalted butter, softened
- ½ teaspoon kosher salt
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
For Glaze:
- 1 cup powdered sugar
- 1 ½ tablespoons lemon juice
Instructions
Prepare Cookies:
- Preheat oven to 350 degrees. Line two baking sheets with parchment paper or lightly spray with nonstick spray. Set aside.
- Combine sugar, lavender, and lemon zest in food processor. Pulse until lavender is finely chopped.
- Using stand mixer, cream butter, lavender-lemon sugar, and salt in mixer until light and fluffy.
- Mix vanilla extract into butter mixture.
- Add flour to butter mixture in two batches, mixing well after each addition.
- Roll 1 tablespoon dough into a ball. Place on baking sheet, then flatten (using fingers) to about ½-inch thick. Repeat with remaining dough, placing cookies about 2-inches apart on pan.
- Bake cookies just until lightly browned on bottom, about 10 to 12 minutes. Let cool completely on baking sheet before decorating.
Prepare Glaze:
- Mix together powdered sugar and lemon juice until smooth.
- Spread a scant teaspoon of glaze on each cookie, leaving a small border. Sprinkle with a few lavender buds, if desired.
- Let glaze set, then transfer cookies to an airtight container to store. Enjoy!
Notes
Check out info before recipe for more tips, tricks, and information!
To measure flour, lightly spoon it into a dry measuring cup, then use a knife (or something else with a straight edge) to level off the top. Do not scoop the measuring cup into the flour ... you'll end up packing the flour, and the cookies will turn out dry.
As you mix the cookies, make sure to stop occasionally to scrape down the mixer's bowl and paddle with a spatula.
Nutrition
Calories: 136kcal
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