Description
Delicate, buttery cookies infused with lemon zest and lavender, finished with a sweet glaze.
Ingredients
Scale
- 2 ¼ cups (270g) all-purpose flour, spooned and leveled
- 2 tbsp (10g) cornstarch
- ½ tsp baking powder
- 2 sticks (225g) salted butter, cool room temperature
- ¾ cup (150g) granulated sugar
- 2 tbsp lemon zest (from ~3 lemons)
- 2 tbsp dried culinary lavender buds
- 1 large egg, cool room temperature
- 1 ½ cups (180g) powdered sugar, sifted
- 2–3 tbsp fresh lemon juice
- ½ tsp lavender extract (optional)
- 3–4 drops purple food coloring
- Lavender buds and lemon zest, for garnish
Instructions
- Preheat oven to 350°F (180°C). Line baking sheets.
- Whisk flour, cornstarch, and baking powder.
- Cream butter, sugar, zest, and lavender.
- Beat in egg.
- Mix in dry ingredients.
- Scoop and flatten dough.
- Bake 12-15 minutes.
- Cool completely.
- Whisk glaze ingredients; drizzle over cookies.
- Garnish and let set.
Notes
Store in an airtight container for up to 4 days.
Keywords: lemon lavender cookies, floral cookies, tea cookies, easy dessert, homemade cookies
