Lemon Lavender Cookies
These soft, chewy Lemon Lavender Cookies combine bright citrus zest with elegant floral notes and a secret touch of honey-infused brown butter for the ultimate spring treat.
Equipment
- Microplane
- Kitchen scale
- Cookie sheet
- Parchment Paper
Ingredients
Lemon Lavender Cookies:
- 226 grams unsalted butter softened
- 298 grams granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 lemon zest
- 1 tablespoon lemon juice
- 330 grams all purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 3/4 teaspoon salt
- 2 teaspoons dried lavender
Lemon Glaze:
- 57 grams powdered sugar
- 1 tablespoon lemon juice
- heavy cream as needed
Instructions
Build the fragrant base
- Cream the softened butter with the granulated sugar for about 3 minutes until the mixture is pale and fluffy.
- Beat in the eggs, then add the vanilla extract, lemon zest, and lemon juice. Mix until the batter is glossy and smooth.
Mix the dry ingredients and finish the dough
- In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and dried lavender until the floral buds are evenly dispersed.
- Add the dry ingredients to the wet mixture and mix only until the flour disappears to ensure a plush texture.
Chill, scoop, and bake
- Chill the dough in the refrigerator for 30 minutes until it is firm and easy to portion.
- Preheat your oven to 350 degrees and line a cookie sheet with parchment paper.
- Scoop about 1 to 1.5 tablespoons of dough per cookie and place them 3 inches apart on the prepared sheet.
- Bake for 10-12 minutes until the edges are golden brown and the centers appear matte and set.
- Allow the cookies to cool completely on the cookie sheet to reach their final soft chew.
Glaze for that lemony finish
- Whisk the powdered sugar with lemon juice and a splash of heavy cream until it forms a smooth, thin ribbon.
- Drizzle the glaze over the cooled cookies using a fork or spoon and let it set until dry.
Notes
Culinary Choice: Use English lavender labeled culinary grade to avoid the metallic or soapy taste found in decorative varieties.
Texture Tip: Always use a kitchen scale to measure flour, as packing it into a cup can lead to dry, tough cookies.
Temperature Control: Ensure eggs are at room temperature to create a creamy, emulsified batter without curdling.
Doneness Indicator: Pull the cookies from the oven when the centers are matte and slightly puffed. Carryover heat will finish the middle as they cool.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.
Nutrition
Calories: 165kcalCarbohydrates: 21gProtein: 2gFat: 8.5gSaturated Fat: 5.2gCholesterol: 34mgSodium: 112mgPotassium: 25mgFiber: 0.4gSugar: 13gVitamin A: 245IUVitamin C: 1.2mgCalcium: 12mgIron: 0.8mg
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