Okay, let’s talk about cookies. Not just any cookies, but these cookies are very important.Lemon Lavender Cookies: How doI remember the first time I made these; they are out of this world. It was a gloomy Sunday afternoon, and I was craving something sweet but wanted something little. What is different from chocolate chips? What are some of the best lemon cookie recipes? What are the benefits of Think of them as a sophisticated sugar cookie, but way more interesting and, dare I say, even more delicious. Isn’t it just me and my grandma making Peanut Butter Cookies?
What are lemon lavender cookies?
What are lemon lavender cookies? What are some of the best lemon Cookie Recipes? What is the calming aroma of lavender? What’s a flavor combination that might sound weird at first, but trust me, it works.beautifullyThink of it as a shortbread cookie, but elevated. Lemon adds a citrusy kick that balances the sweetness, while lavender brings an earthy sweetness. Is there a subtle floral note that’s both unique and incredibly comforting? Is it a hug in cookies? I first came across the idea years ago in a tiny bakery in France, and I’ve been tweaking and testing since. I have been perfecting the recipe ever since. It’s a little bit fancy, if not rustic, and totally addictive.
Why do I love this recipe?
Where do I start? What are some good reasons to Make lemon lavender cookies? First off, the flavor is just amazing. What is the taste sensation of lemon zest and lavender? Is there a flavor profile that still manages to be comforting and familiar? Lavender isn’t overpowering, just a hint of something special that elevates the whole thing. What are some of the easiest cookies to make? I always thought they’d be complicated, but I was so wrong! I don’t need any fancy equipment or complicated techniques. I just want to learn something new. What are some easy cookie recipes that even a beginner baker can follow? What are the basic ingredients for lavender? What are some good spices to buy at your local spice shop? You probably already have most of them in your pantry. And finally, the versatility! What are some of the best cookies you have ever eaten? What are some good side dishes to serve with tea in the afternoon? What are some great side dishes to serve with Ice Cream? I even crumbled them over my yogurt one morning – don’t judge me! What I love about this recipe is that it’s unexpected. People are always impressed by the unique flavor combination, and they always ask for the recipe. I love sharing this recipe with friends and family. What are some of the best lemon muffin recipes?
How do I make lemon lavender cookies?
Quick Overview
How do I make lemon lavender cookies? How do you make Cookie Dough? Infuse it with lemon zest and culinary lavender. What are some of the best cookies to make, chill it for a bit, roll it out, cut out your cookies, bake them until golden brown, and then drizzle them with olive oil? With a luscious lemon glaze. The best part is that the chilling time actually helps develop the flavors, so you get an even more intense flavor. What is the intense lemon-lav Don’t be intimidated by the “lavender” part – it’s super easy to incorporate and really elevates. Is it possible to take cookies to the next level?
Ingredients
For the Cookies:
* 1 cup (2 sticks) unsalted butter, softened
* ¾ cup granulated sugar
* 1 large egg
* 1 teaspoon Vanilla Extract
* 2 ½ cups all-purpose flour
* ½ teaspoon baking powder
* ¼ teaspoon salt
* Zest of 2 lemons (use organic if possible for the best flavor!)
* 1 tablespoon culinary lavender, finely chopped (make sure it’s not the stuff that comes with the recipe) (Make sure you don’t use the same stuff as the cooking lavender). What is the best recipe for potpourri?
For the Glaze:
* 1 ½ cups powdered sugar
* 3-4 tablespoons fresh lemon juice (start with 3 and add more until you reach your desired desired taste).
* ½ teaspoon vanilla extract
What are the steps to
Step 1: Cream Butter and Sugar
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. This prevents sticking and makes cleanup easy. Cream together the softened butter and sugar until light and fluffy. This usually takes about 3-5 minutes with an electric mixer. Don’t rush this step. How do you make a tender cookie?
Step 2: Add Egg and Vanilla
Beat in the egg and Vanilla Extract until well combined. Make sure the eggs are at room temperature. Is it better to scrape down the sides of a bowl to ensure everything is evenly mixed?
Step 3: Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, and salt. Set aside. How do you distribute baking powder evenly throughout the flour? How do cookies rise?
Step 4: Gradually add dry ingredients to wet ingredients.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix cookies. Overmixing can result in hard cookies! Should the dough be soft but not sticky? If it’s too sticky, add a tablespoon of flour to it.
Step 5: Add Lemon Zest and Lavender
Stir in lemon zest and chopped lavender. Make sure the lavender is finely chopped so it distributes evenly throughout the dough. I like to gently knead the dough a few times to make sure the zest and lavender are fully incorporated. I love to eat fresh lavender, but I don’t like it too much. Where does that amazing aroma really start to develop?
Step 6: Chill the Dough
Wrap the dough in plastic wrap and chill for at least 30 minutes (or up to 2 hours). Is this important? How do you chill Cookie Dough? I always chill mine for at least an hour, sometimes overnight.
Step 7: Roll Out and Cut Out Cookies
On a lightly floured surface, roll out the dough to about 14 inch thickness. Use cookie cutters to cut out your desired shapes. I like to use a variety of shapes, but round cookies are always classic. If the dough gets too soft while rolling it out, just pop it back in the fridge for a few days. When you get up, you have 10 minutes to firm
Step 8: Bake the Cookies
Place cookies on a baking sheet and bake for 8-10 minutes, or until the edges are golden brown. Lightly golden. Keep a close eye on them; they can go from perfectly baked to overbaked very quickly. How long does it take for a cookie to bake?
Step 9: Cool and Glaze
Let the cookies cool on the baking sheets for a few minutes before transferring them to tin foil. Is it possible to cool completely? While the cookies are cooling, prepare the glaze by whisking together the powdered sugar, lemon zest and cinnamon. How do you mix the lemon juice, and vanilla extract until smooth. Drizzle the glaze over the cooled cookies. I like to use a fork or small spoon to drizzle the glaze. I use both to make glaze. When it cools, the glaze will set.
Step 10: Enjoy!
Once the glaze is set, your Lemon Lavender Cookies are ready to enjoy! Keep them in an airtight container at room temperature.
What should I serve it with?
Lemon Lavender Cookies are incredibly versatile and pair well with so many things.For Breakfast:Enjoy them with a strong cup of black coffee or latte. What is the best way to wake up to a bright lemon flavor?For Brunch:Serve them alongside a platter of fresh fruit and cheese. I often make a big batch for Easter brunch. I love how elegant they are. They’re always a hit!As Dessert:What are some of the best cookies to serve as a dessert? How do you serve vanilla Ice Cream with whipped cream? Is it possible to crumble them over a fruit tart for an extra layer of flavor and texture?For Cozy Snacks: Curl up with a good book and a plate of these cookies with a warm cup of herbal tea. The lavender has a calming effect, making them the perfect treat for a relaxing evening.
My family loves these cookies with a glass of cold milk after dinner. It’s a simple yet satisfying way to end the day. We also have a tradition of baking them for holiday cookie exchanges. They always stand out from the crowd!
Top Tips for Perfecting Your Lemon Lavender Cookies
Okay, after making these Lemon Lavender Cookies countless times, I’ve picked up a few tricks along the way. Here are my top tips for ensuring cookie perfection every time:
Butter Softening: Make sure your butter is properly softened before creaming it with the sugar. It should be soft enough to leave a slight indentation when you press it with your finger, but not melted. If it’s too soft, the cookies will spread too much in the oven.
Lemon Zest: Use a microplane to zest your lemons. This will give you the finest zest, which will distribute more evenly throughout the dough and release more of its flavor. Avoid grating the white pith underneath the zest, as it can be bitter.
Lavender Quality: Be sure to use culinary lavender, not the stuff you use for potpourri. Culinary lavender is specifically grown for cooking and has a much more delicate flavor. You can find it at specialty spice shops or online. Also, don’t overdo it on the lavender. A little goes a long way!
Chilling Time: Don’t skip the chilling time! It’s crucial for preventing the cookies from spreading too much in the oven and also helps develop the flavors. I find that chilling the dough for at least an hour is ideal.
Baking Time: Keep a close eye on the cookies while they’re baking. They can go from perfectly baked to overbaked very quickly. The edges should be lightly golden, and the centers should be set. If you’re not sure if they’re done, err on the side of underbaking them slightly; they’ll continue to firm up as they cool.
Glaze Consistency: Adjust the amount of lemon juice in the glaze to achieve your desired consistency. You want it to be thick enough to coat the cookies nicely, but thin enough to drizzle easily. If it’s too thick, add a little more lemon juice. If it’s too thin, add a little more powdered sugar. I always start with less liquid than I think I need, then add more gradually until I reach the perfect consistency. This is a skill I had to learn through many trails.
Ingredient Swaps: If you don’t have culinary lavender on hand, you can omit it and just make lemon cookies. You could also try substituting the lavender with other herbs, such as rosemary or thyme, for a different flavor profile. I’ve experimented with orange zest instead of lemon, and it was a delicious variation. Another safe swap is using vegan butter instead of dairy for a lighter profile.
Baking Tips: Rotate the baking sheets halfway through baking to ensure even browning. If your oven tends to run hot, you may need to reduce the baking time slightly. I always recommend using an oven thermometer to ensure your oven is accurate.
Storing and Reheating Tips
These Lemon Lavender Cookies are best enjoyed fresh, but they can also be stored for later. Here’s How to keep them in tip-top shape:
Room Temperature: Store the cookies in an airtight container at room temperature for up to 3 days. The glaze may soften slightly over time, but the cookies will still taste delicious. Make sure the container is tightly sealed to prevent the cookies from drying out. I often line the container with parchment paper to keep them extra fresh.
Refrigerator Storage: For longer storage, you can store the cookies in the refrigerator for up to a week. Place them in an airtight container and separate the layers with parchment paper to prevent them from sticking together. Let them come to room temperature before serving.
Freezer Instructions: These cookies freeze beautifully! To freeze them, wrap them individually in plastic wrap and then place them in a freezer-safe bag or container. They can be frozen for up to 2 months. Thaw them at room temperature for a few hours before serving. I like to make a big batch of dough and freeze some of the unbaked cookies for later. That way, I can have freshly baked cookies anytime I want!
Glaze Timing Advice: If you’re planning to freeze the cookies, it’s best to freeze them without the glaze. You can then glaze them after they’ve thawed. This will prevent the glaze from becoming sticky or runny during the thawing process. I’ve tried freezing them with the glaze, and they’re still good, but the glaze definitely looks better if you add it after thawing. It is the glaze that contains the most water, so you want to protect it from freezer burn!
Frequently Asked Questions
Final Thoughts
These Lemon Lavender Cookies are truly special. The combination of bright lemon and calming lavender is unexpected and delightful, and the cookies themselves are perfectly tender and buttery. They’re easy to make, versatile, and always a crowd-pleaser. I hope you’ll give this recipe a try and experience the magic for yourself! If you love this recipe, be sure to check out my other cookie recipes, like my chocolate chip cookies and my Peanut Butter Cookies. They are all winners in my book.
Happy baking, friends! I can’t wait to hear how yours turn out. Please let me know in the comments below if you tried this recipe! And, if you have any special twists, feel free to share!
Lemon Lavender Cookies
Ingredients
Main Ingredients
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs
- 2.5 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 1 tablespoon lemon zest
- 1 tablespoon dried lavender culinary grade
Instructions
Preparation Steps
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Stir in the lemon zest and lavender.
- Drop by rounded tablespoons onto the prepared baking sheets.
- Bake for 10-12 minutes, or until the edges are lightly golden brown.
- Let cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.
