Lemon Lavender Cookies Treat

This lemon lavender cookie recipe brings together floral and citrus notes in a buttery shortbread-style cookie that's perfect for afternoon tea or special occasions. The delicate lavender and bright lemon create a sophisticated flavor combination that feels both elegant and comforting.

I first made these cookies for a spring garden party and they've become my signature treat. Something about the combination of floral lavender with zesty lemon creates such a memorable impression that friends now request them for everything from baby showers to holiday gatherings.

Ingredients

• All-purpose flour: Provides the perfect structure for these shortbread style cookies without making them tough
• Cornstarch: Is the secret ingredient that gives these cookies their melt in your mouth texture
• Salted butter: Creates the rich base flavor and perfect tender crumb
• Granulated sugar: Provides just enough sweetness without overpowering the delicate flavors
• Lemon zest: Adds bright citrus notes that balance the floral lavender, look for unwaxed lemons for best flavor
• Dried culinary lavender buds: Provide the distinctive floral notes, use food grade lavender for baking
• Large egg: Binds everything together while adding richness
• Powdered sugar: Creates a smooth glaze that sets beautifully on the cookies
• Lemon juice: Adds tartness to balance the sweet glaze
• Lavender extract: Enhances the floral notes in the glaze without overwhelming
• Purple food coloring: Creates a beautiful visual cue to the lavender flavor, use gel coloring for best results

Step-by-Step Instructions

Prepare for baking:

Set your oven to exactly 350°F and ensure it's fully preheated before baking. Line your baking sheets with parchment paper rather than silicone mats for the best browning on the bottoms of the cookies.

Combine dry ingredients:

Whisking the flour, cornstarch, and baking powder together ensures even distribution of the leavening agent and creates a more uniform texture in the final cookie. Take care not to pack the flour when measuring as this can lead to dry cookies.

Beat butter and sugar:

This creaming process is crucial for incorporating air into the dough which creates the cookies' tender texture. Make sure your butter is cool but pliable not melted or too cold. The butter should lighten in color and increase slightly in volume during this step.

Add egg:

Mix thoroughly until the egg disappears completely into the butter mixture. Stop and scrape down the sides of the bowl to ensure everything is incorporated evenly. The mixture should look smooth and cohesive.

Incorporate dry ingredients:

Mix on low speed just until no dry flour remains visible. Overmixing at this stage will develop gluten and make the cookies tough. The dough will appear somewhat crumbly but should hold together when pressed.

Scoop cookies:

Using a cookie scoop ensures all cookies are the same size for even baking. The tablespoon size creates the perfect two bite cookie. If you don't have a scoop you can use a measuring spoon.

Flatten cookies:

Pressing the dough balls creates the characteristic shortbread shape and ensures even baking. Press gently with your palms rather than fingers to avoid making indentations in the dough.

Bake:

Baking one sheet at a time ensures even heat distribution and consistent results. Look for the cookies to be just set in the center they should not brown except slightly at the edges. They will still be soft when removed from the oven.

Cool:

The initial cooling on the baking sheet allows the cookies to set up without breaking. Transferring to a wire rack after five minutes prevents the bottoms from becoming soggy from trapped steam.

Mix glaze:

Start with less lemon juice and add more as needed to achieve the perfect consistency. The glaze should coat the back of a spoon but still flow gradually off. If it becomes too thin add more powdered sugar.

Decorate cookies:

Apply the glaze while cookies are completely cool but the glaze is still warm for the smoothest finish. Add the lavender buds and zest immediately after glazing so they adhere properly. Allow plenty of time for the glaze to set completely before stacking or storing.

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Lavender is the star ingredient here but many people are surprised by how much they enjoy it even if they typically don't gravitate toward floral flavors. My grandmother who claimed to dislike anything lavender scented absolutely loved these cookies and requested them for her 90th birthday celebration.

Storing Your Cookies

These cookies maintain their texture remarkably well when stored properly. Keep them in an airtight container at room temperature for up to a week. Place parchment paper between layers if stacking to protect the glaze. While refrigeration isn't necessary it can extend their shelf life by another 3-4 days. For longer storage freeze unglazed cookies for up to three months then thaw at room temperature and glaze before serving.

Smart Substitutions

If you can't find culinary lavender you can substitute 1 teaspoon of lavender extract in the cookie dough. For a gluten-free version replace the all-purpose flour with a 1:1 gluten-free baking blend plus ¼ teaspoon xanthan gum. Lemon lovers can intensify the citrus flavor by adding ½ teaspoon lemon extract to the dough. For a dairy-free option plant-based butter sticks work well but choose one with a higher fat content for best results.

Serving Suggestions

These cookies pair beautifully with afternoon tea especially Earl Grey or chamomile. For a dessert platter combine them with fresh berries and whipped cream. They also make an elegant addition to a brunch spread alongside mimosas. For a special occasion create a layered parfait with lemon curd mascarpone cream and crumbled lavender cookies.

Frequently Asked Questions

→ What does lavender taste like in cookies?

Lavender adds a floral, slightly sweet, and herbaceous flavor to cookies, complementing the tangy lemon perfectly.

→ Can I use unsalted butter instead of salted?

Yes, you can use unsalted butter. Just add a pinch of salt to balance the flavors.

→ How do I ensure the cookies don’t spread too much?

Chill the dough if your cookies spread too much, or ensure the butter is at a cool room temperature when starting.

→ Is the purple food coloring necessary?

No, it's optional and mainly for presentation. The cookies taste just as great without it.

→ Can I substitute lavender with another herb?

You can substitute lavender with herbs like rosemary or thyme for a different flavor profile, though it will change the essence of the cookies.