Ingredients
For the Lemon Lavender Cookies
- 2 ¾ cups (330 g) all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 ½ cups (300 g) granulated sugar
- 1 Tablespoon finely ground dried lavender flowers (culinary grade)
- 1 Tablespoon lemon zest (about 1 lemon)
- ¾ cup (170 g) unsalted butter (room temperature)
- 1 large egg (room temperature)
- 2 Tablespoons freshly squeezed lemon juice (about 1 lemon)
- 1 teaspoon pure vanilla extract
For the Lemon Glaze
- 1 ½ cups (170 g) powdered sugar
- 1 ½ Tablespoons freshly squeezed lemon juice (about ½-1 lemon)
- 1-2 Tablespoons milk (optional)
Instructions
- Mise en place: Preheat the oven to 350 degrees Fahrenheit. Line two baking sheets with parchment paper. Measure and prepare all ingredients to have everything ready.
- Prepare the dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this mixture aside for later use.
- Infuse the sugar: In the stand mixer bowl, combine granulated sugar, finely ground dried lavender flowers, and lemon zest. Rub these ingredients together between your fingers for about 1 minute to release the lavender oils and lemon aroma, infusing the sugar.
- Cream the butter and sugar mixture: Add the room temperature unsalted butter to the stand mixer bowl. Using the paddle attachment, beat the butter and infused sugar on medium speed until the mixture becomes light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl as needed to ensure even mixing.
- Add the wet ingredients: Add the large egg, freshly squeezed lemon juice, and pure vanilla extract to the mixture. Beat until fully combined, scraping the bowl sides and bottom as needed.
- Add the dry ingredients: Gradually add the flour mixture to the wet ingredients and beat on low speed until just combined. Avoid overmixing to keep cookies tender.
- Portion and shape the cookies: Use a medium cookie scoop (~2 tablespoons or #40 scoop) to portion dough onto the prepared baking sheets, spacing cookies 2-3 inches apart. Roll each dough scoop between your hands to form smooth balls, then place them on the sheets in a staggered arrangement, about 8 cookies per sheet.
- Bake: Bake one sheet at a time in the preheated oven for 11-13 minutes, until edges are set but centers remain soft and slightly gooey. Twelve minutes is optimal for the perfect soft texture. Avoid overbaking to maintain chewiness.
- Cool: Remove the baking sheet from the oven and immediately ‘scoot’ the cookies by gently reshaping them into perfect circles while still warm. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Prepare the lemon glaze: In a small bowl, whisk together powdered sugar and freshly squeezed lemon juice. Add 1 to 2 tablespoons of milk if needed to achieve a drizzle-friendly consistency.
- Glaze the cookies: Once cookies are fully cooled, drizzle the lemon glaze over them using a spoon or whisk. Allow the glaze to firm up before storing or serving.
Notes
- Rolling the cookies immediately after baking helps create perfect round shapes and encourages even thickness.
- Use culinary-grade dried lavender to avoid bitterness and ensure edible quality.
- Do not overbake to maintain the soft and chewy texture; the centers should remain slightly gooey when taken out.
- If the glaze is too thick, add milk gradually to thin it out to a drizzle-able consistency.
- Cookies can be stored in an airtight container at room temperature for up to 3 days or frozen for longer storage.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
