Lemon Lavender Cookies are a sweet treat that combines bright lemon zest and fragrant lavender. These cookies are soft, buttery, and have a lovely floral note that makes them special!
Making these cookies is a breeze—just mix, scoop, and bake! I love enjoying them with a cup of tea; it feels like a little moment of peace in my busy day. 🌼🍋
Key Ingredients & Substitutions
All-Purpose Flour: This gives structure to the cookies. If you need a gluten-free option, you can use a gluten-free all-purpose blend, but the texture might vary slightly.
Culinary Lavender: Make sure to use culinary-grade lavender for a right flavor. If you don’t have it, dried rosemary can offer a similarly aromatic element, but the taste will change significantly.
Lemon Zest & Juice: Fresh is best! If you’re out of lemons, a bit of lemon extract can work, but use it sparingly. The flavor won’t be as fresh, but it’s a decent backup.
Unsalted Butter: I recommend unsalted since it allows you to control the salt in your cookies. If you only have salted butter, just reduce the added salt in the recipe.
Powdered Sugar: If you’re in a pinch, you can blend granulated sugar in a blender to make your own powdered sugar.
How Do You Cream Butter and Sugar for the Best Cookies?
Creaming butter and sugar properly is key for light and fluffy cookies. Here’s how to do it:
- Make sure your butter is softened, not melted. You should be able to press your finger into it easily.
- Use an electric mixer for even results. Beat on medium speed for about 2-3 minutes until the mixture is light in color and texture.
- Don’t rush this step! It incorporates air into the dough, creating a lovely, tender cookie.
What’s the Best Way to Bake Cookies Evenly?
Getting consistent cookies is all about baking. Here’s what works:
- Preheat your oven fully to 350°F (175°C). An accurate temperature is essential for even baking.
- Use parchment paper to prevent sticking and ensure even heat distribution.
- Rotate the baking sheets halfway through baking to avoid hot spots in your oven. This can help achieve that perfect golden color.
Happy baking! Enjoy the lovely aroma of lemon and lavender wafting through your home.
How to Make Lemon Lavender Cookies
Ingredients You’ll Need:
For the Cookies:
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 tablespoon lemon zest
- 1 tablespoon culinary lavender (dried)
- 1 teaspoon vanilla extract
- 1/4 cup lemon juice (freshly squeezed)
For the Icing:
- 1 cup powdered sugar
- 2-3 tablespoons lemon juice (for icing)
- Purple food coloring (optional)
- 1/4 cup powdered sugar (for topping)
For Garnish (Optional):
- Lemon slices
- Additional lavender flowers
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and around 12 minutes to bake, plus an additional 30 minutes for the icing to set. In total, you’re looking at about 1 hour for a delightful batch of Lemon Lavender Cookies!
Step-by-Step Instructions:
1. Preheat the Oven:
First things first! Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. This will help your cookies bake evenly and not stick to the pan.
2. Mix the Dry Ingredients:
In a medium mixing bowl, whisk together the all-purpose flour, baking powder, and salt until well combined. Set this aside for later. It’s a good time to get your workout in with that whisk!
3. Cream the Butter and Sugar:
In a large mixing bowl, cream the softened butter and granulated sugar together. Use a mixer on medium speed for about 2-3 minutes until it looks light and fluffy. This step is crucial for making your cookies nice and tender!
4. Add the Rest of the Wet Ingredients:
Now, add in the egg, lemon zest, culinary lavender, vanilla extract, and lemon juice to your creamed mixture. Beat everything together until it’s well combined. It should smell amazing!
5. Combine Wet and Dry Mixtures:
Gradually add the flour mixture to your wet ingredients. Mix gently until just combined. Remember, don’t overmix! We want soft cookies, not tough ones.
6. Scoop and Shape the Cookies:
Scoop tablespoons of dough onto your lined baking sheets, leaving a couple of inches of space between each one. Use your fingers to flatten each cookie slightly — this helps them bake evenly.
7. Bake the Cookies:
Pop your baking sheets into the preheated oven and bake the cookies for 10-12 minutes. Watch for the edges to turn lightly golden. When they’re done, take them out and let them cool on the baking sheets for about 5 minutes before transferring them to wire racks.
8. Make the Icing:
While your cookies are cooling, prepare the icing! In a bowl, mix the powdered sugar with 2-3 tablespoons of lemon juice. If you want to jazz it up, add a drop of purple food coloring! Stir until smooth and glossy.
9. Icing the Cookies:
Once your cookies are completely cool, spread a thin layer of icing on top of each one. They’re going to look so pretty!
10. Garnish and Serve:
For a lovely finishing touch, sprinkle some lemon zest and a few dried lavender flowers on top of the icing. If you want, you can also add lemon slices for decoration.
11. Let it Set:
Allow the icing to set for about 30 minutes so it can harden a little bit. Then, you’re all set to enjoy your delightful Lemon Lavender Cookies!
Enjoy baking and savoring your cookies!
Can I Substitute the Unsalted Butter with Margarine?
Yes, you can substitute unsalted butter with margarine at a 1:1 ratio. Keep in mind that margarine may alter the flavor slightly, and cookies might spread a bit more during baking. For the best results, use a stick margarine rather than a tub variety, as it has a firmer consistency.
How Can I Adjust the Sweetness of the Cookies?
If you prefer less sweetness, you can reduce the granulated sugar by 1/4 cup. Alternatively, for a sweeter taste, add an extra tablespoon or two of granulated sugar. Just remember that reducing sugar may affect the texture and spread of the cookies, making them slightly less chewy.
Can I Make These Cookies Gluten-Free?
Absolutely! You can replace all-purpose flour with a 1:1 gluten-free flour blend. Make sure to choose one that includes xanthan gum for better texture. It’s recommended to chill the dough for about 30 minutes before baking, as gluten-free dough often spreads more than regular dough.
What is the Best Way to Store Lemon Lavender Cookies?
Store your cookies in an airtight container at room temperature for up to 5 days. Alternatively, you can freeze them for longer storage; just make sure to place parchment paper between layers to prevent sticking. To enjoy, thaw at room temperature or warm slightly in the oven.
