Lemon Lavender cookies are light, with a fresh aroma of lemon and lavender. The buttery cookies are topped off with a sweet lemon glaze and they look lovely with bits of purple lavender and yellow lemon zest.
You can serve the cookies without the glaze as well, as they are equally delicious and subtly sweet. But with the glaze, the lemony flavor of the cookies is enhanced, and it’s absolutely delicious. I love my cookies with the sweet tangy glaze.
What I love about these cookies is that they look absolutely ethereal, which makes them a perfect addition for a bridal shower, or a tea party. As a bonus, they are super easy to make.
Once the cookies are ready, its up to you how to glaze them. One way is to dip the cookies in the glaze to make sure they are coated evenly. However, you can also drizzle the glaze on the cookies as you wish.
You can also add purple or silver food coloring to the glaze to make the cookies more magical. I personally like white glaze as it pops the color of lemon zest and lavender.
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Important Tips to Get the Best Cookies
Baked cookies can be stored in an airtight container at room temperature for up to 7 days or for weeks in the refrigerator.
You can also make the dough beforehand and freeze it for up to 3 months.
Make sure to chill the dough before baking because it allows the cookies to keep their shape, and not spread too much which results in flat cookies.
I recommend using two baking sheets for cookies. Placing cookie dough on a hot sheet will spread the dough too much.
Make sure the oven is not too hot, because then the cookies will not be cooked all the way through.
If you feel like the glaze is too runny, you can add a bit of heavy cream to bring it together.
Lemon Lavender Cookies Recipe
These cookies are super easy to make and are filled with lemon and lavender flavor that is absolutely perfect for tea time.
Take a large mixing bowl and add powdered sugar and softened butter. Mix them until smooth and fluffy. If you are using an electric mixer, whip the ingredients for about 2 minutes. If you are doing it manually, increase the time to 5 minutes.
Add egg, vanilla, and lemon zest to the sugar and butter mixture, and whip until fully incorporated.
In another bowl, mix flour, almond flour, baking powder, and salt. Mix the ingredients and incorporate them into the wet ingredients in little batches.
The dough should come together now. If the dough still doesn’t come together and the ingredients are too dry, you can add a teaspoon of water or milk.
Now, fold dried lavender into the dough.
Place the dough in a bowl, and wrap it with plastic wrap. Refrigerate for 2 hours or overnight until it’s firm.
In the meantime, put parchment paper onto the baking sheet and lightly flour the surface. Preheat the oven to 350F.
Roll out the dough and cut small circles, or any shape you want the biscuits to be. Make sure to re-roll the dough and use all the scraps.
Line the cookies onto the baking tray and put them into the refrigerator for 40 minutes. It makes the cookies firm and makes sure they don’t spread too much during baking.
Bake the cookies for 8-10 minutes. Make sure to bake in the middle rack of the oven.
Let the cookies cool, while you prepare the glaze.
To make the glaze, whisk together powdered sugar and lemon juice in a small bowl until it’s smooth. Stir in a bit of lemon zest, lavender flowers, and vanilla essence which is optional.
Once the cookies are cooled down, dip the cookies into the glaze and place them back on the cooling rack. Put the cookies in the refrigerator to harden the glaze, and enjoy.