Name: Buttery Lemon Lavender Cookies-Soft Delicious Recipe
Prep time: 30 min
Cook time: 12 min
Total time: 2 h 42 min
Yield: Approximately 24-30 cookies
Ingredients: 270g (2 1/4 cups) all-purpose flour; 10g (2 tablespoons) cornstarch; 1/2 teaspoon baking powder; 225g (2 sticks) salted butter, cool room temperature; 150g (3/4 cup) granulated sugar; 2 tablespoons lemon zest; 2 tablespoons dried culinary lavender buds; 1 large egg, cool room temperature; 180g (1 1/2 cups) powdered sugar, sifted; 2-3 tablespoons fresh lemon juice; 1/2 teaspoon lavender extract (optional); 3-4 drops purple food coloring; Lavender buds and lemon zest for garnish

Buttery Lemon Lavender Cookies are a delicate dance of bright citrus and soothing floral notes, a treat that whispers of sunshine and calm in every bite. If you’ve ever craved a cookie that’s both elegant and utterly comforting, look no further. People absolutely adore these delightful morsels because they manage to be both incredibly simple and surprisingly sophisticated. They’re not just cookies; they’re a small indulgence, a moment of pure, unadulterated joy that melts in your mouth. What truly makes our Buttery Lemon Lavender Cookies special is the masterful balance of flavors. The zesty tang of fresh lemon zest cuts beautifully through the richness of the butter, while the subtle perfume of culinary lavender adds an unexpected yet harmonious depth. It’s a combination that surprises and delights, leaving you reaching for just one more.

Ingredients:

270g (2 1/4 cups) all-purpose flour
10g (2 tablespoons) cornstarch
1/2 teaspoon baking powder
225g (2 sticks) salted butter, cool room temperature
150g (3/4 cup) granulated sugar
2 tablespoons lemon zest
2 tablespoons dried culinary lavender buds
1 large egg, cool room temperature
180g (1 1/2 cups) powdered sugar, sifted
2-3 tablespoons fresh lemon juice
1/2 teaspoon lavender extract (optional)
3-4 drops purple food coloring
Lavender buds and lemon zest for garnish

Preparing the Cookie Dough

This recipe for Buttery Lemon Lavender Cookies is a delightful blend of zesty citrus and delicate floral notes, all wrapped up in a tender, melt-in-your-mouth cookie. The key to their fantastic texture is in the preparation, so let’s get started on building that perfect dough.

Dry Ingredients:

First, we need to combine all our dry ingredients. In a medium-sized bowl, whisk together the 270 grams (about 2 1/4 cups) of all-purpose flour, 10 grams (which is roughly 2 tablespoons) of cornstarch, and 1/2 teaspoon of baking powder. The cornstarch might seem a little unusual in cookies, but it’s a secret weapon for achieving an incredibly tender and slightly crum extractbly texture, making these cookies truly melt in your mouth. The baking powder will provide just a touch of lift without making them puff up too much, ensuring they maintain their delicate shape.

Creaming the Butter and Sugar:

Now, for the heart of our buttery cookies! In a large mixing bowl, or the bowl of your stand mixer fitted with the paddle attachment, cream together the 225 grams (which is 2 sticks) of salted butter and 150 grams (about 3/4 cup) of granulated sugar. It’s crucial that your butter is at a cool room temperature. This means it should be soft enough to indent with your finger but not greasy or melted. Creaming them together until the mixture is light and fluffy is essential for incorporating air, which contributes to the cookie’s overall texture and helps them spread just the right amount during baking. This process usually takes about 3 to 5 minutes on medium speed. Scrape down the sides of the bowl occasionally to ensure everything is evenly incorporated.

Adding Flavor and Binders:

Once your butter and sugar are beautifully creamed, it’s time to add those lovely flavorings and the binder. Add the 2 tablespoons of lemon zest to the creamed mixture. Zesting your lemons yourself will give you the brightest, most vibrant lemon flavor. Be sure to only zest the yellow part of the peel and avoid the bitter white pith underneath. Next, gently stir in the 2 tablespoons of dried culinary lavender buds. Using culinary lavender is important, as it’s specifically grown for consumption and has a milder, more pleasant flavor than ornamental varieties. Then, add the 1 large egg, which should also be at cool room temperature. The egg helps to bind the dough together and adds richness. Mix on low speed until just combined. Overmixing at this stage can toughen the cookies, so be mindful.

Combining Wet and Dry Ingredients:

With our wet ingredients and flavorings combined, it’s time to bring everything together. Gradually add the whisked dry ingredients to the wet ingredients. Mix on low speed until just combined and no dry streaks of flour remain. It’s important not to overmix the dough once the flour is added, as this can develop the gluten and result in tough cookies. You want a rum extractder crumb, so stop mixing as soon as the dough comes together. The dough will be quite soft at this point.

Chilling the Dough:

To ensure our cookies hold their shape and the flavors meld beautifully, we need to chill the dough. Turn the dough out onto a large piece of plastic wrap. Use the plastic wrap to help shape the dough into a log, about 1 1/2 to 2 inches in diameter. This will make slicing the cookies easier later. Once shaped, wrap the log tightly in the plastic wrap and refrigerate for at least 2 hours, or preferably overnight. Chilling the dough not only prevents the cookies from spreading too much in the oven, but it also allows the flavors of the lemon zest and lavender to fully infuse into the butter and flour, creating a more complex and delicious cookie. If you’re short on time, you can speed up the chilling process by flattening the dough slightly into a disc before wrapping and refrigerating. You can also freeze the dough log for about 30 minutes to an hour if you need to bake sooner.

Decorating and Baking

Once our dough is perfectly chilled and ready to go, we can move on to shaping, baking, and the final decorative touches that make these Buttery Lemon Lavender Cookies truly special.

Shaping and Baking the Cookies:

When you’re ready to bake, preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. This prevents sticking and makes for easy cleanup. Remove the chilled dough log from the refrigerator and unwrap it. Using a sharp knife, slice the log into 1/4-inch thick rounds. If the dough is very firm, let it sit at room temperature for a few minutes to soften slightly, making it easier to slice cleanly. Arrange the cookie slices on the prepared baking sheets, leaving about 2 inches of space between them to allow for a little spreading. Bake for 10-12 minutes, or until the edges are lightly golden brown and the centers look set. Keep a close eye on them, as ovens can vary, and we want to avoid overbaking, which can make them dry. Let the cookies cool on the baking sheets for about 5 minutes before carefully transferring them to a wire rack to cool completely. This initial cooling on the sheet allows them to firm up before moving, preventing breakage.

Preparing the Lemon Lavender Glaze:

While our cookies are cooling, let’s prepare the beautiful glaze that will elevate them. In a medium bowl, whisk together the 180 grams (about 1 1/2 cups) of sifted powdered sugar with 2 tablespoons of fresh lemon juice. Sifting the powdered sugar is key to a smooth, lump-free glaze. Gradually add more lemon juice, a teaspoon at a time, until you reach your desired drizzling consistency. The glaze should be thick enough to coat the cookies without being too runny. Stir in the 1/2 teaspoon of lavender extract, if you’re using it. This will intensify the lavender flavor beautifully without adding any more visual bulk from buds. For that gorgeous subtle purple hue, add 3-4 drops of purple food coloring and mix until evenly distributed. You can add more drops if you prefer a deeper color, but start with a few to get a delicate pastel shade that complements the lavender.

Glazing and Garnishing:

Once the cookies are completely cool – and this is important, as a warm cookie will melt the glaze – it’s time for the finishing touches. You can either dip the tops of the cookies into the glaze, or use a spoon to drizzle the glaze over the tops. For a more intricate look, you can place the glaze in a piping bag with a small round tip and pipe delicate lines or swirls onto the cookies. As soon as you’ve glazed the cookies, it’s time for the garnish. While the glaze is still wet, sprinkle a few extra lavender buds and a little extra lemon zest over the tops. This not only makes the cookies look absolutely stunning, but it also provides an extra burst of aroma and flavor with every bite. The contrast of the purple glaze, the flecks of lavender, and the bright yellow lemon zest is truly eye-catching.

Setting and Storing:

Allow the glazed cookies to sit undisturbed on the wire rack until the glaze has fully set. This can take anywhere from 30 minutes to an hour, depending on the thickness of your glaze and the humidity in your kitchen. Once set, carefully arrange the Buttery Lemon Lavender Cookies in an airtight container. They are best enjoyed within 3-4 days of baking to maintain their optimal texture and flavor. Store them at room temperature. If you find they lose a bit of their freshness, you can briefly pop them in the oven on a very low setting (around 200°F or 95°C) for a few minutes to crisp them up again, though this is rarely necessary!

Conclusion:

I hope you’ve enjoyed learning how to create these delightful Buttery Lemon Lavender Cookies! This recipe offers a wonderful balance of bright citrus and subtle floral notes, making them a truly unique and memorable treat. They’re perfect for afternoon tea, a special occasion, or simply when you need a little moment of homemade bliss. The combination of tender, buttery texture and the fragrant aroma will surely impress your friends and family. Don’t be afraid to experiment with the amount of lavender to suit your preference – a little goes a long way!

These Buttery Lemon Lavender Cookies are wonderful served alongside a cup of herbal tea or a light, crisp white grape juice. They also pair beautifully with a scoop of vanilla bean ice cream for a decadent dessert. For variations, consider adding a hint of vanilla extract to the dough for an extra layer of sweetness, or a sprinkle of finely chopped pistachios for a bit of crunch. You can also drizzle them with a simple lemon glaze once cooled for an extra pop of flavor and visual appeal. Embrace the creativity and make these cookies your own!

Frequently Asked Questions:

Q1: Can I use dried culinary lavender buds directly in the dough, or do I need to do something special?

You can use dried culinary lavender buds directly in the dough. However, for a more intense and even flavor distribution, it’s often recommended to gently crush them slightly before adding them to the butter and sugar mixture. Be sure to use culinary-grade lavender, as other varieties can be too potent or bitter. Start with a smaller amount and taste the dough (if you’re comfortable doing so) to adjust to your liking.

Q2: How should I store the Buttery Lemon Lavender Cookies to keep them fresh?

Store your Buttery Lemon Lavender Cookies in an airtight container at room temperature. They should stay fresh and delicious for up to 5-7 days. If you live in a very humid climate, you might consider adding a small food-safe silica gel packet to the container to help absorb excess moisture and prevent them from becoming too soft.