Lemon Lavender Cookies

Lemon Lavender Cookies are soft and chewy sugar cookies flavored with lemon juice, lemon zest, and dried lavender and drizzled with a lemon glaze.

Ingredients for Lemon Lavender Cookies

Ingredients for the lemon lavender cookies:

• Unsalted butter. I always make sure to use unsalted butter when baking because there is no “standard” for the amount of salt they can add to butter. So if you add salt to a recipe and then use salted butter you could end up with a very salty end product.
• Granulated sugar. This will sweeten the cookie dough and make it chewier.
• Eggs. It will be easier to incorporate the eggs into the batter if they are room temperature.
• Vanilla extract. Vanilla is a must in baked goods just like salt. Real vanilla adds a better flavor than imitation vanilla.
• Lemon Juice. This will add flavor to the lemon lavender cookies.
• Lemon Zest. This will also add flavor to the cookies.
• All-purpose flour. Measuring the flour correctly is very important. I suggest weighing your flour out (I use this scale). If you want to use a measuring cup, make sure you spoon the flour into the cup and level it off with a knife. Don’t use the cup to scoop directly from the flour.
• Baking soda. This will help the cookies rise.
• Baking powder. This also helps the cookies rise.
• Salt. Salt is a must in baked goods. It will help to balance out the sweetness and improve the overall flavor.
• Dried Lavender. This is the lavender I used.

Ingredients for lemon glaze:

• Powdered Sugar. This will sweeten the glaze and hold it together.
• Lemon Juice. This will flavor the glaze. Get more of that lemon flavor in my Lemony Ricotta Cookies!
• Heavy Cream. This will bring the lemon glaze together and make it creamy.

How to make Lemon Lavender Cookies

Lemon Lavender Cookies

STEP 1: In a stand mixer beat the softened butter and sugar until light and fluffy. About 3 minutes.

STEP 2: Add the eggs, vanilla, lemon zest, and lemon juice. Beat to combine.

STEP 3: Combine the flour, baking soda, baking powder, salt, and lavender. Whisk to combine.

STEP 4: Add the dry ingredients to the wet ingredients and mix until just combined.

STEP 5: Chill the dough for 30 minutes.

STEP 6: Preheat your oven to 350 degrees. Line a cookie sheet and set it aside.

STEP 7: Scoop about 1 to 1 ½ tablespoons of lemon lavender cookie dough. Place on the prepared baking sheet about 3 inches apart.

STEP 8: Bake for 10-12 minutes or until the edges are golden brown. Remove from the oven and allow to cool completely on the cookie sheet.

Lemon Glaze

STEP 1: In a small bowl combine all of the ingredients. Whisk until free of lumps.

STEP 2: The glaze should be pretty thin and runny. So if it is too thick you can add more milk to thin it out.

STEP 3: Use a fork or a spoon to drizzle the glaze over each cookie.

More Cookie Recipes

• Salted Caramel Cheesecake Cookies- This Crumbl copycat recipe is a thick graham cracker cookie topped with cheesecake frosting and a caramel drizzle.
• Fruity Pebble Cookies- soft sugar cookies full of fruity pebbles and dipped in white chocolate.
• Muddy Buddy Peanut Butter Cookies- a soft peanut butter cookie with a milk chocolate center and a dusting of powdered sugar.

More Cookie Recipes From Kitchen 335

• Hot Cocoa Cookies- soft chocolate chip cookies flavored with hot cocoa mix and packed full of toasted marshmallows.
• Peanut Butter S'mores Skillet Cookie- a gooey peanut butter skillet cookie topped with melty chocolate and toasted marshmallows.
• Mini Chocolate Chip Cookies- classic chocolate chip cookies in bite-size.
• Caramel Chocolate Chip Cookies- chewy chocolate chip cookies with a dollop of delicious homemade caramel on top.

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