Description
Soft, buttery cookies infused with bright lemon zest and delicate floral lavender, topped with a smooth lavender glaze. A beautifully elegant treat for Mother’s Day!
Ingredients
Units
Scale
For the Cookies:
- 1 cup (225g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 1 egg
- 2 cups (250g) all-purpose flour
- 1 tbsp lemon zest
- 1 tbsp fresh lemon juice
- 1/2 tsp baking powder
- 1/2 tsp dried culinary lavender, crushed
- 1/2 tsp vanilla extract
- 1/4 tsp salt
For the Lavender Glaze:
- 1 cup (120g) powdered sugar
- 2 tbsp milk
- 1/2 tsp vanilla extract
- 1/4 tsp dried culinary lavender, crushed
- A drop of purple food coloring (optional)
Instructions
- Preheat Oven: Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Make the Cookie Dough: In a mixing bowl, cream together butter and sugar until light and fluffy. Add egg, lemon zest, lemon juice, and vanilla extract and mix well.
- Mix Dry Ingredients: In a separate bowl, whisk together flour, baking powder, salt, and crushed lavender. Gradually add to the wet ingredients and mix until just combined.
- Shape & Bake: Roll dough into small balls and place them on the prepared baking sheet. Flatten slightly with your fingers or a spoon. Bake for 10-12 minutes, or until the edges are lightly golden. Let cool completely.
- Prepare the Glaze: In a small bowl, whisk together powdered sugar, milk, vanilla extract, lavender, and food coloring (if using) until smooth.
- Decorate & Serve: Spread or drizzle the glaze over the cooled cookies and sprinkle with extra lavender or lemon zest for decoration. Let the glaze set before serving.
Notes
- Use culinary lavender to ensure a safe and pleasant floral flavor.
- Adjust the lavender amount to taste—too much can make the cookies taste overly floral.
- Store cookies in an airtight container for up to 5 days at room temperature.
- For an extra refreshing twist, serve with hot tea or lemonade.
