lemon lavender cookies

These lemon lavender shortbread cookies are so delicious! They are like spring in a cookie, buttery, lemony, and slightly sweet. The lavender flavor really shines through!

Lemon Lavender Shortbread Cookies

Tbsp butter (softened (2 sticks minus 2 tbsp))

sugar

lemon juice

lemon

Tbsp all purpose flour

arrowroot powder (or cornstarch)

lavender flowers

salt

Cream together the butter and sugar, then add the egg yolk, lemon juice and lemon zest, and stir to combine. Then add the flour, arrowroot, dried lavender, and salt.

Stir everything together until the dough begins to hold together. Take it out of the bowl and form it into a log shape. Wrap the dough log in parchment paper, twisting the ends to help hold it together.

Put the dough in the fridge or freezer for about 30 minutes, or until firm. When ready to cook, preheat the oven to 300°F.

Slice the log into 1/4 inch rounds, then place the rounds on a parchment lined baking sheet, about an inch or so apart.

Bake for 25-30 minutes. Check them closely after 25 minutes, as they will start to brown pretty quickly. Take them out when only the edges just barely start to turn golden. The centers will still be fairly soft.

Let them cool on the baking sheet for several minutes before transferring them to a cooling rack. They will firm up as they cool.

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

Lemon Lavender Cookies

(226 grams) unsalted butter (softened)

(298 grams) granulated sugar

eggs

vanilla extract

Cup (330 grams) all purpose flour

baking soda

baking powder

lavender

(57 grams) powdered sugar

heavy cream (as needed)

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

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

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

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

Chill the dough for 30 minutes.

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

Scoop about 1 to 1 1/2 tablespoons of lemon lavender cookie dough. Place on the prepared baking sheet about 3 inches apart.

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 Lavender Cookies:

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

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

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

Lemon Glaze:

These cookies are amazing! Perfect for  the springtime and has just the right amount of lavender. For the glaze, I also added a tsp of my own homemade lavender syrup which helped balance out the lemon but without the addition, these are still wonderful!

This recipe is amazing.  The cookies are so soft and chewy and full of lavender and lemon flavor. The glaze on top just makes the lemonade flavor pop even more. I’ve made these twice and everyone loves them and raves about how delicious they are. Definitely a keeper in my recipe file.

OMG BEST COOKIES EVER 🖤 MY FRIENDS AND FAMILY ABSOLUTELY LOVE 🖤

ABSOLUTELY amazing! Made them exact as the RECIPE was written.

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Lemon Lavender Shortbread Cookies

Lemon Lavender Cookies

Top 2 lemon lavender cookies recipes from across the web

The most viewed lemon lavender cookies recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Lemon Lavender Shortbread Cookies

Lemon Lavender Cookies

The most viewed lemon lavender cookies recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine