Lemon Lavender Cookies Glaze (Print)
Soft lemony cookies with floral hints, finished with a fragrant glaze—bright, buttery, and easy to make.
# Ingredients:
→ Cookie Dough
01 -
270 g all-purpose flour, spooned and leveled
02 -
10 g cornstarch
03 -
1/2 teaspoon baking powder
04 -
225 g salted butter, at cool room temperature
05 -
150 g granulated sugar
06 -
2 tablespoons finely grated lemon zest (from about 3 medium lemons)
07 -
2 tablespoons dried culinary lavender buds
08 -
1 large egg, at cool room temperature
→ Glaze and Garnish
09 -
180 g powdered sugar, sifted
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2 to 3 tablespoons freshly squeezed lemon juice
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1/2 teaspoon lavender extract (optional)
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3 to 4 drops purple food coloring
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Culinary lavender buds, to garnish (optional)
14 -
Lemon zest, to garnish (optional)
# Steps:
01 -
Preheat oven to 180°C. Line two baking sheets with parchment paper.
02 -
In a small bowl, whisk together the flour, cornstarch, and baking powder. Set aside.
03 -
Beat the butter, granulated sugar, lemon zest, and lavender in a large bowl with a stand mixer fitted with paddle attachment (medium speed) until light and fluffy, 2 to 3 minutes. Scrape down the bowl as needed.
04 -
Mix in the egg until the mixture is well combined and smooth.
05 -
With mixer on low, add the flour mixture gradually and blend just until combined. Dough will appear slightly dry.
06 -
Using a small cookie scoop, portion dough into 1-tablespoon balls and arrange on prepared baking sheets spaced 5 cm apart.
07 -
Gently flatten each dough ball with your palm to approximately 1 cm thickness.
08 -
Bake one tray at a time for 12 to 15 minutes, or until centers are just set and edges appear lightly golden.
09 -
Let cookies cool on baking sheet for 5 minutes. Transfer to a wire rack to cool completely.
10 -
Whisk together the sifted powdered sugar, lemon juice, and lavender extract (if using) in a medium bowl. Add food coloring to tint the glaze to desired shade. Glaze should be thick but pourable.
11 -
Spoon glaze over cooled cookies. Optionally, sprinkle with lavender buds and lemon zest. Allow glaze to set for 30 minutes before serving.
12 -
Store cookies in an airtight container for up to 4 days, separating layers with wax paper.
# Notes:
01 -
Zest the lemons before juicing to maximize citrus flavor and simplify prep.
02 -
Always weigh your flour for accurate results; too much flour produces dense, dry cookies.
03 -
Monitor baking closely and check cookies early, as oven temperatures may vary.
04 -
Use only freshly squeezed lemon juice for optimal taste.
05 -
For an exceptionally smooth glaze, strain lemon juice through a fine-mesh sieve before mixing.