Ingredients
Scale
Cookies
- 2 ¼ cups (270g) all-purpose flour, spooned and leveled
- 2 tbsp (10g) cornstarch
- ½ tsp baking powder
- 2 sticks (225g) salted butter, at cool room temperature
- ¾ cup (150g) granulated sugar
- 2 tbsp lemon zest (from about 3 medium lemons)
- 2 tbsp dried culinary lavender buds
- 1 large egg, at cool room temperature
Glaze
- 1 ½ cups (180g) powdered sugar, sifted
- 2–3 tbsp fresh lemon juice
- ½ tsp lavender extract (optional)
- 3–4 drops purple food coloring (optional)
- Lavender buds & lemon zest, for garnish (optional)
Instructions
- Prep your oven & baking sheets: Preheat oven to 350°F (180°C). Line two baking sheets with parchment paper.
- Mix dry ingredients: In a small bowl, whisk together flour, cornstarch, and baking powder. Set aside.
- Cream butter, sugar, zest & lavender: In a large bowl with a stand mixer (paddle attachment) or handheld mixer, beat butter, sugar, lemon zest, and lavender on medium speed for 2–3 minutes, until fluffy. Scrape down the sides of the bowl.
- Add egg: Beat in the egg until well incorporated.
- Add flour mix: Reduce mixer to low and gradually add dry ingredients. Mix just until combined. Dough will be slightly dry but should hold together.
- Scoop & shape: Scoop 1 tbsp of dough, roll into balls, and place on baking sheet, 2 inches apart. Flatten gently to 1/3 inch (1 cm) thickness.
- Bake: Bake one sheet at a time for 12–15 minutes, or until edges are lightly golden and centers are just set.
- Cool: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Glaze: Whisk powdered sugar with lemon juice and optional lavender extract until thick but pourable. Add food coloring if using.
- Decorate: Spoon glaze over each cookie and sprinkle with lavender buds or lemon zest if you like. Let glaze set for 30 minutes.
- Prep Time: 20 minutes
- Cook Time: 15 minutes