Lemon Lavender Cookies: A Taste of Spring

Alright, friends, my floral flavour journey continues! After diving into the world of lavender ice cream, I couldn't resist exploring ways to bring those delicate, spring-inspired tastes into my baking. I'm absolutely loving how edible flowers and subtle floral notes can elevate a simple recipe, and these Lemon Lavender Cookies are my latest obsession. Inspired by the gorgeous floral accents I saw on 'With Love Meghan', I just had to create something that captured that same elegant, springtime vibe.

Lemon Lavender Cookies Recipe

These cookies are soft, chewy, and have that perfect hint of lemon that just screams springtime. Plus, the lavender adds this subtle, floral note that's just... chef's kiss. And of course, I topped them with a beautiful medley of edible flowers because, why not? They look absolutely stunning, and it really brought that springtime feel to the cookie.

Honestly, these cookies are perfect for everything! Tea time with your besties, a casual brunch, or even your Easter celebrations. They're not overly sweet, just perfectly balanced and oh-so-delicious. So, grab your mixing bowl, and let's get baking!

INGREDIENTS:

Cookies

• 2 ¼ cups all-purpose flour

• 2 tbsp cornstarch

• 1/2 teaspoon baking powder

• 2 sticks salted butter, at room temperature

• 3/4 cup granulated sugar

• 2 tbsp lemon zest

• 2 tbsp dried culinary lavender buds

• 1 large egg, at room temperature
  

Glaze

• 1 ½ cups powdered sugar

• 3 tbsp lemon juice

• 1/2 tsp lavender syrup

• 3 to 4 drops of purple food coloring (use red + blue if you don't have purple)

• lavender buds to garnish, if desired

• edible flowers to garnish, if desired

INSTRUCTIONS

1. Prepare for baking. Preheat your oven to 350°F. Line your baking sheets with parchment paper.

2. Combine dry ingredients. In a small bowl, whisk together the flour, cornstarch, and baking powder. Set aside.

3. Beat butter and sugar. Cream the butter, sugar, lemon zest, and lavender until light and fluffy. Scrape down the sides of the bowl.

4. Add egg. Mix in the egg until very well combined.

5. Incorporate dry ingredients. Using low speed, add the flour mixture and mix until just combined. The dough will seem slightly dry.

6. Scoop cookies. Use a small cookie scoop to drop 1-tablespoon-sized balls of dough onto the prepared baking sheets. Space the dough balls 2 inches / 5 cm apart.

7. Flatten cookies. Gently flatten each ball with your palms.

8. Bake. Bake the cookies for 12 to 15 minutes. The cookies are ready when the center is just set and the edges appear slightly golden.

9. Cool. Leave cookies to cool completely. Glazing warm/hot cookies will cause the glaze to melt.

10. Mix glaze. In a medium bowl, whisk together the powdered sugar, lemon juice, and lavender syrup. The consistency should be thick, but pourable. Tint the glaze with a few drops of food coloring. If you don't have purple food colouring, combing red and blue food colouring will suffice.

11. Decorate cookies. Spoon each cookie with glaze. If desired, sprinkle the cookies with lavender buds and edible flowers. Let the icing set for 30 minutes. Enjoy!