Lemon Lavender Cookie Recipe

INGREDIENTS

• 2 ¼ cups all-purpose flour spoon and leveled
• 270 g all-purpose flour
• 9.5 oz all-purpose flour
• 2 tbsp cornstarch
• 10 g cornstarch
• 0.6 oz cornstarch
• 1/2 teaspoon baking powder
• 2 sticks salted butter at cool room temperature
• 225 g salted butter
• 8 oz salted butter
• 3/4 cup granulated sugar
• 150 g granulated sugar
• 5.3 oz granulated sugar
• 2 tbsp lemon zest from about 3 medium lemons
• 2 tbsp dried culinary lavender buds
• 1 large egg at a cool room temperature
• 1 ½ cups powdered sugar sifted
• 180 g powdered sugar
• 6.3 oz powdered sugar
• 2 to 3 tbsp fresh lemon juice
• 1/2 tsp lavender extract optional
• 3 to 4 drops purple food coloring
• lavender buds to garnish, if desired
• lemon zest to garnish, if desired

INSTRUCTIONS

1. 1 Prepare for baking. Preheat your oven to 350°F / 180°C / gas mark 4. Line 2 baking sheets with parchment paper.
2. 2 Combine dry ingredients. In a small bowl, whisk together the flour, cornstarch, and baking powder. Set aside.
3. 3 Beat butter and sugar. Using a large mixing bowl and a stand mixer fitted with the paddle attachment (or an electric mixer), cream the butter, sugar, lemon zest, and lavender (medium speed) until light and fluffy, about 2 to 3 minutes. Scrape down the sides of the bowl.
4. 4 Add egg. Mix in the egg until very well combined.
5. 5 Incorporate dry ingredients. Using low speed, add the flour mixture and mix until just combined. The dough will seem slightly dry.
6. 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. 7 Flatten cookies. Gently flatten each ball with your palms until 1/3 inch / 1 cm thick.
8. 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. Bake only 1 cookie sheet at a time.
9. 9 Cool. Cool the cookies on the baking sheet for 5 minutes. Then, transfer the cookies onto a wire rack to cool completely.
10. 10 Mix glaze. In a medium bowl, whisk together the powdered sugar, lemon juice, and lavender extract. The consistency should be thick, but pourable. Tint the glaze with a few drops of food coloring.
11. 11 Decorate cookies. Spoon each cookie with glaze. If desired, sprinkle the cookies with lavender buds and lemon zest. Let the icing set for 30 minutes. Enjoy!
12. 12 Store. Store the cookies in an airtight container at room temperature for up to 4 days. Separate layers of cookies with sheets of wax paper.

NUTRITION

Calories: 134kcal | Carbohydrates: 15g | Protein: 1g | Fat: 8g | Sugar: 6g