Lavender Cookies Recipe

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Shortbread cookies with flowery lavender and zesty lemon flavor are delicate and buttery. Tastes great simply or with a lemon glaze and lavender.

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Ingredient

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Direction

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Mix sugar and dried lavender buds in a food processor. Process 10-15 seconds. Taste and add lavender if required.

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When the lavender sugar has the consistency of wet sand, add the lemon zest and pulse further.

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Mix room-temperature butter and lemon lavender sugar in a stand mixer with paddle or electric hand mixer with beaters. A medium pace takes 3-4 minutes.

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Mix flour and salt into wet ingredients until just mixed. Refrigerate the dough for 30 minutes covered.

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Preheat the oven to 350 F (177 C) as the cookies chill. Parchment two big baking sheets.

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Put 1 tablespoon (15 ml) of cookie dough on the baking sheet. For correctly portioned cookies, I use a small cookie scoop.

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The lavender sugar cookies should be baked for 12 to 14 minutes. The cookies' bottoms will have a very slight golden brown color.

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Combine 2 - 3 tablespoons (30 ml) lemon juice with 1 - 1 ½ cups (120 - 180 g) powdered sugar to create a lemon glaze for lavender cookies.

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Top each cookie with the lemon glaze. If desired, top with a very finely chopped dried lavender.

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Baked cookies can be refrigerated at room temperature for 3–4 days in an airtight container.

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also see

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Lavender Cookies Recipe

Shortbread cookies with flowery lavender and zesty lemon flavor are delicate and buttery. Tastes great simply or with a lemon glaze and lavender.

Ingredient

Direction

Mix sugar and dried lavender buds in a food processor. Process 10-15 seconds. Taste and add lavender if required.

When the lavender sugar has the consistency of wet sand, add the lemon zest and pulse further.

Mix room-temperature butter and lemon lavender sugar in a stand mixer with paddle or electric hand mixer with beaters. A medium pace takes 3-4 minutes.

Mix flour and salt into wet ingredients until just mixed. Refrigerate the dough for 30 minutes covered.

Preheat the oven to 350 F (177 C) as the cookies chill. Parchment two big baking sheets.

Put 1 tablespoon (15 ml) of cookie dough on the baking sheet. For correctly portioned cookies, I use a small cookie scoop.

The lavender sugar cookies should be baked for 12 to 14 minutes. The cookies' bottoms will have a very slight golden brown color.

Combine 2 - 3 tablespoons (30 ml) lemon juice with 1 - 1 ½ cups (120 - 180 g) powdered sugar to create a lemon glaze for lavender cookies.

Top each cookie with the lemon glaze. If desired, top with a very finely chopped dried lavender.

Baked cookies can be refrigerated at room temperature for 3–4 days in an airtight container.

Note

also see

also see

Birthday Cake Cookies Recipe