Lavender Cookies melt in your mouth and are full of flavor. They are topped with lemon icing for a beautiful and fresh finish.
We love making easy and delicious cookies like Blueberry Lemon Ricotta Cookies, Cranberry Pistachio Cookies and Flour Less Peanut Butter Cookies. Lavender cookies recipe is a must-try for those who are looking for tasty Easter recipes for dessert.
Lavender Cookies were on my menu in mind for quite some time. Finally, I decided to put myself together and give it a try. The result, did not disappoint! These Lavender Cookies are so fresh and flavorful, because the lavender and lemon aroma is front and center here. I added some fresh lemon zest to the batter which added a nice doze of citrus to the floral lavender.
The Lemon Lavender Cookies are soft and buttery and melt in your mouth. The cookies are covered in a refreshing lemon icing for the perfect summery finish.
Why should you try lemon lavender cookies?
- Firstly, they are very easy to make. In addition, this classic cookie recipe will take the flavor to a new level.
- Also, incredibly fresh and aromatic.
- Tender and buttery, the cookies melt in your mouth.
- In addition, they would make for some pretty darn cute hostess gifts.
- Lemon, lavender and white chocolate are just perfect together.
- Lastly, they can be made 1-2 days in advance, so you don’t worry about last minute cooking.
How to make lemon zest in 4 steps?
- First, rinse the lemon.
- Next, set your tool over a cutting board. A microplane produces a very fine zest, which is perfect for baking and cooking. If you don’t have a microplane, use the smallest holes on an ordinary grater.
- Then, grate the yellow skin of the lemon only. Grate just enough to get through the yellow skin, this way you can avoid the bitter white pith underneath.
- Rotate the lemon and repeat. Once the white pith is exposed, rotate the lemon and zest the next strip of peel. Repeat until most of the peel is removed, or until you have enough zest for your recipe.
How long will Lemon Lavender Cookies stay fresh?
The Cookies can be stored wrapped in plastic wrap at room temperature for about 5-7 days.
Can you store and freeze Leander Cookies?
Absolutely! Cool the cookies completely and fully wrap it in plastic wrap, tightly. After that wrap in aluminum foil. Freeze for up to 2-3 months. Defrost before serving.
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- 2 sticks unsalted butter (room temperature)
- 1 stick vegetable shortening (room temperature)
- 1 cup granulated sugar
- 1 tablespoon culinary lavender
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
- 4 1/2 cups flour
- 1/4 teaspoon salt
- 1 cup powdered sugar
- 1 1/2 tablespoon fresh lemon juice
- Grind or finely chop the culinary lavender.
- In a medium mixing bowl, combine salt and flour and set aside.
- In a stand mixer fitted with the paddle attachment mix together butter, vegetable shortening and sugar until combined. Add lemon juice, lemon zest and finely chopped lavender and mix until combined.
- Add the flour mixture one cup at a time and mix on slow - medium speed until fully combined.
- Transfer dough to a floured surface and roll into a log approximately 3 inches in diameter. Cover in plastic wrap and refrigerate for at least 1 hour or better overnight.
- Preheat oven to 350.
- Lay parchment paper on 2 cookie sheets.
- Using a sharp knife, slice the log of dough into 1/4 inch thick slices. Place cookies on the ungreased baking sheets and bake for 10-12 minutes.
- Allow cookies to cool to room temperature before icing.
- In a medium bowl combine sugar with lemon juice, mix with a spoon until the mixture is smooth, shiny and with no lumps. If the mixture is too thick add more lemon juice, 1 teaspoon at a time.
- Drizzle over the cooled cookies; let the iced cookies stand for 15-20 minutes before serving for the icing to settle.