Spring is just around the corner and these lemon lavender cookies are the perfect treat to celebrate this wonderful season. Buttery cookies, infused with fresh lemon zest and sweet lavender.
Bring in the golden afternoon by decorating these cookies with beautiful edible flowers.
These lemon lavender cookies are just so pretty and delicious to eat. They have a wonderful sandy-like texture and sugary, crisp edges when they are baked in the oven. The fresh lemon zest brightens every thing up and is lovely with the dried lavender.
I am a big fan of Disney's Alice in Wonderful and these cookies remind me so much of the movie. Serve them as an afternoon snack or at your next tea party!
WHY YOU WILL LOVE THIS
- Only a few ingredients- There are just a handful of ingredients in this cookie recipe. Ingredients you likely already have in your pantry.
- Lavender sugar- I grind the lavender and granulated sugar and sprinkle it on top of the cookies for an extra dose of sweet lavender.
- Easy to make- This recipe is the easiest cookie recipe you will ever make. It can also be made ahead of time.
- Loaded with flavor- These cookies are not overly sweet but are packed with incredible flavor.
- Butter- I use unsalted butter and leave it out at room temperature for 2-3 hours to soften.
- Lavender- I use dried culinary English lavender.
- Lemon Zest- I use a microplane to zest my lemon. Make sure to take off the yellow portion and not the white.
- Edible flowers- You can use pansies, fresh lavender, chamomile or any other small edible flowers.
- Egg white- Brushing egg white on top of the cookies will help the lavender sugar stick as well as keep the shape of the flowers.
STEP BY STEP INSTRUCTIONS
Here is how to make and bake these lavender cookies.
STEP 1: Mix the dry ingredients. Use a sifter to make sure no lumps get inside your cookie dough. In a medium bowl, combine the flour and salt.
STEP 2: Cream butter. In a stand mixer, add softened butter, confectioner's sugar, vanilla, lavender and lemon zest. Cream for 1-2 minutes.
STEP 3: Add in flour mixture. Combine the flour mixture into the creamed butter mixture. Mix until just combined.
STEP 4: Refrigerate dough. Scrape dough onto a large piece of cling wrap. Flatten and wrap in plastic. Chill for 1 hour until firm.
STEP 5: Roll dough. Let dough come to room temperature for 30 minutes so that it will be more pliable and not crack when rolling. Flour surface and roll out dough to ¼" thick.
STEP 6: Cut out cookies. Using a cookie cutter, press into dough. Place cut out cookies onto a parchment lined sheet pan.
STEP 7: Chill dough. Place cut out cookies inside refrigerator for 30 minutes to harden up.
STEP 8: Lavender sugar. Place granulated sugar and dried lavender inside food processor or mortal and pestle. Pulse a few times to break down the lavender into the sugar. Set aside.
STEP 9: Bake cookies. Bake cookies in a 325 degree oven for 6-8 minutes. Remove from oven. Let cool.
STEP 10: Decorate cookies. Separate egg white from egg and brush onto par-baked cookies. Gently arrange and press edible flowers onto cookies. Lightly brush with egg white. Sprinkle with lavender sugar.
STEP 11: Finish baking. Place cookies back into oven to finish baking. Bake for 3-4 minutes until edges are crisp and lightly golden brown.
STEP 12: Cool cookies. Transfer cookies onto a wire rack to cool before serving.
The best part about these cookies, aside from how incredibly delicious they are, is how pretty and delicate they look. The edible flowers really make these cookies extra special.
I have always been obsessed with pressed flowers and these cookies really remind me of them.
Although they are edible and can completely be enjoyed, feel free to remove them before eating. You can also skip the flowers all together and just sprinkle them with the lavender sugar.
EXPERT BAKING TIPS
I use confectioner's sugar instead of granulated sugar. It creates a melt in your mouth cookie and significantly cuts your mixing time.
I always chill my dough after mixing as well as after punching them out. It helps avoid breakage when rolling the dough and keeps its shape once it is baked in the oven.
I bake these cookies in a 325 degrees oven vs. 350 degrees so that they do not brown too fast and the flowers still maintain their vibrant color.
If you do not own a food processor, you can use a coffee grinder or mortar and pestle to make the lavender sugar.
Shortbread cookies are more dense and do not have any leavening like sugar cookies do. They are not overly sweet and have a sandy and crumbly texture.
YES! Not only does chilling help firm up the dough and keep its shape. But it solidifies the butter and prevents it from spreading.
English lavender is a popular choice. It has a sweet floral flavor and is perfect for beverages, along with sweet and savory dishes.
STORING AND FREEZING
These lemon lavender cookies can be kept in an airtight container after they are baked for up to 5 days. Wrap them in plastic wrap or place in a Ziplock freezer bag.
I do not recommend freezing the cookies that have been decorated with the edible flowers. They will become limp and not look very pretty once they thaw out.
Instead, freeze unbaked, punched out cookies on a parchment lined sheet pan. Wrap in plastic and decorate the cookies when ready to bake.
To thaw out cookies, place inside the refrigerator overnight or leave at room temperature for 15-20 minutes. Follow the same procedure for decorating and baking.
OTHER RECIPES TO TRY
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Lemon Lavender Cookies
- 8 oz Unsalted butter room temperature
- 2 oz Confectioner's sugar
- 10 oz All-purpose flour
- ¼ teaspoon Salt Kosher
- 1 teaspoon Dried culinary lavender
- 1 teaspoon Lemon zest
- 1 teaspoon Vanilla extract
- 1 each Egg white
- Edible flowers pansies, chamomile, lavender, marigolds
- ½ cup White granulated sugar
- ½ teaspoon Dried culinary lavender
- In medium bowl, sift flour and salt.
- In stand mixer, cream together butter, confectioner's sugar, vanilla, lavender and lemon zest.
- Add dry ingredients into butter mixture. Mix until dough comes together. Do not overmix. Scrape dough onto large piece of plastic wrap. Wrap and refrigerate for 1 hour.
- Remove from refrigerator and let dough sit for 30 or until it becomes pliable and easy to roll.
- Dust surface with flour and roll dough to ¼" thick. Punch out with desired cookie cutter. Place cut out cookies onto a parchment lined sheet pan. Space cookies 2" apart. Chill dough for 30 minutes.
- Place granulated sugar and dried lavender in food processor. Pulse for 10-15 seconds until lavender is finely ground and mixed well with the sugar.
- Preheat oven to 325 degrees.
- Remove chilled cookies from refrigerator. Bake for 6-8 minutes, rotating baking sheet halfway through baking. Remove from oven and let cool.
- Separate egg white from egg and lightly brush onto par-baked cookies. Gently arrange and press edible flowers onto cookies. Brush with egg white and sprinkle with lavender sugar.
- Place decorated cookies inside oven and bake for an additional 3-4 minutes or until edges are golden and crisp. Flowers will shrivel and harden up.
- Transfer cookies onto a wire rack and allow to cool for 10-15 minutes before handling.