👩🍳 Instructions
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1
In a large bowl, cream together the softened butter and granulated sugar with an electric mixer until light and fluffy, about 2-3 minutes.
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2
Beat in the egg, vanilla extract, culinary lavender, and lemon zest until well combined, scraping down the sides of the bowl as needed.
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3
In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix.
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4
Form the dough into a disc, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes, or up to 2 days.
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5
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
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6
Scoop rounded tablespoons of dough and roll them into smooth balls. Place them about 2 inches apart on the prepared baking sheets.
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7
Bake for 9-11 minutes, or until the edges are lightly golden and set, but the centers still look soft. Do not overbake. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
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8
While cookies cool, prepare the glaze: In a small bowl, whisk together the sifted powdered sugar and 3 tablespoons of fresh lemon juice until smooth. Add more lemon juice, a few drops at a time, until desired drizzling consistency is reached.
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9
Once cookies are completely cool, drizzle generously with the lemon glaze. Let the glaze set for 15-20 minutes before serving.
💡 Notes
Ensure you use culinary-grade lavender for the best flavor and safety. For a stronger lemon flavor, you can add an extra teaspoon of lemon zest to the dough. Store cooled, glazed cookies in an airtight container at room temperature for up to 3-4 days. Unbaked dough balls can be frozen for up to 3 months; bake from frozen, adding a couple of extra minutes to the baking time.
🥗 Nutrition (per serving)
Calories
180 kcal
Protein
2g
Total Fat
9g
Saturated Fat
5g
Carbs
24g
Fiber
0g
Sugar
16g
Sodium
70mg
Cholesterol
25mg
