Description
This easy lavender dessert pairs aromatic lavender buds with zesty lemon in a melt-in-your-mouth cookie topped with a tangy, floral glaze.
Ingredients
For the cookies:
¾ cup salted butter, cool room temperature
1 cup granulated sugar
Zest from 3–4 medium lemons
1 tbsp dried culinary lavender buds
1 large egg
2 cups all-purpose flour
2 tbsp cornstarch
1 tsp baking powder
For the glaze:
1 cup powdered sugar
1–2 tbsp fresh lemon juice
¼ tsp lavender extract (optional)
Purple food coloring (1–2 drops, optional)
Extra lemon zest and lavender buds, for garnish
Instructions
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
Mix dry ingredients: Whisk together flour, cornstarch, and baking powder in a bowl.
Cream butter and sugar: In a stand mixer or large bowl, beat butter, sugar, lemon zest, and lavender buds for 2–3 minutes until light and fluffy.
Add egg: Beat in the egg until fully incorporated.
Combine dough: Add dry ingredients gradually, mixing on low speed until just combined. Dough will be soft and slightly dry.
Shape cookies: Scoop tablespoon-sized portions of dough, roll into balls, and place 2 inches apart on baking sheets. Flatten slightly to about ⅓ inch thick.
Bake: Bake 12–15 minutes until edges are just golden and centers are set. Cool on pan 5 minutes, then transfer to wire rack.
Make glaze: Whisk powdered sugar, lemon juice, and lavender extract to form a pourable glaze. Tint with food coloring if using.
Decorate: Spoon glaze over cooled cookies. Sprinkle with lemon zest and extra lavender buds. Let set for about 30 minutes.
Notes
Swap lemon for orange, lime, or grapefruit zest and juice.
Add ½ tbsp vanilla extract for warmth, or mix in ¾ cup white chocolate chips.
Bake as cookie bars in an 8×8 pan (~22–25 minutes), then glaze and cut.
Cornstarch creates a softer, melt-in-your-mouth texture.
- Prep Time: 20 minutes
- Cook Time: 12–15 minutes per batch
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
