My grandma was a professional wedding cake maker. We had some really awesome birthday cakes over the years! But, she was also a talented baker all around. As I said a couple of weeks ago, I’ve been having this weird lavender urge. Hmmm, I just thought of something else I want to make with lavender! But back to this lavender project!
Yesterday was a rainy day, so it felt like a good day to make cookies and tea. I grew up in England, so rain = tea, always. And for the Brits, that generally means everyday!
Okay, so back to my grandma. She made Christmas sugar cookies with lemon extract (they were AMAZING), which got me to thinking, how about swapping the lemon extract with lavender extract? And that’s what I did! But instead of making them sugar cookies, I made a fresh and zesty lemon glaze. These are so good. Just like the lavender mojitos I made a few weeks ago, the floral taste is so subtle. The lemon glaze is intense, but it works. If you want a little less tartness, just halve the quantity of lemon juice!
These come together super quick, and my son is ADDICTED to them! Thank god he’s a growing teenager!
Enjoy!
Lavender Cookies with Fresh Zesty Lemon Glaze
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes + 1 hour chill time
- Yield: 18 cookies 1x
- Category: Baking
- Cuisine: Dessert
Ingredients
Cookies
1/2 cup butter, room temperature
1 cup sugar
2 large eggs
1 TB lavender extract
1 TB heavy cream
2 ¾ cups flour, sifted
1 TB corn starch
1 ½ tsp baking powder
½ tsp nutmeg
¼ tsp salt
Glaze
2 cups powdered sugar
1 lemon ~ zest & juiced
1 TB lavender syrup (or extract)
Instructions
Cream together the butter and sugar until light and fluffy. Add the eggs, lavender extract, and 1 TB of heavy cream, blending well.
In a separate bowl, sift together the flour, baking powder, nutmeg, corn starch, and salt. Add gradually to the creamed mixture.
Chill until firm enough to roll ~ 1 hour. You can also form a ball, wrap in plastic wrap, and put in the freezer for about 30 minutes to firm it up more quickly.
Preheat the oven to 350°. Prepare 2 baking sheets with parchment paper or silicone mats.
On a lightly floured surface, roll the dough to ¼” thick. Using a cookie cutter (I used various shapes and sizes), cut out your cookies, placing them on the baking sheets. Retain access dough, form into a ball, and repeat the process until all of the dough is used.
Cook 1 tray 8 to 9 minutes. Cool on a wire rack. Cook the second tray 8 to 9 minutes. Cool the remaining cookies on a wire rack.
While in the oven, combine the glaze ingredients, whisking well. When the cookies have cooled slightly, dip the tops of the cookies into the glaze. Wait until the glaze hardens.
Eat!
Keywords: Lavender, Lavender Cookies, Lemon Glaze, Cookies with Lemon Glaze, Cookies with Lavender
