These spring Lemon Lavender Cookies are delicious melt in your mouth buttery cookies. Made with a lemon and lavender glaze for a completely divine cookie!
Take the butter and egg out 30 minutes to an hour prior to starting the recipe to allow them to come to room temperature.
In a large mixing bowl, whisk together the flour, baking powder and salt and set aside.
In a food processor, blend the sugar, lavender buds and lemon zest together until fragrant.
Beat the butter and sugar mixture until light and fluffy.
Add the egg, lemon juice and vanilla extract to the butter and sugar and mix to incorporate.
In two batches add the flour mixture until dough forms.
Cover and refrigerate for at least 2 hours.
When ready to bake the cookies preheat the oven to 350 degrees Fahrenheit.
Roll the dough into balls and flaten between your hands to get a flat circle about ½ inch in height. Place the cookies on a cookie sheet and bake for 10-12 minutes.
Lemon Lavender Glaze
Using a fork or whisk, mix the sifted powdered sugar, melted butter, lemon juice and lavender syrup together.
Spoon onto the cooled cookies and top with extra lavender buds.
Notes
If you want perfect circles, you can roll the dough into logs before refrigerating and then slice before baking or use a cookie press gun to get the desired shape.
Whatever shape you make the dough, know it will hold it. So, if you roll the dough in balls and bake them, they won't flatten out.
If you need to substitute the lavender syrup in the glaze, add ½-1 tablespoon milk in its place. Add a small amount until you reach your desired consistency.