Lemon Lavender Cookies (Print Version)
# Ingredients:
01 -
2¼ cups all-purpose flour (270g).
02 -
2 tablespoons cornstarch (10g).
03 -
½ teaspoon baking powder.
04 -
2 sticks salted butter, room temperature (225g).
05 -
¾ cup granulated sugar (150g).
06 -
2 tablespoons lemon zest.
07 -
2 tablespoons dried culinary lavender.
08 -
1 large egg, room temperature.
09 -
1½ cups powdered sugar (180g).
10 -
2-3 tablespoons fresh lemon juice.
11 -
½ teaspoon lavender extract (optional).
12 -
Purple food coloring.
# Instructions:
01 -
Heat oven to 350°F. Line baking sheets with parchment paper.
02 -
Whisk together flour, cornstarch, and baking powder in bowl.
03 -
Beat butter, sugar, lemon zest, and lavender until fluffy, 2-3 minutes. Add egg, then mix in dry ingredients.
04 -
Scoop 1-tablespoon balls onto sheets. Flatten to ⅓ inch thick.
05 -
Bake 12-15 minutes until edges golden. Cool 5 minutes on sheet, then transfer to rack.
06 -
Mix powdered sugar, lemon juice, and optional lavender extract. Add food coloring. Spoon over cooled cookies.
# Notes:
01 -
Zest lemons before juicing.
02 -
Weigh ingredients for best results.
03 -
Keeps 4 days at room temperature.