Description
Delight in Glazed Lemon Cookiesbright fragrant bites for summer quick to bake and irresistibly zesty Perfect for sharing Great for summer sharing
Ingredients
All-purpose flour – 2 1/4 cups (280 g) [Substitution: Gluten-free 1:1 flour blend (add 1/4 tsp xanthan gum if your blend lacks it)]
Baking powder – 1 tsp [Substitution: 1/2 tsp cream of tartar + 1/4 tsp baking soda]
Salt – 1/4 tsp
Unsalted butter – 1 cup (226 g), softened [Substitution: Dairy-free butter or solid coconut oil (1:1)]
Granulated sugar – 1 cup (200 g)
Eggs – 2 large [Substitution: 2 flax eggs (2 tbsp ground flaxseed + 6 tbsp water, rested 5 minutes)]
Lemon zest – From 2 lemons
Lemon juice – 2–3 tbsp
Dried culinary lavender – 1 1/2 tsp, crushed [Substitution: 1 tsp dried lavender + 1/2 tsp vanilla extract; or omit]
Vanilla extract – 1 tsp
Powdered sugar – 1 cup (120 g)
Milk (or plant milk) – 2–3 tbsp (as needed for glaze) [Substitution: Almond milk, soy milk, or water]
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats. Gather all ingredients in one place to streamline the process. Adjust the lavender level if you prefer a milder floral note. Zest the lemons before measuring the zest to avoid seeds.
- In a large bowl, beat the softened butter and granulated sugar until light and fluffy, about 2–3 minutes on medium speed. Scrape down the bowl as needed. If the kitchen is warm, chill the butter for 10 minutes.
- Beat in the lemon zest, lavender, and vanilla extract. If you prefer stronger lemon, add another 1/2 teaspoon of lemon zest. Wake the lavender aroma between your fingers before adding.
- Add the eggs one at a time, beating well after each addition. For flax eggs, whisk to a slightly thick gel before adding.
- Whisk dry ingredients (flour, baking powder, salt) in a separate bowl. Sift or whisk thoroughly.
- Gradually add the dry ingredients to the butter mixture, mixing until just combined. Stop when flour disappears.
- Chill the dough for 30 minutes. If you’re in a hurry, roll portions into rounds and chill for 15 minutes.
- Scoop or portion dough into 1.5-tablespoon mounds, space about 2 inches apart on the prepared sheets. Bake 12–14 minutes, or until the edges are just set and the centers look slightly underbaked. Allow cookies to cool on the sheets for 5 minutes, then transfer to a wire rack to finish cooling.
- Whisk together the powdered sugar with lemon juice and 1–2 teaspoons of milk until you reach a pourable glaze. Add a pinch of lavender if you desire a whisper of color and fragrance.
- Once cookies have cooled completely, drizzle or brush the glaze over each cookie. Let the glaze set for about 15 minutes at room temperature; if in a rush, place cookies in a cool area or fridge for 5–10 minutes to speed setting. Decorate with lemon zest or a lavender bud for a photogenic finish.
- Prep Time: 25 minutes
- Cook Time: 14 minutes
- Category: Cookies
- Cuisine: American
Nutrition
- Calories: 92 kcal
- Sugar: 9 g
- Fat: 5 g
- Carbohydrates: 12 g
- Fiber: 0 g
- Protein: 1 g
