DessertsRecipes

Lemon & Lavender-infused Butter Cookies – Easy & Light!

by Micaela Harrasser

Are you looking for a colorful, delicious twist on a classic? Then try these butter cookies flavored with lemon and lavender!
The final touch is a simple sugar glaze with beautiful edible petals, for a gorgeous final effect 😉
If you want, you can find the recipe video here. Otherwise, follow the steps below! If you do not have a stand mixer, you can use a hand mixer instead.
These cookies are perfect for every occasion: for a final sweet bite after a meal, with your tea of coffee break.. you name it!
The combination of lemon and lavender works very well, but if you are not a fan you can change it up and use other flavors! Such as orange zest, or vanilla. Or instead of the sugar glaze, you can keep them plain and add a chocolate glaze 😉
If you want to make a dairy free version, you can definitely swap the butter for vegan butter or margarine.
The best part about these cookies is that they can keep for a while in the fridge, so you can make a big batch and keep it for a few days! Additionally, the batter can be frozen before cooking it 🙂

Lemon & Lavender-infused Butter Cookies - Easy & Light!

Serves: - Prep Time: Cooking Time: Nutrition facts: 200 calories 20 grams fat

Ingredients

Makes about 30 cookies with a 6cm diameter:

  • 210g butter softened
  • 300g all-purpose flour
  • 50g maizena
  • 160g sugar
  • 2 eggs
  • 13g baking powder
  • pinch of salt
  • zest of a large bio lemon
  • lavender leaves at least 30 small

For the glaze:

  • 3 tbsp icing sugar
  • 1 tsp water
  • optional: edible flowers/petals

Instructions

  1. In a stand mixer with the whisk attachment, whip the eggs and sugar for a minute.
  2. Next, incorporate the flour and maizena.
  3. Once it´s all incorporated (about 1 minute), add the softened butter.
  4. Once incorporated, add the baking powder, lemon zest, pinch of salt and lavender.
  5. Mix everything for an additional minute.
  6. Transfer the dough on a baking paper stretched on a worktop.
  7. Using another baking paper sheet, gently press the dough and stretch it out to about 1/2 cm thickness (hint: keep the two sheets of baking paper to make things easier and to not have the dough sticking onto the rolling pin).
  8. Transfer to the fridge to harden for about 30 minutes.
  9. After this time, place the dough onto the worktop and using a cookie cutter of the desired shape, make as many cookies as possible. 
  10. Transfer them onto a baking tray. Eventually stretch out the leftover flour and make more cookies.
  11. Turn the oven to 180C.
  12. Place the baking tray with the cookies back into the fridge for about 10-15 minutes (note: this step helps the cookies maintain their shape).
  13. Bake in the oven for 10-15 min, until the tops get slightly golden.
  14. Take them out and let them cool down before transferring onto a cooling rack.
  15. Once they reach room temperature, make the sugar glaze and glaze them.
  16. Transfer them in the fridge to harden the glaze.
  17. Your cookies are ready!

Notes

Storage: you can store in the fridge in an airtight container for up to 4 days.

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