Iced Lemon Lavender Cookies
Quinetesentially girlie – that’s what these lavender cookies are! Absolutely perfect for bridal and baby showers, and especially tea parties!! When I saw them, they were in little bit sized hearts, which I think would be even more adorable. But all I had was a circle cookie cutter, so it had to do.
These cookies would be amazingly perfect for a little girl’s tea party, along with these Chamomile Blueberry Mini Donuts, and Plum and Mint Sweet Tea!
How to Make Lemon Lavender Tea Cookies:
Cream together the butter and sugar until smooth.
Mix in the lemon extract and zest.
In a medium bowl, sift together the cornstarch and flour. Add this to the butter mixture and stir (by hand) until the flour coats the butter but isn’t completely worked in. Add the lavender flowers.Using your hands, lightly rub the ingredients together until the mixture is no longer dry. You will know when its done when it easily forms into a ball. Try not to overwork the dough or you will end up with tough cookies.
Flatten the dough into a disc and place in a plastic re-sealable bag. Refrigerate for 30 minutes (or up to 3 days)
When you are ready to bake, Preheat oven to 325.
Take the fully chilled dough and place it on top of a piece of parchment paper (not waxed paper!).
Using a rolling pin, roll the dough out to a thickness of 1/4 – 1/3 inch. Cut into desired shapes with cookie cutters.
Remove the scraps from in between your cookies and transfer your parchment paper to your cookie sheet. As you can see from my picture, I did the exact opposite of my instructions. It works out either way, but it was soo much easier to remove the scraps than it was to remove the actual cookies.
Reform scraps into a ball and start again. If your dough becomes too warm, refrigerate it for a few minutes before rolling it out.
Bake for 15 minutes or until the edges just start turning a golden brown.
Remove to a wire rack to cool completely.
When the cookies are cool you can ice them. The easiest way to ice the cookies (that makes them the prettiest) is to dip the cookies into the icing and then let them drip dry on a wire rack.
- Sea Salt and Thyme Chocolate Chip Cookies – The thyme gives a very very subtle earthiness to the cookies, and the sea salt (affiliate link) is just perfect with the chocolate chips! They taste good straight out of the oven, but if you can wait a day or two, the thyme really starts to come through.
- Cranberry Orange Cookies – These cranberry orange cookies are the perfect treat to enjoy! This chewy and crunchy cookie recipe is studded with dried cranberries and orange zest, and rolled in orange sugar before baking. They are a fall and holiday baking favorite!
- Toasted Coconut Shortbread with Pineapple Cream – Delicate and sandy shortbread cookies topped with a refreshing and cool pineapple cream.
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Iced Lemon Lavender Cookies
Ingredients
Lemon Lavender Tea Cookies:
- 1 cup unsalted butter room temperature
- ¾ cup powdered sugar
- ¼ tsp lemon extract
- 1 ½ TBSP freshly grated lemon zest about 2 large lemons
- ⅛ tsp salt
- ⅓ cup cornstarch
- 1 ½ cups all purpose flour
- 1 TBSP dried lavender flowers
Lemon Lavender Icing:
- 1 cup powdered sugar
- 2 tsp lemon zest about 1 large lemon
- 2 tsp dried lavender flowers
- 1-2 TBSP lemon juice
Instructions
Cookies:
- Cream together the butter and sugar until smooth.
- Mix in the lemon extract and zest.
- In a medium bowl, sift together the cornstarch and flour. Add this to the butter mixture and stir (by hand) until the flour coats the butter but isn't completely worked in. Add the lavender flowers.
- Using your hands, lightly rub the ingredients together until the mixture is no longer dry. You will know when its done when it easily forms into a ball. Try not to overwork the dough or you will end up with tough cookies.
- Flatten the dough into a disc and place in a plastic re-sealable bag. Refrigerate for 30 minutes (or up to 3 days)
- Preheat oven to 325.
- Take the fully chilled dough and place it on top of a piece of parchment paper (NOT waxed paper).
- Using a rolling pin, roll the dough out to a thickness of 1/4 - 1/3 inch. Cut into desired shapes with cookie cutters. This dough barely spreads, so you can cut your cookies pretty close together.
- Remove the scraps from in between your cookies and transfer your parchment paper to your cookie sheet to bake.
- Reform scraps into a ball and start again. If your dough becomes too warm, refrigerate it for a few minutes before rolling it out.
- Bake for 15 minutes or until the edges just start turning a golden brown.
- Cool the cookies on a wire rack.
- When cool, dip them into the icing.
Icing:
- Mix together the sugar, zest and flowers.
- Slowly add the lemon juice in to the mixture until you get a smooth, fluid icing.
- The easiest way to ice the cookies (that makes them the prettiest) is to dip the cookies into the icing and then let them drip dry on a wire rack.
What a great flavor combo and they’re gorgeous too. They came out perfect! Thanks for the great recipe!
We made these for my daughters tea party birthday celebration. They were great!
Have you tried freezing the dough?
I have not tried this! If you try it, let me know how it works!
These are such lovely cookies! I love the lemon-lavender combo. Beautiful!