These lemon lavender cookies are soft and chewy, topped with a cream cheese frosting infused with floral and citrus flavors. These cookies are perfect for spring!
These lemon lavender cookies are a delightful treat that combines the tangy sweetness of lemon with the fragrant, floral notes of lavender. These cookies are soft and buttery, with a light, melt-in-your-mouth texture. The bright citrus flavor of lemon is beautifully balanced with the subtle aroma of lavender, creating a uniquely delicious blend of flavors.
The cookies are topped with a sprinkle of sugar and a swirl of cream cheese frosting which adds a delicate sweetness and a touch of elegance. Lemon lavender cookies are perfect for any occasion, from an afternoon tea party to a special dessert for a romantic dinner. They are sure to impress with their unique flavor and lovely appearance.
Why You Will Love These Lemon Lavender Cookies
- Soft and moist
- Infused with lemon & lavender
- Great for party favors
- Beautiful for spring
How to Make Lemon Lavender Cookies
EQUIPMENT Needed
- Medium-sized bowls
- Stand mixer w/ whisk attachment and padddle attachment
- Spatula
- Cookie Sheets
- Parchment Paper
- Flat bottom glass
- Wire cooling rack
- Plastic wrap
- Piping bags
What is Lavender Syrup?
Lavender syrup is a sweet syrup that is infused with the flavor and aroma of lavender. It is made by simmering lavender buds with sugar and water until the sugar has dissolved and the lavender flavor has infused into the syrup. The resulting syrup can be used to sweeten a variety of drinks, including cocktails, lemonade, tea, and coffee, and it can also be used as a flavoring for desserts such as cakes, cupcakes, and ice cream. Lavender syrup is known for its fragrant, floral aroma and its delicate, sweet flavor, which adds a unique and sophisticated touch to these tasty cookies.
Tips For the Best Lemon Lavender Cookies
- Use high-quality ingredients: For the best flavor, use fresh, high-quality ingredients, including fresh lemon zest, good-quality butter, and quality lavender syrup.
- Chill the dough: After mixing the dough, chill it in the refrigerator for at least 30 minutes to prevent the cookies from spreading too much during baking.
- Use a cookie scoop: A cookie scoop ensures that all the cookies are the same size and will bake evenly.
- Let them cool: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This will help them set and firm up before handling.
- Store them properly: Store the cookies in an airtight container at room temperature for up to three days. If you want to keep them fresh for longer, you can freeze them for up to three months.
Lemon Lavender Cookies
Description
These lemon lavender cookies are soft and chewy, topped with a cream cheese frosting infused with floral and citrus flavors. These cookies are perfect for spring!
Ingredients
For the cookies
- 2 sticks butter (softened)
- 1 cup sugar
- 1 tablespoon vanilla
- 1 tablespoon lavender syrup
- 1 egg
- 3 cups flour
- 1 tablespoon baking powder
For the Frosting
- 4 tablepsoons butter (softened)
- 4 oz cream cheese
- 4 cups powdered sugar
- 1 teaspoon lemon juice
- 1 teaspoon lavender syrup
- yellow food coloring gel
- purple food coloring gel
Instructions
Preparing the Dough
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In a stand mixer using a whisk attachment, add the butter, sugar, vanilla, lavender syrup, and egg, and mix until light and fluffy.
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In a separate bowl, add the flour, and baking powder, and stir well to blend.
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Add the flour a little at a time and mix on low to blend, until all the flour is added.
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Remove the whisk attachment, and replace the paddle attachment.
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Continue to blend until a smooth ball starts to form.
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Add several drops (4 or 5 to start) of the purple food coloring gel, and blend into the dough. If the color is not bright enough, add a couple more drops of the purple food coloring gel, and blend again, and continue until you get the desired color.
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Scrape down the mixing bowl as needed.
Baking the Cookies
- Preheat the oven to 350 degrees.
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Line two cookie sheets with parchment paper, and roll the cookie dough into small balls, about 1 inch balls, and place the balls on the parchment paper.
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Bake for 14-15 minutes, or just until the cookies start to turn a light golden brown around the edges.
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Take a flat bottom glass, and dip it in sugar. Gently press the cookies down with the bottom of the glass. This will give the cookies the crinkle look.
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When the cookies are cooled, remove from the oven to a wire rack to cool completely.
Preparing the Frosting
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In the mixing bowl of a stand mixer, add the softened butter and cream cheese, and blend to combine.
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Add the powdered sugar a little at a time, blending after each addition until the frosting is smooth and fluffy.
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Divide the frosting evenly into two bowls, and in one bowl, add the lemon juice, and stir well to blend.
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Add a few drops of yellow food coloring and stir to blend until the frosting is lemon yellow. If the frosting thinned a bit, add a tablespoon of powdered sugar, and stir to blend.
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In the other bowl, add the lavender syrup and a few drops of the purple food coloring, and stir to blend If the Frosting is thinned a little, add a tablespoon of Powdered Sugar, and stir well to blend.
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Using plastic wrap, tear off a piece about 10 inches wide, and place the frosting length-wise in the middle of the plastic wrap; it will look like a long ribbon of frosting.
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Roll the plastic wrap around the frosting, making sure to keep it long, or length-wise like a long ribbon. Snip the end off of the plastic wrap, on one end, and place it in a pastry bag with the large star tip.
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Pipe the frosting onto the cookies, using a swirl, and bring it up to a point.
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Allow the frosting to set or firm up a bit, about 30 minutes, then enjoy.
