Lemon Lavender Cookies
How to make Lemon Lavender Cookie Slices
Lemon Lavender cookie slices are a twice baked cookie that is bursting with fresh lemon and Lavender flavors.
Dried Lavender flowers or fresh may be used in this Lavender cookie recipe. Fresh Lavender flowers should be collected shortly before use or when out of season use dried culinary Lavender.
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Ingredients:
- 2 1/2 Tablespoons fresh Lavender flower or 2 Tablespoons dried Lavender buds (Both Finely Chopped or Ground)
- 3 1/4 cups Unbleached All Purpose Flour
- 1 1/2 cups of Powdered Sugar
- 1 Tablespoon Baking Powder
- 1/2 teaspoon Salt
- 4 Large Eggs
- 1/2 teaspoon total of pure Vanilla, Lemon or Lavender flower extract (may use a combination)
- 1 stick Butter softened
- 3 oz Cream Cheese softened
- 2 Tablespoons Lemon or Orange Zest (Optional)
1. Combine the butter, cream cheese and sugar together in a bowl and cream them using a mixer. Mix until creamy smooth.
2. Combine all of the dry ingredients into a bowl and stir to combine until well mixed. Set aside until later.
3. Add your eggs one at a time to your butter cream cheese sugar mixture and mix well. Blend well after each egg addition until all eggs have been added. I love how the batter takes on a yellow hue from the eggs.
4. Next add fresh lemon zest and any extracts if you are using them. You could use orange zest if you wanted to.
5. Now add the dry ingredients which you have previously set aside to this batter. I usually add the dry ingredients in three or four separate shots beating well after each until the dough gets too thick then I finish mixing by hand.
6. Divide the dough into thirds and wrap up in wax paper or plastic wrap making logs. Chill in fridge at least 6 hours to overnight. You may freeze the dough for a few weeks for use at a later date. Just remove from freezer and place in fridge the day before you plan to use it.
7. Preheat your oven to 350 F and place log on a cookie sheet flattening slightly about 2 inches wide by 8 or 9 inches long.
8. Bake Lemon Lavender Cookies until lightly golden and just starting to crack. Remove from oven and immediately slice into 1/2 to 3/4 inch wide slices. Place slices back on the cookie sheet and bake for another 5-8 minutes turning over while still light in color. Watch carefully to avoid burning. For very crisp cookies turn oven off after flipping over and allow them to remain until the oven is cool.
Lemon Lavender cookies pack a fruity floral punch that pairs well together. After allowing cookies to cool dunk one end in Lemon icing (recipe follows) or dunk half in melted dark chocolate and allow to set.
Fresh Lemon juice is what gives these cookies their fresh lemon flavor. I squeeze a tablespoon or so directly into the powdered sugar before adding the other icing ingredients. Adjust the sweet tart ratio to your liking.
2. Combine all of the dry ingredients into a bowl and stir to combine until well mixed. Set aside until later.
3. Add your eggs one at a time to your butter cream cheese sugar mixture and mix well. Blend well after each egg addition until all eggs have been added. I love how the batter takes on a yellow hue from the eggs.
4. Next add fresh lemon zest and any extracts if you are using them. You could use orange zest if you wanted to.
5. Now add the dry ingredients which you have previously set aside to this batter. I usually add the dry ingredients in three or four separate shots beating well after each until the dough gets too thick then I finish mixing by hand.
6. Divide the dough into thirds and wrap up in wax paper or plastic wrap making logs. Chill in fridge at least 6 hours to overnight. You may freeze the dough for a few weeks for use at a later date. Just remove from freezer and place in fridge the day before you plan to use it.
7. Preheat your oven to 350 F and place log on a cookie sheet flattening slightly about 2 inches wide by 8 or 9 inches long.
8. Bake Lemon Lavender Cookies until lightly golden and just starting to crack. Remove from oven and immediately slice into 1/2 to 3/4 inch wide slices. Place slices back on the cookie sheet and bake for another 5-8 minutes turning over while still light in color. Watch carefully to avoid burning. For very crisp cookies turn oven off after flipping over and allow them to remain until the oven is cool.
Lemon Lavender cookies pack a fruity floral punch that pairs well together. After allowing cookies to cool dunk one end in Lemon icing (recipe follows) or dunk half in melted dark chocolate and allow to set.
Fresh Lemon juice is what gives these cookies their fresh lemon flavor. I squeeze a tablespoon or so directly into the powdered sugar before adding the other icing ingredients. Adjust the sweet tart ratio to your liking.
Lemon Icing:
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