Soft And Chewy Lemon Lavender Cookies
Experience a bakery-level treat with these soft and chewy cookies. The secret lies in a nutty, fragrant lemon-lavender brown butter that infuses every bite with elegant flavor, all finished with a bright lemon glaze.
Equipment
- Light-colored saucepan
- Heatproof bowl
- Stand mixer or hand mixer
- Mixing bowls
- whisk
- Cookie sheet
- Parchment paper
- Cookie scoop
Ingredients
Lemon Lavender Cookies:
- 2 sticks (226 grams) unsalted butter
- 1 ½ cups (298 grams) granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 teaspoons vanilla extract
- 1 lemon, zest of
- 1 tablespoon lemon juice
- 2 ¾ Cup (330 grams) all purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¾ teaspoon salt
- 2 teaspoons dried lavender
Lemon Glaze:
- ½ cup (57 grams) powdered sugar
- 1 tablespoon lemon juice
- heavy cream as needed
Instructions
Make the Lemon-Lavender Brown Butter
- In a light-colored saucepan over medium heat, melt the butter. Add the lemon zest and dried lavender. Continue cooking, swirling the pan occasionally, until the butter foams up, the foam subsides, and amber-colored milk solids form at the bottom. The aroma should be nutty and fragrant.
- Immediately pour the brown butter and all the browned bits into a heatproof bowl to stop it from cooking further. Let it cool for 15-20 minutes, until it's no longer hot but is still liquid or very soft.
Build the Dough
- Using a stand mixer or hand mixer, beat the cooled lemon-lavender brown butter with the granulated sugar until well combined. Don't worry if it's not as fluffy as traditional creamed butter.
- Beat in the eggs one at a time, followed by the vanilla extract and lemon juice. Mix just until combined.
- In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt until evenly distributed.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Stop mixing as soon as you no longer see streaks of flour.
- Cover the bowl with plastic wrap and chill the dough for at least 30 minutes to allow it to firm up.
Scoop, Bake, and Glaze
- Preheat your oven to 350°F (175°C) and line a cookie sheet with parchment paper. Scoop dough by the tablespoon (about 1 to 1 ½ tablespoons) and place the balls about 3 inches apart on the prepared sheet.
- Bake for 10-12 minutes, until the edges are set and golden brown but the centers still look slightly soft. Let the cookies cool completely on the baking sheet before glazing.
- While the cookies cool, prepare the glaze. In a small bowl, whisk the powdered sugar and lemon juice until smooth. If the glaze is too thick, add a tiny bit of heavy cream or more lemon juice until it reaches a drizzly consistency.
- Use a fork or spoon to drizzle the glaze over each cooled cookie. Let the glaze set before serving or storing. You can garnish with extra lemon zest or a few lavender buds if desired.
Notes
Storage Tip: Store baked cookies in an airtight container at room temperature. They will stay fresh for up to 5 days. Freezing Dough: Scoop dough balls onto a tray, freeze until solid, then transfer to a freezer bag. Bake from frozen, adding 1-2 minutes to the baking time. Freezing Cookies: Freeze baked, unglazed cookies in an airtight container with parchment paper between layers. Thaw at room temperature before glazing. Ingredient Tip: Always use culinary-grade lavender to avoid a soapy flavor. Decorative lavender is not suitable for consumption. Nutrition information is estimated based on common ingredients and serving sizes and may vary.
Nutrition
Calories: 162kcalCarbohydrates: 21gProtein: 2gFat: 8gSaturated Fat: 5gCholesterol: 30mgSodium: 85mgPotassium: 25mgFiber: 0.5gSugar: 12gVitamin A: 230IUVitamin C: 0.5mgCalcium: 12mgIron: 0.6mg
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