Description
Delight your senses with these Bridgerton Inspired Lemon Lavender Cookies, featuring a delicate blend of citrusy lemon zest and fragrant lavender buds. Perfectly crisp yet tender, these cookies are topped with a luscious lemon-lavender glaze and a hint of purple coloring for an elegant, Regency-era inspired treat.
Ingredients
Dry Ingredients
- 2 ¼ cups / 270 g / 9.5 oz all-purpose flour, spooned and leveled
- 2 tbsp / 10 g / 0.6 oz cornstarch
- ½ teaspoon baking powder
Wet Ingredients and Mix-ins
- 2 sticks / 225 g / 8 oz salted butter, at cool room temperature
- ¾ cup / 150 g / 5.3 oz granulated sugar
- 2 tbsp lemon zest (from about 3 medium lemons)
- 2 tbsp dried culinary lavender buds
- 1 large egg, at a cool room temperature
Glaze Ingredients
- 1 ½ cups / 180 g / 6.3 oz powdered sugar, sifted
- 2 to 3 tbsp fresh lemon juice
- ½ tsp lavender extract (optional)
- 3 to 4 drops purple food coloring
- Lavender buds, to garnish (optional)
- Lemon zest, to garnish (optional)
Instructions
- Prepare for baking. Preheat your oven to 350°F (180°C / gas mark 4) and line two baking sheets with parchment paper to prevent sticking.
- Combine dry ingredients. In a small bowl, whisk together the all-purpose flour, cornstarch, and baking powder, then set this mixture aside.
- Beat butter and sugar. Using a stand mixer fitted with the paddle attachment or an electric mixer on medium speed, cream the softened butter, granulated sugar, lemon zest, and dried lavender buds until the mixture becomes light and fluffy, about 2 to 3 minutes. Scrape down the bowl sides for even mixing.
- Add egg. Mix in the large egg until fully incorporated and the batter is smooth.
- Incorporate dry ingredients. Reduce mixer speed to low and gradually add the flour mixture, mixing just until combined. The dough may feel slightly dry at this point.
- Scoop cookies. Using a small cookie scoop, drop tablespoon-sized balls of dough onto the prepared baking sheets, spacing them about 2 inches (5 cm) apart to allow room for spreading.
- Flatten cookies. Gently press each dough ball down with your palms to about 1/3 inch (1 cm) thickness to promote even baking and a delicate texture.
- Bake. Bake one cookie sheet at a time in the preheated oven for 12 to 15 minutes, until the cookie centers are just set and edges turn lightly golden.
- Cool. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Mix glaze. In a medium bowl, whisk together the sifted powdered sugar, fresh lemon juice, and optional lavender extract until the glaze is thick but pourable. Add a few drops of purple food coloring to tint the glaze.
- Decorate cookies. Spoon the lemon-lavender glaze over each cooled cookie and, if desired, sprinkle with extra lavender buds and lemon zest for garnish. Allow the icing to set for about 30 minutes before serving.
- Store. Store the cookies in an airtight container at room temperature for up to 4 days, placing sheets of wax paper between layers to prevent sticking.
Notes
- For best results, use culinary-grade dried lavender to ensure the flavor is pleasant and not overpowering.
- If lavender extract is unavailable, you can omit it or replace it with a small amount of vanilla extract.
- The glaze consistency should be thick but still pourable—add more powdered sugar if too thin or more lemon juice if too thick.
- Flattening the dough balls before baking helps create a tender, crisp cookie.
- Cookies can be frozen unglazed for up to 2 months; thaw completely before glazing.
- Prep Time: 12 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British-inspired
