Description
These Lemon Lavender Cookie Bars combine a delightful citrusy lemon flavor infused with subtle floral notes of lavender, baked to a tender and buttery texture. Topped with a smooth lemon lavender glaze and optional dried lavender flowers, these bars are perfect for an elegant dessert or a refreshing snack, offering a balance of sweet and fragrant flavors.
Ingredients
For the Bars
- Nonstick cooking spray
- Zest of 1 lemon (roughly 2 tablespoons)
- ¾ cup sugar
- 1 stick unsalted butter, softened (½ cup)
- 1 large egg, at room temperature
- 1 tablespoon canola or grapeseed oil (neutral flavored oil)
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
- ½ teaspoon lavender extract (measure carefully)
- 1½ cups all-purpose flour
- 1½ teaspoons cornstarch
- ½ teaspoon baking powder
- ⅛ teaspoon baking soda
- ¼ teaspoon fine salt
For the Lemon Lavender Glaze
- 1½ cups powdered sugar
- Zest of ½ lemon (roughly 1 tablespoon)
- Juice of 1 lemon (roughly 2 tablespoons)
- ⅛ teaspoon lavender extract (measure carefully)
- Dried culinary lavender flowers, for garnish (optional)
Instructions
- Prepare the Pan: Preheat the oven to 350°F (175°C) and line an 8 x 8-inch baking pan with parchment paper. Spray the parchment and sides with nonstick cooking spray to prevent sticking. Set aside.
- Infuse Sugar with Lemon Zest: In a mixing bowl or stand mixer bowl, combine the sugar and lemon zest. Using your hands, rub the zest into the sugar until fragrant to release the lemon oils and enhance flavor.
- Cream Butter and Sugar: Add softened butter to the sugar mixture and beat for about 30 seconds until the mixture is fluffy and creamy, ensuring proper incorporation of fats for tender bars.
- Add Wet Ingredients: Mix in the egg, neutral oil, fresh lemon juice, vanilla extract, and lavender extract until fully combined, creating a smooth batter.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cornstarch, baking powder, baking soda, and fine salt to evenly distribute the leavening agents and salt.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture in batches, mixing well after each addition. Beat only until just combined with the last addition to avoid overmixing, which can toughen the bars.
- Press Dough into Pan: Transfer the sticky dough into the prepared baking pan. Using a spatula or your hand sprayed with nonstick spray, press the dough evenly into the pan to form a smooth, consistent layer.
- Bake: Place the pan in the preheated oven and bake for 20 to 25 minutes or until the edges turn golden brown and the center is set but still slightly soft.
- Cool the Bars: Remove the pan from the oven and allow the bars to cool completely in the pan to room temperature; this is important before glazing.
- Prepare the Glaze: In a clean bowl, whisk powdered sugar, lemon zest, lemon juice, and lavender extract until smooth and pourable. Adjust consistency by adding small amounts of sugar or lemon juice as needed.
- Glaze the Bars: Pour the lemon lavender glaze over the cooled bars, spreading evenly. Optionally, sprinkle with dried culinary lavender flowers for a decorative floral touch.
- Set the Glaze: Allow the glaze to fully set. For faster setting, place the pan in the refrigerator for about 15 minutes.
- Serve and Store: Slice into bars and enjoy chilled or at room temperature. Store leftovers in the refrigerator for up to one week or at room temperature for 2 to 3 days.
Notes
- Measure lavender extract carefully, as too much can create a bitter or overpowering flavor.
- Use fresh lemon zest and juice for the brightest lemon flavor.
- Press dough evenly to ensure uniform baking.
- Allow bars to cool completely before glazing to prevent glaze from melting or sliding off.
- Store bars in an airtight container for best freshness.
- The bars can be served chilled or room temperature according to preference.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
