Ingredients
Scale
- 2 ¼ cups all-purpose flour, spooned and leveled
- 2 tbsp cornstarch
- 1/2 teaspoon baking powder
- 2 sticks salted butter, at cool room temperature
- 3/4 cup 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
- 1 ½ cups powdered sugar, sifted
- 2 to 3 tbsp fresh lemon juice
- lavender buds, to garnish, if desired
- lemon zest, to garnish, if desired
Instructions
- Preheat your oven to 350°F (180°C) and line two baking sheets with parchment paper.
- In a small bowl, whisk together flour, cornstarch, and baking powder; set aside.
- In a mixing bowl, cream butter and sugar until light and fluffy. Add the egg and mix until combined.
- Gradually incorporate the dry ingredients into the wet mixture until just combined.
- Scoop tablespoon-sized balls of dough onto prepared baking sheets, ensuring spacing between each cookie.
- Flatten each dough ball gently and bake for 12 to 15 minutes until golden around the edges.
- Allow cookies to cool before glazing them with a mixture of powdered sugar and fresh lemon juice.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 130
- Sugar: 10g
- Sodium: 80mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg