Perfect Lemon Sugar Cookies with Lavender Glaze
Delicate lemon sugar cookies with a tender crumb and crisp edges, topped with a subtle floral lavender glaze. Quick and easy to make, perfect for elegant occasions or casual treats.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour
- Yield: 24 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
- 2 ¾ cups all-purpose flour (340g)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened (227g)
- 1 ½ cups granulated sugar (300g)
- 2 large eggs, room temperature
- 2 tablespoons fresh lemon zest (from about 2 lemons)
- 2 tablespoons fresh lemon juice (30ml)
- 1 teaspoon pure vanilla extract
- For the Lavender Glaze:
- 1 ½ cups powdered sugar (180g), sifted
- 2 tablespoons fresh lemon juice (30ml)
- 1 teaspoon culinary lavender buds, finely ground
- 2–3 teaspoons milk or water (adjust for desired glaze thickness)
Instructions
- Prep Dry Ingredients (5 minutes): In a medium bowl, whisk together 2 ¾ cups (340g) of all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon salt. Set aside.
- Cream Butter and Sugar (5 minutes): In a large bowl, beat 1 cup softened unsalted butter (227g) with 1 ½ cups granulated sugar (300g) using a mixer on medium speed until light and fluffy, about 3-4 minutes.
- Add Eggs and Flavorings (3 minutes): Beat in 2 large eggs one at a time, then mix in 2 tablespoons fresh lemon juice, 2 tablespoons lemon zest, and 1 teaspoon vanilla extract.
- Incorporate Dry Ingredients (2 minutes): Gradually add the flour mixture to the wet ingredients on low speed, mixing just until combined. Do not overmix.
- Chill the Dough (30-60 minutes): Shape the dough into a ball, wrap in plastic wrap, and chill in the fridge for at least 30 minutes.
- Preheat Oven and Prepare Baking Sheets: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
- Shape Cookies (10 minutes): Scoop tablespoon-sized portions of dough and roll into balls. Place 2 inches apart on baking sheets. Flatten each ball gently with the bottom of a glass dipped in sugar.
- Bake (10-12 minutes): Bake for 10-12 minutes until edges start turning golden. Centers may look slightly underdone but will set as they cool.
- Cool Completely (15-20 minutes): Transfer cookies to cooling racks and let cool fully before glazing.
- Make Lavender Glaze (5 minutes): In a small bowl, whisk together 1 ½ cups sifted powdered sugar, 2 tablespoons fresh lemon juice, and 1 teaspoon finely ground culinary lavender. Add milk or water a teaspoon at a time until smooth and pourable.
- Glaze Cookies (10 minutes): Drizzle glaze over each cookie using a spoon or small brush. Let glaze set at room temperature for about 30 minutes before serving.
Notes
Chilling the dough is essential to prevent spreading and improve texture. Use a fine microplane for zesting lemons to avoid bitter pith. Grind lavender buds finely to avoid crunchy bits in the glaze. Let cookies cool completely before glazing to prevent glaze from running. Adjust glaze thickness by adding more powdered sugar or liquid as needed. Dough can be chilled up to 24 hours for better flavor and texture. For gluten-free, use a 1-to-1 gluten-free baking mix. For vegan, substitute butter with vegan margarine, eggs with flax egg, and use plant-based milk in glaze.
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 14
- Fat: 6
- Carbohydrates: 22
- Protein: 1.5
Keywords: lemon sugar cookies, lavender glaze, lemon cookies, easy cookies, elegant cookies, floral glaze, baking, dessert, tea cookies