Lemon Lavender Cookies
Lemon and lavender are the perfect pair. These Lemon Lavender Cookies are sweet with just the right amount of lemon, while the lavender adds a floral note that is perfect! You’ll love how they turn out.
Lemon Lavender Cookies
These Lavender Cookies are delicious and super easy to make. These cookies taste as if they were made fresh at a bakery. With a crunchy texture and a slightly chewy and soft consistency, these cookies are perfect for a party or buffet table. This recipe is topped with a creamy frosting which will melt in your mouth with the first bite. Lemon has a way of adding a sweet and tart flavor to desserts like these Lemon Cookies with Cream Cheese Frosting or these Lemon Snowball Cookies.
Ingredients You Will Need:
(full amounts in recipe box below)
- Butter– Use unsalted butter to control the amount of salt in the recipe.
- Sugar– This sugar is always used in the best dessert recipes.
- Vanilla– Use pure vanilla for the best flavoring.
- Syrup– You will be using Lavender Syrup for this recipe.
- Egg– Use this at room temperature.
- Flour– Use all-purpose flour for the best results.
- Baking Powder– This will allow the recipe to rise in the oven.
- Food Coloring Gel– You will need the color purple and yellow in gel, not liquid.
- Cream Cheese– Use softened or at room temperature.
- Powdered Sugar– This sugar is best for homemade frosting.
- Lemon Juice– Use freshly squeezed lemon juice for the best taste.
How to Make Lavender Cookies
To start, add the butter, sugar, vanilla, lavender syrup, and egg into the mixing bowl of a standing mixer, and use a whisk attachment to combine until light and fluffy.
First, add the flour and baking powder into another bowl, and combine.
Secondly, a little bit at a time, add the flour to the mixture and combine at low speed until fully incorporated.
Thirdly, switch out the whisk attachment with a paddle attachment.
Next, mix the batter until the dough begins to form into a smooth ball.
In addition, place 4-5 drops of the purple food coloring gel into the dough and combine until fully incorporated. You can add a few more drops until your desired color is reached. Use a spatula to scrape the sides of the mixing bowl as needed.
Baking the Cookies:
To start, use parchment paper to line two cookie sheets and using your hands, roll the cookie dough into 1-inch balls and arrange it onto the prepared cookie sheets.
First, place the cookies into the oven for 15 minutes at 350 degrees until the cookies begin to turn a light brown around the edges.
Secondly, you will need to check the oven halfway through the baking process to see that the cookies have started to crack a bit.
Thirdly, dip a flat bottom glass and just sugar, and gently pressed it into each of the cookies to slightly spread out and flat. Doing this will allow the cookies to have a crinkle look.
Next, take the cookies out of the oven and transfer them to a wire rack to cool thoroughly and while cooling, begin to make the frosting.
To start, add the butter and cream cheese into the mixing bowl of a standing mixer and combine.
First, a little bit at a time, add in the powdered sugar and combined after each addition until smooth and fluffy.
Secondly, separate the frosting into two separate bowls, and in one bowl, pour in the lemon juice and combine until fully incorporated.
Thirdly, you will place the yellow food coloring gel into the first bowl creating a lemon yellow, and to make sure the frosting isn’t too thin, add in a tablespoon of powdered sugar if needed.
Next, you will add the lavender syrup into the second bowl and proceed to place a few drops of the purple food coloring gel and combine. Again, if the frosting is too thin you can add a tablespoon of powdered sugar.
Assembling the cookies:
First, you will need a 10-inch wide plastic wrap sheet and place it onto a smooth surface.
Secondly, make two long ribbons of yellow and purple frosting lengthwise beside each other in the center of the plastic wrap.
Thirdly, roll the plastic wrap into a long tube to slightly combine the frostings. SEE PHOTO
Next, cut off one end of the plastic wrap and proceed to scoop into a pastry bag with a large star tip.
Finally, in a swirling motion, top the cookies with the frosting and bring them to a peak.
To finish, place the frosting aside for 30 minutes to firm, or set up a bit.
Serve and Enjoy!
How to Store?
Storing these cookies can be quick and easy to do. First, you will need to place them in an airtight container for the best method of storage. Then, you can choose to store the cookies in the fridge, freezer, or at room temperature. Storing the recipe in the fridge or freezer will help with a longer shelf life.
How Long do They Last?
The place you store them depends on how long this recipe will last. At room temperature, cookies can last for a few days. Whereas in the fridge or freezer, these cookies can last anywhere between 2 weeks to a couple of months.
More Lemon Cookie Recipes:
- Lemon Cake Mix Cookies with Cream Cheese
- Easy Homemade Lemon Sugar Cookies
- lemon Thumbprint Cookies
- Lemon Poppy Seed Bars
Lemon Lavender Cookies
- 2 Sticks of Butter - softened
- 1 cup of Sugar
- 1 Tablespoon of Vanilla
- 1 Tablespoon of Lavender Syrup
- 1 Egg
- 3 cups of Flour
- 1 Tablespoon of Baking Powder
- Purple Food Coloring Gel
FOR THE FROSTING:
- 4 Tablespoons of butter - softened
- 4 ounces of Cream Cheese
- 4 cups of Powdered Sugar
- 1 teaspoon of Lemon Juice
- 1 teaspoon of Lavender Syrup
- Yellow Food Coloring Gel
- Purple Food Coloring Gel
- In the mixing bowl of a stand mixer, using the whisk attachment, add the Butter, Sugar, Vanilla, Lavender Syrup, and Egg, and blend until light and fluffy. In a separate bowl, add the Flour, and Baking Powder, and stir well to blend. Add the flour a little at a time and mix on low to blend, until all the flour is added. Remove the Whisk attachment, and use the paddle. Continue to blend the Cookie dough until it's completely blended and a smooth ball starts to form. Add several drops (4 or 5 to start) of the Purple food coloring Gel, and blend into the dough. If the color is not bright enough, add a couple more drops of the Purple Food Coloring Gel, and blend again, and continue until you get the desired color. Scrape down the mixing bowl as needed.
- Line two cookie sheets with Parchment paper, and roll the cookie dough into small balls, about 1 inch balls, and place the balls on the Parchment paper. Bake at 350 degrees for about 15 minutes, or just until the cookies start to turn a light golden brown around the edges. About halfway through baking the cookies, check the oven, and the cookies may have started to crack a little. Take a flat bottom glass, dip it in Sugar before lightly applying it to each cookie - smash the cookies very gently, and slightly, making them a little flatter, and spread out a little more. This will give the cookies a crinkle look.
- When the cookies are done, remove them from the oven to a wire rack to cool completely. While cookies are cooling, make the Frosting.
- In the mixing bowl of a stand mixer, add the softened Butter, and Cream Cheese, and blend to combine. Add the Powdered sugar a little at a time, blending after each addition, until the frosting is smooth and fluffy. Divide the Frosting evenly into two bowls, and in one bowl, add the Lemon Juice, and stir well to blend. Add a few drops of Yellow Food Coloring Gel, and stir to blend until the Frosting is lemon yellow. If the Frosting thinned a bit add a Tablespoon of Powdered Sugar and stir to blend.
- In the other bowl, add the Lavender Syrup, and stir. Add a few drops of the Purple Food Coloring Gel, and stir to blend. If the Frosting thinned a little, add a Tablespoon of Powdered Sugar, and stir well to blend.
- Using Plastic wrap (Glad wrap) tear off a piece about 10 inches wide, and place the Frosting length-wise in the middle of the plastic wrap; it will look like a long ribbon of Frosting. Do this for both the Yellow and the Purple Frosting. Then, roll the plastic wrap around the Frosting, making sure to keep it long, or length-wise like a long ribbon. SEE PHOTO - Snip the end off of the Plastic wrap, on one end only, and place it in a Pastry bag with the large Star Tip. Pipe the frosting onto the cookies, using a swirl, and bring it up to a point. Allow the Frosting to set or firm up a bit, about 30 minutes. Serve, and Enjoy!