Honey Drizzled Lavender & Lemon Cookies

Honey Drizzled Lavender & Lemon Cookies: Flavor Profile

The main flavor in these cookies is the lavender, which gives them a unique and refreshing taste. Don’t worry about them being too tart, as the lemon serves as a complimentary afterthought. The shortbread texture also ensures that they keep well, so you can enjoy them for several days after baking.

If you’re looking to cook locally, lavender season in Ontario typically falls in July. This makes it the perfect time to whip up a batch of these cookies and pair them with a cold iced tea or cocktail. The addition of lavender adds a delightful aroma and taste, making these cookies the perfect addition to any summer snack or meal. To make these cookies, you’ll need basic baking ingredients such as flour, sugar, butter, and salt, as well as culinary lavender and lemon zest. The recipe is straightforward and involves mixing the dry ingredients, creaming the butter and sugar, and then combining everything together to form a dough. After the dough has chilled in the fridge for at least an hour, it can be rolled out and cut into the desired shape.

Tips To Help You Make The Best Honey Drizzled Lavender & Lemon Cookies:

Use good quality ingredients:

Since shortbread cookies have such a simple ingredient list, it’s important to use high-quality butter, flour, and sugar. High-quality ingredients will help ensure that your cookies taste delicious and have the perfect texture.

Don’t overmix the dough:

When you mix the dough, be careful not to overmix it. Overmixing can cause the cookies to become tough and dry. Mix the ingredients just until the dough comes together.

Chill the dough:

Chilling the dough is an important step in making shortbread cookies. Chilling the dough helps the cookies hold their shape and prevents them from spreading too much during baking. It also helps the dough to develop more flavor.

Roll the dough evenly:

When rolling out the dough, be sure to roll it out evenly so that the cookies are all the same thickness. This will help ensure that they bake evenly.

Use a sharp cookie cutter:

When cutting out the cookies, use a sharp cookie cutter. This will help ensure that the cookies have clean edges and look nice.

Bake at the right temperature:

Bake the cookies at the right temperature. Shortbread cookies should be baked at a low temperature (around 325°F) for a longer period of time. This will help ensure that they cook evenly and don’t burn on the bottom.

Let the Honey Drizzled Lavender & Lemon Cookies cool completely:

Once the cookies are done baking, let them cool completely before serving. Shortbread cookies can be fragile when they are still warm, so letting them cool will help them firm up and hold their shape.

By following these tips, you can make delicious and perfectly textured Honey Drizzled Lavender & Lemon Cookies every time. Enjoy!

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Honey Drizzled Lavender and Lemon Cookies

Decadant Lavender cookies frosted with lemon glaze and drizzled with honey – perfect for a special afternoon tea

Print Recipe Pin Recipe

Prep Time 2 hours hrs 30 minutes mins

Cook Time 20 minutes mins

Course Dessert

Cuisine American

Servings 3 dozen

Equipment

• Electric mixer
• Cookie sheet
• Basting brush
• Zester

Ingredients

  

Cookies

• 3 cups All-purpose flour
• 1/2 lb Butter (2 sticks)
• 3/4 cup Icing sugar
• 1 tsp dried culinary lavender buds crushed
• 1/4 tsp Lemon zest

Icing

• 2 cups Icing sugar
• 1 tbsp Water
• 1 tbsp butter
• 1 tbsp Wildflower honey
• 1/2 tsp Lemon zest finely grated

Drizzle

• 4 tbsp Honey wildflower honey is great but you can substitute infused honey such as citrus to play with the flavor.

Instructions

 

Cookies

• Measure the flour into a bowl and set aside
• Next cream the butter and sugar in a bowl with an electric mixer on medium speed. Add the lavender buds & lemon zest and mix until blended.
• Then begin to add small amounts of the sifted flour, a little at a time, and mix until filling incorporated.
• Shape the dough into a long cylinder, wrap with wax paper and chill in the freezer for 2 hours. Do not let it sit in there any longer or it will become to hard to cut and leaving it out afterward will cause it to become uneven temperature. To be sure set a timer.
• 30 minutes before removing your dough from the freezer, preheat your oven to 325.
• After 2 hours, remove the dough from the freezer and slice the chilled dough into 1/2-inch thick cookies, and place on a cookie lined with parchment paper and bake for 20 minutes or until lightly golden brown. Remove from the oven and place on a rack to cool.

Icing

• In a bowl with an electric mixer, beast all the icing ingredients except the lemon zest, at a medium speed until smooth, adding water if necessary. Next, add the lemon zest and mix to incorporate. Once the cookies have cooled to a warm temperature instead of hot, brush the icing over the cookies. If you do this when they are too hot, it will melt off and make a mess.

Drizzle

• After icing the cookies, next you will want to drizzle them with the wildflower or infused honey, this can be done with a spoon or honey dipper.

Keyword cookies, honey, Lavender, Lemon

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