Lemon Lavender Cookies

5 from 1 vote

These lemon lavender cookies are soft, fluffy, a little chewy, and bursting with citrus and floral notes, with a light lemon glaze—the perfect springtime cookie!

Prep Time15

Cook Time10

1 30

Total Time1 55

Course: Dessert

Cuisine: American

Diet: Vegan

Servings: cookies

Calories: 195kcal

Author: Toni Okamoto

Equipment

Ingredients

1 tablespoon of flaxmeal
2 ½ tablespoons of warm water
1 cup of all-purpose flour
½ teaspoon of baking soda
¼ teaspoon of baking powder
½ cup of unsalted vegan butter at room temperature
¼ cup of granulated sugar
½ cup of light brown sugar
½ teaspoon of salt
1 teaspoon of vanilla
1 ½ cups of rolled oats
2 lemons zest and juice
2 teaspoons dried lavender flowers

Glaze

½ cup powdered sugar
1 tablespoon lemon juice

Topping

lemon zest optional
1 teaspoon dried lavender flowers optional

Instructions

In a small bowl, combine the flaxmeal and warm water. Mix well and set aside.
In a medium bowl, mix together the flour, baking soda, and baking powder. Set aside.
Using a hand mixer, in a large bowl, mix the vegan butter with both sugars. Beat until light and fluffy. Then add the salt, vanilla extract, lemon zest and lemon juice, and flaxmeal mixture. Mix on high for 2 minutes.
To the same bowl, add the flour mixture and lightly mix until the ingredients are barely combined. Then add the oats and dry lavender flowers. Mix well until the dry ingredients are moist and well incorporated, but do not over mix.
Cover with a damp towel and let it sit in the fridge for at least 1 ½ hours. This will allow the oats to absorb some of the moisture and for the lavender to release its fragrance into the dough.
Preheat the oven to 375 degrees F and prep a baking sheet with a silicone mat or parchment paper.
Scoop two tablespoons of dough, lightly form a ball, and place them 2 inches apart on the baking sheet and lightly press it to flatten it.
Bake for 8 to 12 minutes or until cookies are golden around the edges with the middle slightly underbaked.
Remove from the oven, and let them sit on the baking sheet for about 10 minutes to harden. Using a spatula, carefully transfer them to a wire rack to cool completely.
For the glaze, in a small bowl, whisk together the powdered sugar and lemon until smooth. Drizzle on top of cooled cookies and srinkle lemon zest and lavender flowers.

Notes

- Use culinary lavender: Ensure you use culinary-grade lavender, preferably organic, to avoid harmful pesticides.

- Don’t use too much flour: Measure it by fluffing it in its bag, spooning it into a measuring cup, and leveling it with the back of a knife rather than scooping the cup directly into the flour/packing it down.

- Don’t over-mix the dough: Otherwise, you risk dense/tough cookies. Mix until only just combined.
- For crisper cookies: Increase the baking time by 2-3 minutes.

Nutrition