Lemon Lavender Cookies
User Reviews
5
Lemon Lavender Cookies
Description
The Lemon Lavender Cookies recipe focuses on building a tender cookie dough by blending softened butter, sugar, vanilla, lavender syrup, and egg before incorporating flour and baking powder. Adding purple gel food coloring gives the dough a distinctive lavender hue. The cookies are rolled into small balls and baked until just turning golden, preserving a soft texture. The accompanying frosting features softened butter and cream cheese with powdered sugar, lemon juice, and lavender syrup, dyed with yellow and purple gels to create an appealing contrast and a balance of tangy and floral flavors. Together, the cookies and frosting offer a lightly sweetened treat with floral and citrus undertones.
The floral lavender syrup in both dough and frosting distinguishes these cookies from typical lemon-flavored cookies, bringing a nuanced fragrance and taste. Adding gel food coloring not only colors the dough but visually emphasizes the lavender theme. The soft crumb and subtle baking powder rise ensure a delicate texture that pairs well with the creamy, slightly tangy frosting.
This recipe aims to create a refined cookie suitable for occasions that appreciate subtle flavors and a hint of floral aroma. The lavender syrup and lemon juice interact to provide a layered taste experience that complements tea or light desserts.
Ingredients
- 2 butter softened
- 1 cup sugar
- 1 Tablespoon of vanilla
- 1 Tablespoon Lavender syrup
- 1 egg
- 3 cups flour
- 1 Tablespoon baking powder
- purple food coloring gel
FOR THE FROSTING:
- 4 Tablespoons butter softened
- 4 ounces cream cheese
- 4 cups powdered sugar
- 1 teaspoon lemon juice
- 1 teaspoon Lavender syrup
- yellow food coloring gel
- purple food coloring gel
Instructions
- 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!
Nutrition Information
Show DetailsNutrition Facts
Serving: 40cookies
Amount Per Serving
Calories 123 kcal
% Daily Value*
| Calories | 123kcal | 6% |
| Carbohydrates | 24g | 8% |
| Protein | 1g | 2% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.05g | 3% |
| Cholesterol | 10mg | 3% |
| Sodium | 21mg | 1% |
| Potassium | 47mg | 1% |
| Fiber | 0.3g | 1% |
| Sugar | 17g | 34% |
| Vitamin A | 80IU | 2% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 18mg | 2% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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