Ingredients:

  • 1 cup (227g) unsalted butter, room temperature
  • 3/4 cup (150g) granulated white sugar
  • 1 tbsp fresh lemon zest
  • 1 1/2 tsp dried culinary lavender, slightly bruised
  • 1 tsp pure vanilla extract
  • 2 cups (250g) all-purpose flour
  • 1/2 tsp fine sea salt
  • 1 cup (120g) powdered sugar, sifted
  • 2 tbsp freshly squeezed lemon juice
  • 1 pinch extra lavender buds for garnish

Instructions:

  1. In a small bowl or the bowl of your mixer, combine the granulated sugar, lemon zest, and dried culinary lavender. Use your fingertips to rub the zest and lavender into the sugar until it is fragrant and slightly damp.
  2. Add the softened butter to the sugar mixture. Beat on medium-high speed for 2–3 minutes until the mixture is pale, fluffy, and light. Incorporate the vanilla extract.
  3. Sift the flour and salt together, then add to the wet ingredients. Mix on low speed just until no streaks of flour remain. Do not overmix.
  4. Turn the dough onto plastic wrap. Shape into a log (about 2 inches in diameter). Wrap tightly and refrigerate for at least 1 hour to stabilize the fats.
  5. Preheat oven to 350°F (175°C). Line baking sheets with parchment. Slice the log into 1/2-inch rounds and place them 2 inches apart. Bake for 10–12 minutes, or until the edges are just barely golden.
  6. Allow cookies to cool completely on a wire rack. Whisk powdered sugar and lemon juice together to create a glaze. Drizzle over cooled cookies and garnish with lavender buds.