Honey Lavender Cookies with Lemon Glaze! Spring Has Sprung…I Think!

April snow showers bring May flowers…? Despite the crazy April weather we have been having where it cannot decide between spring and winter, it’s really is spring, I promise. Another promise I have for you is after one bite of these honey lavender cookies with a lemon glaze you will be in the Spring state of mind no matter what is happening outside. They are light, bright, delicate, and delicious! You need them now!

I have stopped counting the days and weeks, I only know it’s Saturday because I post on Saturdays. I now get excited when I have a new bandana to don. Really digging this bank robber chic! So mysterious. But I do miss my family and friends! I can’t wait until we can actually hug…a real hug, F’ those virtual hugs! 😉 Anyway, soon enough and when you do you can bring them all these cookies! If not just to get them out from within reach of your mouth…for the love of God, I need to keep everything out of reach of my mouth!! I am just going to carry the sweatpants look right through summer! Ah well, at least there is good food to eat.

So, these cookies are a cross between a sugar cookie and a shortbread cookie, which makes them a superior cookie (not in the condescending way….) They have a nice bite, while you still get some chew in the center. The honey makes this possible and pairs perfectly with the lavender and vanilla. It’s such a delicate and light flavor. Then the whole thing is brightened up with a zingy lemon glaze that really gets you into spring overload in the most delightful way. Just a sprinkle of purple dried lavender leaves on top completes them…just like the way Renee Zellweger completed Tom Cruise! 🙂 They are also lookers; they make a pretty centerpiece to any spring gathering…virtual gathering that is… that f’in virtual hug is back. 😉

Perfectly done, light golden brown edges!

Lemony goodness from that glaze!

So pretty topped off with those beautiful dried lavender leaves!

Springtime has sprung, whether it feels like it or not out. Not that it matters, we can’t go anywhere anyway so take spring indoors this weekend with some fresh flowers and freshly baked Honey Lavender Cookies! Make all your friends jealous this weekend as you indulge in sweetness at your next Houseparty…again the app, not an actual house party!

Happy Weekending & Cookie Baking In!

Diane

Honey Lavender Cookies with a Lemon Glaze!

 

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Prep time

2 hours

Cook time

15 mins

Total time

2 hours 15 mins

 

Author: Diane

Serves: 24-28

Ingredients

• For the Cookies:
• 2½ cups all purpose flour
• ¾ cup of granulated sugar
• ½ tsp. of salt
• 2 sticks unsalted grass-fed butter - room temp
• ¼ cup of honey
• ¼ tsp. lavender extract
• 1 tsp. vanilla bean paste (can sub vanilla extract)
• 1 large egg
• 1 large egg yolk
• For the Glaze:
• ¾ cup of powdered sugar
• 3 to 4 tbsp. of fresh lemon juice
• Garnish:
• Dried edible lavender leaves

Instructions

1. For the Cookies:
2. Combine the dry ingredients in a large mixing bowl and set aside.
3. In the bowl of stand mixer, cream together the butter and sugar until light and fluffy, around 3 to 5 minutes. Mix in the honey. Next add the egg and egg yolk one at time, mixing after each addition. Add the lavender extract and vanilla paste and combine.
4. Slowly add the dry ingredients and mix until just combined. Split the dough in half and place each half on a sheet of plastic wrap and tightly wrap and press down into around a six inch disk. Place both halves in the fridge for at least two hours up to 3 days. If you only want to bake one half, place the other disk in a freezer bag and pop in the freezer for up to 3 months.
5. Bake the Cookies:
6. Pull the dough out of the fridge and pre-heat the oven to 350 degrees. Line a large baking sheet (or two if using both disks) with parchment paper or baking mat and set aside.
7. Let the dough sit at room temp for about 10 to 15 minutes to make it easier to roll. Dust your work surface lightly with flour and roll out one disk to about a ¼ of inch thick. Using cookie of cutter of choice, I used a 3.5 inch round with scalloped edge, and cut out your cookies. Place on prepared baking sheets. Re-roll the scraps to cut more cookies until gone.
8. Bake for 12-15 minutes until edges are light golden brown. Allow to cool completely on a cooling rack.
9. For the Glaze:
10. In a medium bowl add the powdered sugar and add the lemon juice one tablespoon at a time and whisk until you get your desired consistency. It should be thinner but not too thin. If it's too thin add a little more powdered sugar, if too thick add a little more lemon juice.
11. Dunk each of the cookie's tops into the glaze and set on the cooling rack to let excess drip off. I dipped each cookie twice.
12. Garnish immediately with a small amount of dried lavender leaves. Let the cookies set completely at at room temp, at least 30 minutes, until the glaze does not stick to your finger when you gently touch.
13. Store cookies at room temp in air-tight container for up to a week. Store cookies wrapped in plastic wrap and zip lock bag for up to 3 months in the freezer.
14. Enjoy!

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