Lavender Lemon Sugar Cookies

Sipping a hot drink and nibbling a fresh baked cookie go hand in hand. Whether it be my 7am morning cup of coffee with a handful of animal crackers (a common occurrence), or a mid afternoon herbal tea with an oatmeal chocolate chip cookie, the combinations are endless. With this recent gust of fall, I was inspired to bake some sugar cookies celebrating complements in a season that exemplifies vibrant colors and contrast. I sought my dried lavender buds from Marni and my summer trip to Paris to stir into the cookie dough. The dried buds added a soft sweetness and subtle purple hue. To add a complementary color and punch to the mild cookie, I whisked up a zesty lemon glaze to drizzle on top.

With the the colors and flavors down, my next step was shape. Of course, I thought of our incredibly talented graphics and design friend, Hannah. She gave Marni and me these adorable K and M cookie cutters and I had been waiting for the opportune time to use them (Marni kindly lent hers to me if I promised to share the finished products).

Lavender Sugar Cookies with Lemon Glaze

Cookie
3 t dried lavender buds, finely chopped, plus 1 t for garnish
2/3 c granulated sugar
16 T softened butter
1 t vanilla extract
2 c all-purpose flour
1/2 t salt

Lemon Glaze
1 1/2 c confectioner's sugar
juice of 1 lemon
1 t lemon zest

Preheat the oven to 350 degrees Fahrenheit. 

With the back of a spoon, mix the lavender buds into the sugar until well incorporated throughout. 

Add the lavender-infused sugar and softened butter to a mixer and blend on medium high until light and fluffy. Add the vanilla extract and blend for a few seconds. Slowly pour in the flour then salt and continue to blend until the dough comes together slightly.

Pour the dough onto a flat surface and form into a flattened round. Wrap in plastic wrap, and place in the refrigerator for at least 1 hour to set. 

After 1 hour, lightly flour a working surface and roll out the dough with a roller, about 1/4-inch thick. With a cookie cutter (we used the “K” and “M” cutters!), cut the dough into shapes and place each on a cookie sheet, about 1/2-inch apart. Bake for 13-15 minutes until slightly golden. Remove to a rack and let cool.

While the cookies cool, whisk together the confectioner's sugar and lemon juice into a thin icing. Drizzle the icing over the cookies and sprinkle with the additional crushed lavender buds and lemon zest. Makes 12 large cookies, depending on the size of your cutter.

Happy Fall!