Description
These lemon lavender royal icing sugar cookies are crisp yet tender with a perfect balance of tangy lemon and gentle floral notes, topped with smooth, glossy royal icing. Ideal for celebrations like birthdays, bridal showers, or festive tea times.
Ingredients
Scale
- 2 ½ cups (320g) all-purpose flour, sifted
- 1 tsp baking powder
- ¼ tsp salt
- ¾ cup (170g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 1 large egg, room temperature
- 1 tbsp fresh lemon zest (about 1 large lemon)
- 1 ½ tsp dried culinary lavender buds
- 1 tsp pure vanilla extract
- 3 cups (360g) powdered sugar, sifted
- 2 large egg whites or ¼ cup (60ml) meringue powder mixed with water
- 1 tbsp fresh lemon juice
- Optional: A few drops of yellow and purple gel food coloring
- Optional: Edible glitter or dried lavender for decoration
Instructions
- Mix Dry Ingredients: In a medium bowl, sift together the all-purpose flour, baking powder, and salt. Set aside.
- Combine Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar on medium speed with an electric mixer until light and fluffy, about 3 to 4 minutes.
- Add Egg and Flavorings: Beat in the egg, lemon zest, lavender buds, and vanilla extract until fully incorporated.
- Incorporate Dry Ingredients: Gradually add the flour mixture to the wet ingredients, mixing on low speed just until the dough starts to come together. Do not overmix.
- Chill the Dough: Shape the dough into a flat disk, wrap tightly in plastic wrap, and refrigerate for at least 1 hour.
- Roll and Cut: Preheat oven to 350°F (175°C). Roll chilled dough on a lightly floured surface to about ¼ inch (6 mm) thickness. Cut shapes with cookie cutters and place 1 inch apart on parchment-lined baking sheets.
- Bake: Bake for 10 to 12 minutes until edges just begin to turn golden. Let cool on baking sheet for 5 minutes, then transfer to wire racks to cool completely.
- Prepare Royal Icing: Beat powdered sugar with egg whites (or meringue powder mixture) and lemon juice until glossy and thick but pipeable. Adjust consistency as needed. Tint with food coloring if desired.
- Decorate: Fill piping bags and outline each cookie, then flood the center with icing. Smooth bubbles with a toothpick. Sprinkle with edible glitter or lavender buds while icing is wet.
- Dry: Allow icing to dry completely at room temperature for 4 to 6 hours or overnight.
Notes
Use meringue powder instead of egg whites for safer, longer-lasting royal icing. Chill dough longer than 1 hour for better shape retention. Avoid overbaking to keep cookies tender. Store in airtight container with parchment paper to prevent sticking. For gluten-free or vegan options, substitute flour and butter accordingly.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (3-inch dia
- Calories: 140
- Sugar: 15
- Fat: 5
- Carbohydrates: 22
- Protein: 1.5
Keywords: lemon lavender cookies, royal icing sugar cookies, celebration cookies, floral cookies, lemon zest cookies, easy sugar cookies, decorated cookies