Ingredients
Scale
- 1 cup unsalted butter (room temperature)
- 3/4 cup granulated sugar
- 2 cups all-purpose flour (can substitute with gluten-free flour blend)
- 2 tablespoons fresh lemon zest
- 1 tablespoon dried culinary lavender (ensure it's labeled as culinary)
- 1 large egg (can substitute with flax egg for vegan)
- 1 cup powdered sugar
- 2 tablespoons milk or cream (non-dairy milk can be used)
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, cream together unsalted butter and granulated sugar until light and fluffy.
- Mix in the egg, lemon zest, and culinary lavender until combined.
- Gradually add the flour, mixing until just combined.
- Roll dough to 1/4 inch thick on a floured surface; cut into desired shapes.
- Bake for about 12 minutes or until lightly golden around edges; cool on wire rack.
- Prepare icing by mixing powdered sugar with milk until smooth; drizzle over cooled cookies.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (20g)
- Calories: 100
- Sugar: 8g
- Sodium: 35mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg