Ingredients:

  • 225g unsalted butter, softened
  • 200g granulated sugar
  • 1.5 tsp dried culinary lavender
  • 1 tbsp fresh lemon zest
  • 1 large egg, room temperature
  • 1 tsp pure vanilla extract
  • 315g all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp fine sea salt
  • 120g powdered sugar, sifted
  • 2 tbsp fresh lemon juice
  • 1 tsp lavender syrup

Instructions:

  1. Place 200g granulated sugar, 1 tbsp lemon zest, and 1.5 tsp dried lavender in a large bowl. Use your clean fingertips to rub the mixture together for about 3 minutes until the sugar is moist and highly fragrant.
  2. Add 225g softened butter to the scented sugar. Beat with a mixer on medium high speed for 4 minutes until the mixture looks pale and cloud like.
  3. Incorporate the egg and vanilla extract, beating until just combined.
  4. In a separate bowl, whisk together flour, baking powder, and salt. Gradually add to the wet ingredients on low speed until no flour streaks remain.
  5. Chill the dough for 1 hour to allow the aromatics to hydrate and the fats to firm.
  6. Preheat oven to 350°F (180°C). Scoop dough into balls and bake for 12 minutes on parchment-lined sheets.
  7. Whisk powdered sugar, lemon juice, and lavender syrup to create a glaze. Drizzle over cooled cookies.