Lavender Lemon Cookies -- These cookies give a floral and citrus refresh to the classic linzer cookie |
Lavender Lemon Cookies
Lavender Lemon Cookies take the classic linzer cookie and give it a spring refresh with bright citrus and floral flavors.
Course: Dessert
Cuisine: [url href="" target="_blank"]King Arthur[/url] (linzer cookie recipe)
Servings: 10 -12 cookies (depending on size)
Author: We are not Martha
  • 3/4 cup unsalted butter 1 1/2 sticks, room temperature
  • 1/2 cup granulated sugar
  • Zest of 1 lemon
  • 1 large egg yolk
  • 1 tsp vanilla extract
  • 2 tsp freshly squeezed lemon juice
  • 1 cup + 1 Tbsp all-purpose flour
  • 3/4 cup almond flour
  • 1/4 tsp sea salt
  • Confectioners' sugar for dusting
  • Lavender Icing recipe below
Lavender Icing:
  • 1/2 cup whole milk
  • 1 Tbsp dried culinary-grade lavender
  • 3 cups confectioners' sugar
  • Lavender or blue and red food coloring
  1. In the bowl of a stand mixer or in a large bowl with a hand mixer, beat together butter, sugar, and lemon zest until light and fluffy, about 3 minutes.
  2. Beat in egg yolk, vanilla, and lemon juice.
  3. In a separate large bowl, whisk together flour, almond flour, and salt. Add flour mixture to the wet mixture and mix until just combined, taking care not to over-mix.
  4. Divide dough in half and pat each half into a disc. Wrap dough in plastic wrap and place in fridge until firm, about 1 hour.
  5. On a lightly floured surface, roll one disc of dough out to be about 1/4"-thick (leave second disc of dough in fridge). Cut out cookies with a medium or large cookie cutter (2 1/2" is recommended) and transfer to a parchment paper-lined baking sheet.
  6. Be sure to re-roll and dough scraps to cut out as many cookies as you can. Place cookie sheet in fridge for about 30 minutes and take second dough disc out.
  7. Roll second dough disk out to be about 1/4"-thick and cut shapes with same cookie cutter. Transfer these to a second parchment paper-lined baking sheet and use your smallest cookie cutter to make a cutout in the center of each. Place this cookie sheet in fridge for 30 minutes to chill.
  8. Preheat the oven to 350°F.
  9. Bake both sheets of cookies for 8 to 10 minutes, or until the edges are just beginning to turn golden. Let them cool for 5 minutes on the pan, before transferring to a wire rack to cool completely.
  10. Place the cookies with the holes in them on a cookie sheet and sift confectioners' sugar over the top. Turn the remaining cookies flat side up and spread about 1/2 teaspoon of lavender icing into the center. Top lavender icing cookies with the sugar-dusted cookies.
Lavender Icing:
  1. In a small saucepan over medium heat, bring milk and lavender to just a boil.
  2. Remove saucepan from heat and let lavender steep in milk for about 10 minutes.
  3. Strain and discard lavender. Let mixture cool to room temperature.
  4. Place 6 Tbsp of the lavender milk mixture into a medium bowl and whisk in confectioners' sugar until smooth. For a thinner icing, add more lavender milk, 1 tsp at a time.
  5. Add food coloring until you reach desired shade (I used one drop red and one drop blue).