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Moonblush Lavender Cookies

These delicate, buttery cookies infused with lavender, lemon, and vanilla, topped with a dreamy glaze, are perfect for faerie tea parties, full moon rituals, and magical moments year-round.
Prep Time50 minutes
Cook Time10 minutes
Total Time1 hour
Course: Dessert, Side Dish, Snack
Cuisine: American
Keyword: cookie, herbs, lavender, pink
Servings: 15 cookies

Equipment

  • 1 Hand mixer OR immersion blender
  • 2 Medium sized mixing bowls for wet & dry ingredients
  • 1 Small Mixing Bowl for the glaze
  • 1 Whisk
  • 1 Baking Sheet
  • Unbleached parchment paper
  • Measuring cups
  • Measuring spoons
  • 1 fork optional, for mixing

Ingredients

  • 1 stick unsalted butter
  • ¾ cup brown sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • ½ lemon zested
  • 1 ½ tsp lemon juice
  • 1 ⅓ cups almond flour
  • 4 tbsp all-purpose flour
  • 1 tsp baking soda
  • 1 tbsp cornstarch
  • ½ tsp celtic sea salt
  • 1 tsp dried culinary lavender

Glaze

  • ½ cup powdered sugar sifted
  • ½ tbsp unsalted butter melted
  • ½ tbsp lemon juice
  • ½ tsp lavender syrup

Lavender Syrup

  • ½ cup water
  • ½ cup brown sugar
  • 2 tbsp dried culinary lavender
  • 5 blueberries for color

Instructions

  • Beat the softened butter and sugar together with a fork or hand mixer until it's light and fluffy
  • Add lemon juice, lemon zest, vanilla and egg then mix together until well combined. If the texture is not soft enough, feel free to use the hand mixer or immersion blender until you reach the desired consistency.
  • In a separate bowl, whisk together the almond flour, all purpose flour, baking soda, cornstarch, salt and lavender.
  • Gradually incorporate the dry ingredients into the wet mixture. Let chill for 30 minutes.
  • Preheat the oven to 335F and line the baking sheet with unbleached parchment paper.
  • Scoop about 1 tbsp of the cookie dough, roll it with your hands, press it down so it creates a small circle and place it on the baking sheet.
  • While the cookies are baking, create lavender syrup by simmering ½ cup water, ½ cup brown sugar. 2 tbsp dried lavender and 5 blueberries for color for around 10 minutes.
  • Then, create the glaze by combining powdered sugar, melted butter, lemon juice and lavender syrup.
  • Bake the cookies for 10 minutes then remove and let cool.
  • Garnish cookies with glaze, dried lavender and powdered sugar