Glazed Lavender Sugar Cookies Recipes

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THE BEST LAVENDER SUGAR COOKIES EVER



The Best Lavender Sugar Cookies Ever image

These are amazing cookies that everyone loves. Oh, are you pregnant or do you not feel well? Well, these cookies have been mentioned by friends and family to make them feel better.

Provided by Heidi

Categories     Desserts     Cookies     Sugar Cookies

Time 25m

Yield 12

Number Of Ingredients 7

1 ¾ cups all-purpose flour
¾ cup white sugar
¼ teaspoon baking powder
¾ cup butter, softened
1 egg
1 teaspoon vanilla extract
½ teaspoon lavender flowers, or to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with waxed paper and grease the paper.
  • Whisk flour, sugar, and baking powder in a bowl. Stir butter and egg into flour mixture until smooth; add vanilla extract and lavender. Gently mix again until thoroughly combined.
  • Drop cookie dough by tablespoon about 2 inches apart onto prepared baking sheet.
  • Bake in the preheated oven until cookies are fragrant and edges turn light golden brown, 10 to 15 minutes.

Nutrition Facts : Calories 223.5 calories, Carbohydrate 26.5 g, Cholesterol 46 mg, Fat 12.1 g, Fiber 0.5 g, Protein 2.5 g, SaturatedFat 7.4 g, Sodium 98.1 mg, Sugar 12.6 g

SUGAR COOKIE GLAZE



Sugar Cookie Glaze image

This glaze will dry to a hard shiny finish. Perfect as a base coat for cookies. Can be colored too; use as much food coloring as needed to create desired hue. Dries quickly.

Provided by Cyndi

Categories     Desserts     Frostings and Icings     Cookie Frosting

Yield 24

Number Of Ingredients 4

1 cup confectioners' sugar
1 tablespoon light corn syrup
2 tablespoons water
10 drops food coloring

Steps:

  • Stir confectioners' sugar, corn syrup, and water together. Stir in food coloring if desired. This glaze must be stirred each time you use it. If it is not stirred before each use it will dry with a mottled look instead of a solid color.

Nutrition Facts : Calories 21.9 calories, Carbohydrate 5.6 g, Sodium 0.6 mg, Sugar 5.1 g

GLAZED LAVENDER SUGAR COOKIES



Glazed Lavender Sugar Cookies image

Provided by Molly Yeh

Categories     dessert

Time 5h

Yield about 18 cookies

Number Of Ingredients 19

4 cups (512 grams) all-purpose flour, plus more for dusting
2 teaspoons dried culinary lavender, finely chopped or crushed in a mortar and pestle
1 teaspoon baking powder
3/4 teaspoon salt
1 cup (227 grams) unsalted butter, softened
2/3 cup (135 grams) granulated sugar
2/3 cup (80 grams) powdered sugar
Zest from half of a lemon
2 large eggs
1 teaspoon vanilla extract
3 cups (360 grams) powdered sugar
1 cup (227 grams) unsalted butter, softened
Food coloring
2 cups (240 grams) powdered sugar
2 tablespoons (40 grams) corn syrup
2 1/2 tablespoons whole milk
1/2 teaspoon vanilla extract
Pinch of kosher salt
Food coloring, optional

Steps:

  • For the cookies: In a medium bowl, combine the flour, lavender, baking powder and salt and set aside.
  • In a stand mixer fitted with a paddle attachment or in a large bowl with an electric mixer beat together the butter and both sugars until pale and fluffy, about 5 minutes. Beat in the lemon zest. Add the eggs, one at a time, beating after each, and then beat in the vanilla. Add the flour mixture to the butter mixture, mixing on low until blended.
  • Turn the dough out onto the counter and divide into 2 large discs. Wrap each in plastic wrap and refrigerate for 1 hour up to 2 days.
  • When ready to bake preheat the oven to 375 degrees F and line 2 baking sheets with parchment or a silicone mat.
  • Working with 1 dough disc at a time, roll it out on a lightly floured surface to 1/2-inch-thick. Use a 3-inch round cookie cutter to cut out circles. Transfer to the prepared baking sheets spacing 1-inch apart. Gather and re-roll the scraps and cut out more circles.
  • Bake until the cookies are just thinking about starting to turn brown, start checking at around 12 minutes. Let cool on the baking sheets for 5 minutes and then transfer to a wire rack to cool completely.
  • Meanwhile, for the buttercream: In a stand mixer fitted with a paddle attachment or in a large bowl with an electric mixer, beat together the powdered sugar and butter until smooth. Divide the buttercream amongst individual bowls (I suggest 5 or 6) and stir food coloring into each. Transfer to pastry bags fitted with tiny round or star tips.
  • For the glaze: Whisk together the powdered sugar, corn syrup, milk, vanilla, salt and a few drops of food coloring, if using, until very smooth. You're going for the consistency of a thick glue. If it's too thick-- add a couple more drops of milk and if it's too thin-- add a few spoonfuls of powdered sugar.
  • Assemble the cookies: Dip the tops of each cooled cookie into the glaze, letting any excess drip off, and then place on a wire rack to dry. After a few minutes, once they're mostly dry to the touch (completely dry isn't necessary) you can go ahead and pipe on buttercream decorations. Go the freehand route or use cookie cutters to press indentations into the glaze which can serve as an outline for your decorations.
  • Let dry and enjoy!

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