A Lavender cookie has me feeling so many things. Mostly happy things. Some sleepy things, too. Overall totally calming, comforting, forgetting about the worlds problems things. And as I bit into this Cornmeal Sugar Cookie dipped in a sweet and savory Lemon Lavender Glaze, I totally paused for a second and said, “Oh yeah, baby. This’ll do”.
This recipe really isn’t too far off your traditional sugar cookie, besides adding the most incredible texture of cornmeal into the mix. Hubba, hubba. It’s crunchy, it’s soft, it’s Vanilla, it’s Lavender, it’s everything. And it can be on your counter this week.
We’re really excited to be featuring locally sourced Lavender, as well! Yes, our friends over at Araceli Farms sent us an incredible care package packed to the brim with culinary Lavender! Featured in this recipe is the Folgate, a mild and sweet culinary lavender with just a pop of purple! It’s a perfect complement to the acidity of the lemon and the sweetness of the cookie. We’ll be featuring many of their varietals over the coming weeks and we can’t wait to show you a little of the world of cooking with Lavender!
Now, on to this killer recipe, you’ve waited long enough.
Cornmeal Sugar Cookie W/ Lemon Lavender Glaze
For the Cookie:
- 1 cup unsalted butter softened
- 1 1/2 cups granulated sugar
- 1 large egg
- 1 tablespoon vanilla extract
- 2 1/2 cups all purpose flour
- 1/2 cup yellow cornmeal
- 1 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- ½ tsp salt
For the Glaze:
- 1 cup powdered sugar
- 4 Tbs lemon juice
- 1 tsp culinary Lavender (we used Araceli Farms Folgate)
- Zest of 1 lemon (optional)
1)In a large bowl or stand up mixer, cream butter and sugar until well combined and lighter in color, about 4 minutes. Add egg, and vanilla and mix well. In a separate bowl, combine all dry ingredients. Slowly add dry ingredients into the large bowl, scraping down sides frequently.
2)Lay out a long piece of cling wrap and empty dough onto it’s surface. Form the dough into a long roll (like a log) about two inches in diameter and wrap tightly with cling wrap. Chill for one hour.
3)Preheat oven to 350°F. Remove dough from fridge and cut into ½ inch thick rounds (I used a ruler to ensure equal sizing. Place cookies on prepared cookie sheet and bake for 8-10 minutes, until just browned around the edges. Cool on cookie sheet for 5 minutes before removing to cooling rack.
1)Combine all ingredients in small bowl until thoroughly mixed (no powdered sugar clumps)
2)Dip fully cooled cookies into glaze and remove to cooling rack with parchment paper underneath to drip dry. (I dipped only half my cookie in the glaze and loved the look!) Enjoy.