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1
For the cookies: In the bowl of a stand mixer fitted with the paddle attachment, combine butter, sugars, egg and lemon extract.
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2
Beat on medium-high speed until the color turns pale and everything is well combined, about 4 minutes.
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3
Scrape down sides of the bowl and add lemon zest, lemon juice and honey.
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4
Beat on medium-high speed until well combined, about 2 minutes.
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5
Scrape down the sides of the bowl and add flour, cornstarch and baking soda.
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6
Beat on low speed until just combined, about 1 minute.
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7
Using a rubber spatula, give dough a couple extra stirs to make sure everything is combined.
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8
Using a large cookie scoop, form approximately 12 equal-sized cookies.
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9
Flatten slightly.
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10
Place cookies on a parchment-lined baking sheet, spaced 2 inches apart and cover with plastic wrap.
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11
Refrigerate for at least 1 hour.
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12
Do not skip this step!
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13
Preheat oven to 350 degrees F. Bake cookies for about 10-2 minutes, depending on your oven.
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14
The cookies will firm as they cool, so they may look slightly underdone when you take them out of the oven.
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15
That is perfectly fine, be careful not to over-bake.
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16
Allow cookies to cool for about 10 minutes before topping with the glaze.
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17
For the glaze: Bring lemon juice and lavender just to a simmer, then turn off heat.
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18
Let steep for 5 minutes and allow to cool.
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19
Strain lavender out with a mesh sieve.
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20
Whisk in powdered sugar to the lavender-lemon juice until smooth.
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21
(You may need to add a drop or two of additional liquid to achieve the right consistency, depending on how much your lemon juice reduced.)
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22
Pour a teaspoonful of glaze on top of cooled cookies, spreading to the edge.
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23
Garnish with additional lemon zest if desired.
