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The whole lemon lavender cookie bars on a wooden board, the board has white daisy flowers, small purple dried flowers, 2 halves squeezed lemons, a small oval bowl of honey.
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Lemon Lavender Cookie Bars

These cookie bars taste like springtime! The cookie bar has delicious delicate lavender with tart lemon flavor and sweet honey lemon frosting. The secret to having the perfect amount of lavender flavor is infusing the butter with culinary lavender bulbs.
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 30 minutes
Cooling Time 1 hour
Total Time 1 hour 50 minutes
Servings 12 bars
Calories 528kcal
Author Mara

Ingredients

  • 2 sticks unsalted butter
  • 2 tablespoons dried culinary lavender
  • ¾ cup granulated sugar
  • ¼ cup lemon juice
  • 1 zest whole lemon
  • 2 & ¼ cups all -purpose flour
  • ½ teaspoon baking powder
  • pinch of salt
  • 1 egg

Honey Lemon Frosting

  • 1 & ½ tablespoons lemon juice
  • 1 lemon, zested
  • 1 stick butter
  • 3 cups powdered sugar
  • 1 tablespoon heavy cream
  • 2 teaspoons honey
  • honey for topping cookie bars optional

Instructions

  • Preheat oven to 350°F. Line a 9x9 baking pan with parchment paper and spray with non-stick spray. Set aside.
  • In a saucepan, add butter and lavender.
  • Set over medium heat on the smallest burner for delicate flavor OR largest burner for more prominent lavender flavor. When all the butter is melted let it steep if on the small burner or slightly bubble on the large burner for 5 minutes.
  • Remove from heat and pour into a bowl with a fine-mesh strainer. Let sit for 5 minutes.
  • In a stand mixer with the paddle attachment, combine sugar and butter.
  • Then, add in the egg and combine.
  • Finally add in lemon juice, zest, baking powder, salt, and all-purpose flour. Mix until just combined.
  • Pour dough into the prepared baking pan. Then, flatten out until even with off-set spatula or hands.
  • Bake for 30-35 minutes until the sides will be a light golden brown and the top will be blonde. Let cool to room temperature.
  • In a stand mixer with a whisk attachment, whip butter.
  • Add in 1 cup of powdered sugar along with heavy cream. Whip until combined.
  • Add another cup of powdered sugar along with lemon juice and zest. Whip until combined.
  • Add in last cup of powdered sugar and honey. Whip until combined. Remove bowl from stand mixer, and use spatula to mix any leftover
  • Fill frosting in a disposable frosting bag with tip of your choice. I used an Ateco 126.
  • Frost as you desire. Drizzle more honey if you desire. Then, cut into 12 pieces.

Notes

Nutritional information for this recipe is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed. Please calculate your own nutritional information if you want it exact to what you make and use my calculations as a guide only.

Nutrition

Serving: 9bars | Calories: 528kcal | Carbohydrates: 83g | Protein: 4g | Fat: 21g | Saturated Fat: 13g | Cholesterol: 56mg | Sodium: 32mg | Potassium: 46mg | Fiber: 1g | Sugar: 57g | Vitamin A: 662IU | Vitamin C: 3mg | Calcium: 33mg | Iron: 2mg