Hazan says: “The goal of a really great cookie is one that everyone in the family can enjoy eating, like these fragrant and pretty cookies. And that pile of buttercream on top? That’s joy in a spoonful.”

Makes 25 cookies

Ingredients

For the cookies:

3⁄4 cup [150g] granulated sugar
1⁄2 cup [110g] unsalted butter, at room temperature
1 egg, at room temperature
1/3 cup [80g] ricotta cheese
1tsp vanilla extract
2 1/4 cups [315g] all-purpose flour
1 1⁄2 tsp cornstarch
1tsp culinary-grade dried lavender flowers, ground or finely chopped
1⁄2 tsp baking powder
1⁄2 tsp baking soda
1/4 tsp cream of tartar
Pinch of table salt

For the frosting:

1⁄2 cup [110g] unsalted butter, at room temperature
2 1⁄2 cups [300g] powdered sugar
1tsp vanilla extract
2 tbsp half-and-half
1 1⁄2 tsp fresh lemon juice

For the toppings:

Culinary-grade dried lavender flowers
Grated lemon zest

Method

To make the cookies:

In the bowl of a stand mixer fitted with the paddle attachment, or in a medium bowl using a handheld electric mixer, beat the granulated sugar and butter until fluffy. Add the egg, ricotta, and vanilla and mix until creamy, scraping down the sides of the bowl with a rubber spatula as you go.

In a separate bowl, combine the flour, cornstarch, lavender, baking powder, baking soda, cream of tartar, and salt. Set your mixer to low, add the flour mixture, and beat until a very sticky batter comes together. Cover the bowl and allow the batter to chill in the fridge for 1 hour.

To make the frosting:

In the bowl of a stand mixer fitted with the whisk attachment, or in a large bowl using a hand-held electric mixer, cream the butter until light and fluffy. Add one-third of the powdered sugar and the vanilla and beat to combine. Continue adding the sugar in thirds until it has all been used, starting at a low speed and working up to medium until the sugar is well blended. The frosting won’t be super creamy yet, but that’s OK!

Add the half-and-half and lemon juice and beat on medium-high speed. A fluffy buttercream should form in a minute or two. Set the frosting aside in the fridge.

To bake and frost the cookies:

Preheat the oven to 375°F [190°C]. Line two baking sheets with parchment paper.

Roll the cookie dough out about 1/16 in [2 mm] thick. Use any cookie cutter that brings you joy to cut out each cookie. Place the shaped cookies on the prepared baking sheets.

Bake for 10 to 12 minutes, or until the edges of the cookies just begin to turn golden. Let cool completely on the baking sheets. This will finish baking the cookies.

Fit a piping bag with the piping tip of your choice and fill with the frosting. Pipe a nice, thick layer of frosting on top of the cookies. You want the edges to be bare, so keep most of the frosting toward the middle; do this by starting in the center of the cookies and spiraling outward as you pipe.

Sprinkle the cookies with the lavender and lemon zest. Serve immediately or leave them uncovered on the counter for a few hours to harden the frosting a bit. Store leftovers in the fridge for up to 3 days.

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