Why You’ll Love This Recipe

Lemon Lavender Cookies offer a unique and refreshing flavor profile. The tangy lemon provides a burst of citrusy brightness, while the lavender adds a subtle, aromatic floral note. The balance between the two flavors creates a delicious cookie that’s both fragrant and flavorful. They are perfect for those who enjoy delicate and slightly exotic desserts. The soft, melt-in-your-mouth texture, along with the zesty lemon glaze on top, makes these cookies irresistibly delicious. Plus, they’re easy to make and perfect for gifting or enjoying with a cup of tea.

Ingredients

For the cookies:

  • 1 3/4 cups all-purpose flour

  • 1 tsp baking powder

  • 1/2 tsp baking soda

  • 1/4 tsp salt

  • 1/2 cup unsalted butter, softened

  • 1 cup granulated sugar

  • 1 large egg

  • 1 tsp vanilla extract

  • 1 tbsp lemon zest (about 1 lemon)

  • 2 tbsp fresh lemon juice

  • 1 tbsp dried culinary lavender (use culinary-grade lavender, not lavender used for aromatherapy)

For the glaze:

  • 1/2 cup powdered sugar

  • 2 tbsp fresh lemon juice

  • 1/2 tsp lemon zest (optional, for extra flavor)

  • 1/4 tsp vanilla extract (optional, for depth)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

For the cookies:

  1. Preheat the oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.

  2. Prepare the dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

  3. Cream the butter and sugar: In a large mixing bowl, cream together the softened butter and granulated sugar using a hand mixer or stand mixer. Beat for 2-3 minutes until the mixture is light and fluffy.

  4. Add the egg and flavorings: Add the egg, lemon zest, and lemon juice to the butter mixture and beat until well combined. Stir in the vanilla extract.

  5. Combine the dry ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing just until combined. Be careful not to overmix.

  6. Add the lavender: Gently fold in the dried lavender using a spatula. You can crush the lavender buds slightly in your hands to release more flavor before adding them to the dough.

  7. Shape the cookies: Using a spoon or cookie scoop, form dough balls, about 1 inch in diameter. Place the dough balls on the prepared baking sheet, spacing them about 2 inches apart. Gently press the tops of the dough balls to flatten them slightly.

  8. Bake: Bake the cookies for 10-12 minutes, or until the edges are lightly golden. The center should still look slightly soft.

  9. Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

For the glaze:

  1. Make the glaze: In a small bowl, whisk together the powdered sugar, lemon juice, lemon zest (if using), and vanilla extract (if using) until smooth and well combined. Adjust the consistency by adding more lemon juice or powdered sugar as needed.

  2. Glaze the cookies: Once the cookies have cooled, drizzle or spoon the glaze over the top of each cookie. Allow the glaze to set before serving.

Serve:

  1. Enjoy: Serve the cookies with a cup of tea or as a delightful treat for any occasion. These cookies are perfect for enjoying on a sunny afternoon or at a garden party.

Servings and Timing

  • Servings: 24 cookies

  • Prep Time: 15 minutes

  • Cook Time: 10-12 minutes

  • Total Time: 30-35 minutes (including cooling)

Variations

  1. Lemon Lavender Shortbread: For a firmer, more buttery texture, you can adjust the dough to make shortbread-like cookies. Simply increase the butter slightly and reduce the sugar.

  2. Add White Chocolate: For extra sweetness, fold in white chocolate chips into the cookie dough for a creamy contrast to the tart lemon and floral lavender.

  3. Lavender Lemon Scones: If you prefer scones over cookies, you can adapt the recipe by adding more flour and cutting the dough into wedges before baking.

  4. Make It Vegan: Use vegan butter, a flax egg (1 tbsp flaxseed meal + 3 tbsp water), and non-dairy milk to make these cookies vegan-friendly.

Storage/Reheating

  • Storage: Store leftover cookies in an airtight container at room temperature for up to 4-5 days. The cookies can also be stored in the fridge if you prefer them chilled.

  • Freezing: You can freeze the dough balls before baking. Simply place them on a baking sheet in the freezer for 1-2 hours, then transfer them to a zip-top bag for up to 2 months. Bake straight from frozen for about 12-14 minutes.

  • Reheating: These cookies are best enjoyed fresh, but if you want to warm them up, heat them in the microwave for 10-15 seconds or in a 300°F (150°C) oven for about 5 minutes.

Conclusion

Lemon Lavender Cookies are a fragrant, refreshing, and unique treat that combines the bright tang of lemon with the delicate floral notes of lavender. Whether you’re enjoying them with a cup of tea, gifting them to a friend, or serving them at a gathering, these cookies are sure to impress. With a perfect balance of citrusy and floral flavors, and a soft, chewy texture, they’re a delightful way to enjoy the sweet, aromatic essence of lavender. Enjoy every bite!

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Lemon Lavender Cookies

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  • Author: Lisa
  • Prep Time: 15 minutes
  • Cook Time: 10-12 minutes
  • Total Time: 30-35 minutes (including cooling)
  • Yield: undefined
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

Lemon Lavender Cookies are a fragrant and unique treat that combines the zesty brightness of lemon with the delicate, floral notes of lavender. These cookies are soft, chewy, and packed with flavor, making them perfect for special occasions, afternoon tea, or simply indulging in a refreshing twist on traditional cookies. Topped with a zesty lemon glaze, these cookies are sure to impress anyone who loves delicate, aromatic desserts.

Ingredients

  • For the cookies:
    • 1 3/4 cups all-purpose flour
    • 1 tsp baking powder
    • 1/2 tsp baking soda
    • 1/4 tsp salt
    • 1/2 cup unsalted butter, softened
    • 1 cup granulated sugar
    • 1 large egg
    • 1 tsp vanilla extract
    • 1 tbsp lemon zest (about 1 lemon)
    • 2 tbsp fresh lemon juice
    • 1 tbsp dried culinary lavender
  • For the glaze:
    • 1/2 cup powdered sugar
    • 2 tbsp fresh lemon juice
    • 1/2 tsp lemon zest (optional, for extra flavor)
    • 1/4 tsp vanilla extract (optional, for depth)

Instructions

  1. Preheat the oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
  2. Prepare the dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. Cream the butter and sugar: In a large mixing bowl, cream together the softened butter and granulated sugar using a hand mixer or stand mixer. Beat for 2-3 minutes until the mixture is light and fluffy.
  4. Add the egg and flavorings: Add the egg, lemon zest, and lemon juice to the butter mixture and beat until well combined. Stir in the vanilla extract.
  5. Combine the dry ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing just until combined. Be careful not to overmix.
  6. Add the lavender: Gently fold in the dried lavender using a spatula. You can crush the lavender buds slightly in your hands to release more flavor before adding them to the dough.
  7. Shape the cookies: Using a spoon or cookie scoop, form dough balls, about 1 inch in diameter. Place the dough balls on the prepared baking sheet, spacing them about 2 inches apart. Gently press the tops of the dough balls to flatten them slightly.
  8. Bake: Bake the cookies for 10-12 minutes, or until the edges are lightly golden. The center should still look slightly soft.
  9. Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  10. For the glaze: In a small bowl, whisk together the powdered sugar, lemon juice, lemon zest (if using), and vanilla extract (if using) until smooth and well combined. Adjust the consistency by adding more lemon juice or powdered sugar as needed.
  11. Glaze the cookies: Once the cookies have cooled, drizzle or spoon the glaze over the top of each cookie. Allow the glaze to set before serving.
  12. Serve: Serve the cookies with a cup of tea or as a delightful treat for any occasion. These cookies are perfect for enjoying on a sunny afternoon or at a garden party.

Notes

Lemon Lavender Shortbread: For a firmer, more buttery texture, you can adjust the dough to make shortbread-like cookies. Simply increase the butter slightly and reduce the sugar.Add White Chocolate: For extra sweetness, fold in white chocolate chips into the cookie dough for a creamy contrast to the tart lemon and floral lavender.Lavender Lemon Scones: If you prefer scones over cookies, you can adapt the recipe by adding more flour and cutting the dough into wedges before baking.Make It Vegan: Use vegan butter, a flax egg (1 tbsp flaxseed meal + 3 tbsp water), and non-dairy milk to make these cookies vegan-friendly.

Nutrition

  • Serving Size: 1 cookie
  • Calories: 120
  • Sugar: 10g
  • Sodium: 60mg
  • Fat: 6g
  • Saturated Fat: 4g
  • Unsaturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 16g
  • Fiber: 1g
  • Protein: 1g
  • Cholesterol: 20mg

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