Lemon Lavender Cookie Recipe

Why You’ll Love This Recipe

If you love cookies with a twist, these lemon lavender cookies will quickly become your new favorite. They are easy to make, require no chilling time, and are bursting with bright, tangy lemon and calming lavender notes. The lavender in the dough adds a sophisticated floral element, while the lemon zest gives it a vibrant, refreshing flavor. Topped with a sweet glaze that complements both the citrus and lavender, these cookies are sure to impress at any gathering.

The cookies have a soft texture with a slight crisp edge, and the glaze gives them an irresistible sweetness that balances perfectly with the floral essence. Whether you’re baking for a special occasion or simply treating yourself, this recipe is both elegant and simple.

Ingredients

Cookies:

• 2 ¼ cups / 270 g / 9.5 oz all-purpose flour, spooned and leveled

• 2 tbsp / 10 g / 0.6 oz cornstarch

• ½ teaspoon baking powder

• 2 sticks / 225 g / 8 oz salted butter, at cool room temperature

• ¾ cup / 150 g / 5.3 oz granulated sugar

• 2 tbsp lemon zest (from about 3 medium lemons)

• 2 tbsp dried culinary lavender buds

• 1 large egg, at cool room temperature

Glaze:

• 1 ½ cups / 180 g / 6.3 oz powdered sugar, sifted

• 2 to 3 tbsp fresh lemon juice

• ½ tsp lavender extract (optional)

• 3 to 4 drops of purple food coloring

• Lavender buds, for garnish (optional)

• Lemon zest, for garnish (optional)

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

Directions

1. Prepare for baking: Preheat your oven to 350°F / 180°C / gas mark 4. Line two baking sheets with parchment paper.

2. Combine dry ingredients: In a small bowl, whisk together the flour, cornstarch, and baking powder. Set aside.

3. Beat butter and sugar: Using a large mixing bowl and a stand mixer fitted with the paddle attachment (or an electric mixer), cream the butter, sugar, lemon zest, and lavender on medium speed until light and fluffy, about 2 to 3 minutes. Scrape down the sides of the bowl.

4. Add egg: Mix in the egg until fully combined.

5. Incorporate dry ingredients: On low speed, gradually add the flour mixture and mix until just combined. The dough will seem slightly dry.

6. Scoop cookies: Use a small cookie scoop to drop 1-tablespoon-sized balls of dough onto the prepared baking sheets, spacing them 2 inches apart.

7. Flatten cookies: Gently flatten each ball with your palms until about 1/3 inch thick.

8. Bake: Bake for 12 to 15 minutes. The cookies are done when the center is just set and the edges are slightly golden. Bake one sheet at a time.

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

10. Mix glaze: In a medium bowl, whisk together the powdered sugar, lemon juice, and lavender extract. The glaze should be thick but pourable. Add food coloring to tint the glaze, if desired.

11. Decorate cookies: Spoon a little glaze onto each cookie and, if desired, garnish with lavender buds and lemon zest. Allow the glaze to set for 30 minutes before enjoying.

Servings and Timing

• Yield: 25 cookies

• Prep time: 20 minutes

• Cook time: 12 minutes

• Total time: 32 minutes

Variations

• Dried Fruit Add-ins: For a fruity twist, add some dried cranberries or blueberries into the dough. These additions complement the lemon and lavender perfectly.

• Lavender Lemon Bars: If you prefer a bar format over cookies, you can adapt this recipe to create lemon lavender bars by spreading the dough in a baking pan and baking at the same temperature for about 20-25 minutes.

• Vegan Version: Replace the butter with a vegan butter substitute and the egg with a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water) to make this recipe vegan-friendly.

Storage/Reheating

Store the cookies in an airtight container at room temperature for up to 4 days. If you need to store them for longer, you can freeze the cookies in a single layer, and once frozen, transfer them to a freezer bag for up to 3 months. To reheat, simply place the cookies in a warm oven for 5 minutes or microwave them for a few seconds.

FAQs

1. Can I use dried lavender buds from my garden?

Yes, you can use dried lavender from your garden, but make sure it is culinary grade to ensure it is safe for consumption.

2. How do I measure flour accurately?

For the best results, use a kitchen scale to weigh your flour. If you don’t have one, fluff the flour, spoon it into your measuring cup, and level it with a knife.

3. Can I make these cookies gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend that is a 1:1 substitute. Be sure to check that the other ingredients are gluten-free as well.

4. Why do I need to use fresh lemon juice and zest?

Fresh lemon juice has a brighter, more aromatic flavor that enhances the cookies. Bottled lemon juice is often more acidic and lacks the depth of flavor.

5. Can I make the glaze ahead of time?

Yes, you can prepare the glaze ahead of time. Store it in an airtight container at room temperature for up to a day. Stir before using.

6. How can I prevent my cookies from spreading too much?

Ensure your dough isn’t too soft. If the dough feels too sticky, add a little more flour until it holds its shape better. Also, make sure your butter is at the right temperature—not too soft.

7. Can I skip the glaze?

Yes, you can skip the glaze if you prefer. The cookies are delicious on their own, and the glaze adds extra sweetness and decoration.

8. Can I use lavender essential oil in the recipe?

It’s not recommended to use lavender essential oil in baking due to its potency. Stick to culinary lavender buds or lavender extract for the best flavor.

9. What can I use if I don’t have cornstarch?

If you don’t have cornstarch, you can substitute it with an equal amount of all-purpose flour. It won’t be quite the same but should still work well.

10. Can I make these cookies smaller?

Absolutely! You can reduce the cookie size by using a smaller scoop. Just be sure to adjust the baking time, as smaller cookies will bake faster.

Conclusion

These lemon lavender cookies are a delightful treat that combines the refreshing tang of lemon with the fragrant floral notes of lavender. Perfect for any occasion, they are quick and simple to make, with a soft, buttery texture and a sweet, lemony glaze. Whether you’re baking for a special event or just enjoying a quiet afternoon, these cookies will transport you to a sunny garden with every bite.

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