Why You’ll Love This Recipe

These Lemon Lavender Cookies are the perfect balance of sweet, citrusy, and floral flavors. The lemon adds a refreshing zing, while the lavender imparts a lovely, subtle fragrance that elevates the cookie to something truly special. Whether you’re a fan of citrus desserts or looking for a unique cookie to impress guests, these cookies will surely become a favorite. They’re also easy to make, with simple ingredients that come together to create a mouthwatering treat.

Ingredients

1 ½ cups all-purpose flour
1 tsp baking powder
¼ tsp salt
1/3 cup unsalted butter, softened
¾ cup granulated sugar
1 large egg
1 tsp vanilla extract
1 tbsp lemon zest (from about 1 lemon)
1 ½ tsp dried lavender buds
2 tbsp fresh lemon juice
¼ cup powdered sugar (for dusting)

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

Directions

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
Add the egg, vanilla extract, lemon zest, and lemon juice to the butter mixture. Mix until fully incorporated.
Gradually add the dry ingredients to the wet ingredients, stirring until the dough comes together.
Gently fold in the dried lavender buds.
Scoop tablespoon-sized portions of dough and roll them into balls. Place them onto the prepared baking sheet, spacing them about 2 inches apart.
Flatten each ball slightly with the back of a spoon or your fingers.
Bake for 10-12 minutes, or until the edges of the cookies are lightly golden.
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Once cooled, dust the cookies with powdered sugar for a finishing touch.

Servings and Timing

Servings: About 18-20 cookies
Prep Time: 15 minutes
Cook Time: 10-12 minutes
Total Time: 30 minutes

Variations

Gluten-Free: Replace the all-purpose flour with a gluten-free flour blend.
Lavender Icing: Drizzle a lavender-infused icing over the cooled cookies for added sweetness and a beautiful finish.
Lemon Extract: If you prefer a more intense lemon flavor, you can substitute the lemon zest and juice with 1 tsp of lemon extract.
Lavender Sugar: Incorporate lavender-infused sugar into the dough for a stronger lavender flavor.

Storage/Reheating

Storage: Store the cookies in an airtight container at room temperature for up to 1 week.
Freezing: You can freeze the dough for up to 3 months. Scoop the dough into balls, freeze them on a baking sheet, then transfer to an airtight container or freezer bag.
Reheating: To reheat, simply place the cookies in a 300°F (150°C) oven for 5-7 minutes, or until warmed through.

FAQs

1. Can I use fresh lavender instead of dried lavender?

Yes, you can use fresh lavender, but reduce the amount by about half since fresh lavender is more potent than dried.

2. What if I don’t like the taste of lavender?

If lavender isn’t to your liking, you can omit it entirely or substitute it with another herb like thyme for a more savory twist.

3. How do I know when the cookies are done baking?

The cookies should be lightly golden around the edges but still soft in the center. They will firm up as they cool.

4. Can I add frosting to these cookies?

Yes, you can add a simple glaze made with powdered sugar and lemon juice for an extra layer of sweetness.

5. Can I make these cookies vegan?

Yes, you can substitute the butter with a vegan butter alternative and use a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water) instead of the regular egg.

6. How can I make these cookies more lemony?

To enhance the lemon flavor, you can add an extra tablespoon of lemon zest or a bit more lemon juice to the dough.

7. Can I make these cookies ahead of time?

Yes, you can prepare the dough and refrigerate it for up to 2 days before baking, or freeze it for longer storage.

8. Do I have to flatten the dough balls?

Flattening the dough balls helps the cookies bake evenly and gives them a crispier edge, but it’s not required.

9. Can I use lavender essential oil in the cookies?

It’s best to avoid using essential oils in baking due to their potency and concentration. Stick to culinary-grade dried lavender for the best flavor.

10. What can I serve these cookies with?

These cookies pair wonderfully with a cup of tea, especially chamomile or Earl Grey, which complement the floral notes of lavender.

Conclusion

Lemon Lavender Cookies are a delightful treat that brings together the freshness of lemon and the calming floral taste of lavender. They’re simple to make, and their unique flavor combination makes them perfect for sharing with friends and family or enjoying on your own. Whether you’re new to baking with lavender or a seasoned pro, these cookies are sure to impress and become a go-to recipe for your dessert repertoire.

Lemon Lavender Cookies

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

These Lemon Lavender Cookies are a delightful combination of citrusy lemon zest and fragrant lavender. Perfect for any occasion, these cookies are light, aromatic, and irresistibly delicious. A great addition to your cookie collection, these treats are easy to make and a perfect balance of sweet and floral flavors.

Author: Emily
Prep Time: 15 minutes
Cook Time: 10-12 minutes
Total Time: 25-30 minutes
Yield: About 20 cookies
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
In a medium bowl, whisk together the flour, cornstarch, baking powder, salt, and dried lavender buds. Set aside.
In a large mixing bowl, beat together the softened butter and sugar until creamy and light in color, about 2-3 minutes.
Add the egg, vanilla extract, lemon zest, and lemon juice, and mix until combined.
Gradually add the dry ingredients to the wet ingredients, mixing until just incorporated. If the dough feels too stiff, add a tablespoon of milk to help it come together.
Scoop tablespoon-sized portions of dough and roll into balls. Place them on the prepared baking sheet, spacing them about 2 inches apart.
Gently flatten each ball with the back of a spoon or your hand to about 1/4 inch thick.
Bake for 10-12 minutes, or until the edges are lightly golden and the centers are set.
Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

If you prefer a stronger lavender flavor, you can increase the amount of dried lavender.
You can also glaze these cookies with a simple lemon glaze for extra sweetness. Mix powdered sugar with lemon juice and drizzle over the cooled cookies.
These cookies can be stored in an airtight container at room temperature for up to 5 days.