Lavender Lemon Cookies bring a bright lemon taste and a gentle floral hint to a soft, simple cookie. These cookies bake fast and look pretty on a plate. If you like light, fragrant sweets, this recipe gives an easy way to make them at home. For another soft floral cookie, try the almond cherry cookies for a different twist.
Why You’ll Love This Recipe
- Quick & easy: simple steps and common tools.
- Few ingredients: you likely have most of them at home.
- Delicate flavor: lemon and lavender balance each other well.
- Great for guests: they look fancy but are easy to make.
- Perfect for tea time or a small gift.
This version stands out because it uses culinary lavender and lemon zest to give a soft floral note without being strong. The light glaze adds a fresh lemon finish that makes every bite bright.
Ingredients Needed
For the cookies:
- 1 cup unsalted butter, softened (room temperature so it creams easily)
- 1 cup powdered sugar (for the dough)
- 2 cups all-purpose flour, measured and leveled
- 1 tablespoon culinary lavender, lightly crushed (not cooking lavender)
- 1 tablespoon lemon zest, from 1–2 lemons
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
For the glaze:
- 1 cup powdered sugar (sifted for smooth glaze)
- 2 tablespoons lemon juice (freshly squeezed)
Small notes: measure flour by spooning into the cup and leveling. Use culinary-grade lavender for food.
How to Make Lavender Lemon Cookies
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper so cookies don’t stick.
- Cream the butter and 1 cup powdered sugar in a bowl until light and fluffy. This traps air for a tender cookie. Use a mixer or a sturdy spoon.
- Stir in the lemon zest, crushed culinary lavender, salt, and vanilla extract. Mix until the lavender and lemon distribute evenly. The smell should be bright.
- Add the flour a little at a time and fold it in until the dough comes together. Stop when no dry streaks remain. Do not overmix; overworking makes the cookie tough.
- Roll the dough into 1-inch balls using your hands or a scoop for even size. Place them on the prepared sheet about 2 inches apart.
- Flatten each ball slightly with the bottom of a glass or your palm so they bake flat and even. A light press is enough.
- Bake for 12–15 minutes, until the edges turn a light golden color. The center will still be soft but set.
- Let the cookies cool on the sheet for a few minutes, then move them to a wire rack to cool completely. Cooling helps them firm up.
- Make the glaze: whisk 1 cup powdered sugar with 2 tablespoons lemon juice until smooth. Add more juice by drops if too thick.
- Drizzle the glaze over cooled cookies with a spoon or dip the top. Garnish with a few lavender buds if you like. The glaze seals in the bright lemon finish.
How to Serve Lavender Lemon Cookies
Serve on a plain plate or a small tray for tea. They pair well with hot tea, coffee, or a light lemon drink. For a party, arrange them on a tiered tray with sprigs of fresh lavender or thin lemon slices for color.
How to Store Lavender Lemon Cookies
- At room temperature: store in an airtight container for up to 3 days. Place parchment between layers so the glaze does not stick.
- In the fridge: store up to 1 week; bring to room temperature before serving for best flavor.
- Freezing: freeze unglazed cookies in a single layer on a baking sheet, then move to a freezer bag for up to 3 months. Thaw and glaze after warming.
Tips to Make Lavender Lemon Cookies
- Use culinary lavender only; garden lavender for fragrance may be bitter.
- Zest lemons before juicing to avoid losing zest.
- Soften butter at room temp, but do not melt it. Soft butter creams better.
- Lightly crush the lavender with a spoon or mortar to release oil.
- If the glaze is too runny, add a little more powdered sugar; if too thick, add a drop more lemon juice.
Variation (if any)
- Honey-sweetened glaze: replace half the lemon juice with 1 tablespoon honey for a milder tang.
- Almond twist: add 1/2 teaspoon almond extract and 1/4 cup finely chopped almonds for a nutty note. For another nutty cookie idea, see the almond walnut crinkle cookies.
Helpful Notes
- If you want a stronger lavender taste, start with 1 teaspoon and taste the dough before baking.
- For uniform cookies, use a small cookie scoop.
- Watch the first batch closely; oven temps vary. Slightly underbaked centers stay soft after cooling.
Conclusion
Lavender Lemon Cookies give you a simple, pretty cookie that tastes light and fresh. They bake quickly and use easy ingredients, so you can make them for a tea, a small party, or a homemade gift. If you want a different recipe idea or more tips, you can find a similar take on lemon and lavender at Lemon Lavender Cookies | Kitchen 335. If you try this recipe, please leave a comment and a star rating — and tell us what variation you made.
Frequently Asked Questions (FAQ)
Can I use dried lavender instead of culinary lavender?
Yes. Use culinary-grade dried lavender. If it is finely ground, use slightly less so the flavor stays balanced. Avoid non-culinary lavender.
How do I make these cookies gluten-free?
Replace the 2 cups all-purpose flour with a 1:1 gluten-free baking blend. Check the blend for xanthan gum; add 1/4 teaspoon if it lacks binding agents. Texture may differ slightly.
Can I make the dough ahead of time?
Yes. Chill the dough in the fridge for up to 24 hours before rolling and baking. Chilling firms the butter and can improve flavor.
Is it safe to leave the glaze on at room temperature?
Yes. The simple powdered sugar and lemon glaze is safe at room temperature for a day or two in an airtight container. Refrigerate if you plan to store longer.
Print
Lavender Lemon Cookies
- Total Time: 30
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Bright lemon flavor and a gentle floral hint come together in these soft and simple Lavender Lemon Cookies, perfect for tea time or as a gift.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup powdered sugar (for the dough)
- 2 cups all-purpose flour, measured and leveled
- 1 tablespoon culinary lavender, lightly crushed
- 1 tablespoon lemon zest, from 1–2 lemons
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1 cup powdered sugar (for the glaze)
- 2 tablespoons lemon juice (freshly squeezed)
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream the butter and 1 cup powdered sugar until light and fluffy.
- Stir in the lemon zest, crushed culinary lavender, salt, and vanilla extract until evenly distributed.
- Gradually add the flour and fold until the dough comes together.
- Roll the dough into 1-inch balls and place them on the prepared sheet, 2 inches apart.
- Flatten each ball slightly with the bottom of a glass.
- Bake for 12–15 minutes until the edges turn light golden and the center is set.
- Cool the cookies on the sheet for a few minutes before transferring to a wire rack.
- For the glaze, whisk 1 cup powdered sugar and 2 tablespoons lemon juice until smooth and drizzle over cooled cookies.
- Garnish with lavender buds if desired.
Notes
Use culinary lavender for food; avoid using non-culinary types. For a stronger lavender flavor, start with 1 teaspoon and adjust to taste.
- Prep Time: 15
- Cook Time: 15
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 14g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg