This Lemon lavender cookie recipe combines the bright and refreshing flavor of citrus with the subtle herbal floral notes of lavender. These cookies offer a unique twist on traditional lemon cookies by adding a touch of culinary lavender, creating a more sophisticated and aromatic taste profile.
A perfect light dessert choice for spring and summer months and lovely paired with morning or afternoon tea anytime of year. Make some of these lavender flavor lemon sugar cookies for Easter or Mother's Day brunch!
How to Make Lemon Lavender Cookies
Let's make a batch of these deliciously tangy and sweet herbal cookies. Follow along here for the step-by-step recipe with pictures or hop down to the printable recipe card below.
The recipe makes 2 dozen cookies (2 ½ inch rounds)
Prep time: 15 mins | Chill Dough: 1 hour | Bake Time: 10 mins
Ingredients
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 egg
- 1 teaspoon vanilla extract (lemon or lavender extract can be used instead for more concentrated flavor)
- Zest from one lemon (should be about a tablespoon)
- 1 ⅓ cups all-purpose flour
- ½ teaspoon baking powder
- Pinch of salt
- 1 Tablespoon culinary lavender buds
Lemon Glaze:
- 2 Tablespoons fresh lemon juice
- 1 cup powdered sugar
- 1 teaspoon lavender buds
Instructions:
Combine flour, baking powder, and salt in a bowl and set aside
In a larger mixing bowl, cream butter and sugar together until light and fluffy.
Beat in egg, vanilla, and lemon zest.
Beat in flour mixture and dried lavender, and scrap into a rough ball.
Cover, and refrigerate the lemon lavender cookie dough for at least an hour.
Preheat oven to 350 degrees f and line a baking sheet with parchment paper.
Remove dough from refrigerator and and roll out on a well floured surface to about ⅛-¼ inch thick
Cut with cookie cutter, and place on prepared baking sheet or ungreased cookie sheet.
Gather up scraps, and repeat until dough is used up.
Bake in preheated oven for 10 minutes for a 2 ½ inch cookie, or until the edges are set, but not yet brown, and the centers are still soft, but not gooey (If you’re cookies are larger, you may need to bake longer)
Remove cookies from oven and let cool on a wire rack.
When cookies are cool, whisk lemon juice and powdered sugar into a thick, but drizzleable glaze. If you find you need a little more lemon juice, add it a drop at a time - a little goes a long way!
Spoon onto center of cookies, and spread with the back of a spoon or icing spatula.
Sprinkle with lavender buds over the wet glaze.
Variations
Here are a few simple variations on the cookie recipe you may want to consider.
- For diabetics and those simply watching their carbs, swap a measures like sugar zero calorie sugar substitute.
- You can get the same look for the cookies by pooling melted white chocolate on top of them rather than icing. the dried lavender will adhere while it is still hot.
Storing the Cookies
Once the lemon lavender cookies have cooled to room temperature they should be placed in an airtight container to maintain freshness.
The sealed cookies will last at room temperature for up to a week. For longer-term storage, the sugar cookies can be frozen. When freezing it is best to arrange the cookies in a single layer or place parchment between layers to avoid sticking together. Frozen cookies will be good for up to 3 months.
I hope you enjoy this spring cookie recipe with lemon and lavender flowers.
Lemon Lavender Cookies
Equipment
- stand mixer (optional)
- baking sheets
- parchment paper or silicone cookie sheet liner
- rolling pin
- round cookie cutter 2 ½ inch
Ingredients
- ½ cup unsalted butter softened
- ¾ cup granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- Zest from one lemon should be about a tablespoon
- 1 ⅓ cups all-purpose flour
- ½ teaspoon baking powder
- Pinch of salt
- 1 Tablespoon dried lavender culinary grade buds
Lemon Glaze:
- 2 Tablespoons fresh lemon juice
- 1 cup powdered sugar
- 1 teaspoon lavender buds
Instructions
- Combine flour, baking powder, and salt in a bowl and set aside
- In a larger mixing bowl, cream butter and sugar together until light and fluffy
- Beat in egg, vanilla, and lemon zest
- Beat in flour mixture and lavender buds, and scrap into a rough ball
- Cover, and chill the dough for at least an hour.
- Preheat oven to 350ºf and line a baking sheet with parchement paper.
- Remove cookie dough from refrigerator and and roll on a floured surface to about ⅛-¼ inch thick
- Cut with cookie cutter, and place on prepared baking sheet or ungreased cookie sheet.
- Gather up scraps, and repeat until dough is used up.
- Bake in preheated oven for 10 minutes for a 2 ½ inch cookie, or until the edges are set, but not yet brown, and the centers are still soft, but not gooey (If you’re cookies are larger, you may need to bake longer)
- Remove cookies from oven and let cool on a wire rack
- When cookies are cool, combine lemon juice and powdered sugar into a thick, but drizzleable glaze. If you find you need a little more lemon juice, add it a drop at a time - a little goes a long way!
- Spoon onto center of cookies, and spread with the back of a spoon or icing spatula
- Sprinkle with lavender buds
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