Lemon Lavender Cookies

There’s a small jar of dried lavender in my pantry that I reach for when I want something a little unexpected a tiny floral note that makes a cookie feel grown-up and special. These Lemon Lavender Cookies are my go-to when guests drop by or when I want to treat myself without fuss. They’re bright from fresh lemon zest, fragrant from dried lavender, and finished with a glossy lemon glaze that’s just sweet enough. If you’ve ever worried floral flavors would taste soapy or overpowering, this easy Lemon Lavender Cookies recipe will change your mind.

Why I love this version: the dough is butter-forward for tender crumb, the lavender is added with restraint so it complements rather than dominates, and the glaze ties everything together with a clean citrus finish. They’re beginner-friendly but built on techniques bakers use for consistent results creaming butter and sugar until light, measuring flour properly, and cooling fully before glazing.

If you like lemony cookies, you might also enjoy sourdough lemon crinkle cookies for a tangy, rustic twist.

WHY THIS RECIPE WORKS

• Balanced flavor: lemon zest brightens while a measured tablespoon of dried lavender adds aroma without soapy bitterness.
• Tender texture: a cup of softened unsalted butter plus gentle mixing gives soft, slightly cakey cookies that hold their shape.
• Reliable technique: creaming the butter and sugar, then adding dry ingredients gradually prevents overmixing and dense cookies.
• Simple glaze finish: a quick powdered sugar-lemon glaze boosts lemon intensity and gives a pretty sheen.
• Beginner-friendly timing: under 30 minutes active time and easy step-by-step instructions make this one of the best Lemon Lavender Cookies recipes for novices.

Ingredients

Step-by-step directions

1. Preheat your oven to 350°F (175°C).
   Tip: Line baking sheets with parchment or a silicone mat for easy release and even browning.

2. In a bowl, cream together the softened butter and granulated sugar until light and fluffy.
   Tip: About 2–3 minutes with a stand mixer or hand mixer on medium speed. Scrape down the sides once.

3. Beat in the eggs and vanilla extract until well combined.
   Pro tip: Add eggs one at a time and mix just until incorporated to avoid curdling.

4. In a separate bowl, whisk together the flour, baking powder, salt, lemon zest, and dried lavender.
   Tip: Crush lavender lightly between your fingers or a mortar & pestle to release oils without making pieces too large.

5. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
   Tip: Avoid overmixing stop when you no longer see streaks of flour to keep cookies tender.

6. Drop tablespoon-sized balls of dough onto a lined baking sheet, spacing them a few inches apart.
   Pro tip: Use a small cookie scoop for uniform size; chill dough 10 minutes for slightly puffier, thicker cookies.

7. Bake for 10-12 minutes or until the edges are lightly golden.
   Tip: Rotate the pan halfway through baking for even color. They’ll still be soft in the center they firm up as they cool.

8. While the cookies cool, make the glaze by combining powdered sugar, lemon juice, and a pinch of dried lavender.
   Tip: Start with 2 tablespoons lemon juice and add more ½ tsp at a time until you reach drizzling consistency. Strain if you don’t want lavender bits in the glaze.

9. Drizzle the glaze over the cooled cookies and garnish with additional lavender if desired. Enjoy your delightful lemon lavender cookies!
   Tip: Let glaze set for at least 10–15 minutes before stacking.

COMMON MISTAKES TO AVOID

• Using culinary lavender that’s not labeled for food: Some lavender is treated with pesticides or is scented for craft use always buy culinary lavender. Fix: purchase from reputable spice stores or food suppliers.
• Over-mixing after adding flour: leads to dense, tough cookies. Prevent: mix until just combined; use folding motions and stop when dry streaks disappear.
• Adding too much lavender: causes a soapy or medicinal flavor. Prevent: measure precisely (1 tablespoon in dough, pinch in glaze). Fix: if too floral, balance with a touch more lemon zest or a dusting of powdered sugar.
• Baking at the wrong temperature: ovens run hot or cold. Prevent: use an oven thermometer; rotate pans for even baking.

Nutrition per serving

• Serving size: 1 cookie (recipe yields ~24)
• Calories: ~160 kcal
• Fat: ~8 g
• Carbohydrates: ~23 g (Sugars ~12–15 g)
• Protein: ~2 g
  Brief health note: These cookies are an occasional treat. They provide quick energy from carbs and some fat for satiety; using whole-grain flour or reducing glaze can lower refined carbs.

VARIATIONS & CUSTOMIZATIONS

• Lemon Lavender Cookies (gluten-free): Replace all-purpose flour with a gluten-free baking blend and add 1/4 tsp xanthan gum if your blend lacks it. Expect slightly different texture.
• Lower-sugar option: Reduce granulated sugar to 3/4 cup and halve the glaze; add a touch more lemon zest to boost flavor without extra sugar.
• Honey-Lavender twist: Replace 1/4 cup sugar with 1/4 cup honey reduce butter by 1 tablespoon and watch for slightly more spread in baking.
• Lemon White Chocolate Lavender: Fold in 1/2 cup white chocolate chips to dough for a richer cookie that pairs beautifully with the floral notes.
• Equipment alternative Air fryer: Preheat air fryer to 325°F and bake 6–8 minutes, working in small batches. Watch closely as air fryers brown faster.

MAKE-AHEAD, STORAGE & REHEATING

• Fridge storage: Store cooled glazed cookies in an airtight container layered with parchment for up to 3 days.
• Freezer tips: Freeze unglazed cookie dough balls on a tray until solid, then transfer to a freezer bag for up to 3 months. Bake from frozen adding 1–2 minutes to bake time. For baked cookies, freeze fully cooled cookies (unglazed or glazed) in freezer-safe containers up to 2 months.
• Best reheating method: Warm a frozen or refrigerated cookie in a 300°F oven for 4–6 minutes or microwave for 10–12 seconds to refresh softness. Avoid overheating to keep the glaze intact.

Serving suggestions and pairings

• Drinks: Earl Grey tea, chamomile, or a bright French press coffee complement lemon and lavender notes.
• Sides/dessert plate: Serve with a scoop of vanilla ice cream, fresh berries, or a small salad with citrus vinaigrette for a springtime dessert.
• Occasions: These cookies are perfect for tea parties, bridal showers, weeknight baking for a special snack, holiday cookie trays, or as edible gifts when packaged in a pretty box.

NUTRITION INFORMATION

• Calories per serving: ~160 kcal
• Macronutrient overview (approx. per cookie): 8 g fat / 23 g carbs / 2 g protein
• Brief factual health note: While not a health food, these cookies offer a modest portion size pairing one cookie with a protein-rich beverage (like Greek yogurt or milk) can make a more balanced snack.

FAQ

1. Can I make Lemon Lavender Cookies ahead of time?
   Yes the dough freezes well (freeze scooped dough on a tray, then bag). Baked cookies last 2–3 days at room temp in an airtight container; chilled for up to a week.

2. Why is my Lemon Lavender Cookies dry?
   Overbaking and overmixing are the usual culprits. Bake until edges are lightly golden (centers may still look soft). Also measure flour correctly spoon flour into the cup and level, or use a scale.

3. Can Lemon Lavender Cookies be frozen?
   Absolutely. Freeze dough for up to 3 months or baked cookies for up to 2 months. Thaw at room temp; refresh briefly in the oven if you want them warm.

4. How much lavender is too much?
   Start with 1 tablespoon dried lavender for the dough and a pinch for the glaze. More than that can taste perfumey. If trying stronger lavender flavor, bloom it in warm lemon juice first and strain to control intensity.

5. Can I use fresh lavender?
   Fresh lavender can work but contains more moisture gently chop and use a slightly smaller amount. Culinary dried buds are easiest to measure and blend into dough.

CONCLUSION

Bright, fragrant, and surprisingly simple, these Lemon Lavender Cookies are a small-batch baking triumph perfect for bakers who want an easy Lemon Lavender Cookies recipe that actually tastes like something special. Save this recipe for your next teatime or make a double batch to freeze cookie dough for quick treats later. If you tried this recipe, leave a comment below to tell me how you flavoured yours I love reading tweaks and tips.

Enjoy baking and don’t forget to snap a photo before everyone digs in!

Lemon Lavender Cookies

Print Recipe

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These Lemon Lavender Cookies are bright from fresh lemon zest and fragrant from dried lavender, finished with a glossy lemon glaze that’s just sweet enough.

• Total Time: 30 minutes
• Yield: 24 servings

Ingredients

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• 1 cup Unsalted butter, softened
• 1 cup Granulated sugar
• 2 large Eggs
• 1 teaspoon Vanilla extract
• 2 cups All-purpose flour
• 1 teaspoon Baking powder
• 1/2 teaspoon Salt
• Zest of 1 Lemon
• 1 tablespoon Dried culinary lavender
• 1 cup Powdered sugar
• 2 tablespoons Lemon juice
• 1 teaspoon Dried lavender (for garnish)

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Instructions

1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment or a silicone mat.
2. Cream together the softened butter and granulated sugar until light and fluffy.
3. Beat in the eggs and vanilla extract until well combined.
4. In a separate bowl, whisk together the flour, baking powder, salt, lemon zest, and dried lavender.
5. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
6. Drop tablespoon-sized balls of dough onto a lined baking sheet.
7. Bake for 10-12 minutes or until the edges are lightly golden.
8. While the cookies cool, make the glaze by combining powdered sugar, lemon juice, and a pinch of dried lavender.
9. Drizzle the glaze over the cooled cookies and garnish with additional lavender if desired.

Notes

Let glaze set for at least 10–15 minutes before stacking. Store in an airtight container for up to 3 days.

• Author: soukaina
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian