Brighten your day with the best lemon lavender cookies, flavored with zesty lemon and floral notes of lavender and topped with a luscious lemon glaze. Each soft and chewy bite is the perfect burst of citrusy brightness and floral sweetness for the most delightful springtime cookie.
If you haven't already fallen in love with baking with lavender, get ready. Ever since I made my Earl Grey Lavender Cookies, I knew I had to develop more lavender cookie recipes. There's something about baking with fresh herbs and edible flowers that feels lavish, sophisticated, and cozy. Especially the combination of lemon and lavender! Prepare to fall in love with this beautifully refreshing taste.
These soft lemon lavender cookies with lemon icing pair perfectly with a cup of Earl Grey tea, with the bergamot wonderfully complementing the zesty lemon and herbal lavender. This flavor combination is so good that I even made a lavender and Earl Grey cookie recipe!
Lavender lemon cookies are perfect for any springtime occasion like Mother's Day, Easter, general occasions like Bridal Showers, Baby Showers, Tea Parties, or just a friendly get-together. Whether shared with friends or savored alone, these chewy lavender and lemon cookies are a delightful choice for any time you're craving a touch of floral and citrus-infused sweetness.
With fresh lemon juice, bright lemon zest, fragrant and floral notes of lavender, and topped with a tangy lemon glaze, these lavender sugar cookies are sure to leave a lasting impression. I think next I'll have to make lemon lavender shortbread cookies!
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Why You'll Love These Cookies
- Quick & Easy: We love a no chill cookie recipe around here, and these lemon and lavender cookies are just that! Despite the fancy flavor profile, these cookies come together quickly with minimal cleanup. No chilling in the fridge, rolling, or cutting required!
- Perfect for Occasions: These cookies are sure to impress for any occasion like Mother's Day, Easter, Father's Day, Bridal Showers, Baby Showers, Tea parties, or any spring or summer gathering.
- Soft & Chewy Texture: Similar to classic buttery sugar cookies, these cookies are soft, chewy, and perfectly sweet.
- Unique Flavor Fusion: The blend of lemon and lavender creates a distinctive and sophisticated taste that's perfect for spring or summer. Even more, the addition of a zesty lemon glaze provides a perfectly balanced citrus kick to elevate the overall experience. So yummy!
Watch How to Make Lemon Lavender Cookies
Ingredients
You only need a few simple ingredients for this easy lemon lavender cookies recipe.
- All-Purpose Flour: Serves as the primary structure of the cookies.
- Baking Powder & Baking Soda: Leavening agents, creating the desired rise and texture.
- Salt: Enhances the flavor and balances sweetness.
- Granulated Sugar: Provides sweetness, structure, and moisture.
- Dried Lavender: What really sets this cookie apart! I use Kate Naturals Organic Lavender Flowers. Make sure it's culinary-grade lavender.
- Lemon Zest: A bright and citrusy flavor complementing the delicate lavender flavor.
- Unsalted Butter: Softened to room temperature, it allows for proper creaming with sugar, resulting in a light and tender cookie.
- Eggs: Provides structure and stability, contributing to the soft and chewy interior.
- Lemon Juice: A bright and tangy flavor complementing the subtle floral notes of lavender in the cookie and sweetness of powdered sugar in the lemon glaze. Use fresh lemons for the best flavor.
- Pure Vanilla Extract: Enhances and complements the other flavors.
- Powdered Sugar: Sweetening agent and thickener for the lemon glaze.
- Milk: Adds a smooth and creamy consistency to the lemon glaze while helping to control the thickness.
See recipe card for full list of ingredients and quantities.
What Does Lavender Taste Like?
Dried lavender has a distinct floral and herbal flavor. However, it's important to use dried lavender sparingly, as its flavor can be overly potent. Some people even think that lavender desserts taste like soap, but that's often because there's too much called for in the lavender recipes. In fact, I find that people are pleasantly surprised with lavender baking. I hope I can sway you with the best lemon lavender cookies recipe!
How to Prepare Dried Lavender Flowers for this Lavender Cookie Recipe
Before making lavender lemon sugar cookies, I recommend grinding the lavender petals. There are several tools you can use to grind lavender buds depending on what you have available in your kitchen and your desired texture.
- Rolling Pin: My personal method of choice! It's fast and simple with minimal cleanup. Place the lavender flowers in a sealed plastic bag and use a rolling pin to gently crush and grind them. This method is especially suitable for smaller quantities and if you like a more rustic look.
- Spice Grinder: This is an efficient way to grind lavender. Ensure the grinder is clean and dry before use.
- Coffee Grinder: If you don't own a spice grinder, then you can use an electric coffee bean grinder. Be sure to thoroughly clean it so it doesn't have a coffee flavor!
- Mortar and Pestle: This traditional method allows for more control over the grind. Crush the lavender flowers until you achieve the desired consistency.
Where to Buy Dried Lavender for Baking
Culinary lavender can be sourced in most organic grocery stores or specialty food shops. For a wider selection, you can find dried culinary lavender online. Specifically, I use Kate Naturals Organic Lavender Flowers.
Make sure you're choosing culinary or food-grade lavender. Look for specific language like "for baking," "for tea," "organic," and/or "culinary grade." If you can't find culinary lavender, then omit this ingredient.
If you love easy-to-make cookies with lavender, then you need to check out this other lavender cookie recipe!
Step-by-Step Instructions
Follow these step-by-step instructions to make flawless lemon lavender sugar cookies every time.
Step 1: Mise en place. Prepare and measure all ingredients. Although a lavender lemon cookies recipe sounds fancy, the recipe prep time is super quick! Preheat the oven to 350 degrees Fahrenheit, and line two baking sheets with parchment paper.
Step 2: Prepare the dry ingredients. Whisk together the all purpose flour, baking powder, baking soda, and salt.
Step 3: Infuse the sugar. Rub together the sugar, dried lavender flowers, and lemon zest between your fingers. This releases oils enhancing flavor infusion, and it breaks down coarse textures creating a fragrant, evenly flavored cookie dough. You can also use a food processor to cut the lemon zest and dried lavender with the sugar, but rubbing it between your fingers requires less cleanup!
Step 4: Cream the butter and sugar. Beat the butter and sugar mixture until it's light and fluffy. Don't stop when it's just combined. Doing this will help give you perfectly textured cookies. Using an electric mixer, specifically a stand mixer makes this easier. If you don't have one, you can use a hand mixer.
Step 5: Add the wet ingredients. Add the egg, lemon juice, and vanilla. Then beat until combined. Be sure to scrape down the sides and bottom of the bowl with a spatula!
Step 6: Add the dry ingredients. Add the flour mixture and mix until just combined. Be careful not to overmix! Overmixing can lead to dense cookies, and we want soft and chewy cookies!
Step 7: Scoop & shape the cookies. Scoop the dough into medium-sized balls. I use this #40 cookie scoop to ensure perfectly uniform size. I have this cookie scoop set to cover all of my cookie baking needs. Roll each scoop of dough to form a ball then place on the baking sheet.
Step 8: Bake. Bake cookies in batches one pan at a time for 11-13 minutes. Be careful not to overbake! Remove the cookies from the oven when they still look undercooked. We don't want any crumbly, crispy, or crunchy cookies! Once out of the oven, immediately "scoot" the cookies, reshaping them into perfectly round cookies. Watch the video that shows how to do this! Before adding the lemon glaze, cool the cookies on a wire rack.
Step 9: Make the lemon glaze. Whisk together the powdered sugar and lemon juice. Add 1-2 Tablespoons of milk as needed to reach a drizzling consistency.
Step 10: Drizzle and enjoy! Lastly, drizzle the lemon glaze over the cooled cookies.
Expert Baking Tips
- Be careful not to overbake the cookies. The key to a perfect soft sugar cookie is slightly underbaking. Check early and often – every oven is different! I recommend using an oven thermometer to be sure your oven is at the correct internal temperature.
- Bake one pan at a time. This helps ensure consistent, evenly baked cookies and uniform results in every batch. To save time, you can bake two pans at a time. Use the upper-third and lower-third positions in the oven. Rotate the baking sheets and swap positions halfway through the baking time to ensure more even results.
- Bake in grams! Grams provide a more precise and consistent approach than volume measurements. Use a kitchen scale to ensure accurate proportions and perfectly textured cookies every time. Bonus: less cleanup! If you're not convinced, I've also provided volume measurements in the recipe card. This is the best conversion chart for all of your ingredients conversion needs.
Storage & Freezing
Room Temperature: Store the cookies in an airtight container at room temperature in a cool, dry place for 3-5 days. If stacking, use parchment paper between layers to prevent sticking.
Freezing: This cookie recipe yields 25 cookies (2 dozen plus one more as an extra treat!). If you end up with some uneaten cookies (highly unlikely), then the baked cookies can be stored in the freezer.
If you don't want to bake all of the cookies immediately, you can freeze lemon lavender cookie dough and have it ready to go whenever the craving arises!
After shaping the cookie dough into individual portions, place the cookies on a baking sheet lined with parchment paper. Place the baking sheet in the freezer for 30 minutes or until they're no longer sticky.
Once the dough is firm, transfer them to an airtight container or zip-top freezer bag removing as much air as possible to prevent freezer burn. Be sure to label the container with the date and type of cookie dough! These cookies can be stored in the freezer for up to 2-3 months.
When ready to bake, remove the cookies from the freezer and bake according to the recipe. Increase the bake time by 2-3 minutes.
Variations & Substitutions
- Floral Garnish: Decorate the cookies with edible flowers or a sprinkle of dried lavender on top to create a stunning presentation.
- Vanilla Bean Glaze: Swap the lemon glaze for a velvety vanilla glaze for a classic and rich flavor variation. Use 1-2 teaspoons of vanilla extract in place of the lemon juice.
- Sugar Coating: Roll the cookie dough balls in sugar before baking to add an extra sweet garnish.
- Lemon Lavender Poppy Seed Cookies: Incorporate poppy seeds into the dough for added texture and a nutty flavor that complements the citrus.
- Omit the Lemon Glaze: The lemon drizzle really takes these cookies to the next level, but if you're feeling lazy or don't want an extra sweet tang, they're still super delicious without it. I like to glaze half and leave half plain for the best of both worlds.
FAQs & Troubleshooting
Can I halve this recipe?
It's tough to accurately halve recipes that call for one egg. I recommend making the full batch and freezing the cookie dough or baked cookies to have on hand for whenever you're craving a lavishly sweet treat!
Can I omit the lavender?
Although you'll change the flavors of the recipe, you can leave out the lavender and just make lemon cookies instead. This is a great option if you're unsure about the flavor of lavender cookies (but I'm sure you'll love it if you give it a chance!) or are in a pinch sourcing the lavender flowers.
Can I use lavender oil or lavender extract instead of dried lavender?
While it's possible, use caution! Lavender oil is highly concentrated, and a little amount goes a long way. Add it sparingly to avoid an overpowering flavor.
Can I just use lemon juice instead of lemon zest?
If you don't have a zester, you can certainly still make these simple lemon lavender cookies. However, it may altar the texture and flavor of your cookies slightly. Lemon zest provides a concentrated burst of citrus flavor and aroma without adding extra moisture. Therefore, if you choose to use lemon juice instead of zest, you can expect a more subdued lemon taste and dough that is potentially too wet or sticky due to the added liquid.
More Lemon and Lavender Recipes
Did you fall in love with lemon and lavender? Try these other recipes:
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Recipe
Soft & Chewy Lemon Lavender Cookies
Ingredients
For the Lemon Lavender Cookies
- 2 ¾ cups (330 g) all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 ½ cups (300 g) granulated sugar
- 1 Tablespoon finely ground dried lavender flowers (culinary grade)
- 1 Tablespoon lemon zest (about 1 lemon)
- ¾ cup (170 g) unsalted butter (room temperature)
- 1 large egg (room temperature)
- 2 Tablespoons freshly squeezed lemon juice (about 1 lemon)
- 1 teaspoon pure vanilla extract
For the Lemon Glaze
- 1 ½ cups (170 g) powdered sugar
- 1 ½ Tablespoons freshly squeezed lemon juice (about ½-1 lemon)
- 1-2 Tablespoons milk (optional)
Instructions
For the Lemon Lavender Cookies
- Mise en place. Preheat the oven to 350 degrees Fahrenheit. Line two baking sheets with parchment paper. Measure and prepare all ingredients.
- Prepare the dry ingredients. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Infuse the sugar. In the bowl of a stand mixer, combine the sugar, dried lavender, and lemon zest. Rub everything together between your fingers for about 1 minute.
- Cream the butter and sugar mixture. Add the butter to the stand mixer bowl. Using the paddle attachment, beat the butter and sugar on medium speed until light and fluffy, about 2-3 minutes. I always stop after a couple minutes and scrape down the sides of the bowl with a spatula and continue mixing.
- Add the wet ingredients. Add the egg, lemon juice, and vanilla. Beat until combined. Scrape down the sides and bottom of the bowl as needed.
- Add the dry ingredients. Add the flour mixture and beat on low until just combined.
- Portion and shape the cookies. Using a medium-sized cookie scoop (I used #40 ~2 Tablespoons), scoop balls of dough onto the prepared baking sheets. Place the cookies 2-3 inches apart. I like to put 8 on each sheet, staggering the cookies. Roll each scoop of dough between your hands to form a ball then place the ball back on the baking sheet.
- Bake. Bake one pan at a time for 11-13 minutes or until the edges are just set but the centers are still gooey. Be careful not to overbake! This will keep your cookies super soft. 12 minutes is perfect for my oven.
- Cool. Remove the pan from the oven. Immediately "scoot" the cookies, reshaping them into perfect circles. Check out the recipe notes and video for tips on how to do this! Let the cookies cool on the baking sheet for 5 minutes. Transfer the cookies to a wire cooling rack and cool completely.
For the Lemon Glaze
- In a small bowl, whisk together the powdered sugar and lemon juice. Add 1-2 Tablespoons of milk as needed to thin out the glaze until it reaches a drizzling consistency.
- Using a whisk or spoon, drizzle the lemon glaze over the cooled cookies. Let the glaze firm up before storing the cookies.
Christy
This was our first time using lavender from our garden in food vs just to dry out in bundles. We pulverized them in the food processor for the recipe. This was a great snow day activity for us- my 4 year old loved helping! These cookies were a hit, We will definitely be making them again!
Grace Armor
Hi Christy – I'm so glad to hear that you and your family loved them! It's awesome that you used lavender from your own garden. Be sure to check out some of my other recipes using lavender like these Lemon Lavender Shortbread Cookies or Lemon Lavender Cupcakes. Enjoy!
Deanna
Great cookies! The lemon and lavender go so well together. I will definitely make them again. The cookies are just right—chewy and a little crunchy on the edges.
Grace Armor
I'm so glad you liked them! Be sure to check out some of my other recipes using lemon and lavender like these Lemon Lavender Shortbread Cookies or Lemon Lavender Cupcakes. Enjoy!
Nancy Klug
These cookies were a big hit with family and friends. One neighbor said I should enter these is a contest. I reminded her it wasn't my recipe. LOL. Will make these often!
Grace Armor
I'm so glad everyone liked them – that’s the best compliment ever!! Be sure to check out some of my other recipes using lemon and lavender like these Lemon Lavender Cupcakes and Lemon Lavender Loaf Cake. Enjoy!