🍪 Lemon Lavender Cookies Recipe
This lemon lavender cookies recipe blends zesty lemon and fragrant lavender in a buttery, soft cookie perfect for tea time, gifting, or elegant desserts. Easy to make, these cookies offer a refreshing floral twist with a melt-in-your-mouth texture.
Equipment
- Mixing bowls (1 large, 1 medium)
- Measuring cups and spoons
- Microplane or fine grater (for lemon zest)
- Citrus juicer
- Electric mixer or hand mixer
- Silicone spatula or wooden spoon
- Baking sheet
- Parchment paper or silicone baking mat
- Cookie scoop or spoon
- Wire cooling rack
- Plastic wrap (for chilling dough)
Ingredients
- 1 cup 2 sticks unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 2 tablespoons lemon zest from ~2 lemons
- 2 tablespoons fresh lemon juice
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 to 1½ teaspoons dried culinary lavender crushed
- Optional:
- Powdered sugar for dusting
- Lemon glaze 1/2 cup powdered sugar + 1–2 tsp lemon juice
- Lavender sugar for rolling or topping
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat.
- In a large bowl, cream the butter and sugar until light and fluffy (2–3 minutes).
- Add the egg, lemon zest, lemon juice, and vanilla extract. Mix until combined.
- In a separate bowl, whisk together flour, baking powder, salt, and crushed lavender.
- Gradually add the dry ingredients to the wet ingredients. Mix until a soft dough forms.
- If the dough is soft, chill in the fridge for 20–30 minutes.
- Use a cookie scoop to portion dough balls onto the baking sheet, spacing 2 inches apart.
- Bake for 10–12 minutes, or until edges are lightly golden.
- Let cookies cool on the baking sheet for 2 minutes, then transfer to a wire rack.
- Optional: Once cool, drizzle with lemon glaze or dust with powdered sugar.
Notes
Use culinary-grade lavender only. English lavender (Lavandula angustifolia) is best.
If desired, omit the egg for a more shortbread-style cookie.
For a vegan version, use plant-based butter and a flax egg (1 tbsp flax + 3 tbsp water).
Cookies can be frozen for up to 3 months in an airtight container.