Lemon Lavender Cookies Recipe
Delicate, fragrant, and bursting with zesty citrus, Lemon Lavender Cookies are the sort of treat that feels both special and wonderfully simple. The combination of bright lemon and floral lavender brings a hint of spring to any day, while the buttery, tender crumb makes each bite melt in your mouth. These cookies are not only beautiful to look at, but also irresistible to eat—perfect for a tea party, dessert platter, or just to brighten up your afternoon. If you’ve never baked with lavender before, this recipe is a gentle introduction to its magic.
Ingredients You’ll Need
The beauty of Lemon Lavender Cookies is how a handful of straightforward ingredients work together to create something unexpectedly elegant. Each element has a role to play—whether it’s for flavor, texture, or that signature aroma.
- Unsalted Butter (1 cup, softened): Gives these cookies their tender, melt-in-your-mouth texture and a rich, creamy base for the flavors.
- Granulated Sugar (¾ cup): Sweetens the dough and helps create those crisp edges; optional extra for rolling adds sparkle and crunch.
- Zest of 1 Large Lemon: Adds bright citrus notes that wake up the senses and perfectly complement the lavender.
- Large Egg (1): Binds everything together and gives the cookies a soft, chewy bite.
- Vanilla Extract (1 teaspoon): Rounds out the floral and citrus flavors with a touch of warmth and depth.
- All-Purpose Flour (2 cups): The structural backbone—gives the cookies body without making them heavy.
- Dried Culinary Lavender (1 tablespoon, lightly crushed): Brings a gentle floral aroma; make sure it’s culinary grade for best flavor.
- Baking Powder (½ teaspoon): Helps the cookies puff just enough for a light, airy texture.
- Salt (¼ teaspoon): Balances the sweetness and intensifies the other flavors.
- Optional: Additional Granulated Sugar for Rolling: Adds sparkle and a little extra crunch to the finished cookies.
How to Make Lemon Lavender Cookies
Step 1: Prep Your Oven and Baking Sheets
Start by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper to make sure your Lemon Lavender Cookies lift off easily after baking and don’t stick. Getting everything ready before you start mixing helps everything run smoothly.
Step 2: Cream Butter, Sugar, and Lemon Zest
In a large mixing bowl, combine the softened butter, granulated sugar, and lemon zest. Beat them together until the mixture is light and fluffy—this usually takes about 2–3 minutes with a hand mixer. This step is important for that classic tender cookie texture and ensures the lemon flavor infuses every bite.
Step 3: Add Egg and Vanilla Extract
Crack in your egg and pour in the vanilla extract. Beat again until everything is smooth and fully incorporated. You’ll notice the dough becoming richer and even more fragrant at this stage.
Step 4: Mix Dry Ingredients
In a separate bowl, whisk together the flour, lightly crushed culinary lavender, baking powder, and salt. Mixing these separately first guarantees even distribution, so every cookie has the perfect hint of lavender and the right rise.
Step 5: Combine Wet and Dry Ingredients
Gradually add the dry mixture to your wet ingredients, mixing just until combined. Be careful not to overmix—stop as soon as there are no visible streaks of flour. This keeps your Lemon Lavender Cookies soft and delicate.
Step 6: Shape and Roll the Dough
Scoop out tablespoon-sized portions of dough and roll them into balls with your hands. If you want a little extra sparkle and crunch, roll each ball in additional granulated sugar before placing them on the prepared baking sheets, leaving about 2 inches between each.
Step 7: Flatten and Bake
Gently flatten each dough ball with the bottom of a glass or your fingers. Bake for 10–12 minutes, just until the edges are starting to turn golden but the centers are still soft. This is how you get that perfect, tender crumb.
Step 8: Cool and Finish
Let the cookies cool on the baking sheet for a few minutes so they set up, then transfer them to a wire rack to cool completely. If you’re feeling extra zesty, drizzle them with a simple lemon glaze once cooled.
How to Serve Lemon Lavender Cookies
Lemon Lavender Cookies Garnishes
A light lemon glaze made from powdered sugar and fresh lemon juice is a classic finish, adding a sweet-tart pop that makes each cookie shine. You can also sprinkle the tops with a pinch of extra crushed lavender or a little lemon zest for a beautiful, fragrant touch.
Side Dishes
These cookies are absolutely dreamy alongside a cup of Earl Grey tea or a delicate chamomile infusion. If you’re serving them for dessert, pair with a scoop of vanilla bean ice cream or some fresh berries for a refreshing contrast.
Creative Ways to Present
Arrange your Lemon Lavender Cookies on a tiered cake stand for an afternoon tea, or package them up in cellophane bags tied with a purple ribbon for a gorgeous homemade gift. They also look stunning stacked in a glass jar on the kitchen counter—tempting everyone who walks by!
Make Ahead and Storage
Storing Leftovers
Keep leftover Lemon Lavender Cookies in an airtight container at room temperature. They’ll stay fresh and soft for up to 5 days, though chances are they’ll disappear much sooner!
Freezing
If you’d like to save some for later, freeze the baked cookies (once cooled) in a single layer, then transfer to a freezer-safe bag or container. They’ll keep beautifully for up to 2 months without losing their delicate flavor.
Reheating
Let frozen cookies thaw at room temperature for about 20 minutes. If you want to enjoy them warm, pop them in a 275°F (135°C) oven for 3–4 minutes to bring back that freshly-baked aroma and texture.
FAQs
Can I use fresh lavender instead of dried?
It’s best to use dried culinary lavender for this recipe, as fresh lavender can be more potent and sometimes a little bitter. Dried lavender provides just the right floral note without overpowering the cookies.
How do I know if my lavender is culinary grade?
Look for lavender labeled as “culinary” or “food grade,” which is free from pesticides and additives. It should smell fragrant but not soapy or medicinal—avoid lavender meant for potpourri or crafts.
Can I make the dough ahead of time?
Absolutely! Prepare the dough, cover tightly, and refrigerate for up to 48 hours. Let it soften at room temperature for about 20 minutes before scooping and baking.
What if I don’t have a lemon zester?
You can use the fine side of a box grater to zest your lemon. Just be sure to avoid the bitter white pith beneath the yellow skin for the best flavor.
Are Lemon Lavender Cookies safe for kids?
Yes! As long as you’re using culinary-grade lavender, these cookies are perfectly safe and fun for kids to enjoy. The floral taste is subtle—just enough to make them intriguing without being overwhelming.
Final Thoughts
Lemon Lavender Cookies are a delightful way to bring a little sunshine and elegance to any day. Pour yourself a cup of tea, gather your loved ones, and enjoy the magic of bright citrus and gentle blooms in every bite. I can’t wait for you to try them and see just how special homemade cookies can be!
Print
Lemon Lavender Cookies Recipe
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Delight in these delicate Lemon Lavender Cookies that blend the bright zest of lemon with the subtle floral notes of culinary lavender. Perfectly crisp on the edges and tender in the center, these cookies make an elegant treat for springtime or afternoon tea.
Ingredients
Wet Ingredients
- 1 cup unsalted butter (softened)
- ¾ cup granulated sugar
- Zest of 1 large lemon
- 1 large egg
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 cups all-purpose flour
- 1 tablespoon dried culinary lavender (lightly crushed)
- ½ teaspoon baking powder
- ¼ teaspoon salt
Optional
- Additional granulated sugar for rolling
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream Butter, Sugar, and Lemon Zest: In a large bowl, beat the softened butter, granulated sugar, and lemon zest together until the mixture is light and fluffy, which helps create a tender cookie.
- Add Egg and Vanilla: Beat in the egg and vanilla extract until the mixture is smooth and fully combined for rich flavor and moisture.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, lightly crushed culinary lavender, baking powder, and salt to evenly distribute the leavening and lavender.
- Mix Dry and Wet Ingredients: Gradually add the dry ingredients into the wet mixture, stirring just until combined to avoid overmixing, which can make the cookies tough.
- Shape Dough: Scoop tablespoon-sized portions of dough and roll them into balls. Optionally, roll each ball in extra granulated sugar for a sparkling finish.
- Arrange on Baking Sheets: Place dough balls 2 inches apart on the prepared baking sheets to allow spreading. Flatten each ball slightly using the bottom of a glass or your fingers for an even thickness.
- Bake: Bake for 10–12 minutes, or until the edges are just turning golden, indicating perfectly baked cookies that are crisp on the outside and tender inside.
- Cool: Let the cookies cool on the baking sheet for a few minutes to firm up, then transfer to a wire rack to cool completely before serving or storing.
Notes
- Use only culinary-grade lavender to avoid bitterness and additives that can affect taste and safety.
- For enhanced lemon flavor, drizzle cooled cookies with a simple lemon glaze made from powdered sugar mixed with fresh lemon juice.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 7g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
