Name: Ultimate Lemon Lavender Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 1 h 30 min
Cuisine: French
Ingredients: 1 cup (226g) unsalted butter, softened; 3/4 cup (150g) granulated sugar; 1 large egg; 1 teaspoon vanilla extract; 2 teaspoons lemon zest; 1 tablespoon fresh lemon juice; 2 1/4 cups (280g) all-purpose flour; 1/2 teaspoon salt; 1 tablespoon finely chopped culinary lavender; 1 cup (120g) powdered sugar; 2 tablespoons lemon juice (for glaze)

Jump to Recipe

If you’re looking for a cookie that’s delicate, buttery, and just a little out of the ordinary, these Ultimate Lemon Lavender Cookies are calling your name. With their zesty lemon tang and subtle floral notes of lavender, they’re perfect for springtime gatherings, afternoon tea, or simply treating yourself. Trust me, one bite of these cookies and you’ll feel like you’ve been transported to a sunny lavender field in southern France!

These cookies strike the perfect balance between sweet and tangy, with a melt-in-your-mouth texture that keeps you coming back for more. Whether you’re a fan of floral flavors or just curious to try something unique, this recipe is sure to impress. Plus, they’re so pretty! The lavender-speckled dough and the light glaze make them almost too beautiful to eat (almost).

The Story Behind Lemon Lavender Cookies

When I first stumbled upon lemon lavender cookies, I was skeptical. Lavender in food? It sounded like eating a flower bed. But one spring afternoon, a friend brought a batch to a garden party, and I was hooked. The combination of bright, citrusy lemon and subtly sweet lavender was nothing short of magical. It’s the kind of flavor pairing that feels sophisticated yet comforting.

Lavender has long been used in French cooking, particularly in desserts like macarons and crème brûlée. Its floral essence pairs beautifully with bold flavors like lemon, which is why these cookies work so well. Over the years, I’ve tweaked and perfected this recipe to get the right balance of flavors. I’ve also discovered that it’s a fun baking project for spring—especially with lavender in bloom!

Whenever I make these cookies, they bring me a sense of calm. Maybe it’s the lavender aroma, or maybe it’s just the ritual of baking something so delicate. Either way, these cookies are now a staple in my home every spring. They’re the ultimate treat to share—or to keep all to yourself!

Ingredient Breakdown

Let’s talk about the magic ingredients that make these lemon lavender cookies so irresistible.

All-Purpose Flour

Regular all-purpose flour is perfect for this recipe. It gives the cookies their tender crumb. For a gluten-free version, you can substitute with a 1:1 gluten-free baking flour.

Butter

Unsalted butter is key for that rich, buttery flavor. Make sure it’s softened to room temperature for easy mixing. If you only have salted butter, just omit the added salt in the recipe.

Granulated Sugar

Sugar adds sweetness but also helps create the perfect texture. If you prefer a slightly less sweet cookie, you can reduce the sugar by a tablespoon or two.

Lavender

Edible culinary lavender is what you need here—don’t use lavender from your garden unless you’re certain it’s food-safe. You can find culinary lavender online or at specialty food stores. If lavender feels too floral for you, you can leave it out and still have a delicious lemon cookie!

Lemon

Fresh lemon zest and juice are non-negotiable. They bring the bright, tangy flavor that pairs so well with the lavender. Organic lemons are ideal since you’ll be using the zest.

Powdered Sugar

This is for the glaze, which adds a lovely sweetness and a little extra lemony zing. The glaze also gives the cookies that polished, bakery-style look.

Egg

The egg binds everything together and adds moisture. If you’re vegan, you can try using a flax egg, but the texture will be slightly different.

With these ingredients, you’re well on your way to baking up a batch of springtime perfection!

Equipment You’ll Need

Don’t worry—you won’t need any fancy gadgets to make these cookies. Here’s what you’ll need:

Mixing bowls: A couple of large and medium bowls for mixing the dough and glaze.
Hand or stand mixer: For creaming the butter and sugar. A whisk will work in a pinch, but it takes more effort.
Microplane zester: Essential for getting fine, fragrant lemon zest.
Measuring cups and spoons: Precision is key in baking!
Rolling pin: To roll out the dough evenly.
Cookie cutters: A round cutter works best, but any shape will do.
Baking sheets: Line them with parchment paper for easy cleanup.
Wire rack: For cooling the cookies completely after baking.

That’s it! Most of these items are probably already in your kitchen.

How to Make Lemon Lavender Cookies

Prepare the dough: Cream 1 cup (226g) of softened butter and 3/4 cup (150g) granulated sugar together until light and fluffy. Add 1 large egg, 1 teaspoon of vanilla extract, 2 teaspoons of lemon zest, and 1 tablespoon of fresh lemon juice. Mix until combined.
Add the dry ingredients: In a separate bowl, whisk together 2 1/4 cups (280g) of all-purpose flour, 1/2 teaspoon of salt, and 1 tablespoon of finely chopped culinary lavender. Gradually mix the dry ingredients into the wet mixture until a soft dough forms.
Chill the dough: Divide the dough into two discs, wrap them in plastic wrap, and chill for at least 1 hour. This step ensures the cookies hold their shape while baking.
Roll and cut: Preheat your oven to 350°F (175°C). Roll out the dough on a floured surface to about 1/4-inch thickness. Use a cookie cutter to cut out shapes, then transfer them to a parchment-lined baking sheet.
Bake: Bake the cookies for 10-12 minutes, or until the edges are just starting to turn golden. Let them cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Make the glaze: Mix 1 cup (120g) of powdered sugar with 2 tablespoons of lemon juice until smooth. Drizzle over the cooled cookies.

And there you have it—beautiful lemon lavender cookies ready to enjoy!

Cooking Tips and Techniques

Baking these cookies is pretty straightforward, but here are some tips to make them even better:

Don’t overmix: When adding the dry ingredients, mix just until combined. Overmixing can make the cookies tough.
Chill the dough: This step is crucial for preventing the cookies from spreading too much while baking.
Use fresh ingredients: Fresh lavender and lemon make a huge difference in flavor.
Check your lavender: Taste a tiny bit before using it—if it’s too potent, reduce the amount slightly.

Variations and Adaptations

Want to put your own spin on these cookies? Here are a few ideas:

Gluten-free: Use a gluten-free flour blend to make these cookies celiac-friendly.
Vegan: Replace the butter with vegan butter and the egg with a flax egg.
Herbal twist: Swap the lavender for dried rosemary or thyme for a savory-sweet flavor.

Feel free to get creative—the possibilities are endless!

Serving and Storage Suggestions

These cookies are best served at room temperature with a cup of tea or a glass of lemonade. They’re also a lovely addition to a spring dessert platter.

For storage, keep them in an airtight container at room temperature for up to 5 days. If you want to freeze them, place them in a zip-top bag and freeze for up to 2 months. Let them thaw at room temperature before serving.

Nutritional Information and Benefits

Each cookie contains approximately:

Calories: 120
Fat: 6g
Carbohydrates: 15g
Protein: 1g
Sugar: 8g

These cookies are a treat, but the lavender and lemon offer some potential benefits. Lavender is known for its calming properties, while lemon provides a boost of vitamin C.

Conclusion

If you’re looking for a unique and delightful treat, these Ultimate Lemon Lavender Cookies are the way to go. Their buttery texture, zesty lemon flavor, and delicate floral aroma make them perfect for any occasion. Plus, they’re so much fun to make!

I hope you give this recipe a try and make it your own. Let me know in the comments how they turned out—or if you came up with your own creative twist! Happy baking!

FAQs

Can I use dried lavender instead of fresh?

Yes, dried culinary lavender works perfectly. Just make sure it’s food-safe and adjust the amount to your taste.

What’s the best way to zest a lemon?

A microplane zester is the easiest tool for fine, fragrant zest. Be sure to only grate the yellow part, as the white pith is bitter.

Can I skip the glaze?

Absolutely! The cookies are delicious on their own, but the glaze adds an extra touch of sweetness and lemony flavor.

Can I freeze the dough?

Yes, you can freeze the dough for up to 3 months. Just thaw it in the fridge before rolling and baking.

What pairs well with these cookies?

They’re lovely with Earl Grey tea, chamomile tea, or even a light sparkling wine.

Ultimate Lemon Lavender Cookies Recipe Perfect for Spring Baking