Lemon Lavender Cookies
These Lemon Lavender Cookies are soft, chewy, and bursting with bright lemon flavor and a subtle floral note from culinary lavender. Perfect for spring gatherings, afternoon tea, or whenever you want a unique, crowd-pleasing treat.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 20-24 cookies 1x
- Category: Dessert
- Cuisine: American
Ingredients
- 2 cups (240g) all-purpose flour
- 3/4 cup (150g) granulated sugar
- 3/4 cup (170g) unsalted butter, softened
- 1 large egg
- Zest of 2 large lemons
- 2 tablespoons (30ml) lemon juice
- 1 1/2 teaspoons dried culinary lavender, finely chopped
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- Optional: Powdered sugar for dusting or glaze (1/2 cup powdered sugar + 1-2 teaspoons lemon juice)
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- In a medium bowl, whisk together flour, baking powder, and salt. Add the finely chopped dried lavender and whisk again to distribute evenly.
- In a large bowl, beat the softened butter with granulated sugar until light and fluffy, about 2-3 minutes. Add lemon zest and beat for 30 seconds more.
- Add the egg and mix until combined. Pour in lemon juice and mix just until smooth (the mixture may look a little curdled).
- Gradually add the dry ingredients to the wet mixture, mixing on low or by hand just until no streaks of flour remain. Do not overmix.
- Scoop dough onto the prepared baking sheet using a cookie scoop or tablespoon, spacing cookies 2 inches apart. You should get about 20-24 cookies.
- Bake for 10-12 minutes, or until edges are just turning golden and centers look set but still soft. Check at 9 minutes if your oven runs hot.
- Let cookies cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Optional: Once cooled, dust with powdered sugar or drizzle with a glaze made from powdered sugar and lemon juice. Sprinkle with extra lavender or lemon zest if desired.
Notes
Use only culinary lavender for the best flavor—never ornamental or craft varieties. Don’t overmix the dough once you add the flour to keep cookies soft. If your dough is sticky, chill it for 15-20 minutes before baking. For a gluten-free version, use a 1:1 gluten-free flour blend. Cookies freeze well and taste even better the next day as flavors meld.
Nutrition
- Serving Size: 1 cookie (1/24 of recipe)
- Calories: 110
- Sugar: 7
- Sodium: 40
- Fat: 5
- Saturated Fat: 3
- Carbohydrates: 16
- Protein: 1
Keywords: lemon lavender cookies, spring cookies, floral cookies, lemon dessert, easy cookie recipe, lavender baking, tea cookies, soft cookies, chewy cookies, homemade cookies