Lemon Lavender Cookies

These lemon lavender cookies are a soft, buttery dream with the perfect balance of bright citrus and delicate floral notes. I love how the lemon zest brings a zing of freshness that complements the aromatic lavender so well. The sweet glaze on top adds just the right amount of elegance and extra flavor, turning each cookie into a bite-sized treat that feels like spring in cookie form.

Why You’ll Love This Recipe

• No chill time: I bake them right away—no waiting around.
• Bright flavor: The lemon zest and juice make each bite refreshing.
• Floral touch: Culinary lavender adds a sophisticated and calming note.
• Perfect texture: Soft centers with crisp edges and a melt-in-the-mouth glaze.
• Beautiful presentation: They’re stunning with the glaze and a sprinkle of lemon zest and buds.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Cookies:

• 2 sticks salted butter, cool room temperature
• 3/4 cup granulated sugar
• 2 tablespoons lemon zest (from 3–4 medium lemons)
• 2 tablespoons culinary lavender buds
• 1 large egg, room temperature
• 2 1/4 cups all-purpose flour
• 2 tablespoons cornstarch
• 1/2 teaspoon baking powder

For the Lemon Lavender Glaze:

• 1 1/2 cups powdered sugar, sifted
• 2–3 tablespoons fresh lemon juice
• 1/2 teaspoon lavender extract (optional)
• A few drops purple food coloring (optional)
• Extra lavender buds and lemon zest for decorating (optional)

directions

1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
2. Mix dry ingredients: In a small bowl, whisk together flour, cornstarch, and baking powder. Set aside.
3. Cream butter and sugar: In a large bowl, beat the butter, sugar, lemon zest, and lavender on medium speed until light and fluffy, about 2–3 minutes. Scrape down the bowl halfway through.
4. Add the egg: Mix in the egg until fully incorporated.
5. Incorporate dry ingredients: On low speed, add the flour mixture and mix until just combined. The dough may look slightly dry but should come together easily.
6. Scoop and shape: Use a small cookie scoop to drop tablespoon-sized portions onto the baking sheets, spacing them 2 inches apart. Flatten gently to about 1/3 inch thick with your palm.
7. Bake: Bake one sheet at a time for 12–15 minutes, or until the edges are lightly golden and the centers are set. Watch closely from the 10-minute mark.
8. Cool: Let the cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
9. Prepare the glaze: Whisk together powdered sugar, lemon juice, and lavender extract. Add a few drops of food coloring if desired. The glaze should be thick but pourable.
10. Decorate: Spoon or drizzle the glaze over cooled cookies. Sprinkle with lemon zest and lavender buds if using. Let set for 30 minutes before serving.

Servings and timing

Servings: Makes about 24 cookies
Prep time: 15 minutes
Cook time: 12–15 minutes
Total time: 30–35 minutes

Variations

• Citrus twist: I swap lemon for orange or lime for a fun flavor change.
• White chocolate chips: I mix in 3/4 cup for a sweet surprise inside.
• Lavender bars: I press the dough into a lined 8×8 pan and bake for 22–25 minutes to make cookie bars.
• Vanilla hint: Sometimes I add 1/2 tablespoon of vanilla bean paste for a richer flavor base.

storage/reheating

• Room temperature: Once the glaze sets, I store the cookies in an airtight container for 3–4 days.
• Freezer: I freeze unbaked cookie dough balls for up to 2 months. Glazed cookies can be frozen, but the glaze might get sticky when thawed.

FAQs

Can I use dried lavender from my garden?

Yes, but I make sure to use only the purple buds and avoid the green parts, which can be bitter. Always confirm the lavender is culinary-safe.

Do I need to use lavender extract?

Not at all—it’s optional. I find it enhances the lavender aroma, but the cookies taste lovely without it too.

Can I skip the glaze?

Absolutely. I enjoy them plain when I want a less sweet option or pair them with tea for a more delicate treat.

How do I keep the cookies from spreading too much?

I make sure my butter is cool room temperature, not too soft or melted. Over-softened butter will cause the cookies to spread more than desired.

What does cornstarch do in the cookie dough?

It softens the texture and helps the cookies stay tender and melt-in-your-mouth. I never skip it!

Conclusion

These lemon lavender cookies are as lovely to look at as they are to eat. I adore the refreshing citrus paired with floral lavender, and the soft, buttery texture makes them perfect for tea time, brunch, or gifting. They’re simple to make and endlessly adaptable—once I tried them, I couldn’t stop baking them all spring and summer long.

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