If sunshine had a flavor, it might just be these Lemon Lavender Cookies! Light, buttery, and kissed with citrus and a gentle floral note, these cookies are like a warm spring afternoon in every bite.
They’re delicate, yet packed with personality—perfect for when you want something sweet, but not too sweet, and definitely not boring. Whether you’re making them for a tea party, a picnic, or just a quiet moment with your favorite cup of tea, these cookies deliver a little magic with every nibble.
The fresh lemon zest adds zing while culinary lavender gives that beautiful, calming aroma you’d find in a blooming garden. Glazed with a touch of lemon and a hint of color, they’re as pretty as they are delicious. And the best part? You don’t need to be a pastry chef to whip these up! Let’s get baking.
Why You’ll Love This Recipe
- Bright and refreshing lemon flavor pairs beautifully with calming lavender.
- The dough comes together easily and is very forgiving.
- They’re freezer-friendly and make great edible gifts.
- Aesthetically pleasing – they look like something from a cozy patisserie!
Lemon Lavender Cookies Recipe
- Prep Time: 20 minutes
- Cook Time: 12–15 minutes
- Total Time: About 45 minutes
- Servings: About 30 cookies
Equipment Needed:
- Mixing bowls
- Stand or hand mixer
- Whisk
- Baking sheets
- Parchment paper
- Cooling rack
- Small cookie scoop (optional)
Ingredients
Cookies
- 2 ¼ cups (270g) all-purpose flour, spooned and leveled
- 2 tbsp (10g) cornstarch
- ½ tsp baking powder
- 2 sticks (225g) salted butter, at cool room temperature
- ¾ cup (150g) granulated sugar
- 2 tbsp lemon zest (from about 3 medium lemons)
- 2 tbsp dried culinary lavender buds
- 1 large egg, at cool room temperature
Glaze
- 1 ½ cups (180g) powdered sugar, sifted
- 2–3 tbsp fresh lemon juice
- ½ tsp lavender extract (optional)
- 3–4 drops purple food coloring (optional)
- Lavender buds & lemon zest, for garnish (optional)
Instructions
- Prep your oven & baking sheets: Preheat oven to 350°F (180°C). Line two baking sheets with parchment paper.
- Mix dry ingredients: In a small bowl, whisk together flour, cornstarch, and baking powder. Set aside.
- Cream butter, sugar, zest & lavender: In a large bowl with a stand mixer (paddle attachment) or handheld mixer, beat butter, sugar, lemon zest, and lavender on medium speed for 2–3 minutes, until fluffy. Scrape down the sides of the bowl.
- Add egg: Beat in the egg until well incorporated.
- Add flour mix: Reduce mixer to low and gradually add dry ingredients. Mix just until combined. Dough will be slightly dry but should hold together.
- Scoop & shape: Scoop 1 tbsp of dough, roll into balls, and place on baking sheet, 2 inches apart. Flatten gently to 1/3 inch (1 cm) thickness.
- Bake: Bake one sheet at a time for 12–15 minutes, or until edges are lightly golden and centers are just set.
- Cool: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Glaze: Whisk powdered sugar with lemon juice and optional lavender extract until thick but pourable. Add food coloring if using.
- Decorate: Spoon glaze over each cookie and sprinkle with lavender buds or lemon zest if you like. Let glaze set for 30 minutes.
Variations to Try
- Swap lemon zest for orange zest for a sweeter citrus twist.
- Add a dash of vanilla extract to the dough for extra warmth.
- Skip the glaze and dust with powdered sugar for a rustic feel.
- Add a bit of honey to the glaze for a floral sweetness.
Pro Tips
- Use culinary-grade lavender only – not the kind from the craft store!
- Chill the dough for 15–20 minutes before baking for neater edges.
- Rub lemon zest into the sugar before creaming to release the oils and boost citrus flavor.
- Use a microplane for zesting to avoid the bitter white pith.
Lemon Lavender Cookies
- Total Time: 35 minutes
- Yield: 30 cookies 1x
Ingredients
Scale
Cookies
- 2 ¼ cups (270g) all-purpose flour, spooned and leveled
- 2 tbsp (10g) cornstarch
- ½ tsp baking powder
- 2 sticks (225g) salted butter, at cool room temperature
- ¾ cup (150g) granulated sugar
- 2 tbsp lemon zest (from about 3 medium lemons)
- 2 tbsp dried culinary lavender buds
- 1 large egg, at cool room temperature
Glaze
- 1 ½ cups (180g) powdered sugar, sifted
- 2–3 tbsp fresh lemon juice
- ½ tsp lavender extract (optional)
- 3–4 drops purple food coloring (optional)
- Lavender buds & lemon zest, for garnish (optional)
Instructions
- Prep your oven & baking sheets: Preheat oven to 350°F (180°C). Line two baking sheets with parchment paper.
- Mix dry ingredients: In a small bowl, whisk together flour, cornstarch, and baking powder. Set aside.
- Cream butter, sugar, zest & lavender: In a large bowl with a stand mixer (paddle attachment) or handheld mixer, beat butter, sugar, lemon zest, and lavender on medium speed for 2–3 minutes, until fluffy. Scrape down the sides of the bowl.
- Add egg: Beat in the egg until well incorporated.
- Add flour mix: Reduce mixer to low and gradually add dry ingredients. Mix just until combined. Dough will be slightly dry but should hold together.
- Scoop & shape: Scoop 1 tbsp of dough, roll into balls, and place on baking sheet, 2 inches apart. Flatten gently to 1/3 inch (1 cm) thickness.
- Bake: Bake one sheet at a time for 12–15 minutes, or until edges are lightly golden and centers are just set.
- Cool: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Glaze: Whisk powdered sugar with lemon juice and optional lavender extract until thick but pourable. Add food coloring if using.
- Decorate: Spoon glaze over each cookie and sprinkle with lavender buds or lemon zest if you like. Let glaze set for 30 minutes.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
