Name: Lemon Lavender Cookies
Prep time: 15 min
Cook time: PT-489347H24M19S
Total time: 30 min
Cuisine: American
Ingredients: 2 ¼ cups all‑purpose flour; 1 teaspoon baking powder; ¼ teaspoon salt; ⅔ cup granulated sugar; 1 tablespoon dried culinary lavender buds (lightly crushed); Zest of 1 lemon; ½ cup unsalted butter, softened; 1 large egg; 2 tablespoons lemon juice; 1 teaspoon vanilla extract; Optional: powdered sugar for dusting or a simple lemon glaze

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Lemon Lavender Cookies are delicate, floral, and slightly tangy with a soft, buttery texture that melts in my mouth. These cookies combine the brightness of lemon with the calming aroma of culinary lavender—making them perfect for springtime, tea parties, or whenever I want a little something elegant and unexpected.

Why You’ll Love This Recipe

I love this recipe because it’s unique yet simple. The lemon adds a refreshing zing, while the lavender brings a lovely floral note without being overpowering. The dough comes together quickly, and the cookies bake into beautiful little rounds with a soft bite and fragrant finish. They’re perfect when I want to bake something charming and a little fancy. Lemon Lavender Cookies

Ingredients

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

All-purpose flour
Baking powder
Salt
Unsalted butter (softened)
Granulated sugar
Egg
Lemon zest
Lemon juice
Culinary lavender (dried, crushed slightly)
Vanilla extract
Optional: powdered sugar for dusting or glaze

Directions

I preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, I whisk together the flour, baking powder, and salt.
In a large bowl, I cream the butter and sugar until light and fluffy.
I beat in the egg, lemon zest, lemon juice, vanilla, and crushed lavender until smooth.
I slowly mix in the dry ingredients until a soft dough forms.
I scoop tablespoon-sized portions of dough and roll them into balls, placing them on the prepared baking sheet.
I flatten each slightly with the bottom of a glass or my fingers.
I bake for 10–12 minutes, until the edges are just barely golden.
I let them cool on the pan for a few minutes before transferring to a rack. I dust with powdered sugar or drizzle with lemon glaze if I want to dress them up.

Servings and timing

This recipe makes about 20 cookies.
Prep time: 15 minutes
Cook time: 10–12 minutes
Total time: 30 minutes

Variations

I add a lemon glaze by mixing powdered sugar and lemon juice for a glossy, tangy finish.
I use orange zest instead of lemon for a warmer citrus flavor.
I shape the dough into a log and chill it to make slice-and-bake lavender shortbread.
I sprinkle coarse sugar on top before baking for a little crunch.

storage/reheating

I store these cookies in an airtight container at room temperature for up to 4 days. For longer storage, I freeze them (unglazed) for up to a month and thaw as needed. If they lose any softness, I microwave them for just a few seconds to refresh. Lemon Lavender Cookies

FAQs

Can I use fresh lavender?

I only use culinary-grade dried lavender for consistent flavor and safety. Fresh can be too strong and harder to measure correctly.

Are these cookies very floral?

They’re subtly floral. The lemon balances the lavender beautifully, so the flavor stays light and pleasant.

Can I make these gluten-free?

Yes, I use a 1:1 gluten-free flour blend. The texture may be slightly different, but still delicious.

How do I make sure the lavender isn’t overpowering?

I crush it lightly and use a small amount—just enough to add fragrance without tasting soapy.

Can I skip the glaze?

Absolutely. They’re delicious plain, but I love the extra brightness from a lemon drizzle.

Conclusion

Lemon Lavender Cookies are light, elegant, and full of personality. I love how the citrus and floral notes blend into such a soft, buttery bite. Whether I’m sharing them over tea or enjoying a quiet treat, they always bring a little calm and sunshine to my day.