These lemon lavender cookies are a burst of spring in every bite—soft, buttery, and infused with the delicate flavors of lemon zest and culinary lavender. Finished with a sweet lemon-lavender glaze, they’re perfect for tea time, gifting, or simply treating yourself.
Why You’ll Love These Cookies
These cookies are as delightful to look at as they are to eat! The texture is soft and tender with slightly crisp edges, while the flavor is a bright blend of citrus and floral notes. The glaze adds an extra touch of sweetness and aroma that takes them to the next level.
Even better? This recipe uses simple pantry ingredients and comes together quickly—no chilling required. Just mix, bake, glaze, and enjoy!
Craving More Lavender?
Ingredients
For the cookies:
- 2 sticks (1 cup) salted butter, at cool room temperature
- 3/4 cup granulated sugar
- 2 tablespoons lemon zest (from about 3–4 medium lemons)
- 2 tablespoons culinary lavender buds
- 1 large egg, at cool room temperature
- 2 ¼ cups all-purpose flour, spooned and leveled
- 2 tablespoons cornstarch
- 1/2 teaspoon baking powder
For the glaze:
- 1 ½ cups powdered sugar, sifted
- 2 to 3 tablespoons fresh lemon juice
- 1/2 teaspoon lavender extract (optional)
- A few drops purple food coloring (optional, for a soft lavender hue)
- Extra lavender buds and lemon zest, for decorating (optional)
Helpful Tips
- Butter texture: It should be cool and slightly soft, not melty. Too warm and the cookies may spread.
- Flour measuring: Use the spoon-and-level method or weigh your flour (270g). Too much flour = dry, dense cookies.
- Zest before juicing: Always zest your lemons before squeezing to avoid frustration.
Variations
- Citrus swap: Try orange, lime, or grapefruit instead of lemon for a fun twist.
- White chocolate chips: Add ¾ cup to the dough before baking for extra richness.
- Vanilla note: Stir in ½ tablespoon of vanilla extract or paste if you want added depth.
- Cookie bars: Press dough into a parchment-lined 8×8-inch pan and bake for 22–25 minutes. Cool completely before glazing and slicing.
How to Make Lemon Lavender Cookies
1. Preheat Oven
Preheat your oven to 350°F (180°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 butter, sugar, lemon zest, and lavender until light and fluffy (2–3 minutes).
4. Add Egg
Mix in the egg until fully combined.
5. Add Dry to Wet
Gradually add the dry ingredients to the butter mixture on low speed until just combined. The dough may appear slightly dry—this is normal.
6. Scoop and Flatten
Scoop 1-tablespoon portions of dough and place on the prepared baking sheets, spaced 2 inches apart. Gently flatten each to about 1/3-inch thickness.
7. Bake
Bake for 12 to 15 minutes, until the edges are slightly golden and centers are just set. Cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
Make the Lemon Lavender Glaze
In a bowl, whisk together powdered sugar, lemon juice, and lavender extract (if using). The glaze should be thick but pourable. Add a few drops of food coloring if you like a soft purple tint.
Glaze and Decorate
Once cookies are fully cooled, spoon glaze over each. Top with lemon zest and lavender buds for an elegant finish. Let the glaze set for 30 minutes before serving.
Storage and Freezing
- Room temp: Store in an airtight container for 3 to 4 days. Place wax paper between layers to prevent sticking.
- Freezing tip: Freeze unbaked dough balls for up to 2 months. Bake from frozen—just add a couple extra minutes. You can freeze glazed cookies, but the glaze may become sticky when thawed.