Lemon Lavender Cookies Recipe

If you’re searching for an enchanting treat that is as beautiful as it is delicious, Lemon Lavender Cookies are your ticket to pure cookie bliss! These gems combine delicate floral notes with bursts of citrusy freshness, all wrapped in a buttery, melt-in-your-mouth cookie. Whether you’re baking for a special occasion or just want to add a little sunshine to your afternoon tea, these cookies promise a flavor experience unlike any other.

Ingredients You’ll Need

Don’t let the stunning flavor fool you—these Lemon Lavender Cookies rely on straightforward pantry staples with a few special touches. Each ingredient pulls its weight, ensuring the cookies are soft, fragrant, and impossibly tender.

• All-purpose flour: The backbone of the cookies, measuring carefully ensures a delicate crumb.
• Cornstarch: Gives the cookies their melt-in-the-mouth texture by softening the structure.
• Baking powder: Adds just enough lift for a light, tender bite.
• Salted butter: Creates structure, flavor, and that beautiful golden hue—using salted amps up flavor.
• Granulated sugar: Sweetens the dough and helps achieve a crisp edge.
• Lemon zest: Packs a punch of bright citrus oil, making every bite feel sun-kissed and fresh.
• Dried culinary lavender buds: The floral element that transforms these cookies from ordinary to extraordinary—use just enough for a gentle hint.
• Egg: Binds the dough and lends richness without heaviness.
• Powdered sugar: Creates a satiny-smooth glaze that sets up beautifully atop each cookie.
• Fresh lemon juice: Brings vibrancy and balance to the glaze, enhancing the cookies’ lemony notes.
• Lavender extract (optional): A subtle booster for the lavender flavor if you want it emphasized.
• Purple food coloring: Adds a lovely, whimsical hue to the glaze—totally optional but so pretty.
• Lavender buds & lemon zest (for garnish): A sprinkling makes for an Instagram-worthy finish.

How to Make Lemon Lavender Cookies

Step 1: Prepare Your Baking Sheets

Begin by preheating your oven to 350°F (180°C). Line two baking sheets with parchment paper to ensure your cookies bake evenly and lift off effortlessly. This simple step is a lifesaver for sticky cookies!

Step 2: Mix the Dry Ingredients

In a small bowl, whisk together the flour, cornstarch, and baking powder. This little bit of prep helps distribute the leavener and cornstarch evenly, leading to a perfectly even crumb in your Lemon Lavender Cookies.

Step 3: Cream Butter, Sugar, Lemon, and Lavender

In a large mixing bowl using a stand mixer (or a hand mixer if that’s your style), beat together the cool, room temperature butter, granulated sugar, lemon zest, and dried lavender on medium speed. Creaming for 2–3 minutes allows air to work its magic, resulting in cookies that are fluffy yet delicately crisp. Scrape down the bowl as needed—the zest and lavender like to cling to the sides!

Step 4: Add the Egg

Crack in your egg and mix until it disappears into silky smoothness. This is your hydration and binding stage, so make sure it’s fully incorporated for even cookies throughout the batch.

Step 5: Add Dry Ingredients to the Dough

Turn the mixer down to low and slowly add in the flour mixture. Mix just until you no longer see dry flour. The dough might seem a little dry, but don’t worry—it’s just right for scooping and baking into perfect Lemon Lavender Cookies.

Step 6: Scoop and Shape Cookies

With a small cookie scoop or a tablespoon, drop 1-tablespoon-sized balls of dough onto your prepared cookie sheets, spacing them about 2 inches apart. Gently flatten each ball with your palms until they’re roughly 1/3 inch thick. This ensures a lovely, even bake and that signature bakery-style look.

Step 7: Bake to Fragrant Perfection

Bake each tray of cookies for 12 to 15 minutes, one sheet at a time. Keep an eye out: the centers should look just set while the edges develop a faint golden tint. Overbaking can take away the tender magic—trust your nose and sight!

Step 8: Cool Completely

Let the cookies rest on the baking sheet for 5 minutes before carefully transferring them to a wire rack. This stopgap helps them finish setting without overbaking. Once they’re completely cool, you’re ready to glaze!

Step 9: Prepare the Lemony Lavender Glaze

In a medium bowl, whisk together powdered sugar, fresh lemon juice, and, if you like, a drop of lavender extract. Adjust with an extra spoonful of juice if needed—the glaze should be thick but just pourable. For that dreamy pastel touch, add a few drops of purple food coloring and whisk until evenly colored.

Step 10: Glaze and Decorate

Spoon a generous dollop of glaze onto the center of each cookie and gently push toward the edges. Finish with a pinch of lavender buds and extra lemon zest if desired. Allow the glaze to set for at least 30 minutes. Your Lemon Lavender Cookies are now ready to charm!

How to Serve Lemon Lavender Cookies

Garnishes

For the prettiest finish, adorn your cookies with extra dried lavender buds and a shower of fresh lemon zest. The colorful contrast instantly elevates the look, making these cookies totally giftable and almost too lovely to eat.

Side Dishes

Lemon Lavender Cookies shine alongside a cup of Earl Grey tea, light herbal tisanes, or even a refreshing homemade lemonade. They’re delightful with a bowl of vanilla bean ice cream or served on a cheese board with mild goat cheese for a fun, floral twist.

Creative Ways to Present

Arrange your Lemon Lavender Cookies on a tiered cake stand with edible flowers scattered about for a fairytale-inspired dessert table. Package a few in cellophane bags tied with purple ribbon for a sweet homemade gift, or stack them in a cute tin for picnic-perfect treats.

Make Ahead and Storage

Storing Leftovers

Store any leftover Lemon Lavender Cookies in an airtight container at room temperature for up to four days. To keep them as perfect as the day you baked them, place a sheet of wax paper between layers to prevent sticking and preserve the glaze.

Freezing

You can freeze baked, unglazed cookies for up to two months. Once cooled, layer between sheets of parchment and seal in an airtight container. When ready to enjoy, thaw at room temperature and then glaze as you normally would for that fresh-from-the-oven feel.

Reheating

No need to reheat glazed cookies, but if you thaw unglazed ones from the freezer, a quick 2–3 minute warm-up in a 300°F (150°C) oven will refresh their texture. Glaze after warming for the dreamiest results.

FAQs

Can I use fresh lavender instead of dried?

Dried culinary lavender is preferred for Lemon Lavender Cookies because it’s less potent and easier to distribute evenly. If using fresh, reduce the amount by half and ensure the blooms are pesticide-free and thoroughly dried for the best flavor and safety.

What if I don’t have purple food coloring for the glaze?

No worries! The food coloring is totally optional and just for a pop of color. Your glaze will still be gorgeous and tasty if left white. If you want a natural tint, a drop of blueberry or beet juice can work in a pinch.

Can I make the dough ahead of time?

Absolutely! You can refrigerate the dough for up to 48 hours before baking. Just let it sit at room temperature until scoopable, then proceed as usual. Chilling also lets the flavors meld even more.

How do I avoid overbaking the cookies?

Keep an eye on the edges—the tops should look just set, and the edges should turn only slightly golden. Remove from the oven promptly and allow the carryover heat to finish the job on the baking sheet.

Can I make these Lemon Lavender Cookies gluten-free?

Yes! Substitute a cup-for-cup gluten-free flour blend in place of the all-purpose flour. For best results, use a blend that contains xanthan gum or another binder to mimic the chewy texture.

Final Thoughts

Give these Lemon Lavender Cookies a whirl the next time you want to bake something both dazzling and comforting. With their unforgettable flavors and show-stopping appearance, they’re destined to become a go-to recipe for years to come. Your friends, family, and your own sweet tooth will thank you!

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