These Lemon Lavender Cookies are a delightful twist on traditional sugar cookies, bringing together the bright, zesty flavor of lemon with the subtle, aromatic notes of culinary lavender. The combination creates a cookie that’s both refreshing and sophisticated, perfect for afternoon tea, special gatherings, or simply treating yourself to something extraordinary.
What makes these cookies truly special is the balance between the citrusy punch and the floral undertones. The lavender doesn’t overwhelm but instead offers a gentle whisper of flavor that complements the lemon beautifully. These cookies are sure to become a favorite in your recipe collection, impressive enough for guests yet simple enough for everyday baking.
Why You’ll Love This
- Simple ingredients that create an elegant, bakery-worthy cookie
- Perfect balance of sweet, tart, and floral flavors
- Crisp edges with a tender, buttery center
- Makes your kitchen smell absolutely heavenly while baking
- Can be prepared ahead and frozen as dough or baked cookies
Ingredients
- 270g (2 1/4 cups) all-purpose flour
- 10g (2 tablespoons) cornstarch
- 1/2 teaspoon baking powder
- 225g (2 sticks) salted butter, cool room temperature
- 150g (3/4 cup) granulated sugar
- 2 tablespoons lemon zest
- 2 tablespoons dried culinary lavender buds
- 1 large egg, cool room temperature
- 180g (1 1/2 cups) powdered sugar, sifted
- 2-3 tablespoons fresh lemon juice
- 1/2 teaspoon lavender extract (optional)
- 3-4 drops purple food coloring
- Lavender buds and lemon zest for garnish
Instructions
- Preheat oven to 350°F. Line baking sheets with parchment paper.
- Whisk together flour, cornstarch, and baking powder.
- Beat butter, sugar, lemon zest, and lavender until light and fluffy, 2-3 minutes.
- Beat in egg, then mix in dry ingredients until just combined.
- Scoop 1-tablespoon balls, flatten to 1/3 inch. Bake 12-15 minutes until edges are golden.
- Mix glaze ingredients, spoon over cooled cookies. Add garnish if desired.
Tips & Variations
- Make sure to use culinary-grade lavender, not decorative or craft lavender which may be treated with chemicals.
- For a more pronounced lavender flavor, crush the buds slightly before adding to the dough.
- Try adding 1/2 cup white chocolate chips for a sweeter, creamier cookie.
- For a colorful twist, add a drop of purple food coloring to the dough or to a simple lemon glaze.
- If lavender isn’t your thing, substitute with 1 tablespoon of fresh rosemary or thyme for a different herbal note.
- Make sure your butter is softened but not melted for the best cookie texture.
Serving Suggestions
These Lemon Lavender Cookies pair beautifully with afternoon tea, especially Earl Grey or chamomile. The floral notes in the cookies complement the tea perfectly. For a more substantial dessert, serve with a scoop of vanilla ice cream or lemon sorbet.
They also make a lovely addition to a brunch spread alongside fresh berries and whipped cream, or package them in a decorative tin for a thoughtful homemade gift.
Notes
- Store cookies in an airtight container at room temperature for up to 5 days.
- Freeze baked cookies for up to 3 months, or freeze the dough balls for up to 2 months.
- Cookies are done when they’re just barely golden at the edges – they’ll continue to set as they cool.
- The dough can be made a day ahead and kept refrigerated until ready to bake.
FAQs
Can I use dried lemon zest instead of fresh?
Fresh lemon zest provides the best flavor, but in a pinch, you can substitute 2 teaspoons of dried lemon zest. You may want to add an extra teaspoon of lemon juice to boost the citrus flavor.
Where can I find culinary lavender?
Look for culinary lavender at specialty food stores, farmers markets, or online. Make sure it’s specifically labeled as culinary or food-grade.
Can I make these cookies without the lavender?
Absolutely! They’ll become classic lemon cookies, which are delicious in their own right. Consider adding an extra teaspoon of lemon zest to enhance the citrus flavor.
My cookies spread too much during baking. What went wrong?
This usually happens if the butter was too warm or the dough wasn’t chilled enough. Make sure to refrigerate the dough for at least 30 minutes before baking, and consider chilling the shaped dough balls for 10 minutes before they go in the oven.
Lemon Lavender Cookies
Recipe by Chef
These Lemon Lavender Cookies are a delightful twist on traditional sugar cookies, bringing together the bright, zesty flavor of lemon with the subtle, aromatic notes of culinary lavender. The combination…
Ingredients
- 270g (2 1/4 cups) all-purpose flour
- 10g (2 tablespoons) cornstarch
- 1/2 teaspoon baking powder
- 225g (2 sticks) salted butter, cool room temperature
- 150g (3/4 cup) granulated sugar
- 2 tablespoons lemon zest
- 2 tablespoons dried culinary lavender buds
- 1 large egg, cool room temperature
- 180g (1 1/2 cups) powdered sugar, sifted
- 2-3 tablespoons fresh lemon juice
- 1/2 teaspoon lavender extract (optional)
- 3-4 drops purple food coloring
- Lavender buds and lemon zest for garnish
Steps
- Preheat oven to 350°F. Line baking sheets with parchment paper.
- Whisk together flour, cornstarch, and baking powder.
- Beat butter, sugar, lemon zest, and lavender until light and fluffy, 2-3 minutes.
- Beat in egg, then mix in dry ingredients until just combined.
- Scoop 1-tablespoon balls, flatten to 1/3 inch. Bake 12-15 minutes until edges are golden.
- Mix glaze ingredients, spoon over cooled cookies. Add garnish if desired.
