Introduction

These Lemon Lavender Cookies combine bright citrus notes with a delicate floral aroma for a truly refreshing treat. Perfectly soft and buttery, they’re finished with a smooth lemon glaze tinted with a hint of lavender. A delightful way to impress guests or enjoy a special homemade snack.

A round stack of seven light yellow cookies sits on a white plate, each cookie topped with a smooth white icing layer. Most cookies are sprinkled with small purple lavender buds and thin yellow lemon zest, while the top cookie also has a thin slice of lemon underneath the icing, showing its bright yellow rind and pale translucent interior. The cookies have a slightly cracked texture along the edges. Around the plate on a white marbled surface are dried lemon slices and purple lavender sprigs, adding a natural decorative touch. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 sticks salted butter (at cool room temperature)
3/4 cup granulated sugar
2 tablespoons lemon zest (from 3-4 medium lemons)
2 tablespoons culinary lavender
1 large egg (at cool room temperature)
2 ¼ cups all-purpose flour (spoon and leveled)
2 tablespoons cornstarch
1/2 teaspoon baking powder

Lemon Lavender Glaze:

1 1/2 cups powdered sugar (sifted)
2-3 tablespoons fresh lemon juice
1/2 teaspoon lavender extract (optional)
A few drops of purple food coloring
Additional lavender buds and lemon zest (optional)

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line 2 baking sheets with parchment paper.
Step 2: In a small bowl, whisk together the flour, cornstarch, and baking powder. Set aside.
Step 3: In a large mixing bowl, use a stand mixer to cream the butter, sugar, lemon zest, and lavender until light and fluffy, about 2-3 minutes.
Step 4: Mix in the egg until very well combined.
Step 5: On low speed, add the flour mixture and mix until just combined. The dough will seem slightly dry.
Step 6: Use a small cookie scoop to drop 1-tablespoon-sized balls of dough onto the prepared baking sheets, spacing them 2 inches apart.
Step 7: Gently flatten each ball with your palms until about 1/3 inch thick.
Step 8: Bake for 12-15 minutes, until the edges are lightly golden. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Step 9: For the glaze, whisk together the powdered sugar, lemon juice, and lavender extract until smooth. Add food coloring to achieve a soft lavender hue.
Step 10: Spoon the glaze over the cooled cookies. Sprinkle with additional lavender buds and lemon zest if desired. Let the glaze set for 30 minutes before serving.

Tips & Variations

Zest your lemons before juicing to preserve their oils and maximize flavor in the cookies.
Use culinary-grade lavender to ensure a safe and delicate floral taste.
For a stronger lavender flavor, increase the lavender extract slightly in the glaze.
If you prefer a sweeter cookie, add an extra tablespoon of granulated sugar to the dough.

Storage

Store these cookies in an airtight container at room temperature for up to 3 days. To keep them fresh longer, you can refrigerate them for up to a week, but allow them to come to room temperature before serving. The glaze may soften over time; if reheating, warm gently for a few seconds in the microwave.

How to Serve

A brown plate filled with six round lemon cookies, each cookie having one layer topped with a smooth white icing layer. The icing is decorated with small purple lavender buds and tiny yellow lemon zest pieces scattered on top. One cookie prominently shows a thin slice of lemon covered partially by the icing and sprinkled with lavender buds. The plate rests on a white marbled surface scattered with fresh lavender sprigs and slices of lemon in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried lavender instead of culinary lavender?

It’s best to use culinary-grade lavender because it’s safe for consumption and has a milder flavor. Avoid using lavender meant for decoration as it may be too strong or treated with chemicals.

How do I prevent the cookies from spreading too much?

Make sure to use butter at cool room temperature and measure the flour accurately by spooning and leveling it. Chilling the dough briefly before baking can also help control spreading.