Lemon Lavender Cookies

Why You’ll Love This Recipe

I love how these cookies pair citrusy zing and floral notes without any fuss. The dough comes together quickly—no chilling required—and bakes into tender rounds with lightly crisp edges. The glaze adds an extra layer of flavor and elegance, making them both easy and impressive

ingredients

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

Cookies:

• Salted butter, cool room temperature

• Granulated sugar

• Lemon zest (from about 3–4 medium lemons)

• Culinary lavender buds (dried)

• Large egg

• All‑purpose flour

• Cornstarch

• Baking powder

Glaze:

• Powdered sugar

• Fresh lemon juice

• Lavender extract (optional)

• Purple food coloring (just a few drops)

• Extra lemon zest and lavender buds for garnish

directions

1. Prep for baking: Preheat oven to 350 °F and line baking sheets with parchment paper.

2. Mix dry ingredients: Whisk flour, cornstarch, and baking powder together.

3. Cream the batter: In a mixer, beat butter, sugar, lemon zest, and lavender for about 2–3 minutes until light and fluffy.

4. Add egg: Mix in the egg until fully incorporated.

5. Combine: Add the flour mixture on low speed until just mixed—the dough should be slightly dry.

6. Shape cookies: Scoop tablespoon-sized balls of dough, place them 2 inches apart on baking sheets, then gently flatten to about 1/3″ thick.

7. Bake: Bake 12–15 minutes, until centers are set and edges show a hint of gold. Allow one sheet at a time.

8. Cool cookies: Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

9. Glaze: Whisk powdered sugar, lemon juice, and lavender extract to a pourable consistency; tint with purple coloring.

10. Decorate: Spoon glaze onto cooled cookies, top with extra lemon zest and lavender buds, then let set about 30 minutes before serving.

Servings and timing

• Yield: About 25 cookies

• Prep time: ~20 minutes

• Cook time: ~12 minutes per batch

• Total time: ~32 minutes

Variations

• Substitute lime, orange, or grapefruit for lemon zest and juice.

• Add ½ tablespoon vanilla extract for warmth.

• Stir ¾ cup white chocolate chips into the dough.

• Press the dough into an 8×8 pan and bake as bars (about 22–25 minutes), then glaze.

storage/reheating

I store these cookies in an airtight container at room temperature for up to 3–4 days once the glaze has set. For freezing, I freeze the dough balls (pre-bake) for up to 2 months, then bake and glaze when ready

FAQs

Can I make the dough ahead of time?

Yes—I often portion and freeze the unbaked dough balls. When I’m ready, I bake them straight from frozen, then glaze once cooled.

Can I use fresh lavender?

Yes—as long as it’s culinary-grade. I gently rinse fresh buds and pat dry before using alongside dried.

Why add cornstarch?

I add cornstarch to create a softer, melt‑in‑your‑mouth texture—it helps the cookies stay tender.

What if I don’t have lavender extract?

No problem—the dried buds add plenty of floral aroma. I sometimes skip the extract or double the buds instead.

Do I need purple food coloring?

It’s optional—a few drops just give the glaze a pretty pastel tone. It looks lovely but doesn’t affect flavor.

Conclusion

These lemon lavender cookies combine sunny citrus and gentle floral notes in a soft, buttery base—a delicate but delightful treat. I find them perfect for afternoon tea, spring celebrations, or thoughtful gifting. Their ease, elegance, and irresistible flavor make them a new favorite in my baking repertoire.