Lemon Lavender Cookies

Imagine biting into a delicate, buttery cookie that perfectly balances the bright, citrusy zing of lemon with the subtle floral notes of lavender. These Lemon Lavender Cookies are a sophisticated twist on traditional shortbread that will transport your taste buds to a sun-drenched French countryside. The aromatic combination creates an elegant treat that’s perfect for afternoon tea, special occasions, or whenever you crave something uniquely delicious. You’ll learn how to create these delicate, perfectly balanced cookies that showcase the magical pairing of lemon and lavender in every bite.

Why You’ll Love This Recipe

These Lemon Lavender Cookies will quickly become a favorite in your baking repertoire for so many reasons. First, they strike that perfect balance between familiar comfort and unexpected sophistication. The butter-rich cookie base provides a tender, melt-in-your-mouth texture that contrasts beautifully with the subtle crispness around the edges.

What makes these cookies truly special is the sensory experience they provide. The bright, citrusy aroma of fresh lemon zest mingles with the gentle floral notes of lavender, creating a fragrance that’s as delightful as the flavor. Each bite delivers a burst of sunshine from the lemon followed by the subtle, aromatic lavender that lingers pleasantly.

Despite their elegant appearance and complex flavor profile, these cookies are surprisingly straightforward to prepare. The dough comes together quickly, and the beautiful purple glaze adds a professional-looking finish without requiring advanced decorating skills. They’re perfect for impressing guests or gifting to someone special, yet simple enough for a weekday baking project when you want to treat yourself to something extraordinary.

Ingredients List for the Lemon Lavender Cookies

These ingredients combine the bright, zesty flavors of lemon with the subtle floral notes of lavender to create an elegant and balanced cookie with a tender, buttery texture.

• 2 ¼ cups / 270 g / 9.5 oz all-purpose flour, spoon and leveled
• 2 tbsp / 10 g / 0.6 oz cornstarch
• 1/2 teaspoon baking powder
• 2 sticks / 225 g / 8 oz salted butter, at cool room temperature
• 3/4 cup / 150 g / 5.3 oz granulated sugar
• 2 tbsp lemon zest (from about 3 medium lemons)
• 2 tbsp dried culinary lavender buds
• 1 large egg, at a cool room temperature
• 1 ½ cups / 180 g / 6.3 oz powdered sugar, sifted
• 2 to 3 tbsp fresh lemon juice
• 1/2 tsp lavender extract (optional)
• 3 to 4 drops of purple food coloring
• Lavender buds, to garnish, if desired
• Lemon zest, to garnish, if desired

Pro Tips

Creating perfect Lemon Lavender Cookies requires attention to a few critical details that will elevate your results from good to exceptional:

First, properly measuring your flour is crucial for achieving the ideal texture. The “spoon and level” method mentioned in the ingredients list means lightly spooning flour into your measuring cup (rather than scooping directly from the container) and then leveling it off with a straight edge. This prevents compacting and using too much flour, which would result in dry, tough cookies.

When incorporating the lavender, consider giving it a quick pulse in a spice grinder or rubbing it between your fingers before adding it to the dough. This helps release the essential oils and distributes the flavor more evenly throughout the cookies. However, be careful not to over-process, as you want some texture and visual appeal from the buds.

Lastly, pay close attention to the baking time. These cookies should be removed from the oven when they’re just set in the center with only a slight golden color at the edges. They’ll continue to firm up as they cool, and overbaking will lose the desirable tender, melt-in-your-mouth quality that makes these cookies special.

Instructions

Step 1: Prepare for baking. Preheat your oven to 350°F / 180°C / gas mark 4. Line 2 baking sheets with parchment paper.

Step 2: Combine dry ingredients. In a small bowl, whisk together the flour, cornstarch, and baking powder. Set aside.

Step 3: Beat butter and sugar. Using a large mixing bowl and a stand mixer fitted with the paddle attachment (or an electric mixer), cream the butter, sugar, lemon zest, and lavender (medium speed) until light and fluffy, about 2 to 3 minutes. Scrape down the sides of the bowl.

Step 4: Add egg. Mix in the egg until very well combined.

Step 5: Incorporate dry ingredients. Using low speed, add the flour mixture and mix until just combined. The dough will seem slightly dry.

Step 6: Scoop cookies. Use a small cookie scoop to drop 1-tablespoon-sized balls of dough onto the prepared baking sheets. Space the dough balls 2 inches / 5 cm apart.

Step 7: Flatten cookies. Gently flatten each ball with your palms until 1/3 inch / 1 cm thick.

Step 8: Bake. Bake the cookies for 12 to 15 minutes. The cookies are ready when the center is just set and the edges appear slightly golden. Bake only 1 cookie sheet at a time.

Step 9: Cool. Cool the cookies on the baking sheet for 5 minutes. Then, transfer the cookies onto a wire rack to cool completely.

Step 10: Mix glaze. In a medium bowl, whisk together the powdered sugar, lemon juice, and lavender extract. The consistency should be thick, but pourable. Tint the glaze with a few drops of food coloring.

Step 11: Decorate cookies. Spoon each cookie with glaze. If desired, sprinkle the cookies with lavender buds and lemon zest. Let the icing set for 30 minutes. Enjoy!

Step 12: Store. Store the cookies in an airtight container at room temperature for up to 4 days. Separate layers of cookies with sheets of wax paper.

Variations

The beauty of these Lemon Lavender Cookies is how easily they can be adapted to suit different tastes or dietary needs. For a gluten-free version, substitute the all-purpose flour with a high-quality gluten-free baking blend that contains xanthan gum. The cornstarch already helps provide tenderness, which works well with gluten-free flours.

If you prefer a more pronounced lavender flavor, try infusing the sugar with lavender buds several days before baking. Simply combine the sugar and lavender in an airtight container and let it sit, then sift out the buds before using the sugar in your recipe. This creates a more delicate, aromatic lavender presence.

For a citrus variation, substitute the lemon zest with orange or lime zest for a different flavor profile that still pairs beautifully with the lavender. Orange-lavender creates a sweeter, more floral cookie, while lime-lavender offers a more tropical, tangy experience. You could also add 1/4 teaspoon of culinary-grade dried rose petals for an extra floral dimension.

Storage and Serving

These Lemon Lavender Cookies maintain their best quality when stored in an airtight container at room temperature for up to 4 days. To keep them perfectly fresh, place sheets of wax paper between layers to prevent sticking and preserve the glaze. For longer storage, you can freeze the unglazed cookies for up to 3 months – simply thaw at room temperature and apply the glaze before serving.

When serving these elegant treats, consider pairing them with complementary beverages that enhance their flavor profile. Earl Grey tea, with its bergamot notes, creates a lovely flavor harmony with the lavender and lemon. For a more indulgent presentation, serve alongside a small scoop of vanilla bean ice cream or lemon sorbet for a refreshing dessert.

These cookies also make a beautiful addition to a dessert platter with other tea cookies or petit fours for special occasions. For an extra special touch, serve them on vintage china with fresh lavender sprigs as a garnish for a visually stunning presentation that highlights the cookies’ elegant flavor profile.

FAQs

Can I use fresh lavender instead of dried?
While dried culinary lavender is recommended for these lemon lavender cookies because it has a more concentrated flavor, you can use fresh lavender buds if they’re organic and free from pesticides. If using fresh, double the amount (4 tablespoons) and chop the buds finely before adding them to the dough.

My cookies taste too strongly of lavender. What went wrong?
Lavender can quickly overwhelm a recipe if used too generously. For your next batch of lemon lavender cookies, reduce the amount to 1 tablespoon and make sure you’re using culinary-grade lavender specifically, which has a milder flavor than varieties grown for fragrance.

Can I make the dough ahead of time?
Yes! The dough for these cookies can be refrigerated for up to 3 days or frozen for up to 3 months. If refrigerated, let it sit at room temperature for about 30 minutes before scooping. If frozen, thaw overnight in the refrigerator before bringing to room temperature.

Why did my glaze not set properly?
If your glaze remains too runny, it likely needs more powdered sugar. Add it 1 tablespoon at a time until you reach a thick but pourable consistency. Conversely, if it’s too thick, add additional lemon juice a few drops at a time.

Can I omit the food coloring?
Absolutely! The purple food coloring is purely for aesthetic purposes and doesn’t affect the flavor of the lemon lavender cookies. Without it, your glaze will have a natural, translucent appearance with tiny specks of lavender, which can be equally beautiful.

Print