Lemon lavender cookies are soft and chewy sugar cookies filled with sweet floral lavender and bright, fresh lemon zest and juice. Enjoy these easy to make lavender lemon cookies plain or topped with an easy to make lemon lavender icing glaze.
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Why Should You Make This Recipe
Lemon cookies are one of my favorite cookie recipes to make. My Lemon Blueberry Cookies, Lemon Sugar Cookies, Lemon Cooler Cookies, Lemon Raspberry Cookies, Lemon Ricotta Cookies, and Lemon Drop Cookies. These soft and chewy lemon sugar cookies with lavender are another delicious lemon cookie recipe I know you’ll love.
- Layers of flavors and textures. From the soft and chewy lemon and lavender filled sugar cookie to the sweet and tart lemon icing, these cookies will delight your senses.
- Easy to make, bake and eat. These chewy lavender lemon cookies taste like you just bought it from a bakery, but they’re actually so easy to make. Simply mix up the cookie dough, chill for a bit, bake and enjoy.
- You like fresh flavor in classic cookie recipes. Adding bright and fresh lemon and floral lavender flavor to soft and chewy sugar cookie really brings a fun twist to the classic sugar cookie.
Ingredients
This lemon and lavender sugar cookie recipe requires only a handful of pantry basics to make. Make sure you have these ingredients ready to go.
Lemon Lavender Sugar Cookies
- Dry ingredients: Gather all purpose flour, baking powder, baking soda and salt.
- Wet Ingredients: Gather granulated sugar, dried culinary lavender buds, lemon zest, unsalted butter, egg, egg yolk, lemon juice and vanilla extract.
Lemon Lavender Glaze
Gather powdered sugar, lemon juice and lavender syrup.
Substitutions
Here are my recommended substitutions to make these wonderfully buttery and floral lavender lemon sugar cookies.
- All Purpose Flour: Make these sugar lavender lemon cookies, gluten free by using a good 1-1 gluten free flour. I recommend using the one from Bob’s Red Mill. Measure based off of weight (330 g) versus cup for cup.
- Baking Powder and Baking Soda: These both act as leaveners in these cookies.
- Granulated Sugar: Maple sugar would also work well to make this refined sugar free.
- Dried Lavender Buds: You’ll need to use culinary grade lavender buds for this recipe. I like to buy mine through a spice company or through amazon. Feel free to use fresh lavender buds if you have them, just increase the amount to 2 tablespoons.
- Lemon Zest and Lemon Juice: Lemon sugar cookies need a lot of lemon flavor so I recommend using both lemon zest and lemon juice. For even more flavor I recommend using lemon extract rather than vanilla extract.
- Unsalted Butter: Vegan butter or plant based can also be used in place of regular unsalted butter.
- Egg and Yolk: This recipe has not been tested without eggs.
- Vanilla Extract: This is more for background flavor and nicely enhances the other flavors of the cookies. Use the same amount of lemon extract if you prefer even more lemon flavor.
How To Make
Learn how to make lemon lavender cookies in a few easy steps.
- In a mixing bowl, whisk the flour, baking powder, baking soda and salt together until well combined. In a separate bowl, add slices of butter into a microwave safe bowl.
- Using a stand mixer fitted with paddle attachment or electric hand mixer with beaters, mix the granulated sugar, lavender buds and lemon zest together until they are the consistency of wet sand. Add tablespoon sliced of butter to the sugar. Cream the butter and lemon lavender sugar until well combined. This takes about 2 - 3 minutes on medium speed. On low, mix in the egg, egg yolk, vanilla extract and lemon juice until smooth and well combined. Mix the dry ingredient into the wet ingredients until just combined. Cover the dough and chill in the fridge for at least 30 - 60 minutes. While the cookies chill, preheat the oven to 375 F (190 C).Line two large baking sheets with parchment paper.
- Scoop about 2 tablespoons (30 ml) of cookie dough onto the prepared baking sheet. Place the lemon and lavender cookie balls onto the lined baking sheet. Bake the lavender and lemon sugar cookies for 10 - 12 minutes. The bottom of the cookies will be very lightly golden brown. Remove the cookies from the oven onto a cooling rack. After 3 - 4 minutes, transfer the cookies off the hot baking sheet and onto the cooling rack to cool to room temperature.
- Prepare the lemon lavender glaze by whisking the powdered sugar with lemon juice and lavender simple syrup. Top the lemon lavender cookies with the glaze and more lavender buds. Allow 30 - 45 minutes for the glaze to fully set and enjoy.
How To Make Ahead, Store, Freeze and Thaw
- Make Ahead: Prepare the lemon and lavender filled sugar cookies through to the chilling step and decide which storage method meets your needs. If you plan to make the cookies within 1 - 2 days of making the dough, store the dough in the fridge wrapped in plastic wrap. For longer storage, I recommend freezing the cookie dough wrapped in plastic wrap and stored in an air tight container. To thaw the dough, transfer the dough to thaw in the fridge overnight.
- Store: Place the lemon lavender sugar cookies in an airtight container in a single layer. Store at room temperature for up to 5 days.
- Freeze: Make sure the cookies are completely cooled to room temperature. Individually wrap each cookie in plastic wrap and place in a ziplock bag. Store in the freezer for up to 2 months. Do not top the cookies with glaze if you plan on freezing the baked cookies.
- Thaw: The easiest and tastiest way to thaw the lemon and lavender cookies is to let them sit out at room temperature until thawed.
M’s Expert Tips
- Taste and adjust the lavender. Lavender can be a lovely flavor until you use too much. This is why I prefer to blend the dried lavender buds into the sugar. Then I taste and adjust the lavender or sugar accordingly.
- Zest the lemon directly into the sugar. One of the easiest ways to boost lemon or any citrus flavor in baked goods like cookies is to zest the lemon directly into the sugar. Then mix the sugar and lemon zest together until the oils release and the sugar feels like wet sand.
- Chill the cookie dough. This helps prevent the cookies from spreading too much while baking.
- Fully preheat the oven. Use an oven thermometer to double check the temperature.
- Use a cookie scoop. To get perfectly round cookies, use a cookie scoop to scoop the lemon cookies.
- Give your cookies a “cookie scoot.” Within the first minute of removing the cookies from the oven, use a large biscuit cutter (wider than the cookies) to help shape any cookies back into a more round shape. Place the cutter over the cookies so the edges of the cookie are inside the cookie/ biscuit cutter. In a circular motion, gently nudge the edges back into a round shape.
FAQs
Can I use fresh lavender to make these lemon lavender cookies?
Dried culinary lavender is the preferred lavender to make these cookies. If you prefer to use fresh lavender use 2 tablespoons fresh lavender buds.
What does lavender taste like in baking?
Lavender has a lovely floral scent with notes of mint and rosemary. A little goes a long way. Too much lavender can give off a slightly soapy flavor, but when used in the right amounts, lavender can bring a lovely taste of spring to any baked good.
Can I make these lemon lavender cookies smaller or larger?
I find that a medium cookie scoop, with about 2 tablespoons of cookie dough makes the perfect cookie. However, you can make a small (1 tablespoon) cookie if you like. Bake this size cookie for 8 - 10 minutes. Bake larger (3 tablespoon) cookies for 12 - 14 minutes.
How do you know when lemon cookies are done?
Lavender and lemon cookies are done when the edges of the cookies are set and lightly golden brown.
Other Lavender Recipes To Try
If you try this Lemon Lavender Cookies recipe please rate the recipe and leave a comment below. Doing so helps other readers decide if this is a great recipe to bake. Don’t forget to tag me on Instagram using @olivesnthyme so I can see what you’re baking! Happy Baking! - M
Lemon Lavender Cookies Recipe
Lemon lavender cookies are soft and chewy sugar cookies filled with sweet floral lavender and bright, fresh lemon zest and juice. Enjoy these easy to make lavender lemon cookies plain or topped with an easy to make lemon lavender icing glaze.
Equipment
- 1 stand mixer with paddle attachment or electric hand mixer with beaters
- 1 citrus zester
- 1 medium (2 tablespoon, 30 ml) cookie scoop optional
- 1 mixing bowl
- 1 whisk
Ingredients
- 2¾ cup (330 g) all purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1½ cups (300 g) granulated sugar
- 2 teaspoons dried lavender buds
- 1 tablespoon lemon zest (about 2 large lemons)
- 1 cup (226 g) unsalted butter, cubed
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 1 tablespoon (15 ml) lemon juice
- 2 teaspoons (10 ml) vanilla extract
Lemon Lavender Glaze
- 1½ cups (180 g) powdered sugar
- 2 tablespoons (10 - 15 ml) lemon juice
- 1 teaspoon lavender extract, optional or 1 tablespoon lavender syrup, optional
Instructions
- In a mixing bowl, whisk the flour, baking powder, baking soda and salt together until well combined.2¾ cup (330 g) all purpose flour, ½ teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt
- Using a stand mixer fitted with paddle attachment or electric hand mixer with beaters, mix the granulated sugar, lavender buds and lemon zest together until they are the consistency of wet sand. Add tablespoon sliced of butter to the sugar. Cream the butter and lemon lavender sugar until well combined. This takes about 2 - 3 minutes on medium speed.1½ cups (300 g) granulated sugar, 1 cup (226 g) unsalted butter, cubed, 2 teaspoons dried lavender buds, 1 tablespoon lemon zest
- On low, mix in the egg, egg yolk, vanilla extract and lemon juice until smooth and well combined. Mix the dry ingredient into the wet ingredients until just combined. Cover the dough and chill in the fridge for at least 30 - 60 minutes. While the cookies chill, preheat the oven to 375 F (190 C).Line two large baking sheets with parchment paper.1 large egg, room temperature, 1 large egg yolk, room temperature, 1 tablespoon (15 ml) lemon juice, 2 teaspoons (10 ml) vanilla extract
- Scoop about 2 tablespoons (30 ml) of cookie dough onto the prepared baking sheet. Place the lemon and lavender cookie balls onto the lined baking sheet. Bake the lavender and lemon sugar cookies for 10 - 12 minutes. The bottom of the cookies will be very lightly golden brown. Remove the cookies from the oven onto a cooling rack.
- Within the first minute of removing the cookies from the oven, use a large biscuit cutter (wider than the cookies) to help shape any cookies back into a more round shape. Place the cutter over the cookies so the edges of the cookie are inside the cookie/ biscuit cutter. In a circular motion, gently nudge the edges back into a round shape. After 3 - 4 minutes, transfer the cookies off the hot baking sheet and onto the cooling rack to cool to room temperature.
- Prepare the lemon lavender glaze by whisking the powdered sugar with lemon juice and lavender simple syrup. Top the lemon lavender cookies with the glaze and more lavender buds. Allow 30 - 45 minutes for the glaze to fully set and enjoy.1½ cups (180 g) powdered sugar, 2 tablespoons (10 - 15 ml) lemon juice, 1 teaspoon lavender extract, optional
Notes
Store: Place the lemon lavender sugar cookies in an airtight container in a single layer. Store at room temperature for up to 5 days.
Lavender Simple Syrup: This is optional in the glaze for more lavender flavor. Feel free to use an equal amount of lemon juice in place of the lavender syrup. Lavender syrup can be purchased online or you can make your own using my lavender simple syrup recipe.
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Patti says
So easy. They are delicious.
Megan says
Thank you so much for the kind review Patti. I am so happy you enjoyed the lemon lavender cookies. They are such a bright and delicious cookie.