I whipped up these Lemon Lavender Cookies to combine the sunny brightness of fresh lemon with the subtle floral notes of culinary lavender. They bake up soft, buttery, and lightly crisp on the edges—topped with a fragrant glaze that makes them feel like a special treat perfect for spring or gift-giving.

Why You’ll Love This Recipe

I love that these cookies come together quickly—no chilling time required—and call for simple, easy-to-find ingredients. The tender crumb meets just enough crispness at the edges, while the lavender and lemon duet creates a delicate balance of sweetness and floral aroma. It’s a fancy flavor profile that’s surprisingly approachable.

ingredients

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

2 sticks salted butter, cool room temperature
¾ cup granulated sugar
2 tbsp lemon zest (about 3 medium lemons)
2 tbsp culinary lavender buds
1 large egg, room temperature
2¼ cups all-purpose flour
2 tbsp cornstarch
½ tsp baking powder

Lemon Lavender Glaze

1½ cups sifted powdered sugar
2–3 tbsp fresh lemon juice
½ tsp lavender extract (optional)
A few drops purple food coloring
Additional lavender buds and lemon zest for garnish (optional)

directions

Prepare for baking. Preheat the oven to 350 °F (180 °C) and line two baking sheets with parchment paper.
Combine dry ingredients. Whisk together flour, cornstarch, and baking powder in a bowl. Set aside.
Cream butter, sugar, zest, and lavender. In a mixing bowl, cream these together on medium speed for 2–3 minutes until light and fluffy.
Add egg. Blend in the egg until well combined.
Add dry mixture. Mix on low speed until just combined—the dough is slightly dry.
Scoop portions. Use a small cookie scoop to drop 1‑tablespoon dough balls onto baking sheets, 2 inches apart.
Flatten dough. Gently press each ball to about ⅓‑inch thickness.
Bake. Bake one sheet at a time for 12–15 minutes, until centers are set and edges golden. Start checking at minute 10.
Cool. Let cookies rest on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
Make glaze. Whisk powdered sugar, lemon juice, lavender extract, and food coloring until pourable.
Glaze and decorate. Spoon glaze onto cookies, then garnish with lavender buds and lemon zest if desired. Let set for about 30 minutes before serving.

Servings and timing

Yields: Approximately 25 cookies
Prep time: ~20 minutes
Bake time: 12–15 minutes per sheet
Total Time: Around 32 minutes plus optional glaze setting time

Variations

Switch citrus: Try lime, orange, or grapefruit zest instead—adjust to taste.
Add vanilla: Stir in ½ tablespoon vanilla extract for extra warmth.
White chocolate chips: Fold in ¾ cup before baking for a sweet twist.
Cookie bars: Press dough into an 8×8″ pan, bake 22–25 minutes, cool, glaze, and slice into bars if you prefer bars over individual cookies.

storage/reheating

Room temp: Store cookies in an airtight container for 3–4 days. Layer with wax paper to prevent sticking.
Freezing dough: Freeze unbaked dough balls for up to 2 months. Bake directly from frozen.
Freezing baked: I don’t recommend freezing glazed cookies—they can get sticky. Freezing dough is a better option.

FAQs

How do I measure flour properly?

I always spoon flour into the measuring cup and level it off—never pack it—otherwise cookies turn out dense. Ideally, I weigh my flour on a kitchen scale for precision.

Can I use fresh lavender instead of dried?

Absolutely! I pick off the purple buds and leave the green parts. About 2 tablespoons dried is roughly equivalent to 3–4 tablespoons fresh buds in flavor.

Is it okay to skip the glaze?

Definitely! The cookies are delicious on their own. I glaze them because it adds a lovely hint of floral sweetness and prettiness, but it’s not essential.

Can I make these gluten-free?

I haven’t tried it myself, but I think a 1:1 gluten-free flour blend could work. I’d add a bit more cornstarch or some xanthan gum to mimic the right texture.

Why did my cookies spread too much?

Usually, it’s because the butter was too warm. I aim for cool room temperature—soft enough to press but not greasy. If dough seems too warm, chilling it for 10 minutes before scooping helps control spreading.

Conclusion

I adore how these Lemon Lavender Cookies marry light citrus and gentle floral notes in a quick, pretty, and elevated treat. They’re soft yet crisp, simple yet elegant—perfect for afternoon tea or sharing with friends. I hope making them brings as much joy to me as they’ll bring to everyone I share them with!