Lemon Lavender Cookies

These delightful lemon lavender cookies combine the bright, zesty flavor of lemon with the floral undertones of lavender, resulting in a treat that is both refreshing and aromatic. Topped with a sweet lemon lavender glaze, these cookies are sure to be a crowd-pleaser. The best part? They come together quickly and don’t require any chilling, making them the perfect last-minute baking project.

Why You’ll Love This Recipe

These lemon lavender cookies are a perfect balance of flavors. The lemon provides a citrusy kick, while the lavender adds a soothing, floral note. The dough is soft and buttery, with a melt-in-your-mouth texture, and the glaze takes these cookies to the next level with an extra burst of lemon and lavender flavor. With no chilling required, you’ll have fresh, warm cookies in no time. Plus, the subtle lavender aroma makes them an elegant addition to any occasion.

Ingredients

• 2 sticks salted butter – Let your butter sit on the counter for 15 to 20 minutes beforehand. The butter should be at a cool room temperature and give in slightly when pressed but still keep its shape.

• 3/4 cup granulated sugar – Sweetens the cookies and creates a soft texture.

• 2 tablespoons lemon zest – Provides a delicious lemony flavor.

• 2 tablespoons culinary lavender – You can find this online or in grocery stores (such as Walmart or Kroger), or use fresh lavender from your garden. Only use the small purple buds.

• 1 large egg – Should be at a cool room temperature.

• 2 1/4 cups all-purpose flour – Measure accurately to avoid dense cookies.

• 2 tablespoons cornstarch – Gives the cookies a soft, melt-in-your-mouth texture.

• 1/2 teaspoon baking powder

Lemon Lavender Glaze

• 1 1/2 cups powdered sugar – Sifted to avoid lumps.

• 2 to 3 tablespoons fresh lemon juice – Fresh lemon juice is essential for the best flavor.

• 1/2 teaspoon lavender extract – Optional, but adds depth to the lavender flavor.

• A few drops of purple food coloring – For a soft lavender color.

• Additional lavender buds and lemon zest (optional) – For decoration.

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare for baking: Preheat your oven to 350°F. Line 2 baking sheets with parchment paper.

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

3. Beat butter and sugar: In a large mixing bowl, cream the butter, sugar, lemon zest, and lavender until light and fluffy, about 2 to 3 minutes.

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

5. Incorporate dry ingredients: Slowly add the flour mixture and mix until just combined. The dough will seem slightly dry.

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

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

8. Bake: Bake for 12 to 15 minutes or until the center is set and the edges are slightly golden. Start checking around the 10-minute mark, as baking times may vary.

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

10. Mix glaze: In a medium bowl, whisk together the powdered sugar, lemon juice, and lavender extract. The consistency should be thick, but pourable.

11. Decorate cookies: Spoon the glaze over each cookie. Optionally, sprinkle with lavender buds and lemon zest. Let the glaze set for 30 minutes.

Servings and Timing

• Servings: This recipe makes about 24 cookies.

• Prep time: 20 minutes

• Cook time: 12 to 15 minutes

• Total time: 35 to 40 minutes

Variations

• Different citrus: Try substituting lemon with lime, orange, or grapefruit for a unique twist. The flavor might vary, so experiment with the proportions for the best results.

• Vanilla: If you enjoy vanilla, add 1/2 tablespoon of vanilla extract to the dough for extra flavor depth.

• White chocolate chips: For a creamy, sweet addition, stir in 3/4 cup of white chocolate chips into the dough.

• Cookie bars: To make cookie bars, press the dough into an 8×8-inch baking pan and bake for 22 to 25 minutes, until golden on the edges. Cool before glazing and slicing.

Storage/Reheating

• Store: These cookies keep well for 3 to 4 days when stored in an airtight container at room temperature. Ensure the glaze has fully set before storing.

• Freeze: While you can freeze glazed cookies, the glaze may become sticky after thawing. For better results, freeze unbaked dough. Portion dough into balls, freeze them on a baking sheet for 1 hour, then transfer to a zip-top bag and freeze for up to 2 months.

FAQs

How do I store lemon lavender cookies?

Store your cookies in an airtight container at room temperature for 3 to 4 days. If you’re freezing them, consider freezing unbaked dough instead of glazed cookies to prevent the glaze from becoming sticky.

Can I use fresh lavender from my garden?

Yes, fresh lavender is a wonderful option! Just make sure to pick the small purple buds and avoid any green parts, which can be bitter.

Can I substitute lemon with another citrus fruit?

Yes, you can experiment with lime, orange, or grapefruit. Just be aware that the flavor and acidity may vary slightly, so adjust the proportions as needed.

How do I make the glaze thicker?

If your glaze is too thin, add a little more powdered sugar until it reaches the desired consistency. If it’s too thick, thin it out with a little more lemon juice.

Can I use dried lavender buds for this recipe?

Yes, dried lavender buds are perfect for this recipe. Just be sure to use culinary-grade lavender to ensure it’s safe for consumption.

Why do I need to sift the powdered sugar for the glaze?

Sifting the powdered sugar ensures your glaze is smooth and free of lumps, giving it a perfect consistency.

How do I prevent cookies from spreading too much?

Ensure your butter is at room temperature, not too soft or melted. Also, be sure to measure your flour accurately to avoid adding too much.

Can I add chocolate chips to the dough?

Absolutely! Stir in 3/4 cup of white chocolate chips to the dough for a creamy, sweet contrast to the lemon and lavender.

Can I make this recipe ahead of time?

Yes, you can prepare the dough in advance and refrigerate it for up to 3 days before baking. Alternatively, freeze the dough for longer storage.

Can I make these cookies gluten-free?

You can try substituting the all-purpose flour with a gluten-free flour blend, but results may vary. Be sure to check the consistency of the dough before baking.

Conclusion

These lemon lavender cookies are a delightful combination of citrus and floral flavors, with a melt-in-your-mouth texture that will have everyone asking for the recipe. With simple ingredients and no chilling required, this is a quick and easy treat that’s perfect for any occasion. Whether you’re baking for a special event or just looking to indulge in a sweet, aromatic snack, these cookies are sure to impress!