Introduction

These Lemon Lavender Cookies offer a delightful blend of bright citrus and floral notes that make every bite special. Soft and lightly glazed, they’re perfect for afternoon tea or a sweet treat anytime.

A close-up of round lemon cookies with a soft yellow base layer visible as the cookie dough. Some cookies have a smooth, pale purple frosting layer spread evenly on top, while others show only the plain cookie dough. On top of the frosting layer, there are small dried lavender flowers and thin strands of orange lemon zest. A few cookies are decorated with a thin lemon slice placed in the center, accompanied by a small bunch of purple lavender flowers. The cookies are placed together on a white marbled surface, showing clear texture contrasts between the smooth frosting, the soft cookie, and the delicate floral decorations. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Instructions

Step 1: Preheat your oven to 350°F (180°C, gas mark 4) and line two baking sheets with parchment paper.
Step 2: In a small bowl, whisk together the flour, cornstarch, and baking powder. Set aside.
Step 3: In a large mixing bowl, cream the butter, granulated sugar, lemon zest, and dried lavender using a stand mixer with the paddle attachment (or electric mixer) on medium speed, until light and fluffy, about 2 to 3 minutes. Scrape down the sides as needed.
Step 4: Mix in the egg until fully combined.
Step 5: On low speed, add the flour mixture and mix just until combined. The dough may appear slightly dry.
Step 6: Use a small cookie scoop to drop 1-tablespoon-sized balls of dough onto the prepared baking sheets, spacing them about 2 inches (5 cm) apart.
Step 7: Gently flatten each dough ball with your palms until about 1/3 inch (1 cm) thick.
Step 8: Bake one sheet at a time for 12 to 15 minutes, until the centers are set and edges are lightly golden.
Step 9: Cool the cookies on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Step 10: In a medium bowl, whisk powdered sugar, lemon juice, and lavender extract until thick but pourable. Add food coloring to tint.
Step 11: Spoon glaze onto each cooled cookie. Optionally, sprinkle with lavender buds and lemon zest. Let icing set for 30 minutes before serving.
Step 12: Store cookies in an airtight container at room temperature, separating layers with wax paper, for up to 4 days.

Tips & Variations

Use fresh lemon zest for the best bright flavor; avoid the bitter white pith.
Substitute dried lavender with 1 teaspoon of dried rose petals for a floral twist.
If lavender extract isn’t available, omit it or add a few drops of vanilla extract.
Chill dough for 30 minutes if it feels too soft to handle.

Storage

Keep the cookies in an airtight container at room temperature for up to four days. Place sheets of wax paper between layers to prevent sticking. To refresh, gently warm cookies in a low oven for a few minutes before serving.

How to Serve

A stack of four round cookies sits on a wooden board over a white marbled background, each cookie topped with smooth light purple icing. The top cookie has a bite taken from it, revealing a soft, crumbly, pale yellow inside. Small pieces of purple flower petals and thin strips of yellow zest decorate the icing on all cookies, adding a delicate touch. Around the stack are scattered slices of lemon and small purple flowers, enhancing the soft pastel color theme. The photo is taken close up, showing the texture of the cookies clearly, with the focus on the top bitten cookie. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh lavender instead of dried?

Dried culinary lavender buds are preferred because fresh lavender may impart too strong or bitter a flavor. If using fresh, use sparingly and make sure it is food-grade.

How do I make the glaze if I don’t have lavender extract?

You can omit the lavender extract and still have a lovely lemon glaze. Alternatively, add a small amount of vanilla extract for a different but complementary flavor.