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Easy Lemon Lavender Cookies

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These Easy Lemon Lavender Cookies are soft, buttery, and fragrant with bright citrus and a whisper of floral lavender. They’re quick to make, use simple ingredients, and are perfect for spring and summer gatherings.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg, room temperature
  • 2 tablespoons fresh lemon zest
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 to 1 1/2 teaspoons dried culinary lavender buds
  • 1 cup powdered sugar (for glaze)
  • 2 to 3 tablespoons fresh lemon juice (for glaze)
  • A pinch of dried lavender buds for garnish (optional)

Instructions

  1. Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. In a large mixing bowl, beat the softened butter and granulated sugar together on medium speed for 2 to 3 minutes until light, fluffy, and pale in color. Scrape down the sides of the bowl once or twice.
  3. Beat in the egg, lemon zest, lemon juice, and vanilla extract on low speed until just combined. The mixture may look slightly curdled; this is normal.
  4. Gently crush the dried culinary lavender buds with a mortar and pestle or between your fingers to release the oils. Stir the crushed lavender into the wet mixture.
  5. In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt.
  6. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Do not overmix. The dough will be soft and slightly sticky.
  7. Using a cookie scoop (about 1.5 tablespoons), portion out rounded tablespoons of dough and place them about 2 inches apart on the prepared baking sheets. Do not flatten.
  8. Bake one sheet at a time for 10 to 12 minutes, until the edges are lightly golden and set but the centers still look soft and slightly puffy.
  9. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  10. For the glaze (optional): In a small bowl, whisk together the powdered sugar and 2 tablespoons of fresh lemon juice. Add more lemon juice if needed for a thinner consistency. Drizzle over completely cooled cookies and sprinkle with a few lavender buds. Let glaze set for about 15 minutes before serving.

Notes

For best results, use culinary-grade dried lavender, not fresh or craft-store lavender. Toasting the lavender lightly in a dry skillet for 30 seconds can mellow the flavor. If your kitchen is warm, chill the scooped dough balls for 15 minutes before baking to prevent excessive spreading. The cookies are even better on day two as the lavender flavor mellows and integrates. Store in an airtight container at room temperature for up to 5 days. Freeze unbaked dough balls for up to 3 months.

Nutrition

Keywords: lemon lavender cookies, easy cookie recipe, spring cookies, floral cookies, lemon dessert, homemade cookies

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