Lemon Lavender Cookie Recipe
If you adore the refreshing zest of lemon paired with the subtle floral notes of lavender, you are in for a treat with this delightful Lemon Lavender Cookie Recipe. These cookies strike the perfect balance between tangy citrus and fragrant blossoms, creating a bakery-worthy bite that’s at once tender, buttery, and bursting with flavor. Whether you’re baking for a cozy afternoon tea or a special gathering, this recipe brings a unique charm to your cookie jar while remaining wonderfully approachable for bakers of all levels.
Ingredients You’ll Need
Gathering the right ingredients is the first step to bringing this Lemon Lavender Cookie Recipe to life. Each component is simple but essential, contributing to the cookie’s texture, flavor pop, and even that pretty pale-yellow hue you see after baking.
- All-purpose flour, 2 ¼ cups: Provides the sturdy yet tender base for the cookies.
- Cornstarch, 2 tbsp: Adds a velvety softness, making the cookies melt in your mouth.
- Baking powder, ½ tsp: Helps the dough rise just enough for a delicate crumb.
- Salted butter, 2 sticks: Creamy fat that creates richness and a golden finish.
- Granulated sugar, ¾ cup: Sweetens the dough while assisting in that perfect cookie texture.
- Lemon zest, 2 tbsp: The star brightening the flavor with fresh citrus oils.
- Dried culinary lavender buds, 2 tbsp: Infuses an aromatic floral whisper throughout.
- Egg, 1 large: Binds ingredients and adds structure.
- Powdered sugar, 1 ½ cups: Forms the base for the luscious glaze topping.
- Fresh lemon juice, 2 to 3 tbsp: Brings tang and brightness to the glaze.
- Lavender extract, ½ tsp (optional): Amplifies that signature lavender flavor in the icing.
- Purple food coloring, 3 to 4 drops: Adds a fun, whimsical hint of color to the glaze.
- Lavender buds and lemon zest (for garnish): A pretty, fragrant finishing touch.
How to Make Lemon Lavender Cookie Recipe
Step 1: Prepare for Baking
Begin by preheating your oven to 350°F (180°C). Line two baking sheets with parchment paper to prevent sticking and to achieve an even bake. Setting up properly now makes the process seamless later on.
Step 2: Combine Dry Ingredients
In a small bowl, whisk together all-purpose flour, cornstarch, and baking powder. This pre-mixing ensures your baking powder is evenly distributed, leading to uniform texture in your cookies.
Step 3: Beat Butter and Sugar
Using a mixer, cream the softened salted butter, granulated sugar, lemon zest, and dried lavender buds until light and fluffy—about 2 to 3 minutes. This step is crucial for airy cookies with vibrant lemon and lavender notes.
Step 4: Add Egg
Mix in the large egg until completely incorporated. The egg binds everything together while adding moisture to the dough.
Step 5: Incorporate Dry Ingredients
On low speed, add the flour mixture gradually to the wet ingredients. Mix until just combined; the dough will be slightly dry, which is perfect for these delicate cookies.
Step 6: Scoop Cookies
Using a small cookie scoop or tablespoon, portion out balls of dough onto prepared baking sheets, spacing them about 2 inches apart. This gives the cookies room to spread just enough during baking.
Step 7: Flatten Cookies
Gently press each dough ball down with the palm of your hand until it’s about a third of an inch thick. This helps them bake evenly and get that lovely thin crisp edge with a tender center.
Step 8: Bake
Bake one sheet at a time for 12 to 15 minutes until the centers are set and edges turn a soft golden color. Avoid overbaking to keep them tender and just lightly crisp.
Step 9: Cool
Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Cooling helps the cookies firm up perfectly for glazing.
Step 10: Mix Glaze
Whisk together powdered sugar, fresh lemon juice, and optional lavender extract in a bowl until you reach a thick but pourable consistency. Add a few drops of purple food coloring for a charming pastel finish.
Step 11: Decorate Cookies
Spoon the glaze over each cookie, then sprinkle with extra lavender buds and lemon zest if you like. Allow the icing to set for about 30 minutes before enjoying these beauties.
Step 12: Store
Keep your cookies fresh by storing them in an airtight container at room temperature for up to 4 days. Use wax paper to separate layers and maintain their delicate texture.
How to Serve Lemon Lavender Cookie Recipe
Garnishes
Adding a sprinkle of dried lavender buds or a little extra lemon zest elevates the visual appeal and provides a fragrant hint that complements the glaze perfectly. These garnishes invite your senses for a truly memorable bite.
Side Dishes
Pair these cookies with a fragrant Earl Grey tea or a chilled glass of lemon-infused sparkling water. The citrus and floral notes in the cookie naturally enhance light, refreshing beverages that keep the palate excited.
Creative Ways to Present
Present these cookies on a rustic wooden board or a delicate china platter dusted lightly with powdered sugar to mimic a fresh garden setting. You can even serve them with a small bowl of lemon curd or lavender honey for dipping, turning snack time into a charming event.
Make Ahead and Storage
Storing Leftovers
After baking, store leftover cookies in an airtight container at room temperature to maintain softness and flavor. Be sure to place wax paper between layers to avoid sticking and preserve those pretty icing details.
Freezing
You can freeze the unglazed cookies by placing them in a single layer on a baking sheet, then transferring to a freezer-safe container. When ready to enjoy, thaw completely and then add glaze as directed for that fresh-from-the-oven taste anytime.
Reheating
If you want to enjoy these cookies warm, gently reheat them in a low oven (around 275°F/135°C) for 3 to 5 minutes. This will revive their buttery softness without melting the glaze too much.
FAQs
Can I use fresh lavender instead of dried for this Lemon Lavender Cookie Recipe?
Fresh lavender can be used, but dried culinary lavender buds are preferred because they’re more concentrated and won’t add excess moisture. If using fresh, reduce the quantity to avoid overpowering the cookies.
What if I don’t have lavender extract for the glaze?
The glaze will still be delicious with just lemon juice, but a small amount of lavender extract adds a lovely floral dimension. If you don’t have it, simply omit it or substitute with a tiny bit of vanilla for a different but nice flavor profile.
Can these cookies be made gluten-free?
To make a gluten-free version, substitute the all-purpose flour with a 1-to-1 gluten-free baking flour blend that contains xanthan gum for structure. The texture might differ slightly but still wonderfully tasty.
How long do these cookies stay fresh?
Stored properly in an airtight container at room temperature, these cookies stay fresh and delicious for up to 4 days, making them perfect for prepping ahead of time for events or gifts.
Can I make these cookies vegan?
For a vegan twist, replace the butter with a vegan butter substitute, egg with a flax or chia egg, and ensure your sugar is vegan-friendly. Keep in mind that these swaps slightly change texture but still create a tasty treat.
Final Thoughts
This Lemon Lavender Cookie Recipe is a charming way to bring a bit of sunshine and garden-fresh elegance into your kitchen. Once you bake them, you’ll understand why they’re a personal favorite: the tender crumb paired with the bright zing of lemon and the gentle floral touch of lavender is simply unforgettable. I can’t wait for you to try them and share these delicious moments with your loved ones!
Print
Lemon Lavender Cookie Recipe
- Total Time: 35 minutes
- Yield: About 24 cookies 1x
- Diet: Vegetarian
Description
These Lemon Lavender Cookies are a delightful blend of zesty citrus and floral notes, featuring a tender, buttery texture crowned with a tangy lemon glaze tinted with purple hues. Perfect for a springtime treat or elegant tea party, they balance fresh lemon zest and dried lavender buds to create a unique and fragrant cookie experience.
Ingredients
Dry Ingredients
- 2 ¼ cups / 270 g / 9.5 oz all-purpose flour, spooned and leveled
- 2 tbsp / 10 g / 0.6 oz cornstarch
- 1/2 teaspoon baking powder
Wet Ingredients
- 2 sticks / 225 g / 8 oz salted butter, at cool room temperature
- 3/4 cup / 150 g / 5.3 oz granulated sugar
- 2 tbsp lemon zest (from about 3 medium lemons)
- 2 tbsp dried culinary lavender buds
- 1 large egg, at cool room temperature
Glaze and Garnish
- 1 ½ cups / 180 g / 6.3 oz powdered sugar, sifted
- 2 to 3 tbsp fresh lemon juice
- 1/2 tsp lavender extract (optional)
- 3 to 4 drops of purple food coloring
- Lavender buds, to garnish (optional)
- Lemon zest, to garnish (optional)
Instructions
- Prepare for baking: Preheat your oven to 350°F / 180°C / gas mark 4. Line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Combine dry ingredients: In a small bowl, whisk together the all-purpose flour, cornstarch, and baking powder thoroughly. Set aside this mixture.
- Beat butter and sugar: In a large mixing bowl, using a stand mixer fitted with the paddle attachment or an electric mixer, cream the salted butter, granulated sugar, lemon zest, and dried lavender buds on medium speed until the mixture becomes light and fluffy, approximately 2 to 3 minutes. Scrape down the sides of the bowl to ensure even mixing.
- Add egg: Incorporate the large egg into the creamed mixture and mix until it is well combined and homogeneous.
- Incorporate dry ingredients: Lower the mixer speed and add the flour mixture gradually. Mix just until the dough comes together; it will be slightly dry but cohesive.
- Scoop cookies: Using a small cookie scoop, portion out 1-tablespoon-sized balls of dough onto the prepared baking sheets. Ensure to space the dough balls about 2 inches / 5 cm apart to allow for spreading.
- Flatten cookies: Gently press down each dough ball with your palms until it measures approximately 1/3 inch / 1 cm thick. This helps ensure even baking and the desired cookie texture.
- Bake: Bake one cookie sheet at a time for 12 to 15 minutes. The cookies are done when their centers are just set and the edges are slightly golden brown.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This prevents breakage.
- Mix glaze: In a medium bowl, whisk together the sifted powdered sugar, fresh lemon juice, and lavender extract (if using) until smooth. The glaze should be thick but still pourable. Add a few drops of purple food coloring to tint the glaze evenly.
- Decorate cookies: Spoon or drizzle the glaze over each cooled cookie. Optionally, sprinkle with extra dried lavender buds and lemon zest for an elegant finishing touch. Allow the glaze to set for at least 30 minutes before serving.
- Store: Keep the cookies in an airtight container at room temperature for up to 4 days. To prevent sticking, separate layers with sheets of wax paper.
Notes
- For best flavor, use dried culinary lavender buds specifically labeled for cooking.
- If you prefer a stronger lavender flavor, you can increase the lavender extract slightly, but start with 1/2 teaspoon to avoid bitterness.
- Ensure butter and egg are at cool room temperature for proper creaming and texture.
- Flattening the cookies before baking ensures they bake evenly and have a nice, tender crumb.
- Using parchment paper on baking sheets prevents sticking and makes clean-up easier.
- The glaze can be made thicker or thinner by adjusting the amount of lemon juice.
- Store cookies in a cool, dry place in an airtight container to maintain their crispness.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert, Snack, Cookie
- Method: Baking
- Cuisine: American, Contemporary
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 10g
- Sodium: 70mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 25mg
Keywords: lemon lavender cookies, floral cookies, lemon cookies, lavender cookies, spring treats, citrus cookies, homemade cookies, tea party cookies
