Name: Lemon Lavender Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: 1 cup all-purpose flour; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 2 tablespoons dried lavender buds; 1/2 cup unsalted butter, softened; 1/2 cup granulated sugar; 1 large egg; 1 tablespoon lemon zest; 1 tablespoon lemon juice; 1/2 teaspoon vanilla extract; 2 tablespoons coarse sugar, for rolling (optional)

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These lemon lavender cookies are a fragrant, delicate treat where the bright zing of lemon meets the soothing aroma of lavender. I find they’re perfect for a calming tea time moment or to impress at a special gathering. Their light, crisp edges and tender centers make each bite feel like a little luxury.

Lemon Lavender Cookies

Ingredients

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

1 cup all-purpose flour

½ teaspoon baking soda

¼ teaspoon salt

2 tablespoons dried lavender buds

½ cup unsalted butter, softened

½ cup granulated sugar

1 large egg

1 tablespoon lemon zest

1 tablespoon lemon juice

½ teaspoon vanilla extract

2 tablespoons coarse sugar, for rolling (optional)

Directions

I start by preheating the oven to 350°F (175°C) and lining a baking sheet with parchment paper.

In a small bowl, I combine the flour, baking soda, salt, and dried lavender, then set it aside.

In a large bowl, I cream the butter and sugar until light and fluffy, which usually takes about 3-4 minutes.

I beat in the egg, lemon zest, lemon juice, and vanilla extract until smooth.

I gradually mix in the flour mixture until just combined.

Using a tablespoon, I scoop the dough into portions, roll them into balls, and, if I’m in the mood for extra sparkle, roll them in coarse sugar.

I place the dough balls on the prepared baking sheet, about 2 inches apart, and gently flatten them with the back of a spoon.

I bake them for 10-12 minutes, until the edges are golden and the centers are set.

After baking, I let them cool on the sheet for 5 minutes before moving them to a wire rack to cool completely.

Servings and timing

Servings: 20 cookies

Prep time: 15 minutes

Cooking time: 12 minutes

Total time: 27 minutes

Calories: About 120 kcal per cookie

Variations

I sometimes add a drizzle of lemon glaze on top for extra citrus sweetness.

For a softer floral flavor, I reduce the lavender to 1 tablespoon.

If I want a richer, slightly different flavor, I swap half the lemon zest with orange zest.

I occasionally dip half of each cooled cookie in white chocolate for a beautiful, indulgent finish.

Storage/reheating

I keep these cookies in an airtight container at room temperature for up to 5 days. For longer storage, I freeze them in a sealed container for up to 2 months. When I want to enjoy them again, I let them thaw at room temperature. I don’t usually reheat them, but if I want a warm cookie, a quick 5-second microwave burst works perfectly.

FAQs

How strong is the lavender flavor in these cookies?

I find the lavender flavor pleasantly subtle, complementing rather than overwhelming the lemon.

Can I use fresh lavender instead of dried?

Yes, but I prefer dried lavender since it has a more concentrated flavor and consistent texture.

What type of lavender should I use for baking?

I always use culinary-grade lavender to ensure it’s safe and flavorful for eating.

Can I make the dough ahead of time?

Absolutely. I often refrigerate the dough for up to 24 hours before baking, which can even help the flavors develop.

Can I make these cookies gluten-free?

Yes, I swap the all-purpose flour for a 1:1 gluten-free baking blend and the results are still delicious.

Conclusion

These lemon lavender cookies are a lovely way to bring a touch of elegance to everyday baking. I enjoy how quickly they come together and how their delicate balance of citrus and floral flavors makes them feel like something truly special. Whether for a tea party, a gift, or simply an afternoon treat, they always make the moment brighter.

Recipe:

Lemon Lavender Cookies

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Author: Cheryl
Total Time: 27 minutes
Yield: 20 cookies
Diet: Vegetarian

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Description

Fragrant and delicate lemon lavender cookies with crisp edges, tender centers, and a perfect balance of citrus brightness and floral aroma—ideal for tea time or special gatherings.

Instructions

Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a small bowl, whisk together flour, baking soda, salt, and dried lavender. Set aside.
In a large bowl, cream butter and sugar until light and fluffy, about 3-4 minutes.
Beat in egg, lemon zest, lemon juice, and vanilla extract until smooth.
Gradually add the flour mixture, mixing until just combined.
Portion dough with a tablespoon, roll into balls, and optionally roll in coarse sugar.
Place dough balls 2 inches apart on the prepared baking sheet and gently flatten with the back of a spoon.
Bake for 10-12 minutes, until edges are golden and centers are set.
Cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.