Lemon Lavender Cookies Recipe

If there’s one recipe I insist everyone tries at least once, it’s these Lemon Lavender Cookies. Delicate, fragrant, and wonderfully uplifting, they strike the perfect balance between the citrusy brightness of lemon and the gentle, aromatic touch of culinary lavender. Each bite transports you to a sunny, flower-scented afternoon, whether you’re serving them at a brunch, a picnic, or simply sneaking one with your cup of tea. They’re a joy to make and even more of a delight to share!

this Recipe

Ingredients You’ll Need

You don’t need a pantry full of specialty items to create something as special-tasting as Lemon Lavender Cookies. Each ingredient plays a distinct role in making these cookies light, flavorful, and fragrant— from the floral notes of lavender to the zingy brightness of lemon zest. Here’s what you’ll need and why it matters:

• All-purpose flour: The backbone of the cookies, provides structure without overwhelming the delicate flavors.
• Baking soda: Gives the cookies just enough lift for that ideal soft, tender crumb.
• Salt: Enhances each flavor, making the citrus and floral notes stand out even more.
• Unsalted butter (softened): Delivers rich flavor and a melt-in-your-mouth texture—don’t substitute with margarine!
• Granulated sugar: Brings sweetness and balances the tartness of the lemon while keeping the crumb light.
• Dried culinary lavender (lightly crushed): Introduces a fragrant, floral element—make sure it’s culinary grade for food safety and flavor.
• Lemon zest: The oils from lemon peel add intense, fresh citrus fragrance—don’t skip or skimp!
• Large egg: Binds everything together and ensures a chewy, cohesive cookie.
• Vanilla extract: Rounds out the floral and citrus notes for perfect harmony in every bite.
• Fresh lemon juice: A little tartness brightens every cookie, keeping them from becoming overly sweet.

How to Make Lemon Lavender Cookies

Step 1: Prep Your Oven and Baking Sheet

Start by preheating your oven to 350°F (175°C); you want steady, even heat for baking. Line a baking sheet with parchment paper—this not only prevents sticking but also ensures your cookies bake evenly and lift off easily.

Step 2: Mix Dry Ingredients

Grab a medium bowl and whisk together the flour, baking soda, and salt. This quick step is the secret to evenly distributed leavening and seasoning, which means every cookie comes out perfectly light with no bitter bits.

Step 3: Cream Butter and Sugar

In a large bowl, beat the softened butter and sugar together until the mixture is light and fluffy. Take your time with this—creaming properly creates air pockets in the dough for that irresistibly soft cookie texture we’re after.

Step 4: Add the Egg, Lemon, and Vanilla

Beat in the egg, freshly grated lemon zest, vanilla extract, and lemon juice. At this stage, the dough will be wonderfully aromatic, full of fresh citrus and soothing floral notes.

Step 5: Stir in the Lavender

Gently fold the crushed culinary lavender into your wet mixture, making sure it’s evenly distributed but not pulverized. This gives your Lemon Lavender Cookies their unmistakable floral essence—just enough to intrigue without overwhelming.

Step 6: Combine Wet and Dry Ingredients

Gradually add your dry mix to the wet ingredients, stirring just until a soft dough forms. Be careful not to overmix; keeping a tender touch makes for a light and delightful cookie.

Step 7: Portion and Shape the Cookies

Scoop tablespoon-sized portions of dough, roll them into balls, and place them about 2 inches apart on your prepared baking sheet. Press them down gently with your palm so they bake into perfect, thick rounds.

Step 8: Bake to Perfection

Slide the tray into the oven and bake for 9 to 11 minutes, or until the edges just start to turn golden. Let the cookies rest on the sheet for 5 minutes before transferring them to a wire rack. This brief cooling time ensures they hold their shape and develop their signature chewy center.

How to Serve Lemon Lavender Cookies

Garnishes

These cookies shine with a simple dusting of powdered sugar, or you can drizzle a quick lemon glaze over them for extra zing. Try adding a sprinkle of culinary lavender buds or a little extra lemon zest on top for a pretty, aromatic finish.

Side Dishes

Lemon Lavender Cookies absolutely love company! Serve them alongside a steaming mug of Earl Grey, herbal tea, or even a cool glass of lemonade. They pair beautifully with fresh berries, a bowl of mixed fruit, or a scoop of creamy vanilla ice cream for dessert platters that steal the scene.

Creative Ways to Present

For special occasions, stack your cookies in clear glass jars tied with a lavender sprig and ribbon for delightful homemade gifts. Arrange them on tiered cake stands for elegant afternoon teas, or tuck a few into lunchboxes wrapped in parchment for a sweet midday surprise.

Make Ahead and Storage

Storing Leftovers

Keep your Lemon Lavender Cookies fresh by storing them in an airtight container at room temperature. They’ll taste delicious for up to five days, remaining soft, fragrant, and beautiful for snacking whenever you like.

Freezing

For longer storage, pop baked and cooled cookies into airtight, freezer-safe containers or resealable bags. They’ll retain their flavor and texture for up to three months—just let them come back to room temperature before serving to recapture their fresh-from-the-oven magic.

Reheating

If you’d like to enjoy a warm cookie, simply place one or two Lemon Lavender Cookies on a microwave-safe plate and warm for about 10 seconds. Alternatively, a few minutes in a preheated 300°F oven will bring them back to soft, just-baked goodness.

FAQs

Can I use fresh lavender instead of dried?

Fresh lavender can be used in place of dried, but you’ll want to use about double the amount since fresh herbs are less concentrated. Always ensure it’s culinary or pesticide-free lavender, and finely chop the buds before adding them to the dough.

What if I can’t find culinary-grade lavender?

Culinary lavender is essential for food safety and delicate flavor. If you can’t find it at your local grocery or spice shop, try online retailers or specialty tea stores. Never use lavender from florists or craft stores, as it’s not intended for eating.

Can I make the dough ahead and bake later?

Absolutely! The dough can be made up to two days in advance and stored tightly wrapped in the refrigerator. Let it sit at room temperature for 10-15 minutes before scooping and baking for even results.

Can I make these cookies gluten-free?

Yes! Substitute a quality cup-for-cup gluten-free flour blend for the all-purpose flour. The cookies may be slightly softer or crumblier, but the luscious lemon and lavender flavors will still shine beautifully.

How do I make the lemon glaze you mentioned?

Combine 1/2 cup powdered sugar with about 1-2 teaspoons of fresh lemon juice. Whisk until smooth and drizzle over the cooled cookies for a tangy-sweet finish that really complements the floral notes.

Final Thoughts

Let these Lemon Lavender Cookies transport you to a peaceful, sun-dappled garden with every bite. I hope you’ll give this recipe a try, share them with someone you love, and experience just how special a homemade cookie can be. Happy baking!

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