Lemon Lavender Cookies bring together bright citrus zest and delicate floral notes in one soft, buttery bite. These cookies deliver a balanced flavor that feels light yet indulgent, making them ideal for spring gatherings, afternoon tea, or gifting. The tender crumb resembles a buttery shortbread-style texture, while the sweet glaze adds just enough tangy contrast. If you love floral citrus cookies, this recipe will quickly become a favorite. Best of all, the dough comes together quickly and requires no chilling, so you can bake and enjoy in just over 30 minutes.

Story

I first baked Lemon Lavender Cookies for a spring brunch when I wanted something that felt refined yet simple to prepare. Citrus desserts always brighten a table, but I wanted something slightly different from traditional lemon bars. Adding culinary lavender transformed the flavor into something memorable without overpowering the lemon.

Since then, Lemon Lavender Cookies have become my go-to spring tea cookies. They offer the softness of soft herbal cookies with a tender crumb and gentle floral finish. The glaze adds shine and sweetness, turning them into an elegant lemon glaze dessert that looks bakery-worthy yet remains completely approachable for home bakers.

What makes Lemon Lavender Cookies stand out is their balance. The lemon zest brings brightness, while lavender adds depth without tasting perfumed. Every bite feels fresh, buttery, and satisfying.

Ingredients

Cookies

2 ¼ cups (270 g) all-purpose flour, spooned and leveled
2 tablespoons (10 g) cornstarch
½ teaspoon baking powder
2 sticks (225 g) salted butter, cool room temperature
¾ cup (150 g) granulated sugar
2 tablespoons lemon zest (from about 3 medium lemons)
2 tablespoons dried culinary lavender buds
1 large egg, cool room temperature

Glaze

1 ½ cups (180 g) powdered sugar, sifted
2 to 3 tablespoons fresh lemon juice
½ teaspoon lavender extract (optional)
3 to 4 drops purple food coloring
Lavender buds, for garnish (optional)
Lemon zest, for garnish (optional)

Step-by-Step Instructions

Preparing the Ingredients

Preheat your oven to 350°F (180°C). Line two baking sheets with parchment paper to prevent sticking and promote even browning.

In a small bowl, whisk together the flour, cornstarch, and baking powder until evenly combined. Set this dry mixture aside.

In a large mixing bowl, cream the butter, sugar, lemon zest, and lavender using a stand mixer fitted with a paddle attachment or an electric mixer. Beat on medium speed for 2 to 3 minutes until light and fluffy. Scrape down the sides to keep everything evenly incorporated.

Add the egg and mix until fully combined. Then reduce the speed to low and gradually mix in the flour mixture. Stir just until combined. The dough may look slightly dry, but it will hold together when scooped.

Cooking Instructions

Use a small cookie scoop to portion 1-tablespoon balls of dough onto the prepared baking sheets. Space each ball about 2 inches apart.

Gently flatten each dough ball with your palms until about ⅓ inch thick.

Bake one sheet at a time for 12 to 15 minutes. The cookies are ready when the centers look set and the edges appear lightly golden. Watch closely, as oven temperatures vary.

Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

To make the glaze, whisk powdered sugar, lemon juice, and lavender extract in a medium bowl until thick yet pourable. Add a few drops of food coloring and stir until evenly tinted.

Spoon glaze over each cooled cookie. Sprinkle with lavender buds and lemon zest if desired. Allow the icing to set for 30 minutes before serving.

Tips for Perfect Results

Common Mistakes to Avoid

Measure flour accurately to avoid dense cookies. Spoon and level the flour, or weigh it with a digital scale. Never pack it into the measuring cup.

Zest lemons before juicing them. Once you squeeze the lemon, zesting becomes nearly impossible.

Avoid bottled lemon juice. Fresh juice provides brighter flavor and better balance.

Monitor baking time carefully. Check cookies at the 10-minute mark to prevent overbaking.

Pro Tips for Better Flavor

For an ultra-smooth glaze, strain fresh lemon juice through a fine-mesh strainer before mixing.

Rub the lavender lightly between your fingers before adding it to the butter mixture. This releases more natural oils and deepens the floral aroma.

If you prefer stronger citrus flavor, add an extra teaspoon of lemon zest to the dough.

For a bakery-style finish, double-glaze the cookies by adding a second thin layer after the first sets.

Serving and Storage

How to Serve

Serve Lemon Lavender Cookies at room temperature alongside hot tea or light coffee. They pair beautifully with chamomile, Earl Grey, or a mild green tea. Arrange them on a platter for bridal showers, baby showers, or spring celebrations. Their soft texture and gentle floral notes make them feel elegant yet comforting.

How to Store Leftovers

Store the cookies in an airtight container at room temperature for up to 4 days. Place sheets of wax paper between layers to prevent sticking. For longer storage, freeze unglazed cookies for up to 2 months. Thaw at room temperature and glaze before serving for the freshest taste.

Conclusion

Lemon Lavender Cookies combine citrus brightness with floral warmth in a soft, buttery treat that feels both simple and refined. They bake quickly, require no chilling, and offer consistent results every time. Whether you prepare them for a special gathering or a quiet afternoon at home, this recipe delivers flavor, texture, and elegance in every bite.

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Frequently Asked Questions

Can I use fresh lavender instead of dried culinary lavender?

Use only dried culinary lavender for baking. Fresh lavender contains higher moisture and can alter the dough texture. Culinary-grade dried buds provide controlled flavor and safe use.

Can I make these cookies without lavender extract?

Yes. The dried lavender in the dough provides enough flavor. The extract simply intensifies the floral note in the glaze.

Can I prepare the dough ahead of time?

Yes. Refrigerate the dough for up to 24 hours if needed. Let it sit at room temperature for about 10 minutes before scooping to make shaping easier.