I love simple cookies that make the whole house smell like sun and tea. I make these Lemon Lavender Cookies when I need a calm, bright treat. I share this tried-and-true favorite often because it is easy to mix, quick to bake, and it lifts my mood. I think what is special is the soft lemon bite with a gentle floral note.

My dad James first taught me to watch the oven like a hawk when he baked. He would nap in a chair and wake at the smell. I still use his old timer and remember his smile every time I pull a tray out.

Your Ingredients List

1 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
Zest of 1 lemon
2 tablespoons dried lavender
1 cup powdered sugar
2 tablespoons lemon juice
1 teaspoon dried lavender for garnish

My Go-To Equipment

I keep my tools simple. I use a medium mixing bowl, a large bowl, a hand mixer or stand mixer, a baking sheet, and parchment paper. I like a small cookie scoop to make even rounds and a fine grater for the lemon zest. If you like to try other versions, I also point people to my note about lemon lavender sandwich cookies for ideas that use a similar flavor set.

The Simple Steps to Follow

Preheat your oven to 350°F (175°C).
Cream together the softened butter and granulated sugar until light and fluffy.
Beat in the eggs one at a time and stir in the vanilla extract.
In a separate bowl, combine the flour, baking powder, salt, lemon zest, and dried lavender.
Gradually add the dry mix to the wet mix, stirring until just combined.
Drop tablespoon-sized portions of dough onto a baking sheet lined with parchment paper.
Bake for 12 to 15 minutes or until the edges are golden.
Let the cookies cool on a wire rack.
Whisk together powdered sugar, lemon juice, and 1 teaspoon of dried lavender to make the glaze.
Drizzle the glaze over the cooled cookies and sprinkle with extra lavender.
Let the glaze set for a few minutes before serving.

Healthy Twists on a Classic

I believe you can make small swaps and keep the heart of the cookie. You can use half whole wheat flour and half white flour to add fiber. I also sometimes cut the sugar by a quarter and add a splash more lemon juice to keep the taste bright. For a dairy-free option, swap the butter for a firm plant-based spread that measures like butter. If you use less sugar, the glaze will need a tiny more powdered sugar to reach the right texture. I often replace half the powdered sugar with coconut sugar when I want a deeper caramel note.

Serving Suggestions From My Table

I like to serve these cookies with a hot cup of tea or a tall glass of cold milk. They also play well with fruit salads or a simple yogurt bowl for a light dessert plate. For a party tray, I arrange them with shortbread or small tarts so guests can try a few small bites. If you want a different look, try filling them with a soft lemon curd between two cookies. For a different shape and heat level, I have a note on my spin for lemon lavender thumbprint cookies that you might like.

Getting It Just Right

I watch the cookies near the end of baking. The edges should have a faint gold and the center should still look a touch soft. Overbaking dries them out fast. If your oven runs hot, lower the temperature by 10 degrees and check a minute or two earlier. Use fresh lavender and small pieces. If the lavender is coarse, pulse it in a spice grinder so it blends into the dough better. For the lemon, always zest before you juice the fruit. The zest gives oil and bright flavor. If you want the lavender note to be mild, start with 1 tablespoon and taste the dough if you must.

How to Store Leftovers

Store the cookies in an airtight container at room temperature for up to four days. If you stack them, put a sheet of parchment between layers to keep the glaze from sticking. For longer storage, freeze baked cookies in a single layer on a tray until firm and then move them to a freezer bag. They keep well for two months frozen. Thaw at room temperature for an hour and the texture returns. If you freeze unbaked dough balls, place them on a tray until firm and then bag them; bake from frozen with an extra minute or two added to the bake time.

Enjoy Every Moment

I make these when I need a small pause. I set a tray on the table and we slow down. I find that the scent invites short talk and quiet smiles. Take a moment to breathe in the lemon and lavender. Enjoy the warm cookie with your drink of choice and share one with someone you love.

A Few Common Questions

How long do Lemon Lavender Cookies stay fresh?

I keep these cookies in a tight container at room temperature and they stay soft for three to four days. If you want to stretch that, freeze baked cookies and thaw when you need them.

Can I make Lemon Lavender Cookies without dried lavender?

Yes, you can skip the lavender and add a bit more lemon zest or a teaspoon of lemon extract. The result will be a simple lemon cookie that still tastes bright and fresh.

Can I make Lemon Lavender Cookies ahead of time?

You can make the dough ahead and keep it in the fridge for up to two days. You can also freeze the dough balls for up to two months and bake later from frozen with a minute or two extra bake time.

Lemon Lavender Cookies

Author: sarah
Total Time: 30 minutes
Yield: 24 cookies 1x
Diet: Vegetarian

Print Recipe

Description

Delightful cookies infused with fresh lemon and floral lavender, perfect for a calming treat.

Ingredients

Scale

1 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
Zest of 1 lemon
2 tablespoons dried lavender
1 cup powdered sugar
2 tablespoons lemon juice
1 teaspoon dried lavender for garnish

Instructions

Preheat your oven to 350°F (175°C).
Cream together the softened butter and granulated sugar until light and fluffy.
Beat in the eggs one at a time and stir in the vanilla extract.
Combine the flour, baking powder, salt, lemon zest, and dried lavender in a separate bowl.
Gradually add the dry mix to the wet mix, stirring until just combined.
Drop tablespoon-sized portions of dough onto a baking sheet lined with parchment paper.
Bake for 12 to 15 minutes or until the edges are golden.
Let the cookies cool on a wire rack.
Whisk together powdered sugar, lemon juice, and 1 teaspoon of dried lavender to make the glaze.
Drizzle the glaze over the cooled cookies and sprinkle with extra lavender.
Let the glaze set for a few minutes before serving.

Notes

For a healthier twist, use half whole wheat flour and reduce sugar. Store cookies in an airtight container at room temperature for up to four days.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 150
Sugar: 10g
Sodium: 150mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 0g
Protein: 2g
Cholesterol: 30mg

Keywords: cookies, lemon, lavender, dessert, easy recipe