Lemon Lavender Cookies are soft and chewy sugar cookies flavored with lemon juice, lemon zest, and dried lavender and drizzled with a lemon glaze.
Ingredients for Lemon Lavender Cookies
Ingredients for the lemon lavender cookies:
- Unsalted butter. I always make sure to use unsalted butter when baking because there is no “standard” for the amount of salt they can add to butter. So if you add salt to a recipe and then use salted butter you could end up with a very salty end product.
- Granulated sugar. This will sweeten the cookie dough and make it chewier.
- Eggs. It will be easier to incorporate the eggs into the batter if they are room temperature.
- Vanilla extract. Vanilla is a must in baked goods just like salt. Real vanilla adds a better flavor than imitation vanilla.
- Lemon Juice. This will add flavor to the lemon lavender cookies.
- Lemon Zest. This will also add flavor to the cookies.
- All-purpose flour. Measuring the flour correctly is very important. I suggest weighing your flour out (I use this scale). If you want to use a measuring cup, make sure you spoon the flour into the cup and level it off with a knife. Don’t use the cup to scoop directly from the flour.
- Baking soda. This will help the cookies rise.
- Baking powder. This also helps the cookies rise.
- Salt. Salt is a must in baked goods. It will help to balance out the sweetness and improve the overall flavor.
- Dried Lavender. This is the lavender I used.
Ingredients for lemon glaze:
- Powdered Sugar. This will sweeten the glaze and hold it together.
- Lemon Juice. This will flavor the glaze. Get more of that lemon flavor in my Lemony Ricotta Cookies!
- Heavy Cream. This will bring the lemon glaze together and make it creamy.
How to make Lemon Lavender Cookies
Lemon Lavender Cookies
STEP 1: In a stand mixer beat the softened butter and sugar until light and fluffy. About 3 minutes.
STEP 2: Add the eggs, vanilla, lemon zest, and lemon juice. Beat to combine.
STEP 3: Combine the flour, baking soda, baking powder, salt, and lavender. Whisk to combine.
STEP 4: Add the dry ingredients to the wet ingredients and mix until just combined.
STEP 5: Chill the dough for 30 minutes.
STEP 6: Preheat your oven to 350 degrees. Line a cookie sheet and set it aside.
STEP 7: Scoop about 1 to 1 ½ tablespoons of lemon lavender cookie dough. Place on the prepared baking sheet about 3 inches apart.
STEP 8: Bake for 10-12 minutes or until the edges are golden brown. Remove from the oven and allow to cool completely on the cookie sheet.
Lemon Glaze
STEP 1: In a small bowl combine all of the ingredients. Whisk until free of lumps.
STEP 2: The glaze should be pretty thin and runny. So if it is too thick you can add more milk to thin it out.
STEP 3: Use a fork or a spoon to drizzle the glaze over each cookie.
More Cookie Recipes
- Salted Caramel Cheesecake Cookies- This Crumbl copycat recipe is a thick graham cracker cookie topped with cheesecake frosting and a caramel drizzle.
- Fruity Pebble Cookies- soft sugar cookies full of fruity pebbles and dipped in white chocolate.
- Muddy Buddy Peanut Butter Cookies- a soft peanut butter cookie with a milk chocolate center and a dusting of powdered sugar.
More Cookie Recipes From Kitchen 335
- Hot Cocoa Cookies- soft chocolate chip cookies flavored with hot cocoa mix and packed full of toasted marshmallows.
- Peanut Butter S'mores Skillet Cookie- a gooey peanut butter skillet cookie topped with melty chocolate and toasted marshmallows.
- Mini Chocolate Chip Cookies- classic chocolate chip cookies in bite-size.
- Caramel Chocolate Chip Cookies- chewy chocolate chip cookies with a dollop of delicious homemade caramel on top.
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Recipe
Lemon Lavender Cookies
Ingredients
Lemon Lavender Cookies
- 2 sticks (226 grams) unsalted butter softened
- 1 ½ cups (298 grams) granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- zest of 1 lemon
- 1 tablespoon lemon juice
- 2 ¾ Cup (330 grams ) all purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¾ teaspoon salt
- 2 teaspoons dried lavender
Lemon Glaze:
- ½ cup (57 grams) powdered sugar
- 1 tablespoon lemon juice
- heavy cream as needed
Instructions
Lemon Lavender Cookies:
- In a stand mixer beat the softened butter and sugar until light and fluffy. About 3 minutes.
- Add the eggs, vanilla, lemon zest, and lemon juice. Beat to combine.
- Combine the flour, baking soda, baking powder, salt, and lavender. Whisk to combine.
- Add the dry ingredients to the wet ingredients and mix until just combined.
- Chill the dough for 30 minutes.
- Preheat your oven to 350 degrees. Line a cookie sheet and set it aside.
- Scoop about 1 to 1 ½ tablespoons of lemon lavender cookie dough. Place on the prepared baking sheet about 3 inches apart.
- Bake for 10-12 minutes or until the edges are golden brown. Remove from the oven and allow to cool completely on the cookie sheet.
Lemon Glaze:
- In a small bowl combine all of the ingredients. Whisk until free of lumps.
- The glaze should be pretty thin and runny. So if it is too thick you can add more milk to thin it out.
- Use a fork or a spoon to drizzle the glaze over each cookie.
Ellie Arseneault says
Can I use fresh lavender?
Ellie Haley says
You can but it may change the proportions you need to get the same amount of flavor.
victoria tycz says
2 of the long sticks of butter or the short ones?
Ellie Haley says
the sticks with 8 tablespoons.
Joy says
I haven't made these yet because I'm wondering if the glaze hardens or stays "wet?"
Anonymous says
It hardens! I made these yesterday and I added a little lavender syrup to my glaze. They’re phenomenal, super soft, and the glaze sets up after a couple hours or you can pop it in the fridge for like 20-25 minutes to set it up quicker. I did both 😁
Ellie Haley says
It hardens slightly but doesn't every fully dry
Lo says
Can I use lavender syrup instead of dried lavender to use in the batter? or perhaps make a lavender glaze.
Ellie Haley says
I have never tried using a lavender syrup in the batter, so I'm not sure how it would work. You could definitely use it in a glaze!
Anonymous says
Love this recipe! 6 months pregnant and got a major craving for something lavender and lemon with the warm weather comin around. These really hit the spot. So soft with the perfect balance of citrusy and floral goodness. Hubby loves them too. I did make a more glaze than what the recipe calls for but I tend to like a little extra. 100% will be making these again! Thank you!
Ellie Haley says
I know how intense pregnancy cravings can be and how amazing it is when something fully satisfies one of those cravings so this makes me extra happy! Congrats and good luck!!
LC says
Made with Bob’s Red Mill gf flour and still turned out amazing! A bit flat but tasty.
Ellie Haley says
Glad to know they still work gluten free!
O says
I really like these cookies but every time I make them, they don't rise like the ones in your pictures. I've had to reduce the size because they always spread too much. I bake them from refrigerated, any advice on what I could be doing wrong?
Ellie Haley says
Try shaking a round cookie cutter around the cookies immediately after removing from the oven. It can help bring the cookies together a bit and makes the shape better. I do it on all of my cookies!
Anonymous says
Can I use salted butter?
Ellie Haley says
You can. I recommend using unsalted because you never know how much salt is added to the butter, which could end up making the end product saltier than wanted. I would just scale back on the amount of salt you add to the cookie dough to hopefully even it out.
bruce kelley says
Be careful if you double the recipe online to 5.5 cups of flour. The recipe says 330 grams which is half the amount needed. I made the first batch and they are little pancakes!
Ellie Haley says
So sorry about that. The double function only changes the cups measurements and not the grams.
Denise Hansen says
Excellent recipe. I made these and packaged them in clear bags with tags and bows (inspired by the Meghan Sussex cooking show) and gave them out as gifts. My thirty something son even loved them. I added dried lavender sprinkles on top of the glaze. Wish I could post a picture.
Ellie Haley says
I'm so glad they were a hit!