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.
- 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.
Kamille Kalic says
OMG BEST COOKIES EVER 🖤 MY FRIENDS AND FAMILY ABSOLUTELY LOVE 🖤
Ellie Haley says
I'm blushing! Thank you!
Anonymous says
I only bake things very rarely but despite my inexperience these turned out great haha. I skipped the glaze and just rolled each cookie in powdered sugar before baking. Refrigerated the dough overnight bc I wasn’t confident that half an hour would be enough. Other than that I did everything as written. Delicious, thank you!
Ellie Haley says
Yay! I'm glad you enjoyed!
KP says
I don’t know what happened, but they spread out so huge and I used less in each scoop.
Ellie Haley says
oh no! Did you refrigerate the dough before baking?
Alice Culhane says
Can these be frozen in any way to prep ahead of time? Maybe freeze just the cookies before the glaze is put on? Or freeze the dough and defrost before they are baked?
Ellie Haley says
Yes, absolutely! I would freeze the pre portioned dough and then thaw before baking
Dorothy Zimmers says
Amazing!! I love these cookies and this recipe is perfect!! I think I am using lavender sugar top my next tray
LeAnn says
ABSOLUTELY amazing! Made them exact as the RECIPE was written.
Sue says
Yummy