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.
Disclosure: This post may contain affiliate links, meaning, at no extra cost to you, I may earn a commission if you click a link and buy something.
Like this post? Visit my Recipe page to see more like it!
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.
KC says
I added wildflower honey to the top after the glaze, put them in the refrigerator for about 30 extra minutes and they are the definition of spring time! So incredibly delicious!
Ellie Haley says
What a fun addition! I love that!
Nik says
My friends and I made a batch of these for a dear friend’s wedding, and our tester cookies turned out amazing! We froze the rest of the dough and are going to bake them a few days before the wedding along with several other types of cookies. What’s the best way to store these (room temp? frozen?) and how long should they keep?
Ellie Haley says
They are best stored at room temp in an air tight container. I would make them as close to the wedding day as possible so they don't dry out!
Loke says
Incredibly good!! This is maybe my new favourite cookie recipe, I shared it with all my friends! If I were going to serve them or do a bake sale or something similar I think I'd a tiny bit of purple food colouring to the glaze, for aesthetic purposes 🙂
Anonymous says
Where do you buy the lavender?
Ellie Haley says
I got mine on amazon. There is a link in the blog post.
Melissa says
I bought mine on Amazon
Maya says
These cookies are amazing! Perfect for the springtime and has just the right amount of lavender. For the glaze, I also added a tsp of my own homemade lavender syrup which helped balance out the lemon but without the addition, these are still wonderful!
Ellie Haley says
Ooh love the lavender syrup addition! I'm happy you liked them!
Faith Krause says
This recipe is amazing. The cookies are so soft and chewy and full of lavender and lemon flavor. The glaze on top just makes the lemonade flavor pop even more. I’ve made these twice and everyone loves them and raves about how delicious they are. Definitely a keeper in my recipe file.
Ellie Haley says
You're so sweet! Thank you for trying this recipe and leaving a review!
Ana Viri says
This is delicious! Followed the recipe to the details! I was impressed with how it turned out! I like thicker cookies so I used about 1.5 tbsp per cookie scoop. You need to give 3 inches of space between cookies when baking. I have leftover lavender icing, I mixed it with the lemon frosting and blended well. Thank you so much for sharing your recipe. I will make another batch this weekend.
Ellie Haley says
Yay! I'm so glad you made them and enjoyed them!
Jessica says
Can you freeze these cookies after baking them? I'm baking different types of cookies for my wedding (12/29/23) and these were so delicious that we decided to include them. I'd love to be able to prep them ahead of time since it's crazy with the holidays and I'll have my hands tied with other wedding things a few days before the big day.
Ellie Haley says
I have never tried freezing them after baking, so I'm not sure how it would affect the cookies. My guess is that it would be fine, but I can't say for sure. I always freeze the cookie dough and then bake when needed. Also, I LOVE that you are making cookies for you wedding! I made 1,000 macarons for my wedding, so that definitely brings back some memories. Congratulations and I hope it turns out perfectly!
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