Lemon Lavender Cookies

Delicate, fragrant cookies infused with bright lemon and floral lavender—perfectly crisp on the outside and tender within. They feel elegant yet comforting, ideal for afternoon tea or a light dessert.

Why You’ll Love This Recipe

I adore how these cookies pair zesty citrus with subtle lavender aroma, creating a sophisticated flavor that’s still approachable. They’re lightly sweet and beautifully tender, with a perfumed note that feels special. Plus, they come together quickly and look charming for gifting or tea time.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• unsalted butter, softened

• granulated sugar

• lemon zest (finely grated)

• culinary lavender buds (dried, food‑grade, finely chopped)

• egg yolk

• all‑purpose flour

• cornstarch (for a delicate texture)

• baking powder

• salt

• optional: coarse sugar or a lemon glaze

directions

1. I preheat my oven to 175 °C (350 °F) and line a baking sheet with parchment paper.

2. I cream together the softened butter and sugar until pale and fluffy.

3. I mix in the lemon zest, chopped lavender, and egg yolk until evenly incorporated.

4. In a separate bowl, I whisk the flour, cornstarch, baking powder, and salt.

5. I gently fold the dry ingredients into the wet mixture until a soft dough forms.

6. I scoop rounded teaspoons of dough onto the baking sheet, spacing each about 5 cm (2 in) apart.

7. If I want a sparkly finish, I press a pinch of coarse sugar onto each cookie top.

8. I bake for 10–12 minutes, until the edges are just set and the centers still look slightly soft.

9. I let the cookies cool on the sheet for 5 minutes before transferring to a wire rack to cool completely.

Servings and timing

• Servings: makes about 24 small cookies

• Prep time: around 10 minutes

• Cook time: 10–12 minutes per batch

• Total time: approximately 22–25 minutes (plus cooling)

Variations

• I drizzle a simple lemon glaze (powdered sugar + lemon juice) over cooled cookies for extra sweetness and shine.

• I sometimes swap lavender for rosemary or matcha powder for a different flavor twist.

• For a richer taste, I replace half the granulated sugar with brown sugar.

• I dip half the cookie bottoms in melted white chocolate and let them set for an indulgent finish.

• I add a teaspoon of finely ground almonds to the dough for a nutty undertone.

storage/reheating

I store the cooled cookies in an airtight container at room temperature for up to 5 days. To revive their crisp edges, I pop them in a 160 °C (325 °F) oven for 3–4 minutes. They don’t freeze well after baking, but you can freeze the dough—just shape into balls, freeze on a tray, then transfer to a bag and bake straight from frozen, adding a minute to the bake time.

FAQs

1. Can I use lavender sugar instead of lavender buds?

Yes—I sometimes do. I just reduce or omit the granulated sugar and use lavender-infused sugar instead to maintain balance.

2. How much lemon zest is too much?

I stick to the zest of one large lemon for the recipe. Too much zest can make the cookies bitter, so I measure it carefully.

3. Can I make these gluten‑free?

Absolutely—I swap all-purpose flour for a gluten-free blend using the same measurement and usually add a bit more cornstarch for the right texture.

4. What if I don’t have cornstarch?

You can skip it, though I find cookies are slightly less tender. I sometimes replace it with an equal amount of almond flour for a softer bite.

5. How do I store these to keep them crisp?

I add a small sachet of dry rice or a few silica packets (in separate paper) to the cookie jar to absorb moisture and keep the cookies crisp.

Conclusion

I find Lemon Lavender Cookies both elegant and comforting—a lovely balance of floral fragrance and citrus brightness in a delicate, buttery bite. They’re simple to bake, beautiful to share, and always a hit whether I’m enjoying them with tea or gifting them to friends.