There’s something about lemon and lavender that takes me straight back to my grandmother’s porch in Fredericksburg. She’d sit in her wicker chair, a tin of shortbread in one hand and her garden gloves in the other, while the scent of her blooming lavender bushes drifted through the air. I remember thinking—if cookies could feel like sunlight, they’d taste like this.
That memory inspired this Lemon Lavender Cookie recipe. It’s soft, buttery, and delicately sweet, with the zing of fresh lemon zest and the calming fragrance of culinary lavender. These cookies feel like a breath of spring—whether you’re baking them for Easter, Mother’s Day, a bridal shower, or just a quiet Sunday afternoon with tea.
What Is a Lemon Lavender Cookie?
A Lemon Lavender Cookie is a soft, sugar-style cookie infused with bright lemon zest and subtle floral notes from dried culinary lavender. Some versions include a lemon glaze, but even without it, these cookies are fragrant, melt-in-your-mouth, and delightfully elegant.
This isn’t your average sugar cookie. The lavender doesn’t overpower—it whispers. And the lemon doesn’t shout—it sparkles. It’s the kind of cookie you bring to a picnic and end up passing the recipe around.
Why You’ll Love This Lemon Lavender Cookie Recipe
- They’re soft-baked and tender with just the right chew.
- Made with real lemon zest and juice for natural brightness.
- Dried lavender adds a subtle floral sophistication—never perfumey.
- No chilling required—ready in under 30 minutes!
- These cookies freeze beautifully and are great for gifting.
Tips for Making the Best Lemon Lavender Cookie
- Use culinary-grade lavender only — anything else can be too bitter or soapy.
- Finely chop the lavender to release the oils without overwhelming the dough.
- Use fresh lemon zest and juice — bottled lemon juice doesn’t give the same depth.
- Don’t overbake — remove them when they just start to turn golden on the edges.
- Optional lemon glaze adds extra zing but isn’t necessary—they’re lovely on their own.
Ingredients
For the cookies:
- ½ cup (1 stick) unsalted butter, softened
- ¾ cup granulated sugar
- 1 egg
- 1 tbsp fresh lemon juice
- 1 tbsp lemon zest
- 1¼ cups all-purpose flour
- ½ tsp baking soda
- ¼ tsp salt
- 1 tsp dried culinary lavender, finely chopped
Optional lemon glaze:
- ½ cup powdered sugar
- 1 tbsp lemon juice
- ½ tsp lemon zest
Tools You’ll Need
- Mixing bowls
- Hand mixer or stand mixer
- Microplane or zester
- Baking sheet and parchment paper
- Cooling rack
- Small spoon or whisk for glaze
How to Make Lemon Lavender Cookies
Step-by-Step Instructions:
- Preheat & prep:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment. - Cream butter and sugar:
In a large bowl, beat the butter and sugar until light and fluffy—about 2 minutes. - Add egg and flavor:
Mix in the egg, lemon juice, and zest until well combined. - Combine dry ingredients:
In a separate bowl, whisk flour, baking soda, salt, and chopped lavender. Add to the wet ingredients and mix just until combined—don’t overwork the dough. - Scoop and bake:
Scoop tablespoon-sized balls of dough onto your baking sheet, spacing 2 inches apart. Bake for 9–11 minutes or until the edges just start to golden. The centers should still look soft. - Cool and glaze (optional):
Cool on a wire rack. If using glaze, whisk ingredients together and drizzle over cooled cookies.
Top Tips for Perfecting Lemon Lavender Cookies
- For a stronger lemon flavor, add a drop of lemon extract.
- Want crunchier edges? Add 1 tablespoon extra sugar.
- For extra floral fragrance, let the dough rest 15 minutes before baking.
- Press cookie dough balls lightly to flatten before baking for more even shape.
Storing and Freezing
Room Temperature: Store in an airtight container for up to 5 days.
Freezer: Freeze unbaked dough balls or baked (unglazed) cookies for up to 2 months.
Glazing Tip: Only glaze once fully cooled. For make-ahead, freeze cookies without glaze.
FAQs
Do lemon and lavender go well together?
Yes, they’re a naturally balanced pair. Lemon brightens and sharpens the floral sweetness of lavender, making it more subtle and pleasant.
Can I add lavender to sugar cookies?
Definitely. Use ½ to 1 teaspoon of finely chopped dried culinary lavender for best results. It transforms plain cookies into something magical.
What’s the best kind of lavender to use?
Only use culinary-grade dried lavender, usually labeled as “English” lavender or Lavandula angustifolia. Don’t use potpourri or ornamental varieties.
Can I make these cookies vegan?
Yes! Substitute the butter with plant-based butter and use a flax egg (1 tbsp flaxseed meal + 3 tbsp water). Check that your sugar is vegan-certified too.
Do these taste like perfume?
Not at all—if you use the correct amount of high-quality lavender, the result is gently floral, not overpowering.
Conclusion
These Lemon Lavender Cookies are everything springtime should be—fresh, fragrant, light, and just a little fancy. Whether you’re sharing them at a garden party, packaging them as a Mother’s Day gift, or sneaking one with your morning tea, they bring a little brightness to every bite.
And if your kitchen smells like my grandmother’s garden after you bake them? Well, that’s just a sweet little bonus.
Print
Lemon Lavender Cookie
- Total Time: 25 minutes
- Yield: 20 cookies 1x
- Diet: Vegetarian
Description
These Lemon Lavender Cookies are soft, buttery, and delicately floral. Brightened with fresh lemon zest and calming lavender, they’re perfect for spring celebrations or a peaceful tea moment.
Ingredients
- ½ cup (1 stick) unsalted butter, softened
- ¾ cup granulated sugar
- 1 egg
- 1 tbsp fresh lemon juice
- 1 tbsp lemon zest
- 1¼ cups all-purpose flour
- ½ tsp baking soda
- ¼ tsp salt
- 1 tsp dried culinary lavender, finely chopped
- Optional Glaze:
- ½ cup powdered sugar
- 1 tbsp lemon juice
- ½ tsp lemon zest
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, cream butter and sugar until light and fluffy. Add egg, lemon juice, and zest. Mix until combined.
- In a separate bowl, whisk together flour, baking soda, salt, and chopped lavender.
- Combine dry ingredients with wet until just mixed. Don’t overwork the dough.
- Scoop tablespoon-sized dough balls onto baking sheet. Bake for 9–11 minutes until edges are just golden.
- Cool on wire rack. If glazing, mix powdered sugar, lemon juice, and zest. Drizzle over cooled cookies.
Notes
Use only culinary-grade dried lavender. These cookies are best enjoyed within 3 days or frozen without glaze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 10g
- Sodium: 65mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 25mg
Keywords: lemon lavender cookie, spring cookies, lemon cookie recipe, lavender cookie, tea cookies, floral dessert
