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Lemon Lavender Cookies are sweet lemon sugar cookies with a hint of lavender flavor. Perfect for spring parties and holidays.
Lemon Lavender Cookies
My first taste of Lemon Lavender Cookies was a delicious surprise!
I bought one cookie at a local farmer’s market – having always wanted to try cookies with lavender added, but never sure I wanted to commit to baking an entire batch. (I was afraid it would taste like soap!)
But – after one bite – I fell in love! That Lemon Lavender Cookie was a chewy sugar cookie with a burst of lemon flavor and a gentle floral flavor from lavender added to the cookie dough. It was uniquely delicious – and I immediately ordered some culinary lavender to bake some cookies myself.
What is Culinary Lavender?
For cooking, you’ll want to specifically buy English lavender from the Lavandula angustifolia plants. It should be a vibrant periwinkle color with a floral scent with hints of pine or rosemary.
Other lavender species, while technically edible as well, have more oils and are better suited for soaps and potpourri.
If you need further convincing to try these Lemon Lavender Cookies, I packed some up for Jack and his fishing buddies – warning them that “These cookies are a little different than what I usually bake…” Jack said that the guys could not stop talking about how good the cookies were, and they ate every last one!
Key Ingredients & Substitutions
- Lemons – Both zest and juice will be used in this recipe.
- Lavender – Buy dried culinary grade lavender for this recipe. You can sometimes find it in the spice aisle at the supermarket, or you can order it online here.
- Granulated Sugar – This is added to the cookie dough. In addition, the balls of cookie dough are rolled in more sugar before baking, giving the cookies a sweet sugar coating.
- All-Purpose Flour
- Table Salt
- Baking Soda
- Butter – We always bake with unsalted butter so you can add salt (or not) later in the recipe.
- Egg
- Vanilla Extract
Special Tools Needed
- Various Measuring Cups and Spoons
- Stand Mixer with Paddle Attachment or Hand Mixer and Mixing Bowl
- Cookie Sheets lined with Parchment Paper
- Small Bowl
- Medium Bowl
- Whisk
- 1-ounce Cookie Scoop
- Silicone Scraper/Spatula
- Cooling Rack
How do I make Lemon Lavender Cookies?
- Add granulated sugar, lemon zest, and lavender in a bowl. Mix well with your fingers so the oils from the lemon zest and lavender infuse the sugar with flavor. Set aside.
- Whisk together flour, salt, and baking soda in another bowl. Set aside.
- Place softened butter in a mixing bowl, then pour in the sugar/zest/lavender mixture and beat on high speed for one minute.
- Add the lemon juice, egg, and vanilla extract and beat again until combined.
- With motor running, slowly add flour mixture to the mixing bowl and mix just until combined. Avoid over-mixing.
- Portion cookie dough with a scoop into approximately 24 to 26 balls.
- Roll each portion in granulated sugar.
- Bake in parchment-lined cookie sheets for 10 to 12 minutes.
- Let cool on the baking sheets for five minutes, then transfer to a cooling rack to finish cooling.
Frequently Asked Questions
- Can I make Lemon Lavender Cookies ahead of time? Yes, you can.
- How do I store leftovers? Store at room temperature in an air-tight container.
- Can I freeze? Yes, lay the cookies flat on a tray and freeze until firm. Then, you can place them in a freezer bag or freezer-safe container for longer term storage.
You might like these other Lemon Recipes:
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Lemon Lavender Cookies
Lemon Lavender Cookies are sweet lemon sugar cookies with a hint of lavender flavor. Perfect for spring parties and holidays.
Ingredients
1 1/4 cups granulated sugar, divided
Zest of 1 large lemon
1 tablespoon dried culinary lavender
2 cups all-purpose flour
1/2 teaspoon table salt
1 teaspoon baking soda
1/2 cup (1 stick) unsalted butter, softened to room temperature
2 tablespoons fresh lemon juice
1 large egg
1 teaspoon vanilla extract
Instructions
- Preheat oven to 350 degrees F. Line baking sheets with parchment paper.
- In a small bowl, combine 1 cup of granulated sugar, lemon zest, and lavender in a bowl. Mix well with your fingers so the oils from the lemon zest and lavender infuse the sugar with flavor. Set aside.
- Whisk together flour, salt, and baking soda in another bowl. Set aside.
- Add softened butter to the mixing bowl, then pour in the sugar/zest/lavender mixture and beat on high speed for one minute.
- Add lemon juice, egg, and vanilla extract and beat again until combined.
- With the motor running on low, slowly add flour mixture to mixing bowl, and stir just until combined. Avoid overmixing.
- Portion cookie dough with a scoop into approximately 24 balls.
- Roll each portion in remaining 1/4 cup of granulated sugar, then lay on prepared cookie sheet. (We baked 8 cookies per batch – the cookies do spread a bit.)
- Bake for 10 to 12 minutes. The edges should be set but will seem slightly underdone in the middle.
- Let cool on the baking sheets for five minutes, then transfer to a cooling rack to finish cooling.
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Notes
Recipe gently adapted from Greens & Chocolate.
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