Can I use fresh lavender instead of dried culinary lavender?

Yes, but be cautious. Fresh lavender is more potent, so you’ll need to use about twice the amount of dried lavender. Also, make sure to use only the flowers, not the stems or leaves, to avoid bitterness.

Why did my cookies turn out too dry?

This usually happens if too much flour is added. Always measure using the spoon-and-level method or a digital scale. Overbaking can also cause dryness—check your cookies a minute or two before the recommended time.

Can I make these cookies without the glaze?

Absolutely! The cookies have a wonderful lemon-lavender flavor on their own. However, the glaze enhances the sweetness and adds an extra burst of citrus.

How do I store these cookies to keep them fresh?

Store in an airtight container at room temperature for up to 4 days. If stacking, place parchment or wax paper between layers to prevent sticking.

Lemon Lavender Cookies

Name: Lemon Lavender Cookies
Prep time: 10 min
Cook time: PT-484730H15M1S
Total time: 25 min
Cuisine: American/European
Ingredients: 2 ¼ cups (270g) all-purpose flour (spooned and leveled); 2 tablespoons (10g) cornstarch; ½ teaspoon baking powder; 2 sticks (225g) salted butter, at cool room temperature; ¾ cup (150g) granulated sugar; 2 tablespoons lemon zest (from about 3 medium lemons); 2 tablespoons dried culinary lavender; 1 large egg, at a cool room temperature; 1 ½ cups (180g) powdered sugar, sifted; 2 to 3 tablespoons fresh lemon juice; ½ teaspoon lavender extract (optional); 3 to 4 drops of purple food coloring (optional); Additional lemon zest and lavender buds for garnish (optional)

Description

These lemon lavender cookies have a buttery, soft texture with a delightful balance of floral lavender and zesty lemon. Quick and easy to make, they require no chilling and come together in under 30 minutes. Topped with a sweet lemon glaze, these cookies are a refreshing treat for any occasion.

Ingredients

Scale

Cookies

2 ¼ cups (270g) all-purpose flour (spooned and leveled)
2 tablespoons (10g) cornstarch
½ teaspoon baking powder
2 sticks (225g) salted butter, at cool room temperature
¾ cup (150g) granulated sugar
2 tablespoons lemon zest (from about 3 medium lemons)
2 tablespoons dried culinary lavender
1 large egg, at a cool room temperature

Lemon Lavender Glaze

1 ½ cups (180g) powdered sugar, sifted
2 to 3 tablespoons fresh lemon juice
½ teaspoon lavender extract (optional)
3 to 4 drops of purple food coloring (optional)
Additional lemon zest and lavender buds for garnish (optional)

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Instructions

Preheat the oven: Set your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking.
Mix dry ingredients: In a small bowl, whisk together the flour, cornstarch, and baking powder to ensure even distribution.
Cream butter and sugar: Using a stand mixer or hand mixer, beat the butter, sugar, lemon zest, and dried lavender on medium speed until light and fluffy. This step incorporates air into the dough, making the cookies tender.
Add the egg: Mix in the egg until fully incorporated, scraping down the sides of the bowl as needed for an even texture.
Combine the dry and wet ingredients: Reduce the mixer speed to low and gradually add the flour mixture. Mix just until combined—overmixing can make the cookies dense. The dough will be slightly dry but should hold together when pressed.
Portion the dough: Use a small cookie scoop or tablespoon to drop dough balls onto the prepared baking sheets, spacing them 2 inches apart. Lightly flatten each dough ball with your palm for even baking.
Bake the cookies: Place in the oven and bake for 12–15 minutes, or until the edges are lightly golden and the centers look set. Watch carefully, as overbaking can make them too dry.
Cool the cookies: Let the cookies rest on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Make the glaze: In a small bowl, whisk together the sifted powdered sugar, fresh lemon juice, and lavender extract (if using). Adjust the lemon juice to achieve a thick yet pourable consistency. Add a few drops of purple food coloring if desired.
Decorate the cookies: Spoon or drizzle the glaze over the cooled cookies. Sprinkle with extra lemon zest and lavender buds for a decorative touch. Let the glaze set for at least 30 minutes before serving.

Notes

Measuring Flour: Too much flour can make the cookies dense. Use a spoon-and-level method or a kitchen scale for accuracy.
Lemon Zest Tip: Always zest lemons before juicing, as it’s difficult to zest a squeezed lemon.
Storage: Store in an airtight container for up to 4 days at room temperature. If stacking, separate layers with wax paper.
Freezing Dough: Scoop dough onto a tray, freeze until firm, then store in a zip-top bag. Bake directly from frozen, adding 1–2 minutes to the baking time.

Prep Time: 10 minutes
Cook Time: 12–15 minutes
Category: Dessert
Method: Baking
Cuisine: American/European

Nutrition

Serving Size: 1 cookie
Calories: 134
Sugar: 6g
Sodium: 72mg
Fat: 8g
Saturated Fat: 5g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 0g
Protein: 1g
Cholesterol: 27mg