You are going to love these lemon lavender cookies. They are soft, fluffy and perfectly chewy. These cookies are so easy to make and taste like lemon lavender shortbread. Plus the lemon glaze makes them even better!
I love baking cookies like my cheesecake stuffed strawberry cookies and lemon blueberry cookies because they bring back such fun memories of childhood, which is why I can't wait for you to try the cookie recipe I am sharing with you today!
Table of Contents
Why you will love these cookies:
- The flavour! These lemon cookies have the most incredible taste. They remind me of a combination of a shortbread cookie and a sugar cookie.
- These cookies are so quick and easy to make! They take less than 10 minutes to bake. This is also a no chill cookie recipe which makes them even faster to make.
- These cookies can easily be made gluten-free and dairy-free, just like my lemon coconut macaroons and no bake vegan lemon cheesecake.
If you love lavender you will love lavender vanilla popsicles and you will find my post on 23 uses for dried lavender and lavender tea so helpful!
Ingredients:
For the full list and exact measurements refer to the recipe card later in this post.
Jump to the Recipe Card.
- Dry ingredients: all purpose flour, dried lavender flowers, lemon zest, cane sugar. If you make the glaze you will also need powdered sugar.
- Wet ingredients: lemon juice, melted unsalted butter, egg, honey.
Recipe variations and add ins:
- To make these cookies gluten-free: use an all purpose gluten-free flour.
- To make dairy-free: use a vegan butter.
- If you don't have lavender you can omit it from the recipe to turn these into lemon cookies with lemon glaze.
- For a stronger lavender flavour: add an extra teaspoon of lavender flowers.
- For a lighter lavender flavour: add one less teaspoon of lavender flowers.
How to make lemon lavender cookies:
- Step 1: Preheat your oven to 350 degrees Fahrenheit and line two baking sheets with parchment paper. While the oven is preheating, combine all the cookie ingredients until you have a smooth dough (you can either use a standing mixer or mix the ingredients by hand).
- Step 2: Using a cookie scoop, transfer the dough to the parchment paper lined baking sheets.
- Step 3: Using your fingers, press down each cookie until it's flat (they won't spread otherwise).
- Step 4: Bake the cookies for 7-9 minutes. Let them cool completely, then add the lemon glaze.
- Step 5: To make the lemon glaze, combine the lemon juice and sugar and heat them over low heat (or in the microwave) until the sugar is dissolved - don't let the mixture boil.
- Step 6: Once the cookies are cooled, drizzle a bit of glaze over each cookie before serving.
Top tips:
- Be sure to use warm, melted butter to make these lemon lavender cookies.
- You can either dry your own lavender flowers or buy dried lavender flowers to make these cookies. Just make sure it specifies "culinary grade" or "food grade" on the package.
- These cookies do not spread much when they bake so be sure to press them down until they are flat before you bake them.
- I recommend using a cookie scoop for transferring the dough to the baking sheet.
- If you don't cook the cookies right away and allow the dough to sit and come to room temperature, or if you chill the dough, you will need to add a couple minutes to the baking time.
Lemon lavender cookies FAQs:
I have not tested an egg free or honey free version of these cookies so cannot guarantee that any vegan variations would work out.
If you can't find lavender you can simply omit it from this cookie recipe to make these into lemon glazed cookies.
No, these cookies are not low carb or keto.
No, this is not a paleo cookie recipe.
No they are not.
Store these lemon lavender cookies in an airtight container at room temperature for up to 3 days, or in the fridge for up to 5 days. These cookies also freeze really well and can be frozen in a freezer safe bag or container for up to 3 months.
Other lemon desserts you will love:
Recipe
Lemon Lavender Cookies
Ingredients
- 2 cups all purpose flour
- 1/2 cup cane sugar
- 1 tablespoon lemon zest
- 2 teaspoon dried lavender
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/3 cup honey
- 1/2 cup unsalted butter, melted
- 1 egg
- 1 tablespoon lemon juice
Lemon Glaze
- 1/3 cup powdered sugar
- 1 tablespoon lemon juice
Instructions
To make the cookies:
- Preheat your oven to 350F and line two baking sheets with parchment paper.
- In a bowl (you can use a standing mixer to do this or a spoon) combine all the ingredients until you have a smooth dough.
- Using a cookie scoop, transfer the dough to the baking sheet and then using your fingers, press down each cookie until it's flat (they won't spread otherwise).
- Bake the cookies for 7-9 minutes. Let them cool completely and then add the glaze.
To make the glaze:
- Combine the lemon juice and sugar and heat over low heat (or in the microwave) until the sugar is dissolved - don't let the mixture boil.
- Once the cookies are cooled, drizzle some of the glaze over top of them before serving.
Notes
- This recipe yields 14 cookies.
- Nutritional values are an estimate and will vary depending on the exact ingredients used.
Donna Veldhoen
These were very good! Have you tried to roll and use cookie cutters? I may try this...Any suggestions?
Erin Carter
I have not tried making them that way. I suspect they would need a shorter baking time as they would probably be thinner?
Donna V
I chilled the dough for easier handling and it worked out great!
Erin Carter
Good to know!