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 this recipe:
- The flavour! These lemon cookies have the most incredible taste. With hints of lemon and lavender they are nice and light and make for the perfect spring or summer cookies. These homemade cookies remind me of a combination of a shortbread cookie and a sugar cookie.
- Even though they are made from scratch these cookies are so quick and easy to make! They take less than 10 minutes to bake.
- This is a no chill cookie recipe which makes them even faster to make.
- They are great to serve anytime but they are also perfect for occasions like Easter, Mother's Day, Father's Day, bridal showers and baby showers.
- These cookies can easily be made gluten-free and dairy-free.
- They freeze well so are a great meal prep option.
If you love lavender desserts you will love lavender vanilla popsicles and you will find my post on 23 uses for dried lavender so helpful!
Ingredients and substitutions:
- All purpose flour - You can use any type of all purpose flour that you like to make these lemon lavender cookies.
- Fresh lemons - you will use these for both the lemon juice and lemon zest to give these cookies the most amazing lemon flavour. You can use any type of lemon that you like to flavour these cookies.
- Dried lavender flowers - these add a subtle hint of lavender to these cookies. You can either dry your own lavender flowers or buy dried lavender flowers. Just make sure it specifies "culinary grade" or food grade on the package.
- Cane sugar - this is the granulated sweetener used to give these cookies the perfect sweet flavour. I do not recommend trying to swap this for another sweetener.
- Powdered sugar - to sweeten the lemon glaze on these cookies.
- Honey - this is used to give these cookies more natural sweetness plus add even more moisture to these cookies. I recommend using raw, local honey if possible for the best flavour. I don't recommend trying to swap this for any other sweetener.
- Egg - an egg is used to help add moisture to these lemon lavender cookies and bind them so they don't turn out too crumbly. I have not tested an egg-free version of these cookies or a version with an egg replacer.
- Baking powder - this is used to help the cookies rise and become more fluffy.
- Baking soda - to help these cookies rise when they bake.
- Butter - melted butter is used to make these cookies so moist and chewy. I recommend using unsalted butter rather than salted butter.
Recipe variations and add ins:
- If you are serving a crowd feel free to double or triple this lemon lavender cookie recipe.
- To make these cookies gluten-free use an all purpose gluten-free flour.
- To make them dairy-free use a vegan butter.
- If you don't have lavender you can simply 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.
- 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.
How to store:
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.
Lemon lavender cookies FAQs:
Can I make these lemon lavender cookies vegan?
I have not tested an egg free or honey free version of these cookies so cannot guarantee that any vegan variations would work out.
What if I don't have lavender?
If you can't find lavender you can simply omit it from this cookie recipe to make these into lemon glazed cookies.
Are these cookies keto?
No, these cookies are not low carb or keto.
Are these cookies paleo?
No, this is not a paleo cookie recipe.
Are these cookies refined sugar free?
No they are not.
Other lemon desserts you will love:
Recipe
Lemon Lavender Cookies
These are the best lemon lavender cookies. They are so light and fluffy and have subtle hints of both lemon and lavender flavours. Plus they are so easy to make.
Print
Pin
Rate
Servings: 14
Calories: 192kcal
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.
Nutrition
Calories: 192kcal | Carbohydrates: 31g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 29mg | Sodium: 112mg | Potassium: 33mg | Fiber: 1g | Sugar: 17g | Vitamin A: 220IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg
Tried this Recipe? Pin it for Later!Mention @pureandsimpleno or tag #pureandsimpleno!
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!