Lemon Lavender Cookies (2024)

Published: May 11, 2023 · Modified: Apr 28, 2024 by Dr. Erin Carter · This post may contain affiliate links · 4 Comments

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 tastier!

Why you will love this recipe:

• The flavour! These cookies have the most incredible taste. With hints of lemon and lavender these are the perfect spring or summer cookies.
• 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 meaning you don't need to chill the dough, making them even quicker and easier to make. They are ready in less than 20 minutes from start to finish.
• These cookies can easily be made gluten free and dairy free.
• The lemon glaze on these cookies makes them even tastier!
• These cookies are made with pantry staple ingredients like all purpose flour, honey, butter, lemon juice, lemon zest and cane sugar.
• They are great to serve anytime but they are also perfect for occasions like Easter, Mother's Day, Father's Day, bridal showers, baby showers, tea parties or spring and summer gatherings.
• This recipe is made without essential oils and without almond flour.

If you love lemon flavoured cookies you will also love lemon blueberry cookies!

If you love lavender you will find my post on 23 uses for dried lavender very helpful!

Taste and texture:

These lemon and lavender cookies are soft, fluffy, buttery, chewy and perfectly sweet. They are not dry or crispy and they have a beautiful refreshing lemon flavour with hints of lavender. The lemon glaze adds even more sweet lemon flavour and even more moisture.

These cookies remind me of a combination of a shortbread cookie and a sugar cookie.

Key ingredients and substitutions:

• All purpose flour - the base of any great baking recipe is all purpose flour. You can use any type of all purpose flour that you like to make these cookies. If you are gluten free simply use an all purpose gluten free flour instead in a one to one ratio.
• Lemon juice and zest - the combination of fresh lemon juice plus lemon zest add the perfect amount of lemon flavour to these cookies. You can use any type of lemon that you like including Meyer lemons for the lemon juice and zest.
• Dried lavender flowers - dried lavender flowers add the subtle hint of lavender to these cookies. You can either dry your own lavender flowers to make these cookies or buy dried lavender flowers. Most health food stores carry dried lavender flowers and they are also readily available online. Just make sure it specifies "culinary grade" or food grade on the package. This ensures that the product is processed properly and intended for human consumption.
• Cane sugar - cane sugar is the granulated sweetener used to give these cookies the perfect sweet flavour. I do not recommend trying to swap this for another sweetener.
• Honey - honey 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 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.
• Butter - melted butter is used to make these cookies so moist and chewy. I recommend using unsalted butter rather than salted butter to make these cookies. To make these cookies dairy free you could use a vegan butter instead.

How to make:

Step one:

First, preheat your oven to 350 degrees Fahrenheit and line two baking sheets with parchment paper.

Step two:

In a bowl (you can use a standing mixer to do this or use a spoon) combine all the ingredients until you have a smooth dough.

Step three:

Using a cookie scoop, transfer the dough to the baking sheets.

Step four:

Using your fingers, press down each cookie until it's flat (they won't spread otherwise).

Step five:

Bake the cookies for 7-9 minutes. Let them cool completely, then add the optional lemon glaze if you wish. If you want to add the lemon glaze, follow the instructions below.

Step six:

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 seven:

Once the cookies are cooled, drizzle a bit of glaze over each cookie before serving.

Tips:

• Be sure to use warm, melted butter for these 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 (see the step by step direction photos above).
• I do recommend using a cookie scoop for transferring these cookies 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.
• Using a standing mixer to make these cookies makes them easier to make but if you don't have one you can mix the cookie dough by hand.

Recipe variations:

• To make these cookies gluten free use an all purpose gluten free flour.
• To make these cookies 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.
• If you are serving a crowd feel free to double or triple this cookie recipe.

How to serve:

These cookies are delicious served warm or cold. They can be served on their own or with a glass of milk or a bowl of ice cream. These cookies also pair well with a mug of warm tea, especially earl grey tea. The flavours of lemon, lavender and bergamot go so well together.

How to store:

Store these 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 an airtight container or bag for up to 3 months.

Frequently asked questions:

Other desserts you will love:

• Lemon macaroons
• Lemon pop tarts
• Lemon cranberry bars
• Strawberry cheesecake cookies
• No bake lemon cheesecake
• Lavender vanilla popsicles

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