Oh, these little gems are like springtime in a bite. I first baked these lemon lavender cookies on a rainy April afternoon when my garden lavender was just starting to bloom. Something about the combination of citrus and floral felt like the sunshine I needed — and let me tell you, they’re now one of my favorite treats to make when I want to feel a little fancy without a whole lot of effort.
They’re buttery and crisp around the edges, tender in the center, and perfumed with just enough lavender to intrigue your taste buds — not overwhelm them. If you’ve never baked with dried lavender before, don’t worry. I’ll walk you through it. These cookies are perfect for bridal showers, afternoon tea, or just because you deserve something lovely.
Why You’ll Love This Recipe
- Light, floral flavor balanced with zesty lemon
- A beautiful cookie for spring or special occasions
- Uses pantry-friendly ingredients with one fun twist
- Easy slice-and-bake dough — no rolling required
- Pairs wonderfully with tea, lemonade, or prosecco
- Makes your kitchen smell amazing
Recipe Snapshot
| Category | Cuisine | Prep Time | Cook Time | Total Time | Yield | Skill Level |
|---|---|---|---|---|---|---|
| Dessert | American | 15 minutes | 12 minutes | 27 minutes + chill time | 24 cookies | Easy |
Ingredients
- Unsalted butter – softens the dough and gives that rich, melt-in-your-mouth bite
- Granulated sugar – for classic sweetness and structure
- Lemon zest – brightens the flavor and balances the lavender
- Egg yolk – adds richness without making the dough too soft
- Vanilla extract – gives a warm, cozy base note
- All-purpose flour – the sturdy structure that holds it all together
- Dried culinary lavender – adds a gentle floral note (make sure it’s food-safe!)
- Salt – balances sweetness and enhances flavor
- Powdered sugar (optional) – for dusting or glazing after baking
Full recipe card is below.
How to Make It
1. Cream the Butter, Sugar, and Lemon
In a large bowl, beat together the softened butter, sugar, and freshly grated lemon zest until it’s light and fluffy. You want to really whip that lemon into the butter so the oils release — that’s where the magic starts!
2. Add the Egg Yolk and Vanilla
Mix in the egg yolk and vanilla extract. This gives the dough a beautiful richness and makes the cookies tender.
3. Stir in the Dry Ingredients
Whisk together your flour, dried lavender, and salt in a separate bowl. Slowly add it to the wet mixture and mix until just combined. The dough will be soft and slightly fragrant.
4. Roll and Chill the Dough
Divide the dough in two and shape each into a log, about 1½ inches thick. Wrap tightly in parchment or plastic wrap and refrigerate for at least an hour — or up to 2 days. Chilling makes slicing easier and helps the cookies keep their shape.
5. Slice and Bake
Preheat your oven to 350°F (175°C). Slice each log into ¼-inch rounds and place on a parchment-lined baking sheet. Bake for 10–12 minutes, just until the edges start to turn golden.
6. Cool and (Optionally) Glaze
Let cookies cool completely. If you like, dust with powdered sugar or drizzle with a simple lemon glaze (just powdered sugar + lemon juice) for a little sparkle.
Pro Tips for Success
- Use culinary-grade lavender only — it’s safe and meant for cooking, unlike craft lavender which can taste soapy.
- Don’t overbake — they firm up as they cool, so take them out when edges are just barely golden.
- Grate lemon zest directly over the bowl — the citrus oils fall right into the butter!
- Chill well before slicing — it makes neat, clean rounds.
- Double the batch — these disappear faster than you think!
Flavor Variations
- Swap lemon zest for orange zest for a sweeter citrus vibe
- Add white chocolate chips to the dough for a creamy twist
- Mix in a spoonful of crushed freeze-dried berries for a hint of pink and tartness
- Use almond extract instead of vanilla for a more nutty flavor
- Try honey glaze instead of lemon for a softer finish
Serving Suggestions
- Perfect with a hot cup of earl grey or chamomile tea
- Stack them prettily on a tiered tray for brunch or bridal showers
- Pack them in a tin with tissue paper as a homemade gift
- Serve alongside a scoop of lavender or lemon sorbet for dessert
Make-Ahead & Storage
- The dough can be made ahead and chilled up to 2 days
- Or freeze dough logs for up to 3 months — slice and bake straight from frozen (just add a minute or two to baking time)
- Baked cookies stay fresh in an airtight container at room temp for 4–5 days
Leftovers
- Crumble cookies over yogurt or ice cream
- Sandwich them with lemon curd or raspberry jam
- Crush into crumbs and use as a crust for mini cheesecakes
Freezing
Yes! Freeze the raw dough logs tightly wrapped for up to 3 months. To freeze baked cookies, layer between parchment in an airtight container for up to 1 month.
Reheating
Not necessary for these crisp cookies, but you can refresh day-old cookies in a 300°F oven for 3–4 minutes if you’d like them warm again.
FAQs
Can I use fresh lavender instead of dried?
You can, but it’s trickier — fresh lavender has more moisture and can taste more intense. If using fresh, reduce the amount by half and mince very finely.
What kind of lavender is safe to use in cookies?
Only use culinary-grade dried lavender (English lavender is best). Avoid anything labeled for decoration or potpourri.
Do I need to glaze them?
Not at all! They’re perfectly lovely as-is, but a lemon glaze or powdered sugar makes them feel a bit more dressed up.
Can I make these gluten-free?
Yes, use a 1:1 gluten-free baking flour blend. Just be sure it includes xanthan gum for structure.
Final Thoughts
These lemon lavender cookies feel like a love letter to spring — sweet, subtle, and totally charming. Whether you’re baking for yourself, your bestie, or a special gathering, these cookies are bound to bring smiles. I hope you find as much joy in baking them as I do.
And if you’re in the mood to keep baking, don’t miss these vegan chocolate chip cookies — soft, chewy, and completely plant-based, they’re another favorite around here.
Now go put the kettle on — you’ve earned a cozy treat.
Lemon Lavender Cookies
Ingredients
Cookie Dough
- 1 cup unsalted butter softened
- 2/3 cup granulated sugar
- 1 lemon zest from 1 large lemon
- 1 egg yolk
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tbsp dried culinary lavender food-grade only
- 1/4 tsp salt
Optional Topping
- powdered sugar for dusting or glaze with lemon juice
Instructions
- Cream the butter, sugar, and lemon zest until light and fluffy.
- Add egg yolk and vanilla extract, mixing until well combined.
- In a separate bowl, whisk together flour, lavender, and salt. Gradually add to the wet ingredients, mixing until dough forms.
- Divide dough into two logs, about 1½ inches thick. Wrap and chill for at least 1 hour.
- Preheat oven to 350°F (175°C). Slice chilled dough into ¼-inch rounds and place on a parchment-lined baking sheet.
- Bake for 10–12 minutes, until edges just begin to turn golden.
- Cool completely. Dust with powdered sugar or drizzle with lemon glaze if desired.