Lemon Lavender Cookies (2024)

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 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, baby showers, or tea parties.
• These cookies can easily be made gluten-free and dairy-free.

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

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

Ingredients and substitutions:

• 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.
• 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 make these cookies.
• Dried lavender flowers - these add the 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 - 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 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. To make these cookies dairy-free you could use a vegan butter instead.

How to make (step-by-step):

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 parchment paper lined 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 lemon glaze.

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.

Top tips:

• Be sure to use warm, melted butter.
• 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 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.

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 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 a freezer safe bag or container 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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