Lemon Lavender Cookies (Print View)

Delicate buttery cookies with bright lemon zest and fragrant lavender—ideal for afternoon tea or elegant occasions.

# What You'll Need:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1/2 teaspoon baking powder
03 - 1/4 teaspoon salt

→ Flavorings

04 - 1 tablespoon dried culinary lavender buds
05 - Zest of 1 large lemon

→ Wet Ingredients

06 - 3/4 cup unsalted butter, softened
07 - 3/4 cup granulated sugar
08 - 1 large egg
09 - 1 teaspoon pure vanilla extract
10 - 2 tablespoons freshly squeezed lemon juice

→ For Finishing

11 - 1/4 cup powdered sugar for dusting

# How to Make:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - Whisk together flour, baking powder, and salt in a medium bowl.
03 - Combine lavender and lemon zest in a small bowl. Rub together with fingers to release oils and fragrance.
04 - Beat butter and sugar in a large bowl until light and fluffy, about 2-3 minutes.
05 - Beat in egg, then add vanilla extract and lemon juice. Mix until combined.
06 - Stir in the lavender-lemon zest mixture.
07 - Gradually add dry ingredients to wet mixture, mixing just until combined. Do not overmix.
08 - Scoop tablespoon-sized portions onto prepared baking sheets, spacing 2 inches apart.
09 - Bake for 10-12 minutes until edges just begin to turn golden.
10 - Let cookies cool on baking sheets for 5 minutes, then transfer to wire rack. Dust with powdered sugar once completely cool.

# Expert Suggestions:

01 -
  • The texture is impossibly tender, like a shortbread that melts the moment it touches your tongue
  • These cookies strike that rare perfect balance between floral sophistication and comforting sweetness
  • Your kitchen will smell absolutely dreamy while they bake, like a sunny afternoon in Provence
02 -
  • Underbaking slightly is your friend here—these cookies continue to firm up on the baking sheet, and removing them while the centers still look soft ensures they will stay tender for days
  • The strength of lavender can vary wildly between brands and batches, so start with the suggested amount and adjust up or down in future batches based on your personal taste
03 -
  • If you are worried your lavender might be too strong, soak the buds in the lemon juice for 10 minutes before adding them to the dough—the acid helps mellow the floral intensity
  • For the most professional-looking finish, use a fine-mesh sieve to dust the powdered sugar over the cooled cookies, holding it high above the rack for an even, delicate snow-like coating

Go Back