Recipe for lemon lavender sugar cookies: soft, chewy and buttery sugar cookies with sweet notes of lavender and zesty notes of lemon, drizzled with a lemon glaze.
About Lemon Lavender Sugar Cookies
I've always been a vanilla kind of girl. And as such, sugar cookies are my favorite kind of cookies. Being that it's spring, I thought I would put a fun twist on an old classic. These lemon lavender sugar cookies will invite spring into your kitchen in no time. They're super soft and buttery, and full of zesty lemon and sweet lavender notes which makes them a perfect spring dessert! I hope these cookies bring bright, spring feelings to you and yours.
Ingredients for Lemon Lavender Sugar Cookies
- Butter- we're using unsalted, make sure it's softened
- Granulated Sugar-used to sweeten the cookie dough and gets sprinkled on top
- Powdered Sugar- used to make the icing for on top of the cookies
- All Purpose Flour- gives these cookies the best bite
- Lemon Juice- I recommend fresh squeezed for the best flavor
- Lemon Zest- gives these cookies an even more intense lemon flavor
- Dried Lavender- gets ground and added right to the cookie dough
- Baking Powder- helps these cookies rise just slightly
- Salt- brings out all the flavors in these cookies
- Vanilla- I recommend vanilla bean paste for the best flavor
How to Make Lemon Lavender Sugar Cookies
For the Sugar Topping
Mix ½ cup of granulated sugar and 1 teaspoon of ground lavender together. Set aside.
For The Icing Drizzle
Mix ½ cup of powdered sugar and 1 teaspoon of lemon juice together. If it's too thick/crumbly add in a little more lemon juice. (The icing should be very thick though so it can harden on the cookies). Set aside.
For the Cookie DoughPreheat your oven to 350 degrees.
In a large bowl cream 1 cup of softened, unsalted butter and 1 ¼ cup of granulated sugar together for two minutes.
Add in 1 egg, 2 teaspoon of vanilla and 2 tablespoon of lemon juice and combine.
In a medium bowl, mix together 2 ¾ cups of flour, ½ teaspoon of salt, ½ teaspoon of baking powder, 1 tablespoon ground lavender, and 1 tablespoon lemon zest.
Slowly add flour mixture to the butter and sugar mixture. Mix just until the dough pulls together.
Form the dough into equal sized small balls. It's easiest to use a small cookie scoop.
Slightly flatten each ball and press each into the lavender sugar.
Place formed and sugared dough on to a parchment paper lined baking sheet, about 8 at a time.
Bake cookies for 10 minutes. Let cool on the baking sheet for at least 5 minutes before transferring them to a cooling rack.
Once cooled, drizzle icing over the cookies. Allow the icing to harden on the cookies and then enjoy! Store leftovers on an airtight container for up to four days.
If you make these cookies please tag me on Instagram @inbloombakery_ so I can see your creations! Follow me on Pinterest for other dessert ideas!
Other Recipes to Try
Brown Butter Spiced Oatmeal Cookies
Lemon Lavender Sugar Cookies
Ingredients
For the Cookie Dough
- 1 ¼ cup granulated sugar
- 1 cup softened, unsalted butter
- 1 egg
- 2 teaspoon vanilla
- 2 tablespoon fresh squeezed lemon juice
- 2 ¾ cup flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 tablespoon lemon zest
- 1 tablespoon ground, dry lavender
Sugar Topping
- ½ cup sugar
- 1 teaspoon ground, dry lavender
Icing Drizzle
- ½ cup powdered sugar
- 1-2 teaspoon lemon juice
Instructions
For the Sugar Topping
- Mix ½ cup of granulated sugar and 1 teaspoon of ground lavender together. Set aside.
For The Icing Drizzle
- Mix ½ cup of powdered sugar and 1 teaspoon of lemon juice together. If it's too thick/crumbly add in a little more lemon juice. (The icing should be very thick though so it can harden on the cookies).
For the Cookie Dough
- Preheat your oven to 350 degrees.
- In a large bowl cream 1 cup of softened, unsalted butter and 1 ¼ cup of granulated sugar together for two minutes.
- Add in 1 egg, 2 teaspoon of vanilla and 2 tablespoon of lemon juice and combine.
- In a medium bowl, mix together 2 ¾ cups of flour, ½ teaspoon of salt, ½ teaspoon of baking powder, 1 tablespoon ground lavender, and 1 tablespoon lemon zest.
- Slowly add flour mixture to the butter and sugar mixture. Mix just until the dough pulls together.
- Form the dough into equal sized small balls. It's easiest to use a small cookie scoop.
- Slightly flatten each ball and press each into the lavender sugar.
- Place formed and sugared dough on to a parchment paper lined baking sheet, about 8 at a time.
- Bake cookies for 10 minutes. Let cool on the baking sheet for at least 5 minutes before transferring them to a cooling rack.
- Once cooled, drizzle icing over the cookies. Allow the icing to harden on the cookies and then enjoy!
Do you think that dried blueberries or fresh blueberries would work in this instead of lavender?
Hi Kelly! I have not tested this recipe with either, but I'm going to say that no, those would probably not work. If you're not a lavender fan you can just leave it out entirely without impacting the recipe!
Would these work as cut out cookies?
Hey Amanda! I think they would work, I would just make sure to chill the dough well as it's slightly stickier than cut-out sugar cookies.
So I just ground up a tablespoon of cooking lavender buds?
Yes 🙂
Can I sure lavender extract instead of buds?
Hi Kate, Absolutely!