These are the best lemon lavender cookies! They are chewy, buttery, soft sugar cookies with floral notes of lavender and zesty notes of lemon, drizzled with a lemon glaze. They're the perfect cookie for spring and lemon lovers will adore them!
If you're looking for other lemon desserts, try my lemon rolls, lemon curd cookies, lemon cheesecake cookies, lemon poppy seed muffins, lemon bundt cake, lemon tart, lemon strawberry jam cake, lemon bars or lemon blueberry cake!
Why You'll Love These Chewy Lemon Sugar Cookies
They have the best texture- These chewy lemon cookies with crispy edges.
They have the perfect amount of flavor- The dough is flavored with lots of lemon zest and dry, ground lavender and then is rolled in lemon lavender sugar before baking. Each bite will taste like spring!
They're easy to make- You can have perfect spring cookies in under 45 minutes!
Ingredients for Lavender Lemon Cookies
- Unsalted Butter- make sure it's softened, room temperature butter
- Granulated White Sugar- used to sweeten the cookies
- Egg- make sure it's room temperature
- Vanilla- as always I recommend vanilla bean paste for the best flavor, but vanilla extract will work perfectly fine as well
- Fresh Lemons- we'll be using the zest to pack the best lemon flavor and the juice for the icing
- Dried Lavender Flowers- for the perfect lavender flavor, use a food processor to grind the lavender flowers
- Flour- just the right amount of all purpose flour helps give these cookies their perfect texture
- Baking Powder- used to just slightly leaven these cookies
- Salt- brings out all the flavors in these cookies
- Confectioners' Sugar- used for the lemon icing
Step by Step Instructions
Please see the recipe card below for the complete recipe, including measurements and baking time!
STEP ONE: Mix the sugar, lemon zest and ground lavender together in a small bowl. Set aside the flour mixture.
STEP TWO: In a large bowl, whisk together the flour, baking powder and salt. Then set aside.
STEP THREE: In a large mixing bowl cream together the softened butter and granulated sugar together with an electric hand mixer until fluffy, about two minutes. (You can also use the bowl of a stand mixer fit with a paddle attachment.)
STEP FOUR: Add in the egg, vanilla, fresh lemon zest and dry lavender and mix on medium speed until pale in color and fluffy, 1-2 minutes.
STEP FIVE: Slowly add in the dry ingredients to the wet ingredients. Mix on low speed just until the dough pulls together. Scrape the sides of the bowl with a spatula as necessary.
STEP SIX: Scoop the cookie dough into balls with a small cookie scoop. Roll into balls, then roll in the lemon lavender sugar.
STEP SEVEN: Place the dough on to a cookie sheet lined with parchment paper and slightly flatten each ball. (Bake 8 cookies at a time.)
STEP EIGHT: Bake the cookies then let them cool on the baking sheet for 5 minutes. Transfer the baked cookies to a cooling rack to finish cooling.
STEP NINE: In a small bowl, mix the powdered sugar and fresh lemon juice together until a thick glaze forms. It should drizzle off a spoon easily, but not be super runny. Once the cookies are cooled, drizzle icing over them. Allow the icing to harden on the cookies and then enjoy!
FAQs
How do I store these cookies? Store the cookies in an airtight container for up to four days, or freeze them in a freezer bag for up to two weeks!
Can I use lavender extract instead of dried lavender? Yes you can! I would use 1-½ teaspoon rather than a full tablespoon though.
Can I use lemon extract? You can, but it shouldn't be necessary because of all the lemon zest!
Pro Tips
For best results, measure your flour properly. This is always my #1 baking tip. Do not ever scoop a measuring cup into your flour. This will always lead to using too much flour. Instead, sprinkle spoonfuls of flour into your measuring cup and swipe excess flour off with the back of a knife. Or better yet, weigh your flour. 1 cup of flour equals 125 grams.
When the cookies are straight out of the oven, scoot a circular cookie cutter around them to give them a perfect circular shape!
Make sure to beat your eggs into the butter and sugar until the mixture is pale in color and fluffy, not just until it's combined. Doing this will help give you perfectly textured cookies.
Other Cookie Recipes to Try Next Time
If you make these cookies please, please leave a star rating! Tag me on Instagram @inbloombakery_ and follow me on Pinterest also for other dessert ideas!
📖 Recipe
Lemon Lavender Sugar Cookies
Ingredients
For the Lemon Lavender Sugar
- ½ cup sugar
- 1 teaspoon dry lavender, ground
- ½ tablespoon (5 g) lemon zest (about ½ lemon zested)
For the Lemon Lavender Cookies
- 2 ½ cups (313 g) all-purpose flour spooned and leveled
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 ¼ cup (250 g) granulated white sugar
- 1 cup (224 g) unsalted butter, softened
- 1 egg
- 1 teaspoon vanilla
- 2 ½ tablespoon (25 g) lemon zest (about 2 ½ lemons zested)
- 1 tablespoon (1 g) dry lavender, ground
For the Lemon Icing
- ½ cup (65 g) powdered sugar
- 1-2 teaspoon lemon juice
Instructions
For the Lemon Lavender Sugar
- Mix the sugar, lemon zest and ground lavender together in a small bowl. Set aside.½ cup sugar, 1 teaspoon dry lavender, ground, ½ tablespoon (5 g) lemon zest (about ½ lemon zested)
For the Lemon Lavender Cookies
- Preheat your oven to 350 degrees. Line two cookie sheets with parchment paper and set aside.
- In a large bowl, whisk together the flour, baking powder and salt. Then set aside.2 ½ cups (313 g) all-purpose flour spooned and leveled, ½ teaspoon baking powder, ½ teaspoon salt
- In a large bowl cream together the butter and granulated sugar together with an electric mixer on high speed until fluffy, about two minutes. (You can also use a stand mixer fit with a paddle attachment.)1 cup (224 g) unsalted butter, softened, 1 ¼ cup (250 g) granulated white sugar
- Add in the egg, vanilla, lemon zest and dry lavender and mix on medium speed until pale in color and fluffy, 1-2 minutes.1 egg, 1 teaspoon vanilla, 2 ½ tablespoon (25 g) lemon zest (about 2 ½ lemons zested), 1 tablespoon (1 g) dry lavender, ground
- Slowly add in the dry ingredients. Mix on low speed just until the dough pulls together.
- Scoop the dough into balls with a small cookie scoop. Roll into balls, then roll in the lemon lavender sugar.
- Place the dough on to the prepared baking sheet and slightly flatten each ball. (Bake 8 cookies at a time.)
- Bake the cookies for 8-9 minutes. Let them cool on the baking sheet for 5 minutes, then transfer them to a cooling rack to finsih cooling.
For The Lemon Icing
- In a small bowl, mix the powdered sugar and lemon juice together until a thick glaze forms. It should drizzle off a spoon easily, but not be super runny.½ cup (65 g) powdered sugar, 1-2 teaspoon lemon juice
- Once the cookies are cooled, drizzle icing over them. 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!
Delicious
Just the right amount of everything
I made about6 doz small cookies
I was wondering if you had the nutritional information like carbs. I love these cookies but I’m diabetic and need to be able to put the carbs in my pump. Thanks Susan
Wow these were awesome! They were perfectly chewy and the flavor lingers on your tongue. These are my new faves. Thank you!