Go Back
5 from 13 ratings

Lemon Lavender Sugar Cookies

Yield: 35 cookies
Prep: 30 minutes
Cook: 10 minutes
Total: 40 minutes
Soft, chewy and buttery sugar cookies with sweet notes of lavender and zesty notes of lemon, drizzled with a lemon glaze.
Print Pin Recipe

Ingredients

For the Lemon Lavender Sugar

  • 1/2 cup sugar
  • 1 tsp dry lavender, ground
  • 1/2 tbsp (5 g) lemon zest (about 1/2 lemon zested)

For the Lemon Lavender Cookies

  • 2 1/2 cups (313 g) all-purpose flour spooned and leveled
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 1/4 cup (250 g) granulated white sugar
  • 1 cup (224 g) unsalted butter, softened
  • 1 egg
  • 1 tsp vanilla
  • 2 1/2 tbsp (25 g) lemon zest (about 2 1/2 lemons zested)
  • 1 tbsp (1 g) dry lavender, ground

For the Lemon Icing

  • 1/2 cup (65 g) powdered sugar
  • 1-2 tsp lemon juice

Instructions
 

For the Lemon Lavender Sugar

  • Mix the sugar, lemon zest and ground lavender together in a small bowl. Set aside.
    1/2 cup sugar, 1 tsp dry lavender, ground, 1/2 tbsp (5 g) lemon zest (about 1/2 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 1/2 cups (313 g) all-purpose flour spooned and leveled, 1/2 tsp baking powder, 1/2 tsp 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 1/4 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 tsp vanilla, 2 1/2 tbsp (25 g) lemon zest (about 2 1/2 lemons zested), 1 tbsp (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.
    1/2 cup (65 g) powdered sugar, 1-2 tsp lemon juice
  • Once the cookies are cooled, drizzle icing over them. Allow the icing to harden on the cookies and then enjoy!

Notes

Store leftovers on an airtight container for up to four days.
Course: Dessert
Cuisine: American
Keyword: chewy cookies, Cookies, Lavender, Lemon, lemon cookies
Did you make this recipe?Please consider Leaving a Review!