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Lemon Lavender Sugar Cookies

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Lemon lavender sugar cookies are delicate and aromatic! Topped with a simple lemon glaze they make a great afternoon treat or celebration sweet.

A stack of lemon lavender sugar cookies.

If you’re looking for an easy cookie recipe you have found it! We’re in love with the flavour combination of lemon and lavender. Bright, zesty, and fragrant, it’s truly a match made in heaven.

These lemon lavender sugar cookies lean more towards lemon than floral, however, we should note it’s a good balance of both. Don’t be tempted to add more lavender at the risk of overdoing it. We’ve also added a light lemon glaze to our cookies, which is optional but delicious.

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Baking ingredients laid out in small bowls on a marble surface.

Ingredients

  • dried lavender buds
  • zest of 2 lemons
  • sugar
  • butter
  • 1 egg
  • vanilla extract
  • all-purpose flour
  • baking powder
  • sea salt
  • powdered sugar (also called confectioner’s sugar)
  • lemon juice

Step-By-Step Instructions

  • Grind the lavender to a fine powder using a mortar and pestle.
Dried lavender in a marble mortar and pestle on a marble surface.
  • Mix the ground lavender, lemon zest, and sugar together.
A bowl of lemon sugar.
  • Using a hand mixer (or in the bowl of a stand mixer if using), beat the butter and the lemon lavender sugar together until fluffy.
  • Lemon sugar with butter in a glass bowl on a marble surface.
  • A glass bowl with cookie dough inside sitting on a marble surface with a hand mixer next to the bowl.
  • Add the egg and vanilla extract and continue to mix until light, fluffy, and well-combined.
  • A hand cracking an egg into a glass mixing bowl with cookie dough, and a hand mixer laying nearby.
  • A hand holding a hand mixer mixing cookie dough in a glass bowl on a marble surface.
  • Add the flour, baking powder, and salt to the bowl. Continue to mix until everything comes together in a soft dough.
  • Cookie dough in a glass bowl and a hand mixer sitting on a marble surface.
  • Mixed lemon lavender sugar cookie dough in a glass bowl on a marble surface.
  • Turn the sugar cookie dough out onto a lightly floured work surface.
  • Roll the dough with a rolling pin about ¼-inch (6-mm) thick.
  • Cut the cookie dough into desired shapes.
A hand cutting round shapes in rolled out cookie dough on a marble surface with a wood rolling pin laying nearby.
  • Place the lemon lavender sugar cookies on a baking sheet lined with parchment paper. Place the sheet in the freezer for 10-15 minutes.
Two hands holding a white enamel tray of unbaked cookies on brown parchment paper.
  • Preheat the oven to 350ºF (180ºC).
  • Place the tray of cookies in the oven and bake for 9-11 minutes, or until the edges are golden. Remove the tray from the oven and cool on a baking rack for 5 to 10 minutes. Remove the cookies from the tray and let them cool completely on the rack before glazing.
Close up of baked cookies on brown parchment paper.

Make The Lemon Glaze

  • Mix together the powdered sugar and lemon zest.
  • Add lemon juice by the ½-teaspoon until your desired thickness is reached.
Ingredients to make lemon glaze laid out on a marble surface.

Glazing The Cookies

  • Pour the lemon glaze onto plate.
  • Hold one of the cookies upside down and dip the top of the cookie into the glaze.
  • Quickly place the dipped cookie on a backing rack to set. Let glazed cookies sit for at least one hour.
  • A hand whisking lemon glaze in a small grey bowl.
  • A small bowl of lemon juice.
Close up of a hand holding one lemon lavender sugar cookie.

Notes, Tips, & Substitutions

  • A note about culinary-grade lavender – Make sure your lavender is marked edible for consumption! If you want to grow your own lavender, Munstead and Hidcote are two great cultivars for eating.
  • If you don’t own a mortar and pestle – Other options to finely grind your lavender are to use a coffee or spice grinder, or to whiz the sugar, lemon zest, and lavender buds together in a food processor.
  • Grinding the lavender – We prefer grinding our lavender buds as fine as possible, almost to a powder. This way the cookies are infused with the flavour, but we don’t have to munch on whole buds!
  • Make extra lemon lavender sugar for future baking – Double or triple the amount of lemon lavender sugar and store it in a jar for future baking. We recommend storing the sugar in a dark dry place, and giving it a good shake every couple of days. Use as you would regular sugar anywhere you’d like an extra hit of flavour.
  • Why do you freeze the cookies before baking? Freezing unbaked cookies helps the cookies retain structure while baking. You don’t have to do it but it does help the cookies from spreading too far while baking!
  • Don’t have or don’t like lavender? Leave it out and go with straight lemon. You could also try another dried botanical, like roses or camomile flowers.
  • Glaze flavour options – Just like the note of lavender in the cookies, you can change up the flavour in the glaze! Substitute the lemon zest with 1 teaspoon of orange or grapefruit, or try an Earl Grey tea glaze! If substituting ground spices for lemon zest, such as cinnamon or cardamom, start with ⅛ teaspoon, then adjust to taste.
Sugar cookies on a marble surface with lemon slices and lavender sprigs.

More Recipes Featuring Lemon And Lavender

Lavender Almond Milk Latte

Lemon Rhubarb Cake

Vanilla Cupcakes With Chocolate Lavender Cashew Frosting (vegan)

Lemon Buttermilk Cake With Raspberry Compote

Recipe

Yield: 4 dozen 2-inch round cookies

Lemon Lavender Sugar Cookies

A stack of lemon lavender sugar cookies.

Lemon lavender sugar cookies are delicate and aromatic! Topped with a simple lemon glaze they make a great afternoon treat or celebration sweet.

Prep Time 45 minutes
Cook Time 9 minutes
Freezing Time 15 minutes
Total Time 1 hour 9 minutes

Ingredients

For The Cookies

  • 1 tbsp dried lavender buds
  • Zest of 2 lemons
  • 1-¼ cup (250g) sugar
  • ¾ cup (170g) butter, room temperature
  • 1 large egg
  • 1 tsp vanilla extract
  • 2-¼ cups (335g) all-purpose flour
  • ½ tsp baking powder
  • ¼ tsp sea salt (up to ½ tsp for unsalted butter)

For The Lemon Glaze

  • 1 cup (120g) powdered sugar
  • 1 tsp lemon zest
  • 4-5 tsp lemon juice

Instructions

  1. Grind the lavender to a fine powder using a mortar and pestle.
  2. Mix the ground lavender, lemon zest, and sugar together.
  3. Using a hand mixer (or in the bowl of a stand mixer if using), beat the butter and the lemon lavender sugar together until fluffy.
  4. Add the egg and vanilla and continue to mix until light, fluffy, and well-combined.
  5. Add the flour, baking powder, and salt to the bowl. Continue to mix until everything comes together in a soft dough.
  6. Turn the sugar cookie dough out onto a lightly floured work surface. Roll the dough with a rolling pin about ¼-inch (6-mm) thick.
  7. Cut the cookie dough into desired shapes.
  8. Place the cut-out cookies on a baking sheet lined with parchment paper. Place the sheet in the freezer for 10-15 minutes.
  9. Preheat the oven to 350ºF (180ºC).
  10. Place the tray of cookies in the oven and bake for 9-11 minutes, or until the edges are golden. Remove the tray from the oven and cool on a baking rack for 5 to 10 minutes. Remove the cookies from the tray and let them cool completely on the rack before glazing.
  11. Make The Lemon Glaze - Mix together the powdered sugar and lemon zest. Add lemon juice by the ½ teaspoon until your desired thickness is reached.
  12. Glaze The Cookies - Pour the lemon glaze onto plate. Hold one of the cookies upside down and dip the top of the cookie into the glaze. Quickly place the dipped cookie on a backing rack to set. Repeat until all cookies are dipped. Let glazed cookies sit for at least one hour.

Notes

  • A note about culinary-grade lavender - Make sure your lavender is marked edible for consumption! If you want to grow your own lavender, Munstead and Hidcote are two cultivars great for eating.
  • If you don't own a mortar and pestle - Other options to finely grind your lavender  are to use a coffee or spice grinder, or to whiz the sugar, lemon zest, and lavender buds together in a food processor.
  • Grinding the lavender - We prefer grinding our lavender buds as fine as possible, almost to a powder. This way the cookies are infused with the flavour, but we don't have to munch on whole buds!
  • Make extra lemon lavender sugar for future baking - Double or triple the amount of lemon lavender sugar and store it in a jar for future baking. We recommend storing the sugar in a dark dry place, and giving it a good shake every couple of days. Use as you would regular sugar anywhere you'd like an extra pop of flavour.
  • Why do you freeze the cookies before baking? Freezing unbaked cookies helps the cookies retain structure while baking. You don't have to do it but it does help the cookies from spreading too far while in the oven!
  • Don't have (or don't like) lavender? Leave it out and go with straight lemon, or add a little Earl Grey tea (as inspired by Kelly’s recipe). You could also try another dried botanical, like roses or camomile flowers.
  • Glaze flavour options - Just like the note of lavender in the cookies, you can change up the flavour in the glaze! Substitute the lemon zest with 1 teaspoon of finely chopped herbs, finely ground tea, or any other flavouring you like. If substituting ground spices for lemon zest, such as cinnamon or cardamom, start with ⅛ teaspoon, then adjust to taste.

    • Nutrition Information:

    Yield:

    48

    Serving Size:

    1
    Amount Per Serving: Calories: 42Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 4mgSodium: 19mgCarbohydrates: 9gFiber: 0gSugar: 6gProtein: 1g

    This is an approximation of the nutrition offered in this recipe, and is created using a nutrition calculator.

    © Alexandra Daum
    Cuisine: American, European / Category: Cookies & Bars

    If you make this recipe, let us know by tagging @baked_theblog + #bakedtheblog on Instagram! We love to feel like we’re in the kitchen with you.

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