Lemon lavender sugar cookies are delicate and aromatic! Topped with a simple lemon glaze they make a great afternoon treat or celebration sweet.
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.
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.
- Mix the ground lavender, lemon zest, and sugar together.
- 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.
- Add the egg and vanilla extract and continue to mix until light, fluffy, and well-combined.
- Add the flour, baking powder, and salt to the bowl. Continue to mix until everything comes together in a soft dough.
- 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.
- Place the lemon lavender sugar cookies on a baking sheet lined with parchment paper. Place the sheet in the freezer for 10-15 minutes.
- 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.
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.
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.
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.
More Recipes Featuring Lemon And Lavender
Vanilla Cupcakes With Chocolate Lavender Cashew Frosting (vegan)
Lemon Buttermilk Cake With Raspberry Compote
Recipe
Lemon Lavender Sugar Cookies
Yield: 16
Description
Lemon lavender sugar cookies are delicate and aromatic! Topped with a simple lemon glaze they make a great afternoon treat or celebration sweet.
Equipment
- Measuring cups and spoons or a digital kitchen scale
- Zester
- Mortar and pestle
- Hand or stand mixer
- Mixing bowl
- Rolling Pin
- Cookie cutters
- baking sheet
- Parchment paper
- Wire rack
Ingredients
For The Cookies
- 1 tablespoon lavender buds, dried
- zest, from 2 lemons
- 1-¼ cup sugar
- ¾ cup butter, room temperature
- 1 large egg
- 1 teaspoon vanilla extract
- 2-¼ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon sea salt, up to ½ teaspoon for unsalted butter
For The Lemon Glaze
- 1 cup powdered sugar
- 1 teaspoon lemon zest
- 4-5 teaspoon lemon juice
Instructions
- Grind the lavender to a fine powder using a mortar and pestle.
- Mix the ground lavender, lemon zest, and sugar together.
- 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.
- Add the egg and vanilla and continue to mix until light, fluffy, and well-combined.
- Add the flour, baking powder, and salt to the bowl.
- Continue to mix until everything comes together in a soft dough.
- 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.
- Place the cut-out cookies on a baking sheet lined with parchment paper. Place the sheet in the freezer for 10-15 minutes.
- Preheat the oven to 350ºF (180ºC).
- Place the baking sheet of cookies in the oven and bake for 9-11 minutes, or until the edges are golden.
- Remove the baking sheet from the oven and cool on a baking rack for 5 to 10 minutes.
- Remove the cookies from the baking sheet and let them cool completely on a wire rack before glazing.
- 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.
- 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
Nutrition
Serving: 1g | Calories: 42kcal | Carbohydrates: 9g | Protein: 1g | Cholesterol: 4mg | Sodium: 19mg | Sugar: 6g
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