Lemon Lavender Cookies
Soft, buttery shortbread-style cookies infused with fresh lemon zest and culinary lavender, finished with a sweet lemon glaze and edible lavender garnish.
Ingredients
- For the cookies:
- 1 cup 2 sticks unsalted butter, softened (or vegan butter)
- ¾ cup granulated sugar
- 1 tbsp culinary lavender buds plus extra for garnish
- Zest of 2 large lemons
- 1 large egg or flax egg: 1 tbsp flaxseed meal + 2.5 tbsp water
- 1 tbsp fresh lemon juice
- 2½ cups all-purpose flour or GF 1:1 blend
- ½ tsp baking powder
- ¼ tsp salt
- For the glaze:
- 1 cup powdered sugar
- 1 –2 tbsp fresh lemon juice
- 1 tsp culinary lavender buds optional, for garnish
Instructions
- Infuse the sugar: In a food processor or mortar/pestle, pulse 1 tbsp lavender buds with the granulated sugar until finely ground.
- Cream butter and sugar: In a bowl, beat softened butter and lavender sugar until fluffy. Mix in lemon zest, egg, and lemon juice.
- Dry ingredients: Whisk flour, baking powder, and salt. Gradually add to wet ingredients until dough forms.
- Chill: Roll dough into a log (2” diameter) or scoop into balls. Wrap in plastic and chill 30 mins.
- Bake: Preheat oven to 350°F (175°C). Slice dough into ¼” rounds or scoop balls onto a lined baking sheet. Bake 10–12 mins until edges are lightly golden. Cool completely.
- Glaze: Mix powdered sugar and lemon juice until smooth. Drizzle over cookies and sprinkle with lavender buds.
Video
Notes
- Lavender caution: Use culinary-grade lavender (avoid decorative buds, which may be treated with chemicals).
- Texture: For crispier cookies, bake 1–2 mins longer. For softer, reduce time.
- Vegan: Use vegan butter and flax egg.
- Add-ins: Fold in ½ cup white chocolate chips or swap lemon for orange zest.
- Storage: Keep in an airtight container for up to 5 days or freeze unglazed dough for 2 months.
- Serving idea: Pair with Earl Grey tea or a honey-lavender latte!