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Freshly baked Lemon Lavender Cookies on a plate

Lemon Lavender Cookies

A petite, floral cookie with bright lemon flavor and a gentle lavender perfume, perfect for tea parties or gifting.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 3/4 cups all-purpose flour Measure by spooning into the cup and leveling or weigh for consistency.
  • 1/2 teaspoon baking soda Ensures proper leavening.
  • 1/4 teaspoon salt Enhances flavor.
Wet Ingredients
  • 1 cup unsalted butter, softened Use high-quality unsalted butter for the best flavor.
  • 1 cup granulated sugar Affects spread and crumb; use brown sugar for chewier cookies.
  • 1 large egg Adds moisture and richness.
  • 2 teaspoons lemon zest Zest just before adding for maximum flavor.
  • 1 tablespoon fresh lemon juice Adds acidity to brighten flavor.
  • 2 teaspoons dried culinary lavender Use culinary-grade lavender for best results.
  • 1/2 teaspoon vanilla extract Adds depth to the flavor profile.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a medium bowl, whisk together all-purpose flour, baking soda, and salt until evenly distributed.
  3. In a large bowl, beat the softened butter and granulated sugar together until light and fluffy for about 2-3 minutes.
  4. Add the egg, lemon zest, fresh lemon juice, dried lavender, and vanilla extract to the butter mixture and mix until combined.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  6. Drop tablespoon-sized dough balls onto the prepared baking sheet about 2 inches apart.
Baking
  1. Bake for 10-12 minutes or until the edges are lightly golden.
  2. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

Store cookies in an airtight container at room temperature for up to 4 days. To freeze, place cookies in a single layer until solid, then transfer to a freezer-safe container for up to 3 months.