These Lemon Lavender Cookies pack a ton of flavor into a simple sugar cookie. The delicate flavors of both lavender and lemon are delightful and perfect for spring.
You know those thickly iced, soft, Lofthouse cookies at the grocery store? These lemon lavender sugar cookies are kind of like that but way better and with real lavender flavor.
Jump to:
The cookies themselves are soft and tender, thanks to a bit of cornstarch and sour cream. I used dried lavender and fresh lemon zest to give them a lovely floral flavor.
Double down on the lavender and frost them with thick swirls of Lavender Buttercream. Or do as I did, and pipe the frosting to make petals and rosettes.
These lavender cookies are so pretty for Mother's Day or any spring celebration!
Tasting Notes
There are so many lemon and lavender dessert recipes because the flavors go so well together. Floral lavender and zesty lemon are both delicate but mighty flavors that balance each other beautifully.
Baking with lavender can be tricky. Too much, and it will make everything taste like soap. A small amount of dried lavender goes a long way in the cookie dough.
Get the most out of your lemon zest by massaging it into the sugar. The granulated sugar is abrasive and will release all the lemons oils straight into the dough to create a bright and fresh lemon flavor.
Ingredients in Lemon Lavender Cookies
All-purpose flour - for the most accurate bake, measure flour with a kitchen scale. If you don't have one, make sure to fluff up the flour and do not pack into a measuring cup.
Baking powder and Baking soda - you will need both but they are not interchangeable.
Cornstarch - this helps keep the cookies soft and tender.
Fine sea salt - like Diamond Crystal brand. Use half the amount if using table salt.
Dried lavender - use an organic lavender labeled for culinary use.
Fresh lemon zest - finely grated
Unsalted butter - softened but not melted or greasy
Granulated sugar
Large egg
Sour cream - you can also use plain, full-fat Greek yogurt
Vanilla extract
Tools and Equipment
- Micropane or citrus zester
- Mortar and pestle, mini food processor, or spice grinder
- Electric mixer (hand or stand will do)
- Rolling pin
- Baking sheet
How to Make Lemon Lavender Cookies
Grind the lavender - start by crushing dried lavender buds with sugar. You can do this using a mortar and pestle, mini food processor, or spice grinder.
Zest the lemon - next, finely grate the peel of a lemon, leaving the bitter white pith behind. Massage the lemon zest together with the lavender sugar to release the lemon oils and flavor.
Make the dough - mix together the dough using a hand or stand mixer until it comes into a smooth mass.
Roll it out - roll the dough until about ¼-inch thick. If the dough is too sticky, you can refrigerate for 30 to 60 minutes before rolling. Cut out cookies with a 2 ½ to 3-inch round cutter.
Bake the lemon lavender cookies - bake the round cut-out cookies for 8 to 9 minutes. When done, they will be slightly browned on the bottom and set around the edges.
Decorate! - Lastly, add swirls of frosting, drizzle with glaze, or pipe on lavender buttercream to finish.
Bake Like a Pro
Softened butter should be soft enough that if pressed with a finger, it will create an indentation. It should not be squishy or greasy.
If the dough is too sticky, try chilling it in the refrigerator for 30 to 60 minutes. A little flour may help, but resist adding too much.
Decorating Sugar Cookies with Buttercream
For the flower-like cookies, use a #104 petal piping tip. Keep the narrow end facing the outer edges and pipe gently swags around the cookie. Repeat with an inner layer of petals, simile to the top of this orange honey cake.
To make the rosette cookies, use a large 1M star tip to pipe a spiral on top of the cookie. Start from the inside and spiral around the outside a couple of times.
Other Flavor Ideas
Honestly, these lemon and lavender cookies taste absolutely amazing on their own. But I hardly pass up a chance to add a little extra flair.
Lavender Buttercream - swirl, swipe, or pipe the pretty purple frosting for a full, floral flavor.
Whipped Vanilla Buttercream - you really can't go wrong with a classic vanilla frosting and sprinkles for true Lofthouse cookie vibes.
Lemon Glaze - use a simple lemon glaze for a less sweet option.
Serving and Storage
Serve and store the cookies at room temperature. If left plain, put them in a zip-top bag or lidded container for up to 5 days.
If using an American-style buttercream, stack the cookies no more than three cookies high after the frosting completely dries.
Store plain cookies wrap tightly in plastic then placed in a zip-top bag in the freezer for up to 3 months. Thaw in the refrigerator before serving.
Recipe
Soft Lemon Lavender Cookies
Ingredients
- 2 ¼ cups (280g) all-purpose flour
- 1 tablespoon cornstarch
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon fine sea salt
- ½ teaspoon dried culinary lavender
- 1 tablespoon lemon zest
- 1 cup granulated sugar
- ½ cup unsalted butter softened
- 1 large egg
- ¼ cup sour cream or Greek yogurt
- 1 ½ teaspoon vanilla extract
Instructions
- Preheat the oven to 375°F. In a small mixing bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt. Set aside. Line two baking sheets with parchment paper and set aside.
- Grind the lavender with about ¼ cup of the sugar using a mortar and pestle, spice grinder, or mini food processor until small pieces.
- Add the lavender, lemon zest, and remaining sugar to the bowl of stand mixer fitted with the paddle attachment (or a large mixing bowl and a hand mixer). Massage everything together between your fingertips until very fragrant and smells super lemony.
- Add the butter and mix on medium speed until light and fluffy, 2 to 3 mintues.
- Add the egg, sour cream, and vanilla. Mix again until fully combined.
- Stop the mixer and add all of the flour mixture. Mix on low speed to incorporate some of the flour, then mix on medium-low until the dough comes together into a smooth ball.
- Roll out about half of the dough at a time until ¼-inch thick. You can lightly dust with flour or roll on a silicone baking mat.
- Use a 2 ½ to 3-inch round cookie cutter to cut out the cookies from the dough. Carefully move them to the lined baking sheets, about an inch apart. They do not spread very much.
- Bake the cookie for 8 to 9 minutes. When done, they will be light brown on the bottom and set around the edges. Cool on a wire rack.
- Repeat with the remaining dough. Decorate as desired!
Leave a Reply