Lemon Lavender Cookies (Printable Version)

Buttery cookies with lemon zest and dried lavender, ideal for tea time.

# What You Need:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1/2 teaspoon baking powder
03 - 1/4 teaspoon salt

→ Flavorings

04 - 1 tablespoon dried culinary lavender
05 - Zest of 2 lemons

→ Wet Ingredients

06 - 3/4 cup unsalted butter, softened
07 - 1 cup granulated sugar
08 - 1 large egg
09 - 1 teaspoon pure vanilla extract
10 - 2 tablespoons fresh lemon juice

# How-To:

01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, baking powder, and salt.
03 - In a small bowl, combine the lemon zest and dried lavender. Gently rub together with your fingers to release the fragrant oils.
04 - In a large bowl, beat together the softened butter and sugar until light and fluffy, about 2–3 minutes.
05 - Add the egg, vanilla extract, and lemon juice to the butter mixture. Beat until fully combined.
06 - Stir in the lemon zest and lavender mixture until evenly distributed.
07 - Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing to maintain tender texture.
08 - Scoop tablespoon-sized balls of dough onto prepared baking sheets, spacing 2 inches apart to allow for spreading.
09 - Bake for 10–12 minutes, or until the edges are lightly golden but centers remain slightly soft.
10 - Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Hints:

01 -
  • The way the lavender blooms in the oven, making your whole house smell like an herb garden in spring
  • Butter that melts into something impossibly tender, with just enough chew to make you reach for seconds
02 -
  • Culinary lavender is different from lavender meant for sachets or gardens—regular lavender can taste soapy or perfumed, so make sure you're buying the edible kind
  • Underbaking slightly is your secret weapon here, as these continue cooking on the hot baking sheet and stay softer longer
03 -
  • Grating the lemon zest into the sugar before creaming helps distribute the lemon flavor more evenly throughout every bite
  • If your lavender buds are large, pulse them briefly in a spice grinder so you don't get big chewy bits in the finished cookies

Go Back