How do I make lemon lavender cookies healthier?

Use whole wheat flour , substitute honey for sugar , and opt for coconut oil instead of butter .

Can I use fresh lavender instead of dried lavender?

Yes! Use half the amount of fresh lavender since it has a stronger taste.

How long do these cookies stay fresh?

Store in an airtight container at room temperature for up to a week . If you're looking for more sweet treats to try, you might love this easy recipe for Lemon Poppy Seed Muffins .

Can I freeze the cookie dough?

Absolutely! Shape the dough into balls and freeze for up to 3 months . Bake straight from frozen, adding an extra 1–2 minutes to the baking time.

Lemon Lavender Cookie: A Delightful Treat

Description

These Lemon Lavender Cookies are soft, chewy, and delicately fragrant, combining bright citrus with floral notes in every bite. Topped with a tangy lemon glaze, they’re as elegant as they are comforting perfect for tea parties, bridal showers, or a relaxing afternoon treat.

Ingredients

Scale

For the Cookies

2 sticks (226g) unsalted butter, softened
1 ½ cups (298g) granulated sugar
2 large eggs
2 teaspoons vanilla extract
Zest of 1 lemon
1 tablespoon lemon juice
2 ¾ cups (330g) all-purpose flour
½ teaspoon baking soda
½ teaspoon baking powder
¾ teaspoon salt
2 teaspoons dried lavender

For the Lemon Glaze

½ cup (57g) powdered sugar
1 tablespoon lemon juice
1–2 teaspoons heavy cream (adjust for consistency)

Instructions

Make the Dough:
In a stand mixer or with a hand mixer, cream together softened butter and sugar until light and fluffy (about 3 minutes). Add eggs, vanilla, lemon zest, and lemon juice. Mix until well combined.
Combine Dry Ingredients:
In a separate bowl, whisk together flour, baking soda, baking powder, salt, and dried lavender.
Finish the Dough:
Gradually add the dry ingredients to the wet mixture, mixing until just combined. Do not overmix.
Chill the Dough:
Cover and refrigerate the dough for at least 30 minutes to prevent excessive spreading.
Bake the Cookies:
Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper. Scoop 1 to 1 ½ tablespoons of dough per cookie and place 3 inches apart. Bake for 10–12 minutes, until the edges are golden. Let cool completely on the baking sheet.
Make the Lemon Glaze:
In a small bowl, whisk together powdered sugar, lemon juice, and heavy cream until smooth. Add more cream for a thinner consistency if desired.
Glaze the Cookies:
Drizzle the glaze over cooled cookies using a spoon or fork. Let the glaze set before serving.

Notes

For a stronger lavender flavor, pulse dried lavender with sugar in a food processor before baking. You can also use 1 teaspoon of fresh lavender in place of 2 teaspoons dried just be sure to chop it finely. These cookies freeze well; freeze the dough balls or baked cookies (unglazed) for up to 3 months.

Prep Time: 20 minutes
Chill Time: 30 minutes
Cook Time: 10–12 minutes
Category: Breakfast
Method: Baking
Cuisine: American / European-Inspired

Nutrition

Serving Size: 24–30 cookies
Calories: ~150 kcal
Sugar: ~11g
Sodium: ~75mg
Fat: ~8g
Saturated Fat: ~5g
Unsaturated Fat: ~2g
Trans Fat: ~0g
Carbohydrates: ~18g
Fiber: ~0.5g
Protein: ~1.5g
Cholesterol: ~25mg

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