Can I use fresh lavender instead of dried for my lemon lavender cookies?

Fresh lavender contains more moisture and can create an overpowering flavor in your lemon lavender cookie recipe. Stick with dried culinary lavender for the best results. If you only have fresh lavender, use about half the amount and dry it thoroughly first.

How do I know if my lavender is safe for baking?

Always purchase culinary-grade lavender from spice shops or baking suppliers. Garden lavender may have been treated with chemicals unsafe for consumption. Culinary lavender should be labeled as food-safe and have a sweet, floral aroma rather than a soapy scent.

Why are my cookies spreading too much during baking?

Excessive spreading usually happens when the butter is too warm or the dough isn't chilled properly. Make sure your butter is softened but not melted, and always chill your shaped lemon lavender cookies for at least 15-30 minutes before baking for the best texture and shape retention.

The Ultimate Lemon Lavender Cookies You’ll love

Description

These lemon lavender cookies blend zesty citrus with floral notes for a delicate, unforgettable treat, perfect with tea, gifts, or elegant gatherings.

Ingredients

Scale

Dry Ingredients:

2¼ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 tablespoon dried culinary lavender buds (finely ground)

Wet Ingredients:

1 cup unsalted butter, softened
¾ cup granulated sugar
¾ cup packed light brown sugar
2 large eggs
2 tablespoons fresh lemon juice

2 tablespoons lemon zest (about 2 large lemons)
1 teaspoon vanilla extract

For Rolling:

½ cup granulated sugar

1 teaspoon additional ground lavender

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Instructions

Preparing Your Lavender

Grind dried culinary lavender buds using a spice grinder or mortar and pestle until finely powdered. This ensures even distribution and prevents overly strong floral bites.

Making the Cookie Dough

In a medium bowl, whisk together:

All-purpose flour
Baking soda
Salt
Ground lavender

In a separate large bowl, cream softened butter with brown sugar and granulated sugar until light and fluffy (about 3–4 minutes).

Beat in eggs one at a time, followed by lemon juice, lemon zest, and vanilla extract until fully combined.

Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Avoid overmixing.

Shaping and Baking

Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.

In a small bowl, combine rolling sugar with a pinch of ground lavender. Scoop dough into 1.5-tablespoon balls, roll in lavender sugar, and place on baking sheets 2 inches apart.

Chill the shaped dough for 30 minutes to help cookies retain shape and achieve a chewy texture.

Bake for 10–12 minutes, or until edges are set and golden. Centers should look slightly underbaked, they’ll finish baking on the pan.

Notes

Lemon Lavender Cookies are all about balance-too much lavender can overpower the citrus. Stick to the measured amount for the perfect floral hint.

For best results, always use culinary-grade lavender. Avoid decorative or craft lavender, which often tastes soapy or bitter.

Chilling the dough is key for preventing spreading and getting that ideal chewy texture. If you’re short on time, even 15 minutes in the freezer helps.

Fresh lemon zest makes all the difference! Zest just before using to capture the brightest citrus oils.

These lemon lavender cookies pair beautifully with Earl Grey or chamomile tea and make thoughtful homemade gifts when packaged in cellophane bags with lavender ribbon.

Want an extra flavor boost? Drizzle cooled cookies with a simple glaze made from powdered sugar and lemon juice.

Prep Time: 20 minutes

Nutrition

Serving Size: 36 cookies
Calories: 145
Sugar: 14g
Sodium: 95mg
Fat: 6g
Carbohydrates: 22g
Fiber: 1g
Protein: 2g