Lemon Lavender Cookies

These lemon lavender sugar cookies taste just like Spring and bake up with crisp, crunchy edges and soft, chewy centers.

The delicate floral notes from the lavender paired with bright lemon create a cookie that’s both sophisticated and satisfying.

How to Make These Lemon Lavender Cookies

Let’s walk through each step of this recipe to make sure these cookies turn out as amazing as possible.

I figured it might be helpful to know what tools I use, too, so I’ve shared a list below.

Not all of these are mandatory, but they make the process a lot easier. If you don’t have all these things on hand, feel free to improvise and work with what you have.

• Hand mixer or stand mixer
• Parchment paper or silicone baking mats
• Large baking sheets
• 1½ Tbsp cookie scoop
• Lemon Zester

Step 1: Make the Lavender Milk

The first step is to make the lavender milk. Pour ¼ cup of milk into a small saucepan or bowl and heat it until it begins to bubble and steam.

You can also do this in the microwave if you prefer. Once hot, remove from heat and add 2 tablespoons of dried culinary lavender. Make sure to gently press the lavender into the milk so that it gets submerged.

Let this mixture steep for at least 15 minutes. Then, strain the mixture into a small bowl.

You should end up with just a little over 2 tablespoons of lavender-infused milk (the lavender will absorb some of the milk).

Set this aside to cool before adding it to the cookie dough

Step 2: Prep the Lemon Sugar

Preheat the oven to 350 F / 175 C and line two large baking sheets with silicone baking mats or parchment paper. Set aside.

Then it’s time to make the lemon sugar! This is what gives these cookies such an amazing lemon flavor.

Add 1¼ cups of granulated sugar and 1 tablespoon of fresh lemon zest to your mixing bowl.

Use your fingertips to massage the zest into the sugar. The rubbing action releases the natural oils from the lemon zest, intensifying the citrus flavor throughout the sugar.

You should be able to smell the lemon oil being released as you do this (it smells so good!). This lemon sugar is the base of our cookie dough.

Step 3: Make the Lemon Lavender Cookie Dough

Now that the lavender milk has cooled and the lemon sugar is ready, it’s time to make the cookie dough.

Add 1 cup (2 sticks) of room temperature butter to the bowl with your lemon sugar and mix on medium-high speed for a couple of minutes.

You’re looking for the mixture to become lighter in color and a bit fluffy. This creaming process is what gives these cookies that perfectly tender yet chewy texture.

Then, mix in 1 large egg plus 1 egg yolk, 2 tablespoons of lavender milk, 1 teaspoon of vanilla extract, and a tiny drop of yellow gel food coloring.

The food coloring is completely optional, but it does enhance the color of the cookies.

Then add 2 1/2 cups of flour (remember to fluff it first, then spoon it into the measuring cup and level it off), 2 teaspoons of baking powder, and 1 teaspoon of fine salt.

Mix these dry ingredients in on low speed until just incorporated. Don’t overmix at this stage, or you can end up with tough cookies!

Step 4: Create the Lemon Sugar Coating

For an extra burst of flavor, we make a lemon sugar coating by mixing ½ cup of granulated sugar with 1 tablespoon of fresh lemon zest in a shallow bowl.

Just like before, use your fingertips to massage the zest into the sugar to release all those wonderful citrus oils.

Step 5: Scoop and Bake

Then use a 1 1/2-Tablespoon cookie scoop to portion out the dough—this recipe makes about 30 cookies.

Roll each portion into a ball, then coat it in your lemon sugar mixture until evenly covered.

Place the cookies about 3 inches apart on your prepared baking sheets. They will spread a bit during baking, so give them room!

Bake at 350°F (175°C) for 10-11 minutes. You’re looking for cookies that have set edges but still look slightly soft in the centers.

Let them cool on the baking sheet for about 15 minutes before transferring them to a wire rack to finish cooling completely.

Step 6: Optional White Chocolate Dip

Once your cookies are completely cooled, you can take them to the next level by dipping part of each cookie into melted white chocolate.

After dipping them, place them on parchment or wax paper and sprinkle a little fresh lemon zest on top of the white chocolate while it’s still wet.

Not only does this look gorgeous, but it also adds an extra pop of lemon flavor.

Substitutions & Swaps

• Whole Milk – You can use 2%, nonfat, or alternative milk if needed.
• Dried Culinary Lavender – Make sure you’re using culinary-grade lavender, not decorative lavender meant for potpourri. If you can’t find lavender, you can just make lemon cookies!
• All-purpose flour – You can use a gluten-free flour blend in place of the all-purpose flour. Just be sure to use a good baking blend like King Arthur’s GF flour.
• Unsalted Butter – You can use salted butter if that’s what you have on hand, but remember to omit the added salt in the recipe. Let it come to room temperature for the best results.
• White Chocolate – Feel free to skip the white chocolate if desired. The cookies are wonderful on their own!

Making These Lemon Lavender Cookies in Advance

These cookies can be stored in an airtight container at room temperature for up to 5 days. For longer storage, pop them in the freezer, where they’ll keep for up to 3 months.

You can also freeze the cookie dough! Scoop the dough into balls, roll them in the lemon sugar, and place them on a baking sheet in the freezer until firm.

Then, transfer the frozen dough balls to a freezer bag or container. When you’re ready to bake, just place the frozen dough balls on your baking sheet and add an extra minute or two to the baking time.

How Many Cookies Does This Recipe Make?

This recipe can be used to make about 30 cookies using a 1 1/2 Tbsp cookie scoop. The yield and bake time can vary based on the size of the cookie scoop you use.

If you want to make larger cookies, use a 3 Tbsp cookie scoop and bake at 350 F for 11-12 minutes, or until the edges are set but the centers are still a bit soft. You’ll end up with about 16 cookies.

This recipe can be halved to make fewer cookies (just use one large egg) or doubled (use 3 large eggs).

How to Make the Best Lemon Lavender Cookies

• Use room-temperature ingredients. This helps everything mix together more evenly and creates a better texture in your finished cookies.
• Don’t skimp on the zest! Really work that lemon zest into the sugar with your fingertips—it makes a huge difference in the flavor!
• Mix with care. Cream the butter and sugar thoroughly, but once you add the flour, mix just until combined. Overmixing at that stage can lead to tough cookies.
• Use a scoop for uniform cookies. This ensures all your cookies are the same size and will bake evenly.
• Don’t overbake! These cookies should look slightly underdone in the center when you take them out of the oven. They’ll continue to set as they cool.
• Cool properly. Let them cool on the baking sheet for 15 minutes before transferring them to a wire rack. This allows them to set up without breaking.

Let Me Know What You Think!

If you make these lemon lavender cookies, I’d love to hear what you think! Please leave a rating and comment below.

Don’t forget to tag me @chelsweets and #chelsweets if you share on social media! I love seeing your delicious creations.

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