These lemon lavender cookies are soft, slightly chewy, and tender, with bright citrus and delicate floral notes finished with a light lemon glaze—an ideal spring treat.
Why you’ll love this recipe
If you want a cookie that feels special but is easy to make, these lemon lavender cookies deliver. They have slightly crisp edges and a soft, chewy center, a buttery sweetness, plenty of fresh lemon zest and juice, and a gentle lavender aroma that enhances the lemon without overpowering it.
The recipe uses simple, affordable ingredients and straightforward steps. It’s egg- and dairy-free, so it’s suitable for vegan bakers, yet familiar enough that everyone will enjoy them. A quick lemon glaze adds a bright finishing touch—perfect for spring celebrations like Easter, Mother’s Day, or baby showers and lovely with a cup of tea.
The ingredients
Optional additions and variations
- Orange: Substitute orange for lemon for a milder citrus flavor.
- Almond extract: A few drops add depth and a complementary note to the lemon and lavender.
- Poppy seeds: Stir in a tablespoon or two for texture and crunch.
- Candied lemon peel: Finely chopped, it gives concentrated bursts of citrus.
- Vegan white chocolate: Add chips or chunks for extra sweetness.
- Rosemary: A small pinch of finely chopped rosemary can create a subtle savory-herbal contrast.
- Lemon sugar: Roll the dough balls in lemon-scented sugar before baking for a crunchy, sparkling crust.
- Lavender syrup: Stir 1 tsp into the glaze to intensify the floral note.
How to make lemon lavender cookies
Step 1: In a small bowl, stir the ground flaxseed into warm water and let it sit for about 5 minutes to thicken. Zest and juice the lemons.
Step 2: Whisk the flour, baking soda, and baking powder in a medium bowl. In a separate large bowl, cream the vegan butter with the granulated and brown sugars until light and fluffy, using a hand or stand mixer. Add the salt, vanilla, lemon zest, lemon juice, and the flax mixture, and beat for about 2 minutes.
Step 3: Add the flour mixture and mix just until combined. Stir in the rolled oats and dried lavender, mixing until everything is evenly incorporated—avoid over-mixing to keep the cookies tender.
Step 4: Cover the dough with a damp towel and refrigerate for at least 1½ hours. Chilling helps the oats absorb moisture and lets the lavender infuse the dough.
Tip: For more even lavender distribution and finer texture, pulse the lemon zest and dried lavender with the sugar in a food processor for a few seconds before mixing.
Step 5: Preheat the oven to 375°F (190°C). Scoop 2-tablespoon portions of dough onto a lined baking sheet, spacing them about 2 inches apart, and press each slightly to flatten. Bake 8–12 minutes, until edges are golden and centers still look slightly soft. Let the cookies rest on the warm sheet for about 10 minutes, then transfer to a wire rack to cool completely.
Prepare the glaze by whisking powdered sugar with lemon juice until smooth. When cookies are fully cooled, drizzle the glaze over them and optionally sprinkle with extra lemon zest and a pinch of dried lavender.
FAQs
Yes. The dough can be refrigerated for up to 3 days. Alternatively, shape the cookies, freeze them on a tray until firm, then transfer to a sealed bag for up to 3 months. Bake from frozen, adding 2–3 minutes to the time.
You can. Start with about 1/4 teaspoon and adjust to taste. If unsure, test-bake one cookie and modify the amount as needed.
They’re thicker and chewier than traditional shortbread. If you prefer a more delicate shortbread texture, try adding lemon and lavender to a shortbread recipe instead.
Pro recipe tips
- Use culinary lavender: Choose culinary-grade lavender (organic if possible) to avoid any pesticide residues.
- Measure flour correctly: Fluff the flour, spoon it into the measuring cup, and level with a knife—don’t scoop directly from the bag.
- Avoid over-mixing: Mix only until the ingredients are combined to keep the cookies tender.
- For crisper cookies: Bake 2–3 minutes longer, watching the edges to prevent over-browning.
Make ahead and storage instructions
Store: Keep cookies in an airtight container at room temperature for 2–3 days or in the refrigerator for up to one week.
Freeze: Flash-freeze baked cookies on a tray until firm, then transfer to a sealed bag or container for up to 3 months. Thaw overnight in the refrigerator or for an hour or two at room temperature.
Lemon Lavender Cookies
Ingredients
- 1 tablespoon flaxmeal
- 2 ½ tablespoons warm water
- 1 cup all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ½ cup unsalted vegan butter, at room temperature
- ¼ cup granulated sugar
- ½ cup light brown sugar
- ½ teaspoon salt
- 1 teaspoon vanilla
- 1½ cups rolled oats
- 2 lemons, zest and juice
- 2 teaspoons dried lavender flowers
Glaze
- ½ cup powdered sugar
- 1 tablespoon lemon juice
Topping
- Lemon zest (optional)
- 1 teaspoon dried lavender flowers (optional)
Instructions
- Combine flaxmeal and warm water in a small bowl and set aside.
- Whisk together flour, baking soda, and baking powder in a medium bowl.
- Cream vegan butter with both sugars until light and fluffy. Add salt, vanilla, lemon zest and juice, and the flax mixture; beat about 2 minutes.
- Add the flour mixture and mix until just combined. Stir in oats and dried lavender, mixing until combined—do not over-mix.
- Cover with a damp towel and refrigerate for at least 1½ hours to allow the oats to hydrate and the lavender to infuse.
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment or a silicone mat.
- Scoop 2 tablespoons of dough per cookie, place 2 inches apart on the sheet, and lightly press to flatten.
- Bake 8–12 minutes until edges are golden and centers remain slightly soft. Let cool on the sheet for 10 minutes, then transfer to a wire rack.
- Whisk powdered sugar with lemon juice to make the glaze. Drizzle over fully cooled cookies and garnish with extra lemon zest and lavender if desired.
Notes
- Use culinary lavender: Choose culinary-grade lavender to ensure it’s safe and free from pesticides.
- Measure flour properly: Fluff, spoon, and level for accurate measurement—don’t pack the cup.
- Don’t over-mix: Stop when the dough is just combined to avoid dense cookies.
- For crisper cookies: Bake 2–3 minutes longer, watching carefully to prevent burning.
Nutrition
Carbohydrates: 34 g
Protein: 3 g
Fat: 8 g
Saturated Fat: 1 g
Sodium: 213 mg
Fiber: 1 g
Sugar: 13 g
Additional info
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