Lavender Cookies Recipe

Shortbread cookies with flowery lavender and zesty lemon flavor are delicate and buttery. Tastes great simply or with a lemon glaze and lavender. 

Lavender Cookie – ¾ cups (150 g) granulated sugar – 1 teaspoon dried lavender bud – 2 lemons, zested – 1 cup (226 g) unsalted butter, softened – 2¼ cups (270 g) all purpose flour – ¼ teaspoon salt Lemon Glaze – 1 - 1½ cups (120 -180 g) powdered sugar – 2 -3 tablespoon lemon juice – ¼ teaspoon dried lavender bud



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Mix sugar and dried lavender buds in a food processor. Process 10-15 seconds. Taste and add lavender if required. 

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When the lavender sugar has the consistency of wet sand, add the lemon zest and pulse further. 

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Mix room-temperature butter and lemon lavender sugar in a stand mixer with paddle or electric hand mixer with beaters. A medium pace takes 3-4 minutes. 

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Mix flour and salt into wet ingredients until just mixed. Refrigerate the dough for 30 minutes covered.

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Preheat the oven to 350 F (177 C) as the cookies chill. Parchment two big baking sheets.

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Put 1 tablespoon (15 ml) of cookie dough on the baking sheet. For correctly portioned cookies, I use a small cookie scoop. 

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The lavender sugar cookies should be baked for 12 to 14 minutes. The cookies' bottoms will have a very slight golden brown color. 

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Combine 2 - 3 tablespoons (30 ml) lemon juice with 1 - 1 ½ cups (120 - 180 g) powdered sugar to create a lemon glaze for lavender cookies. 

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Top each cookie with the lemon glaze. If desired, top with a very finely chopped dried lavender.

Baked cookies can be refrigerated at room temperature for 3–4 days in an airtight container. 


also see

also see

Birthday Cake Cookies Recipe