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Brighten your day with Lemon Lavender Cookies, a Floral Citrus Treat that blends zesty lemon and fragrant culinary lavender in a soft, gluten-free cookie. Topped with a dreamy lavender glaze, these cookies are perfect for tea parties, gifting, or cozy moments at home. Bake these Lemon Lavender Cookies and enjoy a burst of springtime flavor in every bite!

Why You’ll Love Lemon Lavender Cookies

I’m enchanted by Lemon Lavender Cookies because they’re a Floral Citrus Treat that’s both elegant and easy to make. The bright lemon zest pairs beautifully with the subtle floral notes of lavender, creating a cookie that’s soft, chewy, and gluten-free without sacrificing taste. This Floral Citrus Treat is ideal for special occasions or simply treating yourself!

Ingredients for Lemon Lavender Cookies

Here’s what you’ll need for Lemon Lavender Cookies (makes ~18 cookies, serves 6–8):

For the Cookies

½ cup butter, softened
¾ cup granulated sugar
1 large egg
2 tbsp lemon juice
1 tbsp lemon zest
1 tsp pure vanilla extract
1½ cups almond flour
½ cup tapioca flour
¼ tsp sea salt
½ tsp baking soda
1 tbsp dried culinary lavender buds

For the Lavender Glaze

¾ cup powdered sugar
1 tbsp milk (dairy or non-dairy)
½ tsp lemon juice
½ tsp dried culinary lavender buds, finely crushed

Equipment

Mixing bowls
Electric mixer or hand whisk
Microplane or citrus zester
Measuring spoons and cups
Baking sheet
Parchment paper or silicone baking mat
Cooling rack
Small bowl and whisk for glaze

Ingredient Tips

Lavender: Use food-grade culinary lavender to avoid a soapy taste.
Lemon: Freshly zested and juiced lemons provide the brightest flavor.
Almond Flour: Ensures a gluten-free, tender texture; avoid almond meal for smoother results.
Butter: Softened, not melted, for the best cookie texture.
Milk: Non-dairy milk works perfectly for the glaze if needed.

Directions for Lemon Lavender Cookies

Let’s bake these Lemon Lavender Cookies!

Preheat and Prep

I preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.

Cream Butter and Sugar

In a large bowl, I beat ½ cup softened butter and ¾ cup granulated sugar with an electric mixer until light and fluffy, about 2 minutes.

Add Wet Ingredients

I mix in 1 egg, 2 tbsp lemon juice, 1 tbsp lemon zest, and 1 tsp vanilla extract until fully combined.

Combine Dry Ingredients

In a separate bowl, I whisk together 1½ cups almond flour, ½ cup tapioca flour, ¼ tsp sea salt, and ½ tsp baking soda.
I gradually add this to the wet ingredients, mixing until just combined.

Fold in Lavender

I gently fold in 1 tbsp culinary lavender buds, ensuring they’re evenly distributed in the dough.

Shape and Bake

I scoop tablespoon-sized portions of dough onto the baking sheet, flattening slightly with my fingers or a spoon.
I bake for 10–12 minutes, until the edges are lightly golden.
I let the cookies cool on the pan for 5 minutes before transferring to a cooling rack.

Make the Glaze

In a small bowl, I whisk together ¾ cup powdered sugar, 1 tbsp milk, ½ tsp lemon juice, and ½ tsp crushed lavender buds until smooth.
I drizzle the glaze over the cooled Lemon Lavender Cookies and let it set for 10 minutes.

Nutrition

Prep Time: 15 minutes
Cook Time: 10–12 minutes
Total Time: 25–27 minutes (plus cooling)
Servings: ~18 cookies (serves 6–8)
Calories: ~150 kcal per serving (3 cookies)
Macros per Serving: 15g carbs, 3g protein, 9g fat, 1g fiber

Variations for Lemon Lavender Cookies

Try these twists on Lemon Lavender Cookies:

Vegan Swap: Use vegan butter and a flax egg (1 tbsp ground flaxseed + 3 tbsp water) for a vegan Floral Citrus Treat.
Herb Twist: Add ½ tsp crushed rosemary for a unique Floral Citrus Treat.
Extra Citrus: Increase lemon zest to 1½ tbsp for a bolder lemon flavor.
Glaze-Free: Skip the glaze and dust with powdered sugar for simplicity.
Nut-Free: Replace almond flour with a gluten-free flour blend, adjusting texture as needed.

Serving Ideas:

Pair with Food and Tips’ Roasted Pepper Spinach Chicken for a sophisticated meal and dessert combo.
Serve with chamomile tea to enhance the Floral Citrus Treat experience.
Offer at bridal showers or spring gatherings for a refined touch.

Storage

I store Lemon Lavender Cookies in an airtight container at room temperature for up to 5 days or in the refrigerator for up to 7 days for a firmer texture. For freezing, I freeze unglazed cookies in a sealed bag for up to 3 months, adding glaze after thawing at room temperature for best texture.

Serving Tips

Presentation: Arrange Lemon Lavender Cookies on a tiered stand for elegant tea parties.
Garnish: Sprinkle with extra lavender buds or lemon zest for a vibrant look.
Pairing: Enjoy with mint tea or sparkling lemonade to complement the Floral Citrus Treat.
Portion Size: 2–3 cookies per person for a light dessert.
Occasions: Perfect for Mother’s Day, baby showers, or garden parties.

FAQs About Lemon Lavender Cookies

Here are some frequently asked questions about Lemon Lavender Cookies:

Can I make these ahead of time?
Yes! You can bake and glaze them a day in advance. Store at room temperature.

What if I don’t have almond flour?
You can substitute with oat flour or a gluten-free flour blend, but texture may vary.

Can I skip the glaze?
Absolutely. The cookies are delicious on their own, though the glaze adds extra sweetness and visual appeal.

Is lavender safe to eat?
Yes, as long as it’s labeled culinary lavender.

Do these cookies taste like perfume?
Not if you use the right amount of lavender. Lemon helps keep the flavor fresh and natural.

Can I use fresh lavender instead of dried?
Yes, but use half the amount (½ tbsp) and finely chop it, as fresh lavender is more potent.

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Conclusion

These Lemon Lavender Cookies are delicate, fragrant, and full of delightful surprises. From the light floral notes of lavender buds to the vibrant zing of sweet lemon, every bite feels like a little luxury. Whether you’re baking for loved ones or treating yourself, this recipe is a joyful addition to your dessert collection.