Lemon Lavender Cookies – A Sweet and Floral Gluten-Free Delight
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.
Ingredients
For the Cookies:
- ½ cup butter softened
- ¾ cup granulated sugar
- 1 large egg
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon pure vanilla extract
- 1½ cups almond flour
- ½ cup tapioca flour
- ¼ teaspoon sea salt
- ½ teaspoon baking soda
- 1 tablespoon dried culinary lavender buds
For the Lavender Glaze:
- ¾ cup powdered sugar
- 1 tablespoon milk dairy or non-dairy
- ½ teaspoon lemon juice
- ½ teaspoon dried lavender buds finely crushed
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- In a large bowl, beat softened butter and sugar until light and fluffy.
- Add egg, lemon juice, lemon zest, and vanilla. Mix until smooth.
- In a separate bowl, whisk together almond flour, tapioca flour, salt, and baking soda.
- Gradually stir dry ingredients into the wet mixture.
- Fold in the dried lavender buds.
- Scoop tablespoon-sized portions of dough onto the baking sheet. Flatten slightly.
- Bake for 10–12 minutes, until edges are lightly golden. Cool on pan for 5 minutes before transferring to a rack.
- Prepare the glaze by whisking powdered sugar, milk, lemon juice, and crushed lavender in a small bowl.
Notes
- Use only culinary lavender to avoid bitter or perfumey flavor.
- Almond flour and tapioca create the ideal chewy gluten-free texture.
- Optional: Chill dough for 15 minutes if too soft for shaping.
- Cookies freeze well unglazed for up to 3 months.