Use culinary lavender: Ensure you use culinary-grade lavender, preferably organic, to avoid harmful pesticides.
Don’t use too much flour: Measure it by fluffing it in its bag, spooning it into a measuring cup, and leveling it with the back of a knife rather than scooping the cup directly into the flour/packing it down.
Don’t over-mix the dough: Otherwise, you risk dense/tough cookies. Mix until only just combined.
For crisper cookies: Increase the baking time by 2-3 minutes.
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These lemon lavender cookies are soft, fluffy, a little chewy, and bursting with citrus and floral notes, with a light lemon glaze—the perfect springtime cookie!
Why You’ll Love This Recipe
Looking to add some sophistication to your snack game or next event? These lemon lavender cookies are sure to impress! They’re ‘buttery’, sweet, crispy on the edges with a soft, chewy middle, and loaded with bright, citrusy lemon juice and zest, and the perfect amount of subtle floral lavender without tasting like soap (phew!).
Best of all, they’re easy to make with simple, inexpensive ingredients and easy-to-follow instructions – and my version is egg and dairy-free, but the whole family will love them. Finish them off with a zingy lemon glaze for the ultimate springtime cookie for Easter, Mother’s Day, baby showers, and more – perfect with a cup of Earl Grey tea.
Almond extract: Just a little to complement and add depth to the flavors.
Poppy seeds: For added crunch.
Candied lemon peel: Finely sliced for extra bursts of citrus.
Vegan white chocolate: Use dairy-free white chocolate chips/ chunks for extra sweetness.
Rosemary: Add a little pinch of finely chopped rosemary for a slightly savory twist.
Lemon sugar: To roll the dough in for a sweet, crunchy crust.
Lavender syrup: Optionally add 1 tsp to the lemon glaze.
How To Make Lemon Lavender Cookies
Step 1: First, mix the water and ground flaxseed in a small bowl and set it aside to thicken for 5 minutes. Also, zest and juice the lemon.
Step 2: Then, in a medium bowl, whisk the flour, baking soda, and baking powder. Cream the vegan butter and sugars with an electric mixer in a large bowl/stand mixer until light and fluffy. Then, add the salt, vanilla, lemon zest and juice, and flax egg. Mix for 2 minutes.
Step 3: Add the flour mixture and mix until just combined, then add the oats and dried lavender. Mix until well incorporated, but be careful not to over-mix.
Step 4: Cover the cookie dough with a damp towel and chill for at least 1 ½ hours for the oats to absorb moisture and the lavender to infuse flavor.
Alternatively, blend the lemon zest and lavender with the sugar for a few seconds to incorporate them into the recipe and break the lavender into smaller pieces.
Step 5: Preheat the oven to 375F/190C. Scoop 2 tablespoon portions of dough onto the tray, 2 inches apart, and press lightly to flatten. Bake for 8-12 minutes. Leave them on the warm tray for 10 minutes. Transfer them to a wire rack to cool them fully. Meanwhile, whisk the powdered sugar and lemon until smooth, for the glaze. When fully cooled, drizzle the lemon glaze over the cookies and sprinkle with additional lemon zest and lavender.
FAQs
Can I make these ahead?
Absolutely. Either prepare the dough ahead and refrigerate it for up to 3 days OR shape the vegan cookies and freeze them on a tray until solid before transferring to a Ziplock/Stasher for up to 3 months. Bake from frozen, adding 2-3 minutes.
Could I use lavender extract instead?
Yes, though I haven’t tried it. Start with about ¼ tsp and adjust if necessary. If you aren’t sure, bake a test cookie and adjust.
Are these cookies like shortbread?
These vegan lemon lavender cookies are thicker and chewier than shortbread. However, you could also add lavender and lemon glaze to my lemon shortbread recipe, if preferred.
Pro Recipe Tips
Use culinary lavender: Ensure you use culinary-grade lavender, preferably organic, to avoid harmful pesticides.
Don’t use too much flour: Measure it by fluffing it in its bag, spooning it into a measuring cup, and leveling it with the back of a knife rather than scooping the cup directly into the flour/packing it down.
Don’t over-mix the dough: Otherwise, you risk dense/tough cookies. Mix until only just combined.
For crisper cookies: Increase the baking time by 2-3 minutes.
Make Ahead and Storage Instructions
Store: In an airtight container at room temp for 2-3 days or in the fridge for up to a week.
Freeze: These lavender lemon cookies freeze well – spread them across a tray to flash-freeze until solid then store in a Ziplock/Stasher for up to 3 months. Thaw in the fridge overnight or at room temp for an hour or two.
In a small bowl, combine the flaxmeal and warm water. Mix well and set aside.
In a medium bowl, mix together the flour, baking soda, and baking powder. Set aside.
Using a hand mixer, in a large bowl, mix the vegan butter with both sugars. Beat until light and fluffy. Then add the salt, vanilla extract, lemon zest and lemon juice, and flaxmeal mixture. Mix on high for 2 minutes.
To the same bowl, add the flour mixture and lightly mix until the ingredients are barely combined. Then add the oats and dry lavender flowers. Mix well until the dry ingredients are moist and well incorporated, but do not over mix.
Cover with a damp towel and let it sit in the fridge for at least 1 ½ hours. This will allow the oats to absorb some of the moisture and for the lavender to release its fragrance into the dough.
Scoop two tablespoons of dough, lightly form a ball, and place them 2 inches apart on the baking sheet and lightly press it to flatten it.
Bake for 8 to 12 minutes or until cookies are golden around the edges with the middle slightly underbaked.
Remove from the oven, and let them sit on the baking sheet for about 10 minutes to harden. Using a spatula, carefully transfer them to a wire rack to cool completely.
For the glaze, in a small bowl, whisk together the powdered sugar and lemon until smooth. Drizzle on top of cooled cookies and srinkle lemon zest and lavender flowers.
Use culinary lavender: Ensure you use culinary-grade lavender, preferably organic, to avoid harmful pesticides.
Don’t use too much flour: Measure it by fluffing it in its bag, spooning it into a measuring cup, and leveling it with the back of a knife rather than scooping the cup directly into the flour/packing it down.
Don’t over-mix the dough: Otherwise, you risk dense/tough cookies. Mix until only just combined.
For crisper cookies: Increase the baking time by 2-3 minutes.
