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Iced Lemon Lavender Cookies

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These delicate Lemon Lavender Cookies are the perfect cookie for tea time! With a delicate crumb and a lovely lemon and lavender icing, these cookies are perfect for a spring celebration.
three lemon lavender cookies

Quinetesentially girlie – that’s what these lavender cookies are! Absolutely perfect for bridal and baby showers, and especially tea parties!! When I saw them, they were in little bit sized hearts, which I think would be even more adorable. But all I had was a circle cookie cutter, so it had to do.

four lemon lavender cookies stacked on top of each other

These cookies would be amazingly perfect for a little girl’s tea party, along with these Chamomile Blueberry Mini Donuts,   and Plum and Mint Sweet Tea!

three plates of tea cookies in sunshine

How to Make Lemon Lavender Tea Cookies:

Cream together the butter and sugar until smooth.
Mix in the lemon extract and zest.
In a medium bowl, sift together the cornstarch and flour. Add this to the butter mixture and stir (by hand) until the flour coats the butter but isn’t completely worked in. Add the lavender flowers.Using your hands, lightly rub the ingredients together until the mixture is no longer dry. You will know when its done when it easily forms into a ball. Try not to overwork the dough or you will end up with tough cookies.
Flatten the dough into a disc and place in a plastic re-sealable bag. Refrigerate for 30 minutes (or up to 3 days)

collage showing steps to make dough


When you are ready to bake, Preheat oven to 325.
Take the fully chilled dough and place it on top of a piece of parchment paper (not waxed paper!).
Using a rolling pin, roll the dough out to a thickness of 1/4 – 1/3 inch. Cut into desired shapes with cookie cutters.

Remove the scraps from in between your cookies and transfer your parchment paper to your cookie sheet. As you can see from my picture, I did the exact opposite of my instructions. It works out either way, but it was soo much easier to remove the scraps than it was to remove the actual cookies.

Reform scraps into a ball and start again. If your dough becomes too warm, refrigerate it for a few minutes before rolling it out.
Bake for 15 minutes or until the edges just start turning a golden brown.

Remove to a wire rack to cool completely.

collage showing steps to bake cookies

When the cookies are cool you can ice them. The easiest way to ice the cookies (that makes them the prettiest) is to dip the cookies into the icing and  then let them drip dry on a wire rack.

collage showing steps to ice cookies
  • Sea Salt and Thyme Chocolate Chip Cookies – The thyme gives a very very subtle earthiness to the cookies, and the sea salt is just perfect with the chocolate chips! They taste good straight out of the oven, but if you can wait a day or two, the thyme really starts to come through.
  • Cranberry Orange Cookies – These cranberry orange cookies are the perfect treat to enjoy! This chewy and crunchy cookie recipe is studded with dried cranberries and orange zest, and rolled in orange sugar before baking. They are a fall and holiday baking favorite!
  • Toasted Coconut Shortbread with Pineapple Cream – Delicate and sandy shortbread cookies topped with a refreshing and cool pineapple cream.
overhead view of lemon lavender cookies on white platter
overhead of two plates of lemon lavender cookies

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Yield: 2 Dozen Cookies

Iced Lemon Lavender Cookies

three lemon lavender cookies

These delicate Lemon Lavender Cookies are the perfect cookie for tea time! With a delicate crumb and a lovely lemon and lavender icing, these cookies are perfect for a spring celebration.

Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour

Ingredients

Lemon Lavender Tea Cookies:

  • 1 cup unsalted butter, room temperature
  • 3/4 cup powdered sugar
  • 1/4 tsp lemon extract
  • 1 1/2 TBSP freshly grated lemon zest (about 2 large lemons)
  • 1/8 tsp salt
  • 1/3 cup cornstarch
  • 1 1/2 cups all purpose flour
  • 1 TBSP dried lavender flowers

Lemon Lavender Icing:

  • 1 cup powdered sugar
  • 2 tsp lemon zest (about 1 large lemon)
  • 2 tsp dried lavender flowers
  • 1-2 TBSP lemon juice

Instructions

Cookies:

  • Cream together the butter and sugar until smooth.
  • Mix in the lemon extract and zest.
  • In a medium bowl, sift together the cornstarch and flour. Add this to the butter mixture and stir (by hand) until the flour coats the butter but isn't completely worked in. Add the lavender flowers.
  • Using your hands, lightly rub the ingredients together until the mixture is no longer dry. You will know when its done when it easily forms into a ball. Try not to overwork the dough or you will end up with tough cookies.
  • Flatten the dough into a disc and place in a plastic re-sealable bag. Refrigerate for 30 minutes (or up to 3 days)
  • Preheat oven to 325.
  • Take the fully chilled dough and place it on top of a piece of parchment paper (NOT waxed paper).
  • Using a rolling pin, roll the dough out to a thickness of 1/4 - 1/3 inch. Cut into desired shapes with cookie cutters. This dough barely spreads, so you can cut your cookies pretty close together.
  • Remove the scraps from in between your cookies and transfer your parchment paper to your cookie sheet to bake.
  • Reform scraps into a ball and start again. If your dough becomes too warm, refrigerate it for a few minutes before rolling it out.
  • Bake for 15 minutes or until the edges just start turning a golden brown.
  • Cool the cookies on a wire rack.
  • When cool, dip them into the icing.

Icing:

  • Mix together the sugar, zest and flowers.
  • Slowly add the lemon juice in to the mixture until you get a smooth, fluid icing.
  • The easiest way to ice the cookies (that makes them the prettiest) is to dip the cookies into the icing and  then let them drip dry on a wire rack.

Notes

** This dough barely spreads, so you can cut your cookies pretty close together.

** This dough is pretty fragile and sticky, which makes removing the cookies and transferring them tricky. Cutting them directly one the parchment paper and then removing the scraps from in between allows the cookies to be worked with easier, and ensures that you can retain their shape perfectly.

Nutrition Information:

Yield:

24 Cookies

Serving Size:

1

Amount Per Serving: Calories: 154Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 20mgSodium: 14mgCarbohydrates: 20gFiber: 0gSugar: 8gProtein: 1g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram, and don't forget to tag #gingeredwhisk.

lemon lavender cookies on a tray
whisking flour in bowl - making lemon lavender cookies
cutting lemon lavender cookie dough with circle cookie cutter
freshly baked lemon lavender cookies on cooling rack
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