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Get the Recipe Soft and Tender Lemon Lavender Sugar Cookies

These soft lemon lavender sugar cookies have the best light and fluffy texture that's bright and delicately floral. They are easy to make - with no rolling or cutting required.

Prep Time
15 mins
Cook Time
15 mins
Additional Time
30 mins
Total Time
53 mins
Servings: 25 cookies
Calories: 102 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 1 1 Tablespoon lemon zest 2-3 lemons
  • 2 2 teaspoons dried culinary grade lavender flowers
  • ½ ½ cup granulated sugar
  • ½ ½ cup powdered sugar
  • ½ ½ cup unsalted butter room temperature
  • ½ ½ cup vegetable oil
  • 1 1 teaspoon vanilla extract
  • 1 1 egg room temperature
  • 1 1 Tablespoon freshly squeezed lemon juice
  • 2 ¼ 2 ¼ cups all-purpose flour
  • ½ ½ teaspoon cream of tartar
  • ½ ½ teaspoon baking soda
  • ¼ ¼ teaspoon fine salt
Lavender Sugar for Rolling (optional)
  • 1 1 teaspoon dried culinary grade lavender flowers
  • 3-4 3-4 Tablespoons granulated sugar

Instructions

    Cup of Yum
  1. In a small bowl (or your mixing bowl) rub together the lemon zest, lavender flowers, and granulated sugar until a sand-like mixture forms. This releases the oil in the zest to infuse the lemon flavor throughout.
  2. In the bowl of a stand mixer, add the lemon zest and sugar mixture, powdered sugar, and room temperature butter. Cream together butter and sugars until pale in color and fully combined (like a paste). Add oil, egg, vanilla extract, and lemon juice, mixing until combined.
  3. In a separate bowl, sift together flour, cream of tartar, baking soda, and salt. Mix the combined dry ingredients into wet ingredients until just combined.
  4. Chill the dough for at least 30 minutes. This helps the flavor and texture develop - I highly recommend this!
  5. 20 minutes before baking, preheat the oven to 350°F and line a sheet pan with parchment paper. If making the lavender sugar, combine granulated sugar and lavender into a small bowl for later.
  6. Dollop a scoop (#40 scoop) or about 1 1/2 tablespoons of batter about 2 inches apart on the prepared baking sheet. Dampen a flat-bottomed glass with water, then dip in a small bowl of granulated sugar. Gently press each cookie dough ball with the bottom of the glass approximately halfway down, about 1/2 inch thick. Dip the glass back in the sugar between each cookie to recoat. I also like to add a sprinkle of the sugar mixture on top for good measure.
  7. Bake for 8-12 minutes, or until cookies are just beginning to turn golden brown around the edges. See notes below about baking sheet type.
  8. Let the cookies cool for a few minutes on the baking sheet until set up enough to transfer to a cooling rack. Store cooled cookies in an airtight container at room temperature for up to 4 days.

Notes

  • Flour: use a kitchen scale or ensure you fluff and spoon your flour into the measuring cup to get the most accurate amount; too much flour really impacts these cookies!
  • Lemon Extract: replace half of the lemon juice with lemon extract for an even brighter lemon flavor.
  • Baking Sheet: A light-colored (aluminum) sheet pan will require more cooking time than a darker-colored sheet pan, around 10-13 minutes. If using a darker-colored baking sheet, you will likely want to only bake the cookies for 7-8 minutes. Keep an eye on them through the door as ovens and pans do vary!

Nutrition Information

Serving 1cookie Calories 102kcal (5%) Carbohydrates 15g (5%) Protein 1g (2%) Fat 4g (6%) Saturated Fat 2g (10%) Polyunsaturated Fat 1g Monounsaturated Fat 1g Trans Fat 1g Cholesterol 16mg (5%) Sodium 49mg (2%) Potassium 27mg (1%) Fiber 1g (4%) Sugar 6g (12%) Vitamin A 123IU (2%) Vitamin C 1mg (1%) Calcium 4mg (0%) Iron 1mg (6%)

Nutrition Facts

Serving: 25cookies

Amount Per Serving

Calories 102

% Daily Value*

Serving 1cookie
Calories 102kcal 5%
Carbohydrates 15g 5%
Protein 1g 2%
Fat 4g 6%
Saturated Fat 2g 10%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 1g 5%
Trans Fat 1g 50%
Cholesterol 16mg 5%
Sodium 49mg 2%
Potassium 27mg 1%
Fiber 1g 4%
Sugar 6g 12%
Vitamin A 123IU 2%
Vitamin C 1mg 1%
Calcium 4mg 0%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.