Lemon Lavender Cookies

It has been quite a busy past month! December is always a crazy month because of the holiday season but on top of figuring out gifts for loved ones, it’s that time of the year… Holiday Cookies! I love holiday baking because it is a chance to bake a zillion cookies and give them all away (my ideal baking scenario!). This year was the fourth year that Steph and I teamed up to bake holiday cookies. Every year we keep getting bigger and I think this year we may have hit our limit. At least, this was the first year we made too many cookies, if that’s even possible.

One of my favorite cookies that have become a tradition are these wonderful Lemon Lavender bites. This was our third year making them and they simply hit the spot – tangy, delicious, and totally unique. The blend of lemon and lavender is perfect in this buttery shortbread and the light frosting on top makes these cookies totally addicting.

Lemon Lavender Cookies

Lemon Lavender Cookies

  • 1 teaspoon dried lavender buds plus extra for sprinkling on top
  • 1 ½ cups flour
  • 1 teaspoon fine lemon zest
  • ¼ teaspoon salt
  • ¾ cup butter, softened
  • 1 cup powdered sugar

Using a mortar and pestle (or the back of a wooden spoon), crush the lavender buds. Combine the lavender, flour, lemon zest, and salt in a bowl and set aside.

Dry Ingredients

In a large bowl, beat butter on medium speed for 30 seconds. Add powdered sugar and beat until smooth and creamy. Using the mixer, beat in the flour mixture until just combined. Do not overbeat.

On waxed paper, shape dough into a 10 inch roll. Wrap up the roll with the waxed paper, using tape to secure the edges. Refrigerate for at least 2 hours or until dough is firm enough to slice.

Forming the roll

Preheat oven to 350 °F. Using a serrated knife, cut the roll into ¼ inch slices. Place cookies onto an ungreased cookie sheet about 2 inches apart. Bake for 8-10 minutes or until edges are lightly browned. Cool.

Cutting the dough roll

Spread the Creamy Vanilla Frosting over the cookies and garnish with lavender buds.

Makes 4 dozen cookies

Creamy Vanilla Frosting

  • ¼ cup butter, softened
  • 1 cup powdered sugar
  • ½ teaspoon vanilla extract
  • 1 to 2 Tablespoons milk

Cream butter then gradually add in sugar. Add vanilla and 1 Tablespoon milk. If necessary, add more milk until frosting is spreading consistency.

Lemon Lavender Cookies