There's something magical about the combination of lemon and lavender — one bright and citrusy, the other softly floral. These Lavender Lemon Sugar Cookies bring both together in a melt-in-your-mouth cookie that's as beautiful as it is delicious. Made with Lebanon Lavender's culinary-grade Royal Velvet Buds, every bite carries that distinctive, clean lavender flavor that makes these cookies truly unforgettable.
Ingredients
- 2¾ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 cup (2 sticks) unsalted butter, softened
- 1½ cups granulated sugar, plus extra for rolling
- 1 large egg
- 1 tsp pure vanilla extract
- Zest of 2 lemons
- 1 tbsp fresh lemon juice
- 1½ tsp culinary lavender buds (Lebanon Lavender Royal Velvet Buds), finely chopped
Instructions
- Preheat your oven to 375°F. Line two baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.
- In a large bowl, beat butter and sugar together until light and fluffy, about 3 minutes.
- Add the egg, vanilla, lemon zest, lemon juice, and chopped lavender buds. Mix until combined.
- Gradually add the flour mixture, stirring until a soft dough forms.
- Roll dough into 1-inch balls and roll each in granulated sugar. Place 2 inches apart on prepared baking sheets.
- Bake for 9–11 minutes, until edges are just set and centers look slightly underdone.
- Cool on the baking sheet for 5 minutes before transferring to a wire rack.
Tips
- For a stronger lavender flavor, steep the lavender buds in the softened butter for 30 minutes before creaming.
- These cookies freeze beautifully — bake a double batch and save some for later.
- Garnish with a small pinch of lavender buds on top before baking for a stunning presentation.
Ready to bake? Pick up Lebanon Lavender's culinary-grade Royal Velvet Buds — grown right here in Lebanon, Tennessee — and bring a little floral magic to your kitchen.
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