Recipe: Lemon Lavender Love Cookies

Serving Size: About 24 cookies


  • 1 tablespoon dried culinary lavender
  • 1/3 cup granulated sugar
  • 1 teaspoon finely grated lemon zest
  • 1/2 cup unsalted butter softened
  • 1/2 tsp vanilla extract
  • 1 egg yolk
  • 1 tablespoon lavender syrup* (If you can find it. It’s not necessary)
  • 1 tablespoon lemon juice
  • 1 – 1 1/2 cup all-purpose four (depending on how sticky)
  • 1/4 teaspoon salt
  • 1 teaspoon baking powder


  1. Preheat the oven to 325 degrees F.
  2. Place I tablespoon of the granulated sugar, dried lavender, and Iemon zest in a mortar and grind lightly with the pestle. This releases the lavender and lemon oils. Make sure you smell it…this is my favorite part!
  3. Place lavender mixture in a large bowl with remaining sugar and butter. Cream together until smooth.
  4. Add vanilla, egg yolk, lemon juice, and lavender syrup (if using). Add dry ingredients to the butter mixture until it forms a dough. Do not over mix! I start with 1 cup four and slowly add 1 tablespoon more at a time until not sticky. Shape into a log and wrap tightly in plastic wrap.
  5. Refrigerate for 30 minutes or freeze for later use.
  6. Line a large baking sheet with parchment paper. Slice dough into 1/2-inch thick discs. I like to decorate the tops with some pieces of dried lavender.
  7. Bake cookies for 12-14 minutes until lightly browned around the edges. Remove from the oven and transfer to a wire rack.

* I get my lavender syrup from a local coffee shop that makes it in house. Don’t use a fake lavender syrup or essential oil, because it may taste like soap. If you want a stronger lavender taste or don’t have the syrup add more dried lavender.