The Lemon Lavender Cookies Recipe (Gluten Free)

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Lemon lavender cookies against a grey backdrop.

I have been wanting to make this recipe for some time now. It took me a few tries but now I’ve got it dialed it in. These lemon lavender cookies are perfectly crispy on the outer edges and chewy in the middle. For me, that’s the ideal texture I look for in any cookie recipe…with the exception of shortbread cookies, make that lemon lavender shortbread cookies! Also, you can’t beat this unique flavor combo of bright lemon and floral lavender. I used fresh lemon zest from one whole lemon but feel free to add more or less.  

White chocolate chips are great and all but you can’t beat the aesthetic of uneven chocolate chunks. The puddles of melted chocolate are my favorite!

When Should I Make these Cookies?

Lavender lemon cookies are a delightful treat that can be enjoyed year-round, but there are certain times when they are particularly fitting:

  • Spring: Lemon and lavender both have a fresh and floral flavor that pair beautifully with the emergence of spring. The bright, sunny lemon flavor complements the aromatic notes of lavender, making these cookies the perfect spring cookies for celebrating Mother’s day or a picnic.
  • Summer: In the summertime, the zesty and refreshing taste of lemon can be incredibly satisfying. Lemon lavender cookies are a great addition to summer gatherings, barbecues, or as a light dessert option after a sunny day.
  • Afternoon Tea: Lemon lavender cookies are a classic choice for afternoon tea. The combination of citrusy lemon and fragrant lavender flavor can provide a lovely contrast to traditional cup of tea. They can be served alongside other tea sandwiches and pastries.
  • Special Occasions: These tender cookies can also be a unique and elegant choice for special occasions, such as bridal showers, a baby shower, or garden parties. The delicate floral aroma and lemony zest add a touch of sophistication to any event.
  • Relaxation: Lavender is often associated with relaxation and stress relief. Consider making lemon lavender cookies when you want to unwind and enjoy a peaceful moment with a cup of herbal tea.

Ingredients

  • Gluten free flour 1:1
  • Baking soda
  • Salt
  • Eggs
  • Softened butter, unsalted
  • Granulated sugar
  • Vanilla extract
  • Food grade dried lavender flowers 
  • White chocolate chunks

See recipe card for quantities.

How to Make these Easy Lemon Lavender Cookies

You’ll want to make your flour mixture, first. To do this, whisk together your gluten free flour, salt, and baking soda in a medium bowl. If possible, sift these dry ingredients first. Set aside. 

In the bowl of a stand mixer, cream butter and sugar on medium speed for about 3 minutes. Use the paddle attachment. It should look light and airy. Add in eggs, one at a time. Add vanilla extract. Combine well. Add bowl of dry ingredients to the wet ingredients in the mixer. Mix until just combined. Scrape down the sides of the bowl with a spatula.

Add in lemon zest, lavender, and white chocolate chunks. Mix on low speed for a few seconds. Cover bowl with plastic wrap and refrigerate for at least 4 hours or overnight. Alternatively, you can use a hand mixer and that will work just as fine. After chilling, preheat oven to 350°F.

Line a baking sheet with parchment paper. With a cookie scoop, scoop 6 balls of cookie dough onto your prepared baking sheet. Spread them out, evenly. Bake cookies for 20 minutes. Bake 1 sheet at a time. Leave cookies on the baking sheet for 5 minutes after removing from the oven. After that, transfer cookies to a wire rack and allow them to continue to cool for about 20 minutes. Sprinkle with flaky salt. Cookies should have crispy edges and a chewy center!

Hint: leave out the salt if you opt to use salted butter.

Optional Lemon Glaze

This is a simple recipe for making a lemon glaze if you’d like to add a drizzle over your cookies. Using a measuring cup, add 1 cup of powdered sugar to a small bowl. Squeeze fresh lemon juice from half of a lemon into that same bowl. Whisk the 2 ingredients together until mixture becomes smooth. You can add more lemon juice for a runnier consistency.  

Helpful tips

Let’s talk about this cookie dough! It is a bit on the stickier side which is exactly why I recommend chilling it for at least four hours or overnight if possible. I also suggest baking one cookie sheet at a time. This allows for more even baking. 

When shopping for dried lavender, be sure to use culinary lavender buds. You can typically find these in health food stores. You can also order them here

Following these tips will ensure that you get the best cookies every time!

Storage

Store your lemon lavender cookies at room temperature in an airtight container or resealable freezer bag. These cookies should last between 5 and 7 days. If you notice some of your cookies starting to dry out, you can add a piece of bread or tortilla to your container or bag. This trick will help restore any moisture that’s been lost. 

Finishing touches

If you haven’t already, do yourself a favor and purchase some flaky salt. It not only looks pretty but it really adds the perfect finishing touch. I feel like almost all cookies benefit from a light sprinkle of flaky salt.

I really hope you enjoy this recipe! What cookie combo should I make next?

Looking for other delicious gluten free recipes? Try our everything gluten free donuts or almond flour brownies. Below is a link to the gluten free flour that I used.

Gluten free flour

Lemon Lavender Cookies (Gluten Free)

These lemon lavender cookies with white chocolate chunks will become your new favorite cookie combo!
Print Recipe PIN RECIPE
Prep Time:12 minutes
Cook Time:20 minutes
Chill time:4 hours
Total Time:4 hours 32 minutes
Servings: 17

Ingredients

  • 2 cups gluten-free flour 1:1 ratio, or measure for measure
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 2 eggs
  • 9 tbsp unsalted butter, softened
  • 1 1/4 cup granulated sugar
  • 1 tsp vanilla extract
  • 1 tbsp food grade lavender
  • zest of 1 lemon
  • 8 oz white chocolate chunks
  • flaky salt for finishing optional

Instructions

  • In a medium bowl, whisk together your gluten free flour, salt, and baking soda. If possible, sift these dry ingredients first. Set aside. 
  • In the bowl of a stand mixer, cream together butter and sugar on medium speed for about 3 minutes. Use the paddle attachment. It should look light and airy. Add in eggs, one at a time. Add vanilla extract. Combine well. Add bowl of dry ingredients to the mixer bowl. Mix until just combined. Scrape down the sides of the bowl with a spatula. Add in lemon zest, lavender, and white chocolate chunks. Mix on low speed for a few seconds.
  • Cover bowl with plastic wrap and refrigerate for at least 4 hours or overnight. After chilling, preheat oven to 350°F. Please see the notes section.
  • Line a baking sheet with parchment paper. With a cookie scoop, scoop 6 balls of cookie dough onto your baking sheet. Spread them out, evenly. Bake cookies for 20 minutes. Bake 1 sheet at a time. Leave cookies on the baking sheet for 5 minutes after removing from the oven. After that, transfer cookies to a wire rack and allow them to continue to cool for about 20 minutes. Sprinkle with flaky salt. Cookies should have crispy edges and a chewy center!

Notes

Due to the sticky nature of this cookie dough, I recommend chilling it for at least four hours or overnight if possible. I also suggest baking one cookie sheet at a time. This allows for more even baking. Following these tips will ensure that you get the best cookies every time!

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