I can’t get enough of baking floral things lately! These gluten-free Lemon Lavender Cookies are a great way to add a pop of floral flavor to a classic treat, for a fun and irresistible twist.
What’s your favorite Summer treat?
Maybe something no-bake? Chocolate, like always? Ice cream? Or something bright and cheery?
If you said bright and cheery, then say hello to these gluten-free Lemon Lavender Cookies. They’re a fun twist on my classic gluten-free Lemon Cookies.
These cookies have soft centers, crispy edges, bright lemon, pops of lavender throughout, and they’re topped with a light lemon glaze.
These are great for a quick Summer treat, baby shower, bridal shower, or tea party.
Imagine a tea party platter filled with Scones, Lemon Lavender Muffins, Mini Cheesecakes, Quiche, and Lemon Lavender cookies (and, hello, all gluten-free too!). I’ll take a tea party like that any day 🙂
So if you love:
- Quick and easy dessert recipes
- Baking wth lavender
Then THESE are the treat for you! No chill time, made in one bowl, and a light lemon glaze on top seals the deal. You’ve gotta give these a try.
A few tips for the best cookies…
First, use softened butter. Which means, butter that you can gently press into and form a dent. It shouldn’t be too melted (or your cookies will spread too thin) or too hard (or your batter won’t form together well).
Next up, be sure to use both lemon juice and lemon zest. I’ll say it over and over. You won’t get enough lemon flavor unless you use as much zest as you can. So, lightly zest all over your lemon and add all of it to your batter. You can use one large lemon or two small lemons.
To make these cookies gluten-free, I use a gluten-free all purpose flour blend (with xantham gum). Be sure to use a high qulity blend (this one is my favorite).
I also like to use a bit of cornstarch to make the texture of the cookies a little more tender. It’s totally optional, so feel free to omit it if you don’t want to/don’t like to use it.
Be sure to use a high quality dried lavender as well. I use this one. I like to make sure the packaging says that the lavender can be used in baking.
Want to make these cookies a little extra decadent? Add 1/2-3/4 cups of white chocolate chips. You could also omit the glaze, and either drizzle or dip the cookies in melted white chocolate.
White chocolate goes hand in hand with lavender and lemon so it’s a great flavor to add.
Want to make these cookies a little more simple? Omit the glaze. It only adds a touch of sweetness and lemon flavor, so it isn’t necessary. I like to use it so I can sprinkle a little extra lavender on top of it and it sticks well.
Bright and cheery, with pops of floral lavender throughout, these gluten-free Lemon Lavender Cookies are a great Spring or Summer treat.
After you make them, let me know what you think! Leave a comment and rating, below.
And before you go, be sure to check out my gluten-free Lemon Donuts, Lemon Energy Balls, Healthier Lemon Cheesecake Bars and Lemon Chia Scones.
- 1/2 cup butter, softened
- 1/4 cup brown sugar
- 1/2 cup white sugar
- 1 tsp vanilla
- zest of 1 large lemon (or 2 small)
- 1 tbsp lemon juice
- 1 egg
- 1 1/2 cups gluten-free all purpose flour
- 2 tsp cornstarch (optional)
- 2 tsp dried lavender
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3/4 cup powdered sugar
- 2 1/2 tsp lemon juice
- 2 tsp milk
- extra dried lavender
To begin, preheat your oven to 350 and spray a pan with no-stick spray.
To a large mixing bowl, add you butter, brown and white sugars. Using a mixer, beat them together till creamy. Add the vanilla, lemon zest, lemon juice, and egg and blend in briefly.
To the same bowl, add your flour, cornstarch, lavender, baking soda, and salt. Mix together till you have a thick, smooth cookie dough batter.
Using a medium cookie scoop, space your cookies out onto your pan evenly (for no more than 12 cookies per pan). Bake in the oven for 10-12 minutes, or till the edges are set and getting color.
Let cool entirely, before drizzling or spreading the lemon glaze on top.
To a mixing bowl, add your powdered sugar, lemon juice, and milk. Whisk together till well combined and you have a consistent glaze.
Drizzle or spread onto your cookies. Sprinkle a little extra dried lavender on top.
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