Lemon Lavender Cookies – A Sweet and Floral Gluten-Free Delight
Delicate, floral, and refreshing, these gluten-free Lemon Lavender Cookies are topped with a dreamy lavender glaze and packed with citrusy, herbal flavor. They’re perfect for spring tea parties, Mother’s Day, or an elegant homemade gift.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 18 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
For the Cookies:
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½ cup butter, softened
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¾ cup granulated sugar
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1 large egg
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2 tablespoons lemon juice
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1 tablespoon lemon zest
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1 teaspoon pure vanilla extract
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1½ cups almond flour
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½ cup tapioca flour
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¼ teaspoon sea salt
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½ teaspoon baking soda
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1 tablespoon dried culinary lavender buds
For the Lavender Glaze:
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¾ cup powdered sugar
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1 tablespoon milk (dairy or non-dairy)
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½ teaspoon lemon juice
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½ teaspoon dried lavender buds, finely crushed
Instructions
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Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
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In a large bowl, beat softened butter and sugar until light and fluffy.
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Add egg, lemon juice, lemon zest, and vanilla. Mix until smooth.
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In a separate bowl, whisk together almond flour, tapioca flour, salt, and baking soda.
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Gradually stir dry ingredients into the wet mixture.
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Fold in the dried lavender buds.
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Scoop tablespoon-sized portions of dough onto the baking sheet. Flatten slightly.
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Bake for 10–12 minutes, until edges are lightly golden. Cool on pan for 5 minutes before transferring to a rack.
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Prepare the glaze by whisking powdered sugar, milk, lemon juice, and crushed lavender in a small bowl.
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Drizzle glaze over cooled cookies and let set for 10 minutes.
Notes
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Use only culinary lavender to avoid bitter or perfumey flavor.
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Almond flour and tapioca create the ideal chewy gluten-free texture.
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Optional: Chill dough for 15 minutes if too soft for shaping.
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Cookies freeze well unglazed for up to 3 months.