Lavender and Lemon Cookies - Carolina Country

Lavender and Lemon Cookies

3.0/5 rating 1 vote
  • Category: Desserts
  • Servings: Makes 10 to 12 cookies
  • Print Recipe
Lavender and Lemon Cookies


  • ¾ cup plus 2 tablespoons all-purpose flour
  • ½ cup almond flour
  • 1 tablespoon dried culinary lavender
  • ¼ cup granulated sugar
  • ½ teaspoon baking soda
  • ¼ teaspoon kosher salt
  • 1 stick unsalted butter, chilled
  • zest of 1 lemon
  • 2 teaspoons freshly squeezed and strained lemon juice


  1. Place all dry ingredients into the bowl of a food processor (all-purpose flour through salt); top with cover, and process for 10 seconds.

  2. Cut butter into pieces and add to the bowl along with the lemon zest and juice; cover and process until just combined. Transfer mixture to a piece of waxed paper and form into a ball.

  3. To make the cookies, pinch off pieces of dough, form into balls and place on a cookie sheet lined with parchment paper. Flatten the dough balls using the palm of your hand. If desired, sprinkle the top of each cookie with a little additional granulated sugar. Bake in a preheated 350-degree oven for 10 to 12 minutes or until lightly browned. Transfer to a cooling rack and cool completely.

Naked Lavender Cake

Want more lavender?

We have another great recipe from Alethea Segal of Hauser Creek Farm for you to try: Naked Lavender Cake Recipe. And don't forget to check out our story North Carolina's Lavender Landscapes.

Recipe courtesy of

Alethea Segal, Hauser Creek Farm

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