This is my go-to recipe for classic sugar cookies adapted for spring. I love the combination of lemon and lavender in desserts. Dried lavender is a creative and fragrant way to decorate. I like to sprinkle the flowers while the icing is still wet so that when it dries, the flowers stay put.
It’s easy to go overboard when using lavender, but when you strike just the right balance, the results are stunning. Lavender flowers can be found online or at your local farmer’s market.
As you can see, I used flower-shaped cookie cutters here. Since this is a vegan dough, it can be a bit delicate when rolled out so I use an offset spatula to transfer the cut out cookies to a parchment-lined baking sheet. You can refrigerate the dough for 10-15 minutes if it seems too soft.
Cookie dough can be made in advance and refrigerated for up to 1 week. When ready to make cookies, you will have to allow the dough to soften at room temperature as the coconut oil will be hard as a rock once refrigerated. As the dough softens and becomes pliable, gather the dough using your hands and then place a sheet of plastic wrap over the dough as you roll it out.
Save Time and Scoop:
You may want to save time by using an ice cream scoop to drop the cookie dough onto a sheet lined with a Silpat or parchment paper. This is my preferred method. Since the cookies will expand while cooking, leave at least 2 inches between.
Cookie Baking Tips:
I like to bake my cookies in the middle of the oven and sometimes will rotate the trays half way through to ensure the cookies bake evenly. Whenever I make cookies, I usually make 2 sizes–medium and large. Since the medium sized cookies bake faster, I like to put all of the medium cookies on 1 tray and the large on the other. This way I can easily remove the medium sized cookies and let the larger ones bake a couple minutes longer.
Lavender Lemon Cookies
Yield: 2 dozen 3-inch cookies
- 2 1/2 cups all-purpose flour*
- 1 cup granulated sugar
- 1/4 teaspoon fine sea salt
- 1/2 teaspoon baking soda
- 1 lemon, zest only
- 1 cup refined (unscented) coconut oil*
- 1 tablespoon lavender flowers, steeped in 1/2 cup boiling water
- Preheat oven to 350°. Line 2 baking sheets with parchment paper or Silpat.
- In a food processor, combine flour, sugar, salt, baking soda and lemon zest. Add 1 cup coconut oil, measured at room temperature.
- Strain the lavender flowers, reserving the lavender tea. Add 3 tablespoons of the tea to the food processor, scraping the sides with a rubber spatula.
- Using an ice scream scoop, drop the dough onto the baking sheet 2 inches apart. If you want to cut out shapes, roll the dough out onto a lightly floured surface. If the dough is too soft, refrigerate up to 15 minutes. Use an offset spatula to carefully transfer the cut outs onto the baking tray. Bake 8 to 10 minutes until lightly golden around the edges if the cookies are thin and have been rolled out. For cookies that are thick (not rolled out), adjust the cooking time to 12 to 15 minutes. The cookies are done when they just begin to turn golden brown along the bottom and edges. Cool on the pan then decorate with icing.
*For a healthier alternative, use 1 1/2 cups all-purpose flour and 1 cup whole wheat pastry flour. If you would like to use unrefined coconut oil, it will work fabulously but know that your cookies will have a coconut flavor.
- 2 cups powdered sugar
- 2 tablespoons melted refined (unscented) coconut oil
- 2 tablespoons lemon juice
- 2 tablespoons water
- lavender flowers, for garnish
Combine the powdered sugar, coconut oil, lemon juice, and water in a medium size bowl. Stir to combine. Use an offset spatula to frost each cookie. While still wet, sprinkle lavender flowers and allow to dry.