Lavender & Vanilla Lemon Drops

Total Time
Prep 15 mins
Cook 10 mins

A delicious, light, experimental recipe I created. These are a good spring or summer cookie. For the lavender-vanilla sugar, I used --Rita--'s awesome recipe. (

Ingredients Nutrition


  1. Preheat oven to 375 degrees Fahrenheit.
  2. Cream butter and sugar.
  3. Stir in eggs - make sure butter, sugar, and eggs are completely blended.
  4. Stir in vanilla seeds and vanilla extract.
  5. Fold in lemon juice and zest.
  6. Gradually stir in lavender, make sure to mix well.
  7. Mix flour, baking soda, salt, and cream of tartar and slowly mix into wet mixture.
  8. Chill for 1 hour.
  9. On a fully prepped cookie sheet, drop cookies by the spoonful about 1 inch apart.
  10. Bake at 375 for approximately 10 minutes.
Most Helpful

Member's raved about this cookie for Spring PAC so I felt compelled to make this, since I adore baking with lavender so much. I agree with all three reviewers: a stellar little biscuit that is light-as-a-feather and delicately flavoured with both lemon and lavender. Also used the aforementioned Lavender/Vanilla Sugar; I love that they are not dense or overly sweet. I'm making a second batch, immediately, as a Thank You gift for a dear friend. :)

The_Swedish_Chef May 16, 2010

Made for PAC 2010. Light and a great flavor. These were great. I made these for the lady I good for. She is having company tomorrow night. I did keep some of course. Followed it to a tee but did use Rita's Lavender Sugar with vanilla. Mine took around 12-13, but that is baking. Everyone's ovens and pans are different. Very very good. I definitely saved this on my list. Kim

SarasotaCook April 21, 2010

Took your suggestion (& Tink's!) & made Rita's Lavender Sugar With Vanilla, with flowers provided by a good friend of mine! Then I followed your recipe right on down & we were treated to some OUTSTANDING COOKIES! I did gift half of them to my flower-providing friend, but other than that, we somehow managed to consume them right here at home! Definitely a keeper of a recipe! [Made & reviewed for an adoptee in this Spring's round of Pick A Chef]

Sydney Mike April 16, 2010