Lavender & Vanilla Lemon Drops

"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. ("
photo by Tinkerbell photo by Tinkerbell
photo by Tinkerbell
photo by salad savior photo by salad savior
photo by salad savior photo by salad savior
photo by salad savior photo by salad savior
Ready In:
24-36 cookies




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

Questions & Replies

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  1. The_Swedish_Chef
    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. :)
  2. SarasotaCook
    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
  3. Sydney Mike
    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]
  4. Tinkerbell
    Oh! These are so light & airy! I love the fresh lavender & lemon flavors. I used Mexican vanilla and didn't collect enough flowers for the 1/2 teaspoon in the batter, but otherwise made as directed, including making recipe #101039 first. I also skipped step one & didn't preheat the oven since the dough would be chilling for an hour before forming the cookies. I used a small cookie scoop (about 2 teaspoon size) to portion the dough & it made 40 delicious cookies. I'm in terrible danger of eating them all myself so I've packaged up more than half of them to send to work with DH tomorrow. :) I'll be making these again. Thanks for sharing your creation, salad savior! Made & enjoyed for Spring 2010 Pick A Chef. You've been adopted! :)


I am a (lacto-ovo) vegetarian who primarily cooks soups, vegetarian main dishes, and bakes.
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