Traditional recipes

Meyer Lemon Lavender Bars

Meyer Lemon Lavender Bars

This dessert will brighten any day

Photo courtesy of West of the Loop

A bright and sunny bar made with lavender sugar and Meyer lemons.

Recipe courtesy of West of the Loop

Notes

To make lavender sugar, which is such a fun thing to have around, combine one cup of sugar with 1 and 1/4 teaspoons of dried lavender. You can use it in all kinds of baked goods or to sweeten drinks like iced tea.

You can also add lemon oil and zest to the filling for extra lemon power.

Ingredients

For the crust

  • 8 Ounces unsalted butter, softened
  • 1/2 Cup lavender sugar
  • 2 Cups flour
  • 1/2 Teaspoon kosher salt

For the lemon custard

  • 2-1/2 Cups granulated sugar
  • 6 large eggs at room temperature
  • 1 Cup Meyer lemon juice
  • zest from two Meyer lemons
  • 1/2 Teaspoon lemon oil (optional)
  • 1 Cup flour
  • confectioner's sugar for dusting

Servings24

Calories Per Serving243

Folate equivalent (total)13µg3%


Lemon Lavender Cookie Bars

I am so excited to tell you all about these cookie bars!

I sometimes have old lady taste when it comes to desserts.

You can keep your hot fudge cookies and cream banana split peanut butter cup sundae. I’ll just take a lemon bar. Seriously. It’s how I roll. Like an old lady.

Simpler really is sometimes better.

Traditional lemon bars are one of my absolute faves, but I’m switching things up a bit here today in two ways. First, we’re adding lavender to our lemon situation, and second, we’re making cookie bars instead of lemon custard/curd bars. Think lemony sugar cookie bars!

The lavender adds a sort of whimsical and romantic feel to these cookie bars. Like, I feel like they should be enjoyed with a cup of tea or served on a tiered stand. It makes it feel fancier!

That said, lavender is a tricky ingredient. Particularly in baked goods! Too little and you don’t know it’s there at all. Too much and it tastes like you’re eating soap. Ugh. How do I know this?

Well, I made these bars THREE TIMES before I got the amount of lavender just right. Trust the measurements in the recipe, people. Don’t go rogue here! It can totally ruin the experience. Take it from me.

I wasted a ton of precious baking ingredients in my quest to get the perfect lemon lavender bar for you. I felt pretty discouraged at a couple points, but I carried on! And I have to say, I’m really happy with the results on this one.

For these bars, I like using lavender extract. I buy mine on Amazon, but I’m sure you could find it at baking or specialty food stores. The extract gives you a floral note, but a little goes a long way! Again, trust the measurements below, and measure carefully.

The lavender here is subtle but definitely there – which is exactly how I want my lavender to be in baked goods. Because, to me, the lemon is totally the best part. The predominant flavor here really is the lemon. The lavender is more of a background note, but I think that’s how it should be. Again, we don’t want to be eating cute little bars that taste like soap, right?

The cookie bars bake up fluffy and soft with that perfect chew I love in my sugar cookies, and they’re completely delicious all on their own. But to make ’em extra pretty and to drive home those lemon and lavender flavors, I like to top these with a simple glaze. It adds a little moisture as well, which is a nice balance with the fluffy cookie bar.

I decorate these with a sprinkling of culinary lavender flowers (again, purchased online), but this is completely optional. They still taste and look great without the lavender flowers! Any time I can gussy something up (sometimes unnecessarily), I’m going to take the opportunity. In this case, it’s probably a bit gratuitous, but…I like it. The flowers give them a more romantic feel, AND it lets you know exactly what’s in the bars.

I personally love a cookie bar over actual cookies sometimes. They’re just so much EASIER. No scooping and measuring and baking in batches. Nope. The dough gets pressed into a pan and baked. That’s it. You still get the cookie experience of chewy edges and soft centers with a fraction of the time and work.

So these little dreams are pretty much my ideal treat. Bright and tart like a lemon bar with the texture of a cookie.


Lemon Lavender Cookie Bars

I am so excited to tell you all about these cookie bars!

I sometimes have old lady taste when it comes to desserts.

You can keep your hot fudge cookies and cream banana split peanut butter cup sundae. I’ll just take a lemon bar. Seriously. It’s how I roll. Like an old lady.

Simpler really is sometimes better.

Traditional lemon bars are one of my absolute faves, but I’m switching things up a bit here today in two ways. First, we’re adding lavender to our lemon situation, and second, we’re making cookie bars instead of lemon custard/curd bars. Think lemony sugar cookie bars!

The lavender adds a sort of whimsical and romantic feel to these cookie bars. Like, I feel like they should be enjoyed with a cup of tea or served on a tiered stand. It makes it feel fancier!

That said, lavender is a tricky ingredient. Particularly in baked goods! Too little and you don’t know it’s there at all. Too much and it tastes like you’re eating soap. Ugh. How do I know this?

Well, I made these bars THREE TIMES before I got the amount of lavender just right. Trust the measurements in the recipe, people. Don’t go rogue here! It can totally ruin the experience. Take it from me.

I wasted a ton of precious baking ingredients in my quest to get the perfect lemon lavender bar for you. I felt pretty discouraged at a couple points, but I carried on! And I have to say, I’m really happy with the results on this one.

For these bars, I like using lavender extract. I buy mine on Amazon, but I’m sure you could find it at baking or specialty food stores. The extract gives you a floral note, but a little goes a long way! Again, trust the measurements below, and measure carefully.

The lavender here is subtle but definitely there – which is exactly how I want my lavender to be in baked goods. Because, to me, the lemon is totally the best part. The predominant flavor here really is the lemon. The lavender is more of a background note, but I think that’s how it should be. Again, we don’t want to be eating cute little bars that taste like soap, right?

The cookie bars bake up fluffy and soft with that perfect chew I love in my sugar cookies, and they’re completely delicious all on their own. But to make ’em extra pretty and to drive home those lemon and lavender flavors, I like to top these with a simple glaze. It adds a little moisture as well, which is a nice balance with the fluffy cookie bar.

I decorate these with a sprinkling of culinary lavender flowers (again, purchased online), but this is completely optional. They still taste and look great without the lavender flowers! Any time I can gussy something up (sometimes unnecessarily), I’m going to take the opportunity. In this case, it’s probably a bit gratuitous, but…I like it. The flowers give them a more romantic feel, AND it lets you know exactly what’s in the bars.

I personally love a cookie bar over actual cookies sometimes. They’re just so much EASIER. No scooping and measuring and baking in batches. Nope. The dough gets pressed into a pan and baked. That’s it. You still get the cookie experience of chewy edges and soft centers with a fraction of the time and work.

So these little dreams are pretty much my ideal treat. Bright and tart like a lemon bar with the texture of a cookie.


Lemon Lavender Cookie Bars

I am so excited to tell you all about these cookie bars!

I sometimes have old lady taste when it comes to desserts.

You can keep your hot fudge cookies and cream banana split peanut butter cup sundae. I’ll just take a lemon bar. Seriously. It’s how I roll. Like an old lady.

Simpler really is sometimes better.

Traditional lemon bars are one of my absolute faves, but I’m switching things up a bit here today in two ways. First, we’re adding lavender to our lemon situation, and second, we’re making cookie bars instead of lemon custard/curd bars. Think lemony sugar cookie bars!

The lavender adds a sort of whimsical and romantic feel to these cookie bars. Like, I feel like they should be enjoyed with a cup of tea or served on a tiered stand. It makes it feel fancier!

That said, lavender is a tricky ingredient. Particularly in baked goods! Too little and you don’t know it’s there at all. Too much and it tastes like you’re eating soap. Ugh. How do I know this?

Well, I made these bars THREE TIMES before I got the amount of lavender just right. Trust the measurements in the recipe, people. Don’t go rogue here! It can totally ruin the experience. Take it from me.

I wasted a ton of precious baking ingredients in my quest to get the perfect lemon lavender bar for you. I felt pretty discouraged at a couple points, but I carried on! And I have to say, I’m really happy with the results on this one.

For these bars, I like using lavender extract. I buy mine on Amazon, but I’m sure you could find it at baking or specialty food stores. The extract gives you a floral note, but a little goes a long way! Again, trust the measurements below, and measure carefully.

The lavender here is subtle but definitely there – which is exactly how I want my lavender to be in baked goods. Because, to me, the lemon is totally the best part. The predominant flavor here really is the lemon. The lavender is more of a background note, but I think that’s how it should be. Again, we don’t want to be eating cute little bars that taste like soap, right?

The cookie bars bake up fluffy and soft with that perfect chew I love in my sugar cookies, and they’re completely delicious all on their own. But to make ’em extra pretty and to drive home those lemon and lavender flavors, I like to top these with a simple glaze. It adds a little moisture as well, which is a nice balance with the fluffy cookie bar.

I decorate these with a sprinkling of culinary lavender flowers (again, purchased online), but this is completely optional. They still taste and look great without the lavender flowers! Any time I can gussy something up (sometimes unnecessarily), I’m going to take the opportunity. In this case, it’s probably a bit gratuitous, but…I like it. The flowers give them a more romantic feel, AND it lets you know exactly what’s in the bars.

I personally love a cookie bar over actual cookies sometimes. They’re just so much EASIER. No scooping and measuring and baking in batches. Nope. The dough gets pressed into a pan and baked. That’s it. You still get the cookie experience of chewy edges and soft centers with a fraction of the time and work.

So these little dreams are pretty much my ideal treat. Bright and tart like a lemon bar with the texture of a cookie.


Lemon Lavender Cookie Bars

I am so excited to tell you all about these cookie bars!

I sometimes have old lady taste when it comes to desserts.

You can keep your hot fudge cookies and cream banana split peanut butter cup sundae. I’ll just take a lemon bar. Seriously. It’s how I roll. Like an old lady.

Simpler really is sometimes better.

Traditional lemon bars are one of my absolute faves, but I’m switching things up a bit here today in two ways. First, we’re adding lavender to our lemon situation, and second, we’re making cookie bars instead of lemon custard/curd bars. Think lemony sugar cookie bars!

The lavender adds a sort of whimsical and romantic feel to these cookie bars. Like, I feel like they should be enjoyed with a cup of tea or served on a tiered stand. It makes it feel fancier!

That said, lavender is a tricky ingredient. Particularly in baked goods! Too little and you don’t know it’s there at all. Too much and it tastes like you’re eating soap. Ugh. How do I know this?

Well, I made these bars THREE TIMES before I got the amount of lavender just right. Trust the measurements in the recipe, people. Don’t go rogue here! It can totally ruin the experience. Take it from me.

I wasted a ton of precious baking ingredients in my quest to get the perfect lemon lavender bar for you. I felt pretty discouraged at a couple points, but I carried on! And I have to say, I’m really happy with the results on this one.

For these bars, I like using lavender extract. I buy mine on Amazon, but I’m sure you could find it at baking or specialty food stores. The extract gives you a floral note, but a little goes a long way! Again, trust the measurements below, and measure carefully.

The lavender here is subtle but definitely there – which is exactly how I want my lavender to be in baked goods. Because, to me, the lemon is totally the best part. The predominant flavor here really is the lemon. The lavender is more of a background note, but I think that’s how it should be. Again, we don’t want to be eating cute little bars that taste like soap, right?

The cookie bars bake up fluffy and soft with that perfect chew I love in my sugar cookies, and they’re completely delicious all on their own. But to make ’em extra pretty and to drive home those lemon and lavender flavors, I like to top these with a simple glaze. It adds a little moisture as well, which is a nice balance with the fluffy cookie bar.

I decorate these with a sprinkling of culinary lavender flowers (again, purchased online), but this is completely optional. They still taste and look great without the lavender flowers! Any time I can gussy something up (sometimes unnecessarily), I’m going to take the opportunity. In this case, it’s probably a bit gratuitous, but…I like it. The flowers give them a more romantic feel, AND it lets you know exactly what’s in the bars.

I personally love a cookie bar over actual cookies sometimes. They’re just so much EASIER. No scooping and measuring and baking in batches. Nope. The dough gets pressed into a pan and baked. That’s it. You still get the cookie experience of chewy edges and soft centers with a fraction of the time and work.

So these little dreams are pretty much my ideal treat. Bright and tart like a lemon bar with the texture of a cookie.


Lemon Lavender Cookie Bars

I am so excited to tell you all about these cookie bars!

I sometimes have old lady taste when it comes to desserts.

You can keep your hot fudge cookies and cream banana split peanut butter cup sundae. I’ll just take a lemon bar. Seriously. It’s how I roll. Like an old lady.

Simpler really is sometimes better.

Traditional lemon bars are one of my absolute faves, but I’m switching things up a bit here today in two ways. First, we’re adding lavender to our lemon situation, and second, we’re making cookie bars instead of lemon custard/curd bars. Think lemony sugar cookie bars!

The lavender adds a sort of whimsical and romantic feel to these cookie bars. Like, I feel like they should be enjoyed with a cup of tea or served on a tiered stand. It makes it feel fancier!

That said, lavender is a tricky ingredient. Particularly in baked goods! Too little and you don’t know it’s there at all. Too much and it tastes like you’re eating soap. Ugh. How do I know this?

Well, I made these bars THREE TIMES before I got the amount of lavender just right. Trust the measurements in the recipe, people. Don’t go rogue here! It can totally ruin the experience. Take it from me.

I wasted a ton of precious baking ingredients in my quest to get the perfect lemon lavender bar for you. I felt pretty discouraged at a couple points, but I carried on! And I have to say, I’m really happy with the results on this one.

For these bars, I like using lavender extract. I buy mine on Amazon, but I’m sure you could find it at baking or specialty food stores. The extract gives you a floral note, but a little goes a long way! Again, trust the measurements below, and measure carefully.

The lavender here is subtle but definitely there – which is exactly how I want my lavender to be in baked goods. Because, to me, the lemon is totally the best part. The predominant flavor here really is the lemon. The lavender is more of a background note, but I think that’s how it should be. Again, we don’t want to be eating cute little bars that taste like soap, right?

The cookie bars bake up fluffy and soft with that perfect chew I love in my sugar cookies, and they’re completely delicious all on their own. But to make ’em extra pretty and to drive home those lemon and lavender flavors, I like to top these with a simple glaze. It adds a little moisture as well, which is a nice balance with the fluffy cookie bar.

I decorate these with a sprinkling of culinary lavender flowers (again, purchased online), but this is completely optional. They still taste and look great without the lavender flowers! Any time I can gussy something up (sometimes unnecessarily), I’m going to take the opportunity. In this case, it’s probably a bit gratuitous, but…I like it. The flowers give them a more romantic feel, AND it lets you know exactly what’s in the bars.

I personally love a cookie bar over actual cookies sometimes. They’re just so much EASIER. No scooping and measuring and baking in batches. Nope. The dough gets pressed into a pan and baked. That’s it. You still get the cookie experience of chewy edges and soft centers with a fraction of the time and work.

So these little dreams are pretty much my ideal treat. Bright and tart like a lemon bar with the texture of a cookie.


Lemon Lavender Cookie Bars

I am so excited to tell you all about these cookie bars!

I sometimes have old lady taste when it comes to desserts.

You can keep your hot fudge cookies and cream banana split peanut butter cup sundae. I’ll just take a lemon bar. Seriously. It’s how I roll. Like an old lady.

Simpler really is sometimes better.

Traditional lemon bars are one of my absolute faves, but I’m switching things up a bit here today in two ways. First, we’re adding lavender to our lemon situation, and second, we’re making cookie bars instead of lemon custard/curd bars. Think lemony sugar cookie bars!

The lavender adds a sort of whimsical and romantic feel to these cookie bars. Like, I feel like they should be enjoyed with a cup of tea or served on a tiered stand. It makes it feel fancier!

That said, lavender is a tricky ingredient. Particularly in baked goods! Too little and you don’t know it’s there at all. Too much and it tastes like you’re eating soap. Ugh. How do I know this?

Well, I made these bars THREE TIMES before I got the amount of lavender just right. Trust the measurements in the recipe, people. Don’t go rogue here! It can totally ruin the experience. Take it from me.

I wasted a ton of precious baking ingredients in my quest to get the perfect lemon lavender bar for you. I felt pretty discouraged at a couple points, but I carried on! And I have to say, I’m really happy with the results on this one.

For these bars, I like using lavender extract. I buy mine on Amazon, but I’m sure you could find it at baking or specialty food stores. The extract gives you a floral note, but a little goes a long way! Again, trust the measurements below, and measure carefully.

The lavender here is subtle but definitely there – which is exactly how I want my lavender to be in baked goods. Because, to me, the lemon is totally the best part. The predominant flavor here really is the lemon. The lavender is more of a background note, but I think that’s how it should be. Again, we don’t want to be eating cute little bars that taste like soap, right?

The cookie bars bake up fluffy and soft with that perfect chew I love in my sugar cookies, and they’re completely delicious all on their own. But to make ’em extra pretty and to drive home those lemon and lavender flavors, I like to top these with a simple glaze. It adds a little moisture as well, which is a nice balance with the fluffy cookie bar.

I decorate these with a sprinkling of culinary lavender flowers (again, purchased online), but this is completely optional. They still taste and look great without the lavender flowers! Any time I can gussy something up (sometimes unnecessarily), I’m going to take the opportunity. In this case, it’s probably a bit gratuitous, but…I like it. The flowers give them a more romantic feel, AND it lets you know exactly what’s in the bars.

I personally love a cookie bar over actual cookies sometimes. They’re just so much EASIER. No scooping and measuring and baking in batches. Nope. The dough gets pressed into a pan and baked. That’s it. You still get the cookie experience of chewy edges and soft centers with a fraction of the time and work.

So these little dreams are pretty much my ideal treat. Bright and tart like a lemon bar with the texture of a cookie.


Lemon Lavender Cookie Bars

I am so excited to tell you all about these cookie bars!

I sometimes have old lady taste when it comes to desserts.

You can keep your hot fudge cookies and cream banana split peanut butter cup sundae. I’ll just take a lemon bar. Seriously. It’s how I roll. Like an old lady.

Simpler really is sometimes better.

Traditional lemon bars are one of my absolute faves, but I’m switching things up a bit here today in two ways. First, we’re adding lavender to our lemon situation, and second, we’re making cookie bars instead of lemon custard/curd bars. Think lemony sugar cookie bars!

The lavender adds a sort of whimsical and romantic feel to these cookie bars. Like, I feel like they should be enjoyed with a cup of tea or served on a tiered stand. It makes it feel fancier!

That said, lavender is a tricky ingredient. Particularly in baked goods! Too little and you don’t know it’s there at all. Too much and it tastes like you’re eating soap. Ugh. How do I know this?

Well, I made these bars THREE TIMES before I got the amount of lavender just right. Trust the measurements in the recipe, people. Don’t go rogue here! It can totally ruin the experience. Take it from me.

I wasted a ton of precious baking ingredients in my quest to get the perfect lemon lavender bar for you. I felt pretty discouraged at a couple points, but I carried on! And I have to say, I’m really happy with the results on this one.

For these bars, I like using lavender extract. I buy mine on Amazon, but I’m sure you could find it at baking or specialty food stores. The extract gives you a floral note, but a little goes a long way! Again, trust the measurements below, and measure carefully.

The lavender here is subtle but definitely there – which is exactly how I want my lavender to be in baked goods. Because, to me, the lemon is totally the best part. The predominant flavor here really is the lemon. The lavender is more of a background note, but I think that’s how it should be. Again, we don’t want to be eating cute little bars that taste like soap, right?

The cookie bars bake up fluffy and soft with that perfect chew I love in my sugar cookies, and they’re completely delicious all on their own. But to make ’em extra pretty and to drive home those lemon and lavender flavors, I like to top these with a simple glaze. It adds a little moisture as well, which is a nice balance with the fluffy cookie bar.

I decorate these with a sprinkling of culinary lavender flowers (again, purchased online), but this is completely optional. They still taste and look great without the lavender flowers! Any time I can gussy something up (sometimes unnecessarily), I’m going to take the opportunity. In this case, it’s probably a bit gratuitous, but…I like it. The flowers give them a more romantic feel, AND it lets you know exactly what’s in the bars.

I personally love a cookie bar over actual cookies sometimes. They’re just so much EASIER. No scooping and measuring and baking in batches. Nope. The dough gets pressed into a pan and baked. That’s it. You still get the cookie experience of chewy edges and soft centers with a fraction of the time and work.

So these little dreams are pretty much my ideal treat. Bright and tart like a lemon bar with the texture of a cookie.


Lemon Lavender Cookie Bars

I am so excited to tell you all about these cookie bars!

I sometimes have old lady taste when it comes to desserts.

You can keep your hot fudge cookies and cream banana split peanut butter cup sundae. I’ll just take a lemon bar. Seriously. It’s how I roll. Like an old lady.

Simpler really is sometimes better.

Traditional lemon bars are one of my absolute faves, but I’m switching things up a bit here today in two ways. First, we’re adding lavender to our lemon situation, and second, we’re making cookie bars instead of lemon custard/curd bars. Think lemony sugar cookie bars!

The lavender adds a sort of whimsical and romantic feel to these cookie bars. Like, I feel like they should be enjoyed with a cup of tea or served on a tiered stand. It makes it feel fancier!

That said, lavender is a tricky ingredient. Particularly in baked goods! Too little and you don’t know it’s there at all. Too much and it tastes like you’re eating soap. Ugh. How do I know this?

Well, I made these bars THREE TIMES before I got the amount of lavender just right. Trust the measurements in the recipe, people. Don’t go rogue here! It can totally ruin the experience. Take it from me.

I wasted a ton of precious baking ingredients in my quest to get the perfect lemon lavender bar for you. I felt pretty discouraged at a couple points, but I carried on! And I have to say, I’m really happy with the results on this one.

For these bars, I like using lavender extract. I buy mine on Amazon, but I’m sure you could find it at baking or specialty food stores. The extract gives you a floral note, but a little goes a long way! Again, trust the measurements below, and measure carefully.

The lavender here is subtle but definitely there – which is exactly how I want my lavender to be in baked goods. Because, to me, the lemon is totally the best part. The predominant flavor here really is the lemon. The lavender is more of a background note, but I think that’s how it should be. Again, we don’t want to be eating cute little bars that taste like soap, right?

The cookie bars bake up fluffy and soft with that perfect chew I love in my sugar cookies, and they’re completely delicious all on their own. But to make ’em extra pretty and to drive home those lemon and lavender flavors, I like to top these with a simple glaze. It adds a little moisture as well, which is a nice balance with the fluffy cookie bar.

I decorate these with a sprinkling of culinary lavender flowers (again, purchased online), but this is completely optional. They still taste and look great without the lavender flowers! Any time I can gussy something up (sometimes unnecessarily), I’m going to take the opportunity. In this case, it’s probably a bit gratuitous, but…I like it. The flowers give them a more romantic feel, AND it lets you know exactly what’s in the bars.

I personally love a cookie bar over actual cookies sometimes. They’re just so much EASIER. No scooping and measuring and baking in batches. Nope. The dough gets pressed into a pan and baked. That’s it. You still get the cookie experience of chewy edges and soft centers with a fraction of the time and work.

So these little dreams are pretty much my ideal treat. Bright and tart like a lemon bar with the texture of a cookie.


Lemon Lavender Cookie Bars

I am so excited to tell you all about these cookie bars!

I sometimes have old lady taste when it comes to desserts.

You can keep your hot fudge cookies and cream banana split peanut butter cup sundae. I’ll just take a lemon bar. Seriously. It’s how I roll. Like an old lady.

Simpler really is sometimes better.

Traditional lemon bars are one of my absolute faves, but I’m switching things up a bit here today in two ways. First, we’re adding lavender to our lemon situation, and second, we’re making cookie bars instead of lemon custard/curd bars. Think lemony sugar cookie bars!

The lavender adds a sort of whimsical and romantic feel to these cookie bars. Like, I feel like they should be enjoyed with a cup of tea or served on a tiered stand. It makes it feel fancier!

That said, lavender is a tricky ingredient. Particularly in baked goods! Too little and you don’t know it’s there at all. Too much and it tastes like you’re eating soap. Ugh. How do I know this?

Well, I made these bars THREE TIMES before I got the amount of lavender just right. Trust the measurements in the recipe, people. Don’t go rogue here! It can totally ruin the experience. Take it from me.

I wasted a ton of precious baking ingredients in my quest to get the perfect lemon lavender bar for you. I felt pretty discouraged at a couple points, but I carried on! And I have to say, I’m really happy with the results on this one.

For these bars, I like using lavender extract. I buy mine on Amazon, but I’m sure you could find it at baking or specialty food stores. The extract gives you a floral note, but a little goes a long way! Again, trust the measurements below, and measure carefully.

The lavender here is subtle but definitely there – which is exactly how I want my lavender to be in baked goods. Because, to me, the lemon is totally the best part. The predominant flavor here really is the lemon. The lavender is more of a background note, but I think that’s how it should be. Again, we don’t want to be eating cute little bars that taste like soap, right?

The cookie bars bake up fluffy and soft with that perfect chew I love in my sugar cookies, and they’re completely delicious all on their own. But to make ’em extra pretty and to drive home those lemon and lavender flavors, I like to top these with a simple glaze. It adds a little moisture as well, which is a nice balance with the fluffy cookie bar.

I decorate these with a sprinkling of culinary lavender flowers (again, purchased online), but this is completely optional. They still taste and look great without the lavender flowers! Any time I can gussy something up (sometimes unnecessarily), I’m going to take the opportunity. In this case, it’s probably a bit gratuitous, but…I like it. The flowers give them a more romantic feel, AND it lets you know exactly what’s in the bars.

I personally love a cookie bar over actual cookies sometimes. They’re just so much EASIER. No scooping and measuring and baking in batches. Nope. The dough gets pressed into a pan and baked. That’s it. You still get the cookie experience of chewy edges and soft centers with a fraction of the time and work.

So these little dreams are pretty much my ideal treat. Bright and tart like a lemon bar with the texture of a cookie.


Lemon Lavender Cookie Bars

I am so excited to tell you all about these cookie bars!

I sometimes have old lady taste when it comes to desserts.

You can keep your hot fudge cookies and cream banana split peanut butter cup sundae. I’ll just take a lemon bar. Seriously. It’s how I roll. Like an old lady.

Simpler really is sometimes better.

Traditional lemon bars are one of my absolute faves, but I’m switching things up a bit here today in two ways. First, we’re adding lavender to our lemon situation, and second, we’re making cookie bars instead of lemon custard/curd bars. Think lemony sugar cookie bars!

The lavender adds a sort of whimsical and romantic feel to these cookie bars. Like, I feel like they should be enjoyed with a cup of tea or served on a tiered stand. It makes it feel fancier!

That said, lavender is a tricky ingredient. Particularly in baked goods! Too little and you don’t know it’s there at all. Too much and it tastes like you’re eating soap. Ugh. How do I know this?

Well, I made these bars THREE TIMES before I got the amount of lavender just right. Trust the measurements in the recipe, people. Don’t go rogue here! It can totally ruin the experience. Take it from me.

I wasted a ton of precious baking ingredients in my quest to get the perfect lemon lavender bar for you. I felt pretty discouraged at a couple points, but I carried on! And I have to say, I’m really happy with the results on this one.

For these bars, I like using lavender extract. I buy mine on Amazon, but I’m sure you could find it at baking or specialty food stores. The extract gives you a floral note, but a little goes a long way! Again, trust the measurements below, and measure carefully.

The lavender here is subtle but definitely there – which is exactly how I want my lavender to be in baked goods. Because, to me, the lemon is totally the best part. The predominant flavor here really is the lemon. The lavender is more of a background note, but I think that’s how it should be. Again, we don’t want to be eating cute little bars that taste like soap, right?

The cookie bars bake up fluffy and soft with that perfect chew I love in my sugar cookies, and they’re completely delicious all on their own. But to make ’em extra pretty and to drive home those lemon and lavender flavors, I like to top these with a simple glaze. It adds a little moisture as well, which is a nice balance with the fluffy cookie bar.

I decorate these with a sprinkling of culinary lavender flowers (again, purchased online), but this is completely optional. They still taste and look great without the lavender flowers! Any time I can gussy something up (sometimes unnecessarily), I’m going to take the opportunity. In this case, it’s probably a bit gratuitous, but…I like it. The flowers give them a more romantic feel, AND it lets you know exactly what’s in the bars.

I personally love a cookie bar over actual cookies sometimes. They’re just so much EASIER. No scooping and measuring and baking in batches. Nope. The dough gets pressed into a pan and baked. That’s it. You still get the cookie experience of chewy edges and soft centers with a fraction of the time and work.

So these little dreams are pretty much my ideal treat. Bright and tart like a lemon bar with the texture of a cookie.