Chamomile Cookies
I still remember the first time I baked these chamomile cookies—my kitchen smelled like a sunny tea shop, and the light lemon icing made every bite feel delicate and slightly floral. These are simple, tea-infused shortbread-like cookies finished with a bright lemon glaze. They’re perfect for a calm afternoon with a cup of tea, a spring brunch, or as a thoughtful homemade gift when you want something quietly elegant and easy to pull together. If you like delicate floral flavors, these cookies are a small but memorable treat; they sit nicely next to sturdier sweets like 3-ingredient sugar cookies on a cookie tray.
Why you’ll love this dish
Chamomile cookies are surprisingly gentle yet flavorful. The dried chamomile gives a soft, honeyed floral note without overpowering the buttery cookie, and a touch of lemon zest and glaze brightens the whole thing. They’re also:
- Easy to make with pantry staples.
- Great for gifting because they store well.
- Subtle enough for kids but interesting for grown-ups.
“Light, floral, and impossibly tender—these cookies tasted like a cup of chamomile in cookie form. Perfect for a tea party.” — a happy tester
How this recipe comes together
This recipe is straightforward: cream butter and sugar until fluffy, add egg and vanilla, fold in dry ingredients, then mix in chamomile and lemon zest. Spoon the dough, bake briefly until edges color, and finish with a simple lemon glaze once cool. Expect about 10–12 minutes bake time per sheet and minimal hands-on work—most time is passive.
What you’ll need
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon chamomile tea leaves (from loose tea or emptied tea bags) — finely crumbled
- Zest of 1 lemon
- 1 cup powdered sugar
- 2 tablespoons lemon juice
Notes/substitutions:
- For a softer texture, swap 1 tablespoon of flour for cornstarch.
- If you prefer a milder floral note, use 2 teaspoons chamomile instead of a tablespoon.
- For a vegan version, see the linked vegan recipes in the conclusion for ideas.
Step-by-step instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, beat the softened butter and granulated sugar until pale and fluffy, about 2–3 minutes. Use a hand or stand mixer on medium speed.
- Add the egg and vanilla extract. Beat just until smooth and combined.
- Gradually add the dry ingredients to the wet mixture. Stir or mix on low until just combined—avoid overmixing to keep the cookies tender.
- Fold in the chamomile tea leaves and lemon zest with a spatula. Distribute them evenly without crushing too much.
- Drop rounded tablespoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart. For uniform cookies, use a small cookie scoop.
- Bake for 10–12 minutes. Remove when edges are lightly golden but centers remain pale. They’ll firm up as they cool.
- Transfer cookies to a wire rack to cool completely. While cooling, whisk the powdered sugar with lemon juice until smooth to make the glaze.
- Once cookies are completely cool, drizzle or spread lemon icing on top. Let the glaze set before stacking or serving.
(Pro tip: for even baking, rotate the baking sheet halfway through the bake.)
In case you enjoy experimenting with different cookie textures, techniques from other recipes—like how dough chilling affects spread—are useful; check this brown-sugar example for technique ideas: brown sugar pop tart cookies.
Best ways to enjoy it
Serve these cookies chilled or at room temperature. They’re lovely with:
- A cup of chamomile or Earl Grey tea for a layered tea experience.
- Light desserts like lemon sorbet or fresh berries to echo the citrus.
- As a petite addition to a brunch board next to scones and jam.
Pair them on a dessert platter with denser cookies—for contrast, a spiced or chocolate cookie (like a pumpkin chocolate chip) works well with their subtle floral notes: chocolate chip gluten-free pumpkin cookies.
How to store & freeze
- Room temperature: Store in an airtight container layered with parchment for up to 4 days.
- Refrigerator: Keep in a sealed container for up to 1 week (glaze will firm up more).
- Freezing: Freeze unglazed baked cookies in a single layer on a tray until firm, then transfer to a freezer bag for up to 3 months. Thaw at room temperature, then add glaze after thawing. If you plan to freeze dough, scoop onto a tray, freeze solid, then bag; bake from frozen, adding 1–2 minutes to the bake time.
Food safety note: cool cookies completely before glazing and storing to avoid sogginess from trapped steam.
Pro chef tips
- Use room-temperature butter for easier creaming. If it’s too warm, dough will be greasy and spread too much.
- Crush chamomile gently between fingers to release aroma but avoid pulverizing into dust. Little whole bits add visual character.
- Zest the lemon before juicing it—easier and less messy.
- If cookies spread too much, chill the dough 15–30 minutes before baking.
- For neat drizzles, put glaze in a small zip-top bag, snip a tiny corner, and pipe.
Creative twists
- Lavender swap: replace half the chamomile with culinary lavender for a different floral profile.
- Honey glaze: swap lemon juice for honey (thin with a teaspoon of hot water) for a warmer finish.
- Gluten-free: use a 1:1 GF flour blend and reduce flour slightly if dough seems dry.
- Citrus variation: use orange zest and orange juice in place of lemon for a sweeter, sunnier cookie.
- Vegan approach: replace butter with a firm vegan butter and use a flax egg; see a vegan chamomile sugar cookie recipe in the conclusion for guidance.
Your questions answered
Q: How long does it take from start to finish?
A: Active time is about 20 minutes (mixing and scooping). Bake time per batch is 10–12 minutes, so plan for roughly 35–45 minutes total including cooling.
Q: Can I use chamomile tea bags?
A: Yes. Open the tea bags and gently crumble the flowers. Avoid gritty paper—sift the leaves if needed.
Q: Will the chamomile taste be strong?
A: It’s subtle. One tablespoon provides a noticeable floral note without being perfumey. Reduce to 2 teaspoons for a milder hint.
Q: Can I make these ahead for a party?
A: Bake and glaze the day before, store in an airtight container at room temperature. For best freshness, add glaze the same day or late the night before.
Q: Are there any allergy concerns?
A: Chamomile is related to ragweed and may trigger reactions in sensitive individuals. If you or guests have pollen/plant allergies, omit chamomile or substitute with a non-floral flavor.
Conclusion
If you want a dairy-free, plant-based alternative, this Vegan Chamomile Sugar Cookies page offers a helpful approach to adapt this floral cookie. For another take on chamomile cookies and plating ideas, this Chamomile Cookies | Thirsty Radish recipe is a lovely reference.
Enjoy these small, fragrant cookies with a cup of tea or as a thoughtful homemade gift—simple, elegant, and quietly delicious.
Chamomile Cookies
Ingredients
Method
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, beat the softened butter and granulated sugar until pale and fluffy, about 2–3 minutes.
- Add the egg and vanilla extract and beat until smooth and combined.
- Gradually add the dry ingredients to the wet mixture. Stir until just combined.
- Fold in the chamomile tea leaves and lemon zest with a spatula.
- Drop rounded tablespoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10–12 minutes until edges are lightly golden but centers remain pale.
- Remove cookies from the oven and transfer to a wire rack to cool completely.
- While cooling, whisk the powdered sugar with lemon juice until smooth to make the glaze.
- Once cookies are completely cool, drizzle or spread the lemon icing on top. Let the glaze set before serving.
