My lemongrass cookies are inspired by my recent obsession with bold Southeast Asian flavors, I first made these when I had leftover lemongrass from a miso ramen night because I bought way too much — and wow, this cookie hit every note. I wanted that same fresh vibe in a dessert—and these cookies deliver.They’re elegant enough for brunch, easy for a weeknight, and perfect alongside a cozy honeydew milk tea. Try them as a sweet finish after Filipino pork adobo, or pair them with a light strawberry Caprese salad for your next gathering.
Table of Contents
- Why You’ll Love This Lemongrass Cookie Recipe
- Key Ingredients
- Substitutions and Customizations
- Step-by-Step Instructions
- Tips for Perfect Lemongrass Cookies
- Variations to Try
- How to Use Lemongrass in Baking
- FAQs
- OTHER EASY LAST-MINUTE FESTIVE DESSERTS
- Craving Something Fresh and Zesty?
- Easy Glazed Lemongrass Cookies Recipe
Why You’ll Love This Lemongrass Cookie Recipe
- Bright & Refreshing – Lemongrass adds a citrusy twist that’s unique but approachable.
- Soft-Centered, Crisp-Edged – Dreamy texture, no fancy equipment required.
- Customizable – Go vegan, gluten-free, or add a coconut twist.
- Make-Ahead Friendly – Chill or freeze the dough to bake later. Serve with fried zucchini sticks and you have a snack and a sweet all at once.
Key Ingredients
- Fresh Lemongrass Cookies – Use the tender white core, finely minced. Rub into sugar to release oils for max flavor infusion—this step makes all the difference.
- Use The Best Unsalted Butter – Go for European style if possible. High butterfat = rich, tender texture. Let it fully soften for smooth creaming. The. best
- All-Purpose Flour – Spoon and level (don’t scoop!) to avoid dry lemongrass cookies. Chill dough before rolling for clean edges.
- Egg – Room temp only. A cold egg can seize your butter and mess with the texture.
A full list of ingredients with amounts and substitutions are in the recipe card below.
Substitutions and Customizations
- No Lemongrass? Try 1–2 teaspoons of dried lemongrass powder or the zest of 1 lemon with a pinch of ginger.
- Make It Vegan – Sub in vegan butter and a flax egg.
- Go Gluten-Free – Use a 1:1 gluten-free baking flour blend with 1/2 tsp xanthan gum.
- Spice It Up – Add a pinch of ground ginger or cardamom for extra depth.
Step-by-Step Instructions
Step 1: Infuse the Sugar: In a bowl, rub the minced lemongrass into 1/4 cup white sugar to release aromatic oils. Set aside.
Step 2: Cream Butter & Sugar: Beat softened butter with remaining sugar until fluffy (2–3 mins).
Step 3: Add Wet Ingredients: Mix in egg and vanilla to keep making lemongrass cookies.
Step 4: Blend in Lemongrass Sugar: Add the infused sugar and mix until combined.
Step 5: Mix Dry Ingredients: In a separate bowl, whisk flour, baking powder, and salt.
Step 6: Combine: Slowly add dry mix to the wet mixture, stirring until a soft dough forms.
Step 7: Chill: Wrap dough and refrigerate for 30–60 mins.
Step 8: Shape & Bake: Roll out to 1/4 inch thick, cut shapes, and bake at 350°F for 12–15 mins. Cool completely.
Step 9: Glaze Mix 1 cup powdered sugar + 1–2 tbsp fresh lemon juice + 1/2 tsp minced lemongrass or extract. Add one drop of green dye, too!
Step 10: Drizzle and Serve lemongrass cookies over cooled cookies and let set. Serve with zested lime and a sprinkle of brown sugar.
PRO TIP
I’ve found rubbing the lemongrass into sugar by hand — not just mixing — really wakes up the oils. You’ll smell it instantly, and know you’re good!
Tips for Perfect Lemongrass Cookies
- Only use the tender white core of lemongrass—it’s more fragrant and less fibrous.
- Chill your dough to hold the shape and deepen the flavor.
- Don’t overbake! They should be just golden around the edges.
Variations to Try
I tried the coconut version for a summer brunch with friends, and it was gone in 10 minutes. It’s like a tropical shortbread.
- Coconut lemongrass cookies– Add shredded coconut for a tropical flair.
- Honey – Swap some sugar for honey for a floral undertone.
- Ginger-– A spicy pairing that brings warmth.
- Almond-– Ground almonds give extra richness and a nutty balance.
- Lemongrass shortbread cookies – Make with shortbread if you prefer!
How to Use Lemongrass in Baking
It’s not hard to learn how to back with lemongrass. But it comes in various forms — here’s how to use each:
- Fresh Lemongrass Cookies – Best lemon flavor. Finely mince the inner stalk.
- Dried Lemongrass Cookies– Soak before use to rehydrate.
- Powdered Lemongrass Cookies – Easy to blend, but less aromatic. Use 1/2–1 tsp to start.
pro Tip
Rub minced lemongrass into sugar before baking to release the oils. It’s a game changer in how much more flavor you can extract into the cookies.
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Pin It NowFAQs
Yes! Wrap dough tightly in plastic wrap and freeze for up to 3 months. Thaw in the fridge overnight before baking. Baked cookies can also be frozen in airtight containers.
Stored in an airtight container at room temperature, they stay fresh for 3–5 days.
You can, but the flavor may be slightly different depending on the brand. Start with 1 teaspoon and adjust to taste for the best lemongrass cookies.
OTHER EASY LAST-MINUTE FESTIVE DESSERTS
Craving Something Fresh and Zesty?
This fresh lemongrass cookies recipe is proof that baking can be both bold and comforting. Whether you’re making them for a gathering or just to enjoy with your afternoon tea, they’re a refreshing break from the usual chocolate chip routine.
Let me know if you try these lemongrass cookies — or if you’ve ever baked with lemongrass before! Tag me on Instagram @136home and show me your zesty masterpieces. For more fresh flavor inspiration, check out my no bake cheesecake with blueberries or this tangy strawberry caprese salad.
Easy Glazed Lemongrass Cookies Recipe
Ingredients
Lemongrass Sugar
- 2 stalks fresh lemongrass (white core only), finely minced
- 1/4 cup granulated sugar
Dough
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 2 1/4 cups all-purpose flour
- 1/2 tsp salt
Optional Glaze
- 1 cup powdered sugar
- 1-2 tbsp fresh lemon juice
- 1/8 tsp pinch of minced lemongrass, or 1/8 tsp lemongrass extract
Instructions
- 1. Make lemongrass sugar: In a small bowl, rub the minced lemongrass into 1/4 cup sugar to release its oils. Let sit for 5–10 minutes.
- 2. Cream butter and sugar: In a large bowl, beat softened butter and 3/4 cup sugar until light and fluffy, about 2 minutes.
- 3. Mix in wet ingredients: Add egg and vanilla extract, mixing until smooth.
- 4. Add lemongrass sugar: Stir in the infused sugar mixture until evenly combined.
- 5. Combine dry ingredients: In a separate bowl, whisk together flour, baking powder, and salt.
- 6. Form dough: Gradually add dry mix to the wet, stirring just until a soft dough forms.
- 7. Chill dough: Wrap dough in plastic wrap and refrigerate 45 minutes until firm.
- 8. Bake: Preheat oven to 350°F (175°C). Roll dough to 1/4 inch thick and cut shapes. Bake 12–14 minutes or until edges are golden.
- 9. Cool: Let cookies rest on the baking sheet 5 minutes, then transfer to a rack to cool completely.
- 10. Glaze: (optional)*: Mix glaze ingredients and drizzle over cooled cookies. Let set 10–15 minutes.
Notes
- Fresh lemongrass** is essential. Only use the white core—it’s where all the flavor lives. The sugar-rub technique pulls the oils out beautifully.
- Chilling the dough** helps cookies hold their shape and concentrates the citrus aroma for a richer flavor.
- Room temp butter and eggs** = best texture. Cold ingredients can cause uneven mixing or tough dough.
- If you want to freeze dough**, shape it into a disk and wrap it tightly. Thaw in the fridge before baking.
– Add-ins to try: shredded coconut, honey, ground ginger, or almond meal for variations. - Hand-rubbing the lemongrass into sugar is ideal—it wakes up the oils. You’ll smell it instantly, and that’s when you know it’s going to be good.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Loves, don’t forget that Hand-rubbing the lemongrass into sugar is ideal—it wakes up the oils. You’ll smell it instantly, and that’s when you know it will be good.