My recent obsession inspires my lemongrass cookies recipe, which features bold Southeast Asian flavors. This lemongrass cookies recipe creates soft, buttery cookies with a delicate citrus flavor that’s lighter and more aromatic than traditional lemon cookies. 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. Feeling more lemon sweets? Try my famous lemon and poppy seed cake with cream cheese swirl.

Table of Contents

  • 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.

What Does Lemongrass Taste Like in Desserts?

If you’ve never baked with lemongrass before, the flavor might surprise you—in the best way.

Lemongrass brings a bright citrus flavor (similar to lemon zest), but it’s softer, more aromatic, and slightly floral. In desserts, it often has:

  • A light lemon-lime freshness
  • Subtle hints of ginger and mint
  • A delicate, almost perfumed finish that feels elevated, not overpowering

Unlike lemon juice, which can be sharp or acidic, lemongrass is smoother and more rounded. That’s why it works beautifully in cookies, where it infuses the butter and sugar with a warm, citrusy aroma instead of a sour bite.

When rubbed into sugar (as we do in this recipe), it releases its natural oils, creating a flavor that’s fresh, unexpected, elegant, and elevated. In short, these lemongrass cookies taste like a bakery-style sugar cookie with a refined citrus twist.

Key Ingredients

Lemongrass cookies recipe with complete ingredients: baking powder, flour, lemongrass, butter, eggs, brown sugar, and white sugar
  • 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

A table full of ingredients for lemongrass cookies. In a bowl there is minced lemongrass into 1/4 cup white sugar to release aromatic oils.

Step 1: Infuse the Sugar: In a bowl, rub the minced lemongrass into 1/4 cup white sugar to release aromatic oils. Set aside.

A bowl containing dry mix of ingredients to form a bowl for cookies made with lemongrass.

Step 2: Cream Butter & Sugar: Beat softened butter with remaining sugar until fluffy (2–3 mins).

Creaming butter in a large bowl with sugar and other ingredients for a lemongrass cookiesies.

Step 3: Add Wet Ingredients: Mix in egg and vanilla to keep making lemongrass cookies.

A table of ingredients with a freshly made dough ball for lemongrass cookies.

Step 4: Blend in Lemongrass Sugar: Add the infused sugar and mix until combined.

Wet ingredients for cookies on a table with a bowl of mix and a freshly cracked egg.

Step 5: Mix Dry Ingredients: In a separate bowl, whisk flour, baking powder, and salt.

Cookie dough rolled out and cut into 10 perfect circles ready for icing.

Step 6: Combine: Slowly add dry mix to the wet mixture, stirring until a soft dough forms.

Lemongrass minced being blended into sugar for a lemongrass cookie.

Step 7: Chill: Wrap dough and refrigerate for 30–60 mins.

green icing is mixed and ready to add to cookie dough baked cookies.

Step 8: Shape & Bake: Roll out to 1/4 inch thick, cut shapes, and bake at 350°F for 12–15 mins. Cool completely.

A bowl set aside to mix together flour, baking powder and salt.

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!

Freshly baked lemongrass cookies with green icing and lime zest.

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 Easy Lemongrass Cookies

Lemongrass cookies and a spoon of green icing on a messy table with limes and a napkin.
  • Only use the tender white core of lemongrass, it’s more fragrant and less fibrous.
  • Don’t over bake! They should be just golden around the edges.
  • Finely mince the lemongrass as large pieces won’t release flavor
  • Rub lemongrass into sugar to extract oils (game-changing)
  • Chill the dough for 20–30 minutes for a better texture

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!

Storage Tips

  • Store lemongrass cookies in an airtight container at room temperature for up to 4 days (add parchment between layers to prevent sticking)
  • Refrigerate for up to 1 week, letting cookies come to room temp before serving for best texture
  • Freeze baked cookies for up to 3 months in a sealed container; thaw at room temperature
  • For best results, freeze the dough instead, scoop into balls and bake from frozen, adding 1–2 extra minutes

Tip

the lemongrass flavor deepens slightly after a day, making these even better the next day

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.

Gorgeous lemongrass cookies recipe on a cutting board with green icing and sugar.

Pin this article

Pin It Now

Lemongrass Cookies vs Lemon Cookies

  • Lemongrass cookies: softer, floral, aromatic
  • Lemon cookies: brighter, tangier, more acidic

If you want something more subtle and elevated, lemongrass wins every time.

FAQs

Can I freeze lemongrass cookie dough or baked cookies?

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.

How long do lemongrass cookies stay fresh?

Stored in an airtight container at room temperature, they stay fresh for 3–5 days.

Can I use lemongrass paste instead of fresh?

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

If you loved these lemongrass cookies, here are a few more of my go-to cookie recipes:

These are all designed with the same goal: simple ingredients, elevated flavor, and bakery-level results at home.

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 3 ingredient sugar cookies recipe, no bake cheesecake with blueberries, applesauce fritters, or this tangy strawberry caprese salad.

Save Pin Print
5 from 2 votes

Easy Glazed Lemongrass Cookies Recipe

By: Anthony Rodriguez
These lemongrass cookies are buttery, zesty, and beautifully floral — thanks to fresh minced lemongrass rubbed into sugar for max flavor. They're soft in the center, crisp around the edges, and totally unexpected in the best way. Whether for gifting, tea time, or a light dessert, this recipe brings a sophisticated twist to your classic cookie lineup.
Prep: 15 minutes
Cook: 13 minutes
Total: 1 hour 12 minutes
Want to save this 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

Calories: 1003kcalCarbohydrates: 137gProtein: 9gFat: 48gSaturated Fat: 30gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gTrans Fat: 2gCholesterol: 163mgSodium: 316mgPotassium: 198mgFiber: 2gSugar: 80gVitamin A: 1479IUVitamin C: 2mgCalcium: 39mgIron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this?Leave a comment below!

About Anthony Rodriguez

Hi! I’m Anthony the creator of 136home. I’m a DIY, home decor, design, and interior styling enthusiast nestled in the heart of San Francisco. @136 home I support a highly engaged community mixing old + new to design a home I love one detail at a time. Here, I curate affordable finds, share tips, and DIY’s while discussing everything home all day, every day. Welcome to my home.

More About Me

You May Also Like

5 from 2 votes

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




Comments

  1. Anthony Rodriguez says:

    5 stars
    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.

    Reply
  2. Geo says:

    5 stars
    I just tried these, so good

    Reply