Name: Iced Lemon Lavender Shortbread Cookies Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: American
Ingredients: 1 cup unsalted butter, softened; 1/2 cup powdered sugar; 2 tablespoons granulated sugar; 1 tablespoon dried culinary lavender, finely crushed; Zest of 1 lemon; 1 teaspoon vanilla extract; 2 cups all-purpose flour; 1/4 teaspoon salt; 1 cup powdered sugar; 1–2 tablespoons fresh lemon juice; Optional: extra dried lavender or lemon zest for garnish

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Picture this: a tender, buttery canvas kissed with bright lemon zest and enchanting notes of floral lavender, all crowned with a tangy lemon glaze that catches the light just so. Iced Lemon Lavender Shortbread Cookies are truly a little gift for the senses—crisp yet melting, delicately perfumed, and irresistibly beautiful. Every bite encapsulates the freshness of spring and the warmth of a homemade treat, making them the perfect companion to your afternoon tea or the star delight on a dessert platter. If you’re seeking a recipe that feels both timeless and wonderfully unique, you’re about to discover your new favorite.

Iced Lemon Lavender Shortbread Cookies Recipe - Recipe Image

Ingredients You’ll Need

The magic of these Iced Lemon Lavender Shortbread Cookies comes from a handful of quality ingredients, each playing an essential role in flavor, texture, and just the right touch of color and aroma. Gather these basics, and you’re set for something truly special.

Unsalted butter (1 cup, softened): Butter lays the foundation for the melt-in-your-mouth texture and rich flavor, so don’t skimp here—quality matters!
Powdered sugar (1/2 cup, plus 1 cup for icing): Gives a satiny sweetness and ultra-tender crumb to the shortbread, while also creating a smooth, elegant icing.
Granulated sugar (2 tablespoons): This touch of extra sweetness helps enhance the floral and citrus notes without overwhelming them.
Dried culinary lavender (1 tablespoon, finely crushed): Use only edible lavender; it infuses the dough with a magical fragrance and mild floral flavor.
Lemon zest (from 1 lemon): Fresh zest delivers that sparkling citrus punch and a pop of cheerful yellow throughout the cookies.
Vanilla extract (1 teaspoon): A splash of vanilla cozies up the flavors and rounds out the floral-citrus balance.
All-purpose flour (2 cups): Provides structure and keeps the shortbread just crumbly enough.
Salt (1/4 teaspoon): A pinch brings all the flavors into sharper focus and keeps the sweetness in check.
Fresh lemon juice (1–2 tablespoons, for icing): Whisked into the icing, this brings a sunny brightness that makes each drizzle extra inviting.
Optional garnishes: Extra dried lavender or lemon zest adds visual flair and a hint more aroma—perfect for a finishing touch.

How to Make Iced Lemon Lavender Shortbread Cookies

Step 1: Cream the Butters and Sugars

This is where the magic begins! In a large mixing bowl, beat the softened butter together with both the powdered sugar and granulated sugar until the mixture is pale, fluffy, and almost mousse-like. This aeration is what gives Iced Lemon Lavender Shortbread Cookies that signature tender, buttery bite, so don’t rush this step.

Step 2: Add the Flavors

Sprinkle in your finely crushed culinary lavender, lemon zest, and the vanilla extract. Mixing these in now allows the fragrant oils and citrus zest to fully infuse the butter with their aromas—every swirl of the spoon is worth it!

Step 3: Incorporate Dry Ingredients

Gradually mix in the flour and salt, taking care not to overwork the dough. The mixture will look a little crumbly at first, but keep folding gently and it’ll come together in a soft, pliable dough. The secret to ultra-delicate Iced Lemon Lavender Shortbread Cookies is handling the dough with a gentle touch.

Step 4: Shape and Chill the Dough

Divide the soft dough in half, then form each portion into a log or a disk (disk is great if you plan on rolling and cutting shapes). Wrap each tightly in plastic wrap and let them chill for at least one hour. This rest time helps the butter firm up so your cookies keep their shape when baking.

Step 5: Cut and Bake

Preheat your oven to 325°F while the dough chills. On a lightly floured surface, roll out the dough to about 1/4-inch thickness and cut out your favorite shapes—classic rounds or whimsical flowers both look lovely. Arrange them on a parchment-lined baking sheet and bake for 12 to 15 minutes, just until the edges start to turn golden. Cool the cookies completely on a wire rack before icing—they’ll be delicate while warm, so a little patience goes a long way.

Step 6: Prepare the Lemon Icing

Whisk together the powdered sugar and fresh lemon juice until you have a smooth, slightly thick (but still pourable) glaze. This icing should coat the back of a spoon and drip slowly. That’s your cue it’s just right for decorating!

Step 7: Ice and Garnish

Once your Iced Lemon Lavender Shortbread Cookies have fully cooled, drizzle or dip each into the lemon glaze. For that final flourish, sprinkle a touch more crushed lavender or a bit of lemon zest on top before the icing sets. Not only does it look stunning, but those little flecks are mini invitations to taste.

How to Serve Iced Lemon Lavender Shortbread Cookies

Garnishes

Try adding a flurry of extra dried culinary lavender or a scattering of bright lemon zest on top of the glaze for a refined, bakery-worthy finish. Edible flowers or small sprigs of fresh lavender also bring a beautiful, garden-inspired vibe to your presentation.

Side Dishes

Iced Lemon Lavender Shortbread Cookies are a dream with a pot of Earl Grey or chamomile tea, but they also pair beautifully with fresh berries, lemon sorbet, or even a scoop of vanilla bean ice cream for something truly decadent. Their delicate flavors make them a versatile treat for brunch spreads, garden parties, or afternoon snack time.

Creative Ways to Present

Arrange your cookies on a vintage platter or a wooden board among edible flowers for an elegant tea-party look. For gifting, stack several in cellophane bags tied with lavender ribbon, or add them to a dessert jar along with extra lemon zest curls. They also shine as a unique addition to cookie boxes during the spring and summer months.

Make Ahead and Storage

Storing Leftovers

Store your cooled, iced cookies in an airtight container at room temperature for up to five days. Don’t worry, the cookies retain their crumbly texture and floral zing, and the icing will set beautifully, making them ideal for making ahead of time.

Freezing

If you want to prep ahead, the dough for Iced Lemon Lavender Shortbread Cookies freezes perfectly for up to one month. Simply wrap tightly and freeze; when you’re ready to bake, thaw at room temperature before rolling and cutting. Baked cookies (without icing) can also be frozen—just thaw and ice when you’re ready to serve.

Reheating

While these cookies are best enjoyed at room temperature, you can refresh any leftovers that might have lost their crispness. Place them on a baking sheet in a low (250°F) oven for 3-5 minutes, then cool completely. This restores some snap to the shortbread, but be sure not to overbake or the icing may melt.

FAQs

Can I use fresh lavender instead of dried?

Stick to dried culinary lavender—it has a more concentrated flavor and blends better into the dough. Fresh lavender can be overpowering or introduce moisture, which affects the texture of your Iced Lemon Lavender Shortbread Cookies.

How do I avoid the cookies spreading in the oven?

Chilling the dough is crucial! After rolling and cutting your cookies, chill the cutouts on the baking sheet for an extra 10-15 minutes before baking. Cold dough bakes up crisp and holds its shape well.

Can I make these gluten-free?

Absolutely—you can swap the all-purpose flour with a 1:1 gluten-free baking blend. Just keep in mind that gluten-free dough can be a bit more delicate, so handle it gently, and the texture might be slightly softer but still delicious.

What if I don’t have a lemon for zest?

While the zest brings that fresh, zingy flavor, you can use a bit of extra vanilla or even a drop of lemon extract to boost the citrus note in a pinch. For best results, fresh lemon zest is still recommended for Iced Lemon Lavender Shortbread Cookies.

Is there a substitute for culinary lavender?

If you’re not a fan of lavender, try using a touch of dried rose petals or omit the floral element altogether. The cookies will be different but still wonderful—with pure lemon shortbread, the tangy icing remains a highlight.

Final Thoughts

There’s something special about sharing a cookie that feels both whimsical and elegant—and these Iced Lemon Lavender Shortbread Cookies truly deliver. I hope you find as much joy in baking (and enjoying!) them as I do. Whether you serve them at a party, sneak one with your afternoon tea, or wrap up a few for a friend, this recipe is sure to bring a little brightness to your day. Give it a try, and let the fresh flavors and floral aromas win you over!

Iced Lemon Lavender Shortbread Cookies Recipe

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4.8 from 23 reviews

Author: admin
Total Time: 35 minutes (plus chilling time)
Yield: 24 cookies 1x
Diet: Vegetarian

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Description

These Iced Lemon Lavender Shortbread Cookies are a delightful treat with a perfect balance of citrusy lemon, floral lavender, and buttery shortbread, finished with a sweet lemon glaze. They are ideal for springtime or any special occasion.

Ingredients

Scale

Shortbread Cookie Dough:

1 cup unsalted butter, softened
1/2 cup powdered sugar
2 tablespoons granulated sugar
1 tablespoon dried culinary lavender, finely crushed
Zest of 1 lemon
1 teaspoon vanilla extract
2 cups all-purpose flour
1/4 teaspoon salt

Icing:

1 cup powdered sugar
1–2 tablespoons fresh lemon juice
Optional: extra dried lavender or lemon zest for garnish

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Instructions

Cream the Butter and Sugars: In a large bowl, cream the softened butter with powdered sugar and granulated sugar until light and fluffy.
Add Flavors and Flour: Mix in the crushed dried lavender, lemon zest, and vanilla extract. Gradually add the flour and salt, mixing until a soft dough forms.
Chill and Shape: Divide dough in half, shape into logs or disks, and wrap in plastic wrap. Chill for at least 1 hour.
Bake: Preheat oven to 325°F. Roll out dough on a lightly floured surface, cut into shapes, and bake for 12–15 minutes.
Ice and Garnish: Whisk together powdered sugar and lemon juice for the icing. Drizzle or dip cooled cookies in the icing, then garnish with lavender or lemon zest.
Serve: Allow the icing to set before serving.