Introduction

Iced Lemon Lavender Shortbread Cookies are a delightful treat that combines the bright freshness of lemon with the subtle floral notes of lavender. These tender, buttery cookies topped with a smooth lemon glaze make a perfect snack or elegant dessert for any occasion.

A close-up view of seven square shortbread cookies stacked and arranged on a white plate with a brown rim, placed on a white marbled surface. Each cookie has two layers: the bottom layer is a thick, crumbly, light golden-brown shortbread base, and the top layer is a smooth, white icing evenly spread with slightly rounded edges. Scattered on top of the icing are small, delicate purple and grey lavender sprigs, adding a touch of color and texture. The focus is on the stacked cookies in the center, showing the thickness and texture of the shortbread base clearly. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup unsalted butter (room temperature)
3/4 cup granulated sugar
2 cups all-purpose flour (can substitute with gluten-free flour blend)
2 tablespoons fresh lemon zest
1 tablespoon dried culinary lavender (ensure it’s labeled as culinary)
1 large egg (can substitute with flax egg for vegan)
1 cup powdered sugar
2 tablespoons milk or cream (non-dairy milk can be used)

Instructions

Step 1: Cream together room temperature unsalted butter and granulated sugar in a mixing bowl using an electric mixer until light and fluffy, about 3-5 minutes.
Step 2: Add all-purpose flour, fresh lemon zest, and dried culinary lavender, mixing on low speed until just combined.
Step 3: Fold in the egg until the dough is cohesive and smooth.
Step 4: Form the dough into a disc, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes.
Step 5: Preheat oven to 350°F (175°C). Roll out chilled dough on a floured surface to ¼ inch thick; cut into desired shapes.
Step 6: Bake for 10-12 minutes until edges are slightly golden brown.
Step 7: Cool cookies on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Step 8: Combine powdered sugar, fresh lemon juice, and milk or cream in a bowl, whisk until smooth.
Step 9: Dip cooled cookies into the icing or drizzle over them; sprinkle with dried lavender buds before icing sets.

Tips & Variations

For a vegan version, substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, set for 5 minutes).
Use gluten-free flour blend if you need a gluten-free cookie without sacrificing texture.
Make sure to use culinary-grade lavender to avoid a bitter or soapy flavor.
Chill the dough longer if it feels too soft to handle for easier rolling.
Try adding a touch of vanilla extract for additional depth in flavor.

Storage

Store the cookies in an airtight container at room temperature for up to one week. To extend freshness, place a slice of bread in the container to keep cookies soft. For longer storage, freeze baked and iced cookies in a sealed container for up to three months. Thaw at room temperature before serving.

How to Serve

The image shows several square shortbread cookies with two visible layers: a thick, light golden-brown base that looks crumbly and soft, and a smooth, white icing layer on top that is slightly uneven at the edges. Each cookie is decorated with small pieces of dried purple lavender buds scattered on the icing. The cookies are stacked and spread closely together on a white marbled surface, creating a soft, inviting look with warm tones from the cookie base and cool white from the icing. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I skip the lemon glaze?

Yes, the cookies are delicious on their own with the lemon zest and lavender. The glaze adds sweetness and moisture but is optional.

How can I make the cookies more crisp?

Bake the cookies a minute or two longer until they turn a deeper golden brown at the edges, but watch closely to prevent burning.

Iced Lemon Lavender Shortbread Cookies Recipe

Print Recipe

★★★★★

4.9 from 89 reviews

Delight in these Iced Lemon Lavender Shortbread Cookies, a perfect blend of citrusy freshness and floral notes. Crisp, buttery shortbread cookies infused with fresh lemon zest and dried culinary lavender, elegantly iced with a tangy lemon glaze. Ideal for tea time or special occasions, these cookies offer a sophisticated flavor profile that’s both refreshing and comforting.

Author: Kai
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 57 minutes
Yield: About 24 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Gluten Free

Ingredients

Scale

Cookie Dough

1 cup unsalted butter (room temperature)
3/4 cup granulated sugar
2 cups all-purpose flour (can substitute with gluten-free flour blend)
2 tablespoons fresh lemon zest
1 tablespoon dried culinary lavender (ensure it’s labeled as culinary)
1 large egg (can substitute with flax egg for vegan)

Icing

1 cup powdered sugar
2 tablespoons fresh lemon juice
2 tablespoons milk or cream (non-dairy milk can be used)
Dried lavender buds (for garnish)

Instructions

Cream Butter and Sugar: In a mixing bowl, use an electric mixer to cream together the room temperature unsalted butter and granulated sugar until the mixture is light and fluffy, which usually takes about 3 to 5 minutes. This step is crucial for creating a tender texture.
Add Dry Ingredients and Flavorings: Mix in the all-purpose flour, fresh lemon zest, and dried culinary lavender on a low speed until just combined, being careful not to overmix to maintain a tender crumb.
Incorporate Egg: Fold in the large egg gently until the dough forms a cohesive and smooth consistency. If vegan, substitute with a flax egg at this stage.
Chill the Dough: Shape the dough into a disc, tightly wrap it in plastic wrap, and refrigerate for at least 30 minutes. Chilling helps the dough firm up, making it easier to roll and cut.
Preheat Oven and Prepare Dough: Preheat your oven to 350°F (175°C). Roll the chilled dough on a floured surface to a thickness of ¼ inch and cut into your desired cookie shapes.
Bake Cookies: Place the cookies on a baking sheet and bake for 10 to 12 minutes, or until the edges turn slightly golden brown.
Cool Cookies: Let the cookies cool on the baking sheet for about 5 minutes to set before transferring them to a wire rack to cool completely.
Prepare Icing: In a bowl, whisk together the powdered sugar, fresh lemon juice, and milk or cream until smooth for a tangy glaze.
Ice and Garnish Cookies: Once the cookies are fully cooled, dip them into the lemon icing or drizzle it over them. Immediately sprinkle dried lavender buds atop before the icing sets for a beautiful and fragrant finish.

Notes

You can substitute all-purpose flour with a gluten-free flour blend to make the cookies gluten-free.
For a vegan option, replace the egg with a flax egg (1 tablespoon flaxseed meal mixed with 3 tablespoons water).
Use culinary-grade dried lavender to ensure food safety and the best flavor.
Non-dairy milk options like almond or oat milk work well in the icing.
Store cookies in an airtight container at room temperature for up to 5 days.

Keywords: Lemon shortbread cookies, Lavender cookies, Iced lemon cookies, Gluten-free dessert, Floral cookies, Tea time treats