If you’re looking for a cookie that feels like a little bite of sunshine with a whisper of floral charm, this Iced Lemon Lavender Shortbread Cookies Recipe is your new best friend. These delicate shortbread cookies combine the bright, zesty punch of lemon with the soothing aroma of lavender, all wrapped up in a buttery, melt-in-your-mouth texture and topped with a sweet, tangy lemon glaze. They are perfect for a cozy afternoon tea, a spring picnic, or just a sweet indulgence when you need a little pick-me-up. Trust me, once you make these, they’ll easily become a staple in your cookie jar!

Iced Lemon Lavender Shortbread Cookies Recipe - Recipe Image

Ingredients You’ll Need

This recipe calls for simple, classic ingredients that you probably already have on hand. Each one plays a crucial role in creating the perfect balance of flavor and texture — from the rich butter that gives the cookies their tender crumb to the dried lavender that adds a subtle floral note.

1 cup unsalted butter, softened: The foundation of shortbread, butter gives the cookies their signature richness and melt-in-your-mouth texture.
1/2 cup powdered sugar: Provides sweetness while keeping the texture light and smooth.
1 teaspoon vanilla extract: Adds warmth and depth to the flavor profile.
2 tablespoons lemon zest: Offers a fresh, vibrant citrus brightness that perks up every bite.
2 teaspoons dried culinary lavender: Brings a fragrant floral nuance that’s subtle but unforgettable.
2 cups all-purpose flour: The structure of these cookies, ensuring they hold their shape beautifully.
1/4 teaspoon salt: Enhances all the flavors and balances the sweetness.
1 cup powdered sugar (for glaze): Creates a smooth, sweet coating to finish the cookies.
2 tablespoons fresh lemon juice: Adds tang and balances the sweetness of the glaze perfectly.
1 teaspoon lemon zest (for glaze): Intensifies the lemon flavor in the glaze for a double lemon punch.
1/2 teaspoon vanilla extract (for glaze): Adds a gentle depth, rounding out the glaze flavor beautifully.

How to Make Iced Lemon Lavender Shortbread Cookies Recipe

Step 1: Preparing the Oven and Baking Sheet

Start by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper. This simple step ensures your cookies bake evenly and won’t stick, giving you that perfect golden edge every single time.

Step 2: Creaming Butter and Sugar

In a large bowl, cream together the softened butter and powdered sugar until the mixture is light and fluffy. This process is key — it incorporates air into the dough, resulting in tender, crumbly cookies that practically melt on your tongue.

Step 3: Adding Flavorful Ingredients

Once your butter-sugar mixture is ready, fold in the vanilla extract, lemon zest, and dried lavender. These ingredients infuse the dough with that signature floral-citrus flavor that makes this Iced Lemon Lavender Shortbread Cookies Recipe so special.

Step 4: Mixing the Dough

Gradually add the all-purpose flour and salt to the wet mix, stirring gently until a cohesive dough forms. Don’t over-mix here, as you want your cookies to stay tender and crumbly rather than tough.

Step 5: Chilling the Dough

Roll the dough into a log shape and wrap it tightly in plastic wrap. Chill it in the refrigerator for about 30 minutes. This step firms up the dough, making it easier to slice and helping the cookies keep their shape during baking.

Step 6: Slicing and Arranging

Once chilled, slice the dough into quarter-inch rounds and arrange them on your prepared baking sheet. Leaving a little space between each cookie will ensure they bake evenly and don’t stick together.

Step 7: Baking to Perfection

Bake the cookies for 12 to 15 minutes, or until the edges turn a light golden color. The smell of lemon and lavender filling your kitchen will be your cue that these beauties are almost ready.

Step 8: Cooling the Cookies

Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack. This rest period helps them set so they don’t crumble when you glaze them.

Step 9: Preparing and Applying the Glaze

Whisk together powdered sugar, fresh lemon juice, lemon zest, and vanilla extract to make a smooth glaze. Drizzle it over the fully cooled cookies and allow it to set. This lovely glaze adds a delightful tang and an elegant touch that pulls the whole Iced Lemon Lavender Shortbread Cookies Recipe together.

How to Serve Iced Lemon Lavender Shortbread Cookies Recipe

Garnishes

Sprinkle a few edible lavender buds or a tiny pinch of extra lemon zest over the glaze just before it sets to add an extra dash of visual appeal and aroma. These simple garnishes make the cookies look like they belong at a fancy tea party.

Side Dishes

Serve these shortbread cookies alongside a warm cup of Earl Grey or chamomile tea. The floral notes in the tea pair beautifully with the lavender in the cookies, creating a harmonious flavor experience that’s utterly soothing.

Creative Ways to Present

For a charming gift, stack the cookies in a decorated jar or tin layered with parchment paper. Tie with a rustic twine and add a handwritten note with the name of the recipe. These cookies also make for elegant party favors or a sweet conclusion to a brunch spread.

Make Ahead and Storage

Storing Leftovers

Store the cooled and glazed cookies in an airtight container at room temperature for up to 5 days. Keeping them sealed preserves their delicate texture and keeps the lemon glaze from drying out.

Freezing

If you want to enjoy these cookies later, freeze them before glazing. Wrap slices of the dough tightly in plastic and place in a freezer-safe bag for up to 1 month. When you’re ready, bake from frozen, adding a couple of extra minutes to the baking time, then glaze once cooled.

Reheating

Since these are shortbread cookies, they’re best enjoyed at room temperature to preserve their tenderness. If you prefer a warm bite, microwave an iced cookie for 5-7 seconds just to take the chill off — but don’t overdo it, or the texture might change.

FAQs

Can I use fresh lavender instead of dried?

Fresh lavender can be used, but be careful as it’s stronger and can overpower the cookies. Typically, dried culinary lavender is preferred for a gentle, balanced flavor. If you use fresh, reduce the quantity and make sure it’s free of pesticides.

What if I don’t have lemon zest? Can I substitute lemon extract?

Lemon zest provides fresh citrus oils that are hard to replicate exactly with extracts. If you don’t have zest, lemon extract can be a substitute, but use sparingly as it’s concentrated and can easily dominate the dough.

Can I make these cookies gluten-free?

Yes! Substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup. Be sure to check that the blend contains xanthan gum or add a little yourself for structure.

How long does the glaze take to set?

The lemon glaze typically sets within 30 minutes at room temperature, depending on the humidity. For faster setting, place the cookies in the fridge for about 10-15 minutes.

Can I skip the glaze?

While the glaze adds a wonderful tang and pretty finish, the shortbread cookies are delicious on their own. If you prefer less sweetness or a purer lavender-lemon flavor, feel free to omit the glaze.

Final Thoughts

There’s something incredibly joyful about baking and sharing these Iced Lemon Lavender Shortbread Cookies Recipe with loved ones. The bright lemon zest and soothing lavender blend in such a unique way, paired with buttery, crumbly shortbread and a glossy lemon glaze topping that’s as gorgeous as it is delicious. Give this recipe a try, and I promise it will become one of those treasured treats you reach for again and again — perfect for any occasion or just because.