Iced Lemon Lavender Shortbread Cookies

Lemon and lavender filled the air unexpectedly, soft and soothing. Outside, it was still—the kind of gray afternoon that makes you long for something gentle. I had a few sprigs of culinary lavender leftover from a gift basket, a couple of lemons lounging in the fruit bowl, and a softened stick of butter begging to be used. The plan wasn’t clear until I saw my old shortbread mold tucked behind a jar of cocoa powder. That’s when it clicked.

Shortbread is one of those quiet joys in baking—simple, buttery, forgiving. But when you bring in the sharp brightness of lemon and the floral hint of lavender, it transforms into something dreamy. These cookies were a bit of an experiment, and what started as a “let’s see how this goes” turned into something I now bake when I need a bit of calm in my day. Each bite is light but rich, with a crisp edge and a tender crumb that practically melts in your mouth.

I found myself pausing between steps just to take in the scent—fresh lemon zest mingling with the soft, earthy perfume of lavender. It was like a bakery and a flower garden had a quiet conversation.

Now, these aren’t your everyday shortbread cookies. They feel fancy without being fussy. They’re the type of cookie you serve with iced tea in the garden, or sneak after dinner when the house is quiet. Let’s get into how you can make these at home, and I’ll walk you through each step.

Short Description

These Iced Lemon Lavender Shortbread Cookies are buttery, crisp, and delicately scented with fresh lemon zest and floral lavender, topped with a light lemon glaze for an elegant finish.

Key Ingredients

For the cookies:

• 1 cup unsalted butter, softened
• ½ cup granulated sugar
• 2 tablespoons powdered sugar
• 2 teaspoons lemon zest
• 1 teaspoon culinary lavender, finely chopped
• 2 cups all-purpose flour
• ¼ teaspoon salt

For the icing:

• 1 cup powdered sugar
• 2–3 tablespoons lemon juice
• ½ teaspoon vanilla extract
• 1 teaspoon culinary lavender, lightly crushed (optional, for garnish)

Tools Needed

• Mixing bowls
• Hand mixer or stand mixer
• Whisk
• Parchment paper
• Sharp knife or cookie cutters
• Plastic wrap
• Baking sheet
• Wire cooling rack

Cooking Instructions

Step 1: Preheat the Oven
Set your oven to 350°F (175°C). Line a baking sheet with parchment paper and set it aside.

Step 2: Cream Butter and Sugar
In a large bowl, beat the softened butter, granulated sugar, and powdered sugar until the mixture becomes pale and fluffy. This helps create that signature shortbread texture.

Step 3: Add Flavorings
Stir in the lemon zest and finely chopped lavender. The aroma should already be incredible at this point.

Step 4: Combine Dry Ingredients
In a separate bowl, whisk the flour and salt. Gradually add the dry mixture into the butter blend, mixing until a soft, pliable dough forms. If the dough feels too dry, press it gently with your hands—it should come together.

Step 5: Shape the Cookies
Roll the dough into a log about 2 inches in diameter, then wrap tightly in plastic wrap and chill for 30 minutes. For a different look, you can roll the dough to ¼-inch thickness and use cookie cutters instead.

Step 6: Slice or Cut the Cookies
If using the log method, slice the dough into ¼-inch thick rounds. Place them on your prepared baking sheet with space in between.

Step 7: Bake
Bake for 10–12 minutes, or until the edges are just beginning to turn golden. Let them cool on the sheet for a few minutes, then transfer to a wire rack to cool completely.

Step 8: Make the Icing
Whisk together powdered sugar, lemon juice, and vanilla extract until smooth. Adjust consistency as needed—more lemon juice to thin, or more powdered sugar to thicken.

Step 9: Decorate the Cookies
Once completely cool, drizzle or spread icing over each cookie. While the icing is still wet, sprinkle with a pinch of crushed lavender for a delicate touch.

Why You’ll Love This Recipe

– Easy to make with pantry staples

– Perfect for spring and summer gatherings

– Freezer-friendly and great for gifting

– Delicate, elegant look with minimal effort

– Balanced sweetness and texture—not too heavy

Mistakes to Avoid & Solutions

1. Overmixing the dough
Shortbread needs a light touch. Overmixing will make the cookies tough. Stop as soon as the dough comes together.

2. Using too much lavender
Lavender can overpower quickly. Stick to the recommended amount and make sure it’s finely chopped for even distribution.

3. Skipping the chill time
Warm dough spreads too much. Chilling helps the cookies keep their shape and improves the texture.

4. Baking until golden brown
You want pale cookies with just a hint of color at the edges. Overbaking will dry them out.

5. Icing warm cookies
Wait until cookies are fully cool before icing or it will slide right off.

Serving and Pairing Suggestions

– Serve with Earl Grey or chamomile tea for a fragrant afternoon treat

– Pair with lemonade or sparkling water on warm days

– Great addition to brunch boards or dessert platters

– Perfect for bridal showers, baby showers, or garden parties

– Enjoy solo as a midday pick-me-up with a little honey-sweetened yogurt

Storage and Reheating Tips

Refrigerate Iced Cookies: Store in an airtight container in the fridge for up to 1 week

Freeze Un-iced Cookies: Wrap well and freeze for up to 2 months. Ice after thawing

Room Temperature: Un-iced cookies last about 5 days in a sealed tin

Reheat: No reheating needed, but you can let cookies warm slightly at room temp for best flavor

FAQs

1. Can I use dried lavender instead of fresh?
Yes, but make sure it’s culinary grade. Dried lavender is more potent, so use slightly less.

2. Can I make the dough in advance?
Absolutely! You can chill it for up to 2 days or freeze for longer storage.

3. What kind of lemon juice should I use for the icing?
Freshly squeezed is best—it gives the icing a bright, natural flavor.

4. My dough feels too crumbly—what should I do?
Press it together gently with your hands. If it’s still dry, add ½ tsp of milk or lemon juice.

5. Can I skip the icing?
Yes, they’re still delicious without it—just more subtly sweet.

Tips & Tricks

– Zest the lemon directly over the bowl to capture essential oils

– Roll dough between two sheets of parchment to prevent sticking

– Use a serrated knife to slice the dough cleanly if chilled

– Add a touch of almond extract for a deeper flavor twist

– Chill iced cookies briefly to set the glaze faster

Recipe Variations

1. Honey Lavender Version
Replace the granulated sugar with ¼ cup honey and reduce powdered sugar slightly. Skip the icing for a naturally sweet finish.

2. Vanilla Almond Cookies
Swap lemon zest for 1 tsp almond extract and use crushed almonds as garnish instead of lavender.

3. Orange Blossom Shortbread
Use orange zest in place of lemon and a splash of orange blossom water in the icing. Adds a citrus-floral twist.

4. Earl Grey Infused
Infuse butter by melting it with 1 tsp Earl Grey tea leaves, then straining and chilling until firm. Proceed with the recipe as usual.

Final Thoughts

Making these Iced Lemon Lavender Shortbread Cookies felt like slowing down time. Every step, from creaming the butter to icing the cooled cookies, added a little calm to my kitchen and a lot of charm to my day.

These are the kinds of cookies that make people pause and ask, “What’s in this?” And then they smile when you say lemon and lavender. They taste like a breeze through the garden—light, floral, with a hint of citrus that lingers on the tongue.

I keep a batch tucked in the fridge now for when I need a sweet moment, or when guests come by. They never fail to brighten the mood or the table. If you’re ready for something a little special but wonderfully simple, this recipe belongs in your collection.