Iced Lemon Lavender Shortbread Cookies

There’s something almost magical about the way lemon and lavender come together. The brightness of citrus mingles with the calm of floral tones, evoking sunlit gardens and slow afternoons spent sipping tea on the porch. These Iced Lemon Lavender Shortbread Cookies are more than just a sweet treat—they’re a sensory experience.

The recipe holds a special place in my family’s springtime traditions. My grandmother, who kept a tiny pot of lavender by her kitchen window, would zest lemons with a practiced hand and hum softly while the shortbread baked. The scent of butter, sugar, and flowers would fill her little home, signaling that something special was about to come out of the oven. She called them her “sunshine cookies,” and now I pass that same joy on to you.

These cookies aren’t just for spring—they’re perfect for bridal showers, tea parties, garden brunches, or any time you need a bite of comfort and elegance. They’ve graced many family gatherings in our home, often served with chamomile tea or a glass of cold lemonade. One bite and you’ll understand why this recipe has become a treasured favorite.

Why You’ll Love This Recipe

• Delicate and Sophisticated Flavor: The gentle floral aroma of lavender paired with the citrusy brightness of lemon creates a refined flavor that feels like a little luxury.
• Perfect for Gifting or Entertaining: Their lovely appearance and elegant taste make them ideal for celebrations or thoughtful gifts.
• Easy to Make Ahead: Prepare the dough in advance and bake fresh when needed.
• Versatile and Customizable: Adjust the lemon or lavender levels to suit your taste preferences.

INGREDIENTS YOU’LL NEED:

For the Shortbread Cookies:

• 1 cup (2 sticks) unsalted butter, softened
• ½ cup granulated sugar
• 2 cups all-purpose flour
• ¼ cup cornstarch
• 1 tablespoon lemon zest
• 1 teaspoon dried culinary lavender
• ½ teaspoon vanilla extract

For the Lemon Icing:

• 1 cup powdered sugar
• 2–3 tablespoons milk
• ½ teaspoon lemon zest (optional)
• Extra dried culinary lavender for garnish (optional)

HOW TO MAKE Iced Lemon Lavender Shortbread Cookies:

STEP-BY-STEP INSTRUCTIONS:

Step 1: Cream the Butter and Sugar
In a large mixing bowl, use a hand or stand mixer to cream the softened butter and sugar until fluffy and pale in color. This step gives your cookies that soft, melt-in-your-mouth texture.

Step 2: Add the Flavors
Stir in the lemon zest, lavender, and vanilla extract. The lemon adds zing, while the lavender brings a calming floral depth that’s not overpowering but warmly fragrant.

Step 3: Mix the Dry Ingredients
In a separate bowl, whisk together the flour and cornstarch. Slowly incorporate the dry ingredients into the butter mixture until a soft dough forms. The cornstarch helps keep the shortbread light and crumbly.

Step 4: Chill the Dough
Form the dough into a disk, wrap it in plastic wrap, and chill it in the refrigerator for 30–45 minutes. This step is key—it prevents the cookies from spreading and makes the dough easier to work with.

Step 5: Roll and Cut
On a floured surface, roll the dough to about ¼-inch thickness. Use cookie cutters to create shapes—circles, flowers, or even hearts. Place on a parchment-lined baking sheet.

Step 6: Bake
Preheat the oven to 325°F (160°C). Bake for 12–15 minutes until the edges are just beginning to turn golden. Let them cool completely on a wire rack before icing.

Step 7: Make the Lemon Icing
Mix powdered sugar with milk and a bit of lemon zest until you have a smooth, slightly thick glaze. It should coat the back of a spoon but still be pourable.

Step 8: Ice and Garnish
Drizzle or spread icing onto each cooled cookie. While the icing is still wet, sprinkle a pinch of lavender buds on top for a charming finish. Let the icing set fully before storing.

HELPFUL TIPS:

• Always use culinary lavender—ornamental varieties can taste soapy or bitter.
• Too floral for your taste? Start with ½ teaspoon lavender for a milder flavor.
• Make it citrusy: Add orange or lime zest in place of lemon for a fresh twist.
• Chill longer for firmer dough—you can refrigerate overnight if needed.
• Freeze uniced cookies for up to 3 months; decorate once thawed.

DETAILS:

• Prep Time: 20 minutes (+ 30–45 min chill time)
• Cook Time: 12–15 minutes
• Total Time: 1 hour
• Yield: About 24 cookies
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

NOTES:

These cookies hold their shape well, making them great for gifting. Package them in parchment with a little lavender sprig for a lovely homemade present.

NUTRITIONAL INFORMATION (Per Cookie):

• Calories: 140
• Fat: 7g
• Saturated Fat: 4.5g
• Carbs: 17g
• Sugar: 7g
• Protein: 1g
• Cholesterol: 20mg
• Fiber: 0g

FREQUENTLY ASKED QUESTIONS:

Can I use fresh lavender instead of dried?
Yes, but use a small amount—fresh is more potent. Make sure it’s culinary-grade and pesticide-free.

How do I prevent the cookies from spreading?
Chilling the dough is key. Also, avoid over-creaming the butter or adding too much liquid.

Can I freeze the dough?
Absolutely! Freeze it wrapped in plastic for up to a month. Thaw in the fridge before rolling.

How long do they stay fresh?
They keep well for up to 7 days in an airtight container at room temperature.

STORAGE INSTRUCTIONS:

• Room Temperature: Store in an airtight container up to 1 week.
• Refrigerator: Iced cookies stay fresh for about 10 days chilled.
• Freezer: Freeze un-iced cookies or dough for up to 3 months.

Related Recipes:

If you liked these cookies, you’ll definitely enjoy these other delicate delights:

• A Zesty Bite of Summer: Lime Sugar Cookies
• The Cozy Magic of Chocolate Mint Cookies
• Easy Lemon Brownies

CONCLUSION:

These Iced Lemon Lavender Shortbread Cookies are like a moment of calm in cookie form. Their buttery crumb, zesty lemon, and floral finish make them the kind of treat you’ll want to share—and savor. Whether you’re baking for a tea party, a picnic, or a simple afternoon escape, these cookies are a gentle reminder to slow down and enjoy the little things.

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