Go Back
Iced lemon lavender shortbread cookies on a plate, decorated with lavender sprigs.

Iced Lemon Lavender Shortbread Cookies

Bright, floral, and buttery iced lemon lavender shortbread cookies that are simple to make and perfect for tea, picnics, or gifting.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Baking
Calories: 120
Ingredients Method Notes

Ingredients
  

For the cookies
  • 1 cup unsalted butter, room temperature Use high-quality European-style butter for the best flavor.
  • 3/4 cup granulated sugar
  • 2 cups all-purpose flour (or gluten-free flour blend) Measure accurately to ensure proper texture.
  • 2 tablespoons fresh lemon zest Use organic lemons to avoid bitterness from the pith.
  • 1 tablespoon dried culinary lavender Use lavender labeled as 'culinary'.
  • 1 large egg (or flax egg for vegan)
For the icing
  • 1 cup powdered sugar Adjust consistency with milk.
  • 2 tablespoons milk or cream (non-dairy milk can be used) Can be adjusted for desired icing thickness.

Method
 

Preparation
  1. Cream the butter and sugar in a large bowl or stand mixer until light and fluffy.
  2. Add the egg (or flax egg) and mix until combined. Fold in the lemon zest and lavender.
  3. Add flour in batches, mixing until a dough forms but do not overmix.
  4. Shape the dough into a log or disk and wrap tightly. Chill for at least 30 minutes.
Baking
  1. Preheat the oven to 325°F (165°C). Slice the chilled dough into rounds and place on a baking sheet lined with parchment.
  2. Bake for 12–15 minutes until the edges are just set and bottoms are pale gold.
  3. Allow cookies to cool on a rack.
Icing
  1. Whisk powdered sugar with milk until smooth and pourable.
  2. Dip tops of cooled cookies into the glaze or spoon it over.
  3. Let the icing set at room temperature for 20–30 minutes before serving.

Notes

Store cookies in an airtight container for up to 5 days. For freezing, ensure cookies are fully cooled before wrapping.