These Iced Lemon Lavender Shortbread Cookies are buttery, delicate, and bursting with bright citrus flavor and subtle floral notes. Finished with a smooth lemon icing and a sprinkle of edible lavender or fresh lemon zest, these elegant cookies are perfect for afternoon tea, bridal showers, spring celebrations, holidays, or homemade gifts.
Why You’ll Love This Recipe
- Rich, buttery shortbread that melts in your mouth.
- Bright lemon flavor balanced with delicate lavender.
- Beautiful iced finish perfect for special occasions.
- Easy slice-and-bake method.
- Great for gifting and holiday cookie trays.
- Stores well for days and freezes beautifully.
Ingredients
For the Shortbread
- 2½ cups all-purpose flour
- ¾ cup powdered sugar
- ¼ teaspoon coarse kosher salt
- Zest of 1 small lemon
- ½ teaspoon dried edible lavender
- ¾ cup cold unsalted butter, cut into tablespoons
- ½ teaspoon vanilla extract
- 2 tablespoons fresh lemon juice
Lemon Icing
- 1 cup powdered sugar
- 2 teaspoons meringue powder
- 2½–3 tablespoons fresh lemon juice
For Decorating
- Dried edible lavender
- Fresh lemon zest
Instructions
- In a food processor, combine the flour, powdered sugar, salt, lemon zest, and dried lavender. Pulse until evenly mixed.
- With the processor running, add the cold butter one tablespoon at a time until the mixture becomes crumbly.
- Add the vanilla extract and lemon juice, then process just until the dough comes together.
- Turn the dough onto a lightly floured surface and gently shape it into a disk.
- Line an 8- or 9-inch square baking pan with parchment paper and press the dough into an even layer.
- Score the dough into squares using a sharp knife or bench scraper.
- Prick the dough all over with a toothpick or skewer to prevent puffing.
- Refrigerate for 30 minutes.
- Preheat the oven to 300°F (150°C).
- Bake the Iced Lemon Lavender Shortbread Cookies for about 45 minutes, or until lightly golden.
- Remove from the oven and immediately re-cut along the scored lines.
- Allow the cookies to cool completely in the pan.
- In a small bowl, whisk together the powdered sugar, meringue powder, and lemon juice until smooth.
- Dip the tops of the cooled cookies into the icing and gently shake off any excess.
- Before the icing sets, sprinkle with dried lavender or fresh lemon zest.
- Allow the icing to dry completely for 4–6 hours before storing.
Tips & Tricks
- Use only culinary-grade edible lavender.
- Fresh lemon zest provides the brightest citrus flavor.
- Chilling the dough helps maintain clean edges while baking.
- Don’t overprocess the dough to keep the cookies tender.
- A bench scraper makes cutting perfectly even squares easier.
- Let the icing fully harden before stacking the cookies.
Details
- Prep Time: 20 minutes
- Chill Time: 30 minutes
- Bake Time: 45 minutes
- Icing Dry Time: 4–6 hours
- Total Time: About 6 hours
- Yield: 25–36 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Difficulty: Easy
- Dietary Notes: Vegetarian
Notes
- Meyer lemons provide a slightly sweeter citrus flavor if available.
- For a stronger floral note, increase the lavender slightly, but use it sparingly to avoid overpowering the cookies.
- The cookies can also be enjoyed without icing for a more traditional shortbread.
- Package in decorative tins or gift boxes for holidays and special occasions.
Nutrition (Approximate Per Cookie)
- Calories: 120
- Protein: 1g
- Carbohydrates: 17g
- Fat: 5g
- Saturated Fat: 3g
- Fiber: 0g
- Sugar: 8g
- Sodium: 30mg
FAQ
Can I use dried culinary lavender?
Yes. Always use culinary-grade edible lavender, as ornamental lavender is not intended for cooking.
Why should I chill the dough?
Chilling helps the butter firm up, preventing the cookies from spreading and ensuring crisp edges.
Can I freeze these cookies?
Absolutely. Freeze baked cookies or unbaked dough for up to 3 months.
Do I have to use meringue powder?
No. It helps the icing harden more quickly, but you can make a simple lemon glaze using only powdered sugar and lemon juice.
How do I know when the shortbread is done?
The edges and surface should be lightly golden while the cookies remain pale and firm.
Storage
Room Temperature: Store in an airtight container for 1–2 weeks.
Freezer: Freeze baked cookies or cookie dough for up to 3 months.
Serving Tip: Allow frozen cookies to come to room temperature before serving to enjoy their delicate texture.
Similar Recipes
Iced Lemon Lavender Shortbread Cookies
Ingredients
For the Shortbread
- 2½ cups all-purpose flour
- ¾ cup powdered sugar
- ¼ teaspoon coarse kosher salt
- Zest of 1 small lemon
- ½ teaspoon dried edible lavender
- ¾ cup cold unsalted butter cut into tablespoons
- ½ teaspoon vanilla extract
- 2 tablespoons fresh lemon juice
Lemon Icing
- 1 cup powdered sugar
- 2 teaspoons meringue powder
- 2½ –3 tablespoons fresh lemon juice
For Decorating
- Dried edible lavender
- Fresh lemon zest
Instructions
- In a food processor, combine the flour, powdered sugar, salt, lemon zest, and dried lavender. Pulse until evenly mixed.
- With the processor running, add the cold butter one tablespoon at a time until the mixture becomes crumbly.
- Add the vanilla extract and lemon juice, then process just until the dough comes together.
- Turn the dough onto a lightly floured surface and gently shape it into a disk.
- Line an 8- or 9-inch square baking pan with parchment paper and press the dough into an even layer.
- Score the dough into squares using a sharp knife or bench scraper.
- Prick the dough all over with a toothpick or skewer to prevent puffing.
- Refrigerate for 30 minutes.
- Preheat the oven to 300°F (150°C).
- Bake the Iced Lemon Lavender Shortbread Cookies for about 45 minutes, or until lightly golden.
- Remove from the oven and immediately re-cut along the scored lines.
- Allow the cookies to cool completely in the pan.
- In a small bowl, whisk together the powdered sugar, meringue powder, and lemon juice until smooth.
- Dip the tops of the cooled cookies into the icing and gently shake off any excess.
- Before the icing sets, sprinkle with dried lavender or fresh lemon zest.
- Allow the icing to dry completely for 4–6 hours before storing.
Notes
- Meyer lemons provide a slightly sweeter citrus flavor if available.
- For a stronger floral note, increase the lavender slightly, but use it sparingly to avoid overpowering the cookies.
- The cookies can also be enjoyed without icing for a more traditional shortbread.
- Package in decorative tins or gift boxes for holidays and special occasions.
Conclusion
These Iced Lemon Lavender Shortbread Cookies combine rich buttery shortbread with fresh lemon and delicate floral lavender for an elegant homemade treat. Topped with a glossy lemon icing, they’re perfect for tea parties, holidays, bridal showers, gift boxes, or simply enjoying with your favorite cup of tea. Their beautiful appearance and refreshing flavor make them a memorable dessert for any occasion.