There’s something magical about baking cookies. The warmth of the oven, the sweet aroma that fills the kitchen—it’s therapeutic. And when it comes to indulgent treats with a touch of elegance, these Easy Iced Lemon Lavender Shortbread Cookies steal the show every time.

I first stumbled upon the idea of combining lemon and lavender while exploring a local bakery. The delicate floral notes paired with the zingy brightness of lemon made the cookies unforgettable. Back home, I couldn’t resist recreating the experience in my own kitchen. These cookies are now a go-to for tea parties, special occasions, and sometimes just because I’m craving something special.

What makes this recipe stand out is its simplicity. The dough comes together quickly, with just a few pantry staples. The real magic happens when you mix in the dried lavender and fresh lemon zest, creating a symphony of flavors in every bite. The buttery shortbread texture is perfectly complemented by the sweet, citrusy glaze on top.

Whether you’re a seasoned baker or someone who only bakes during the holidays, these cookies are foolproof. Plus, they’re as beautiful as they are delicious—a perfect addition to a dessert table or a thoughtful homemade gift.

So, let’s gather our ingredients, turn on some music, and bake these delightful Iced Lemon Lavender Shortbread Cookies. Trust me, they’re worth every second.

These Easy Iced Lemon Lavender Shortbread Cookies are buttery, delicate, and packed with flavor. The combination of floral lavender and zesty lemon creates a unique, gourmet taste that’s both refreshing and satisfying.

The cookies feature a melt-in-your-mouth shortbread base, infused with dried lavender and lemon zest. A simple icing glaze adds just the right amount of sweetness, balancing the bold flavors.

Perfect for tea time or a special treat, these cookies are as easy to make as they are elegant. The recipe requires minimal effort but delivers maximum flavor and beauty.

If you’re looking for a dessert that’s equal parts impressive and easy, these shortbread cookies are the perfect choice.

An Exciting Story About These Cookies

I remember the first time I made these cookies for my family. It was a rainy Sunday afternoon, and we were all craving something sweet but different. As the cookies baked, the scent of lavender and lemon filled the house, instantly lifting everyone’s mood.

When I brought them out, still slightly warm, my youngest said, “These look like something from a fancy bakery!” My husband agreed, but after one bite, he added, “They taste even better than they look.” Now, these cookies have become our rainy-day tradition—a little taste of sunshine no matter the weather.

Why These Iced Lemon Lavender Shortbread Cookies Are Perfect

Delicate Elegance in Every Bite

• Unique Flavor Pairing: The floral lavender and zesty lemon create a refreshing, gourmet taste.
• Melt-in-Your-Mouth Texture: The buttery shortbread base is irresistibly tender.
• Simple and Beautiful: These cookies are easy to make but look like they came from a bakery.
• Versatile: Perfect for tea parties, gift boxes, or an everyday indulgence.

What You Need for Easy Iced Lemon Lavender Shortbread Cookies

For the Cookies:

• 1 cup unsalted butter, softened
• ½ cup granulated sugar
• 2 cups all-purpose flour
• 1 tbsp dried culinary lavender
• 1 tbsp fresh lemon zest
• ¼ tsp salt

For the Icing:

• 1 cup powdered sugar
• 2 tbsp fresh lemon juice
• 1 tsp lemon zest (optional, for garnish)

How to Make Easy Iced Lemon Lavender Shortbread Cookies

1. Prepare the Dough:
   In a mixing bowl, cream together softened butter and sugar until light and fluffy. Gradually add flour, lavender, lemon zest, and salt. Mix until a crumbly dough forms.
2. Shape and Chill:
   Transfer the dough to a floured surface and form it into a disk. Wrap it in plastic wrap and refrigerate for at least 30 minutes. This step is essential for firm, flaky cookies.
3. Roll and Cut:
   Preheat your oven to 350°F (175°C). Roll out the chilled dough to about ¼-inch thickness. Use a cookie cutter to cut out your desired shapes and place them on a parchment-lined baking sheet.
4. Bake:
   Bake the cookies for 10–12 minutes or until the edges are lightly golden. Let them cool completely on a wire rack before glazing.
5. Prepare the Icing:
   In a small bowl, whisk together powdered sugar and lemon juice until smooth. Adjust the consistency by adding more sugar or juice as needed.
6. Glaze the Cookies:
   Drizzle or spread the icing over the cooled cookies. Garnish with additional lemon zest for a pop of color and flavor. Let the icing set before serving.

Tips for Easy Iced Lemon Lavender Shortbread Cookies

1. Use Fresh Lavender Wisely: If using fresh lavender, reduce the amount by half to avoid overpowering the cookies. Always ensure it’s culinary-grade lavender.
2. Keep the Dough Cold: Chilling the dough helps the cookies maintain their shape during baking. Don’t skip this step!

Substitutions and Variations

• Flavor Swap: Try orange zest instead of lemon for a different citrus profile.
• Herbal Twist: Add a hint of rosemary for a savory edge.
• Gluten-Free Option: Use a 1:1 gluten-free flour substitute for a celiac-friendly treat.

Make a Healthier Version

• Lower Sugar: Reduce the granulated sugar in the dough by 2 tablespoons for a less sweet base.
• Dairy-Free: Substitute vegan butter for a dairy-free option.
• Low-Calorie Icing: Use a sugar-free powdered sweetener in the glaze.

Closing for Easy Iced Lemon Lavender Shortbread Cookies

And there you have it! These Easy Iced Lemon Lavender Shortbread Cookies are a delightful blend of buttery, zesty, and floral flavors. Whether you’re treating yourself or sharing with loved ones, this recipe is sure to impress. Don’t forget to tag us with your creations, and check out our other sweet treats for more baking inspiration. Happy baking!

Frequently Asked Questions for Easy Iced Lemon Lavender Shortbread Cookies

Can I use fresh lavender instead of dried?
Yes, but reduce the amount by half, as fresh lavender has a stronger flavor.

How long do these cookies last?
Store them in an airtight container for up to 5 days at room temperature.

Can I freeze the dough?
Absolutely! Wrap the dough tightly in plastic wrap and freeze for up to 2 months. Thaw in the fridge before using.

What if I don’t have a cookie cutter?
Use a glass or roll the dough into a log and slice it into rounds.

Is lavender safe to eat?
Yes, as long as it’s labeled culinary-grade.

Can I make the icing less sweet?
Add a touch of cream or milk to balance the sweetness without altering the consistency.

What pairs well with these cookies?
A hot cup of Earl Grey tea or lavender lemonade complements the flavors beautifully.

Can I add food coloring to the icing?
Yes, a drop of purple or yellow food coloring can make the cookies even more visually appealing.

Are these cookies suitable for vegans?
Swap the butter for vegan alternatives, and they’re good to go!

What if I don’t like lavender?
You can omit it and make simple lemon shortbread cookies instead.

How do I know the cookies are done baking?
Look for lightly golden edges; the centers will set as they cool.

Can I double the recipe?
Definitely! Simply double the ingredients and bake in batches.

Easy Iced Lemon Lavender Shortbread Cookies

Recipe by CutsfoodCourse: Cake, Christmas, Dessert, Snacks

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• For the Cookies:

• 1 cup unsalted butter, softened

• ½ cup granulated sugar

• 2 cups all-purpose flour

• 1 tbsp dried culinary lavender

• 1 tbsp fresh lemon zest

• ¼ tsp salt

• For the Icing:

• 1 cup powdered sugar

• 2 tbsp fresh lemon juice

• 1 tsp lemon zest (optional, for garnish)

Directions

• Prepare the Dough:
• In a mixing bowl, cream together softened butter and sugar until light and fluffy. Gradually add flour, lavender, lemon zest, and salt. Mix until a crumbly dough forms.
• Shape and Chill:
• Transfer the dough to a floured surface and form it into a disk. Wrap it in plastic wrap and refrigerate for at least 30 minutes. This step is essential for firm, flaky cookies.
• Roll and Cut:
• Preheat your oven to 350°F (175°C). Roll out the chilled dough to about ¼-inch thickness. Use a cookie cutter to cut out your desired shapes and place them on a parchment-lined baking sheet.
• Bake:
• Bake the cookies for 10–12 minutes or until the edges are lightly golden. Let them cool completely on a wire rack before glazing.
• Prepare the Icing:
• In a small bowl, whisk together powdered sugar and lemon juice until smooth. Adjust the consistency by adding more sugar or juice as needed.
• Glaze the Cookies:
• Drizzle or spread the icing over the cooled cookies. Garnish with additional lemon zest for a pop of color and flavor. Let the icing set before serving.