Iced Lemon Lavender Shortbread (Printable)

Buttery shortbread cookies with aromatic lavender and zesty lemon, finished with a tangy sweet glaze.

# What You'll Need:

→ Shortbread Dough

01 - 1 cup unsalted butter, softened to room temperature
02 - 2/3 cup powdered sugar, sifted
03 - 2 tablespoons finely grated lemon zest (approximately 2 medium lemons)
04 - 1 teaspoon culinary-grade dried lavender, finely chopped
05 - 1/4 teaspoon fine sea salt
06 - 2 cups all-purpose flour

→ Lemon Glaze

07 - 1 cup powdered sugar, sifted
08 - 2 to 3 tablespoons fresh lemon juice
09 - 1 teaspoon finely grated lemon zest
10 - 1/2 teaspoon dried lavender buds for finishing (optional)

# How to Make It:

01 - Using a stand mixer or hand mixer, beat the softened butter and powdered sugar on medium-high speed until the mixture becomes pale, light, and fluffy, approximately 3 to 4 minutes.
02 - Add the lemon zest, chopped lavender, and salt to the creamed mixture. Continue mixing until fully distributed and the lavender is evenly throughout the dough.
03 - Reduce mixer speed to low and gradually add the flour, mixing just until the dough comes together and no dry streaks remain. Avoid overmixing to maintain tender texture.
04 - Divide the dough into two equal portions. Roll each portion into a uniform log approximately 2 inches in diameter. Wrap tightly in plastic wrap and refrigerate for a minimum of 30 minutes until firm.
05 - Preheat oven to 350°F. Line two rimmed baking sheets with parchment paper for easy cleanup.
06 - Remove chilled dough logs from refrigerator. Using a sharp knife, slice into 1/4-inch thick rounds. Arrange cookies on prepared baking sheets, leaving 1 inch of space between each cookie.
07 - Bake for 14 to 16 minutes, rotating pans halfway through, until edges are lightly golden and centers are set. Cool on baking sheets for 5 minutes before transferring to wire rack.
08 - Whisk together powdered sugar, 2 tablespoons lemon juice, and lemon zest in a small bowl until smooth and glossy. Adjust consistency with additional lemon juice if too thick.
09 - Drizzle or spread the glaze over completely cooled cookies. Sprinkle with additional lavender buds if desired. Allow glaze to set for at least 30 minutes before serving or storing.

# Expert Tips:

01 -
  • The way buttery richness meets fragrant floral notes creates the most sophisticated yet approachable flavor profile
  • These cookies look like they came from a fancy bakery but require zero special techniques or hard-to-find ingredients
  • They keep beautifully for days, making them perfect for gift-giving or having something lovely on hand for unexpected visitors
02 -
  • Overworking the dough during the flour-mixing stage is the most common mistake—stop as soon as the flour disappears into the butter mixture
  • Lavender can quickly become overpowering, so stick to the measured amount even if you're tempted to add more
  • The chilling step isn't optional—warm dough will spread into odd shapes and the cookies won't hold those clean edges
03 -
  • Double the recipe and freeze the extra dough logs—they'll keep for up to 3 months and you can bake fresh cookies whenever the craving strikes
  • Invest in an inexpensive microplane grater if you don't have one—it makes all the difference for getting perfectly fine zest without any bitter pith

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