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Iced Lemon Lavender Shortbread Cookies

Iced lemon lavender shortbread cookies with tender, buttery rounds and a glossy pale-yellow glaze. Made by chilling a soft dough, then baking at 325°F until the edges turn lightly golden.
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Prep Time 20 minutes
Cook Time 14 minutes
chill time 1 hour
Total Time 1 hour 34 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 170
Ingredients Equipment Method Notes

Ingredients
  

Shortbread cookies
  • 1 cup unsalted butter
  • 0.5 cup powdered sugar
  • 2 cup all-purpose flour
  • 0.25 tsp salt
  • 1 tbsp lemon zest
  • 1 tsp dried culinary lavender finely crushed
  • 1 tsp vanilla extract
Icing
  • 1 cup powdered sugar
  • 2 tbsp fresh lemon juice use 2–3 tbsp for desired thickness
  • 1 dried lavender for garnish

Equipment

  • 1 sheet pan

Method
 

Make the shortbread dough
  1. Cream the softened unsalted butter and powdered sugar until light and fluffy, about 2–3 minutes.
  2. Mix in the lemon zest, finely crushed dried culinary lavender, and vanilla extract until evenly combined.
  3. Gradually add the all-purpose flour and salt, mixing just until a soft dough forms and no dry flour remains.
  4. Shape the dough into a log, wrap it, and chill for 1 hour to firm up the dough.
Bake and ice the cookies
  1. Preheat the oven to 325°F and line a sheet pan so the cookies bake evenly.
  2. Slice the chilled dough into rounds, place them on the sheet pan, and keep them in a single layer.
  3. Bake for 12–14 minutes at 325°F until the edges are lightly golden.
  4. Cool the cookies completely so the icing sets without melting or sliding.
  5. Whisk the powdered sugar with fresh lemon juice until smooth, glossy, and pourable.
  6. Dip or drizzle the icing over the cooled cookies, then sprinkle with a few flecks of dried lavender for garnish.

Notes

For clean slicing, let the log sit at room temperature for 5 minutes if it feels too firm, then cut into even rounds so they bake uniformly. Store in an airtight container at room temperature for up to 5 days; freeze baked, uniced cookies for up to 2 months and thaw before icing. For a dairy-free swap, use a 1:1 plant-based butter stick (solid, not spreadable) for the same buttery shortbread texture.