Iced Lemon Lavender Shortbread Cookies

These Iced Lemon Lavender Shortbread Cookies are buttery, crumbly, and perfectly tender, with bright citrus flavor from fresh lemon zest and juice, and a delicate floral hint from dried culinary lavender. Finished with a smooth lemon glaze and a sprinkle of lavender, they’re as beautiful as they are delicious—perfect for weddings, bridal showers, tea parties, or simply elevating your everyday baking.

Why You’ll Love This Recipe

✨ Stays Fresh for Weeks – Shortbread cookies store beautifully. They keep their buttery, tender texture for weeks in the fridge and even longer in the freezer. You can bake them ahead and ice them the day before serving.

✨ Elegant and Pretty – With their glossy glaze and lavender garnish, these cookies look like tiny petit fours—perfect for special occasions or gifting.

✨ Works at Any Altitude – Developed at 5,280 ft in Denver, this recipe is high-altitude tested, but since there’s no leavening, it works perfectly at all elevations.

Ingredients

For the Cookies:

2 ½ cups all-purpose flour (spooned & leveled)
¾ cup powdered sugar
¼ tsp coarse kosher salt (or half if using table salt)
Zest of 1 small lemon
½ tsp dried edible lavender
¾ cup cold unsalted butter, cut into tablespoons
½ tsp vanilla extract
2 tbsp fresh lemon juice (or bottled)

For the Icing:

1 cup powdered sugar
2 tsp meringue powder
2 ½ – 3 tbsp fresh lemon juice
Dried lavender or lemon zest, for garnish

Step-by-Step Instructions

1. Make & Chill the Dough

In a food processor, combine flour, powdered sugar, salt, lemon zest, and lavender. Pulse to blend.
With the processor running, drop in the butter, one tablespoon at a time, until the mixture looks moist and crumbly.
Add vanilla and lemon juice. Process just until the dough comes together into a ball.
Gather the dough on a lightly floured surface, shape into a disk, and press evenly into a parchment-lined 8- or 9-inch square pan (greasing lightly helps the parchment stay in place).
Cut into squares (5×5 for 25 cookies in an 8-inch pan, or 6×6 for 36 cookies in a 9-inch pan). Dock all over with a toothpick to prevent puffing.
Chill for 30 minutes.

2. Bake

Preheat oven to 300°F.
Bake on the center rack for about 45 minutes, until golden and baked through.
While still warm, cut along your pre-scored lines again. Cool completely in the pan before removing.

3. Ice & Decorate

In a small bowl, whisk together powdered sugar, meringue powder, and lemon juice until smooth.
Dip the tops of the cookies into the glaze, shake off excess, and set them down to dry.

Before the icing sets, sprinkle with dried lavender or lemon zest.
Allow icing to cure fully (4–6 hours) before storing.

Storage

Room Temp: Store in an airtight container for 1–2 weeks.

Freezer: Store for 3–6 months.
Stacking: Only stack once the icing has cured fully. Separate layers with wax or parchment paper.

FAQ

How long do these cookies last?
Shortbread has a long shelf life—up to 2 weeks at room temp, several weeks in the fridge, or months in the freezer.

Can I stack them once iced?
Yes, but only after the glaze is fully hardened. Store in single layers for the first day, then stack with parchment between layers.

Where do I buy edible lavender?
Look online, at specialty grocery stores, or tea and spice shops. Always ensure it’s labeled culinary lavender.

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