These lemon shortbread cookies with lavender glaze are exactly the kind of bright, pretty dessert you want on repeat once the weather starts warming up. They’re buttery and crisp with a fresh pop of lemon, then topped with a simple floral glaze that feels fancy but is actually easy to make. If you’re looking for spring baking recipes that come together with minimal effort but are still cute enough for parties, this is the one. I also love them as easy Easter treats because you can make them ahead, stack them on a platter, and they’re ready for guests.
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Ingredients for Lemon Shortbread Cookies with Lavender Glaze
For the Lemon Shortbread Cookies:
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup powdered sugar
- 2 cups all-purpose flour
- ¼ teaspoon salt
- Zest of 1 large lemon
- 1 teaspoon vanilla extract
- 1 tablespoon fresh lemon juice
For the Lavender Glaze:
- 1 cup powdered sugar
- 3 Tbsp milk
- 1/2 tsp dried lavender culinary grade
- purple food coloring, optional
Video: How to Make Lemon Lavender Shortbread Cookies
How to Make Lemon Lavender Shortbread Cookies
Make the Shortbread Dough:
Zest and juice lemon
In a large mixing bowl, cream the butter and powdered sugar until smooth.
Add the lemon zest, vanilla extract, and lemon juice, mixing until combined.
Gradually add the flour and salt, mixing until a dough forms.
Shape the dough into a disk, wrap in plastic wrap, and refrigerate for 30 minutes.
Bake the Cookies:
Preheat oven to 325°F (163°C) and line a baking sheet with parchment paper.
Roll out the dough on a lightly floured surface to about 1/4-inch thick. I like at least 5/16 of an inch so it’s a bit on the thick side.
Cut into desired shapes and place on the baking sheet.
Bake for 12-15 minutes, or until the edges are lightly golden.
Let cool completely on a wire rack.
Make the Lavender Glaze:
Heat milk milk in the microwave until it’s hot and bubbly. Add lavender to hot milk and let it steep for 3-5 minutes (depending on how strong of a lavender flavor you want). I went with 5 minutes because I wanted maximum lavender flavor.
After the lavender has steeped in the warm milk, use a strainer to separate the lavender bits from the milk. Use the back of a spoon to push all of your flavorful milk through the strainer and into a separate bowl.
Add lavender-infused milk to powdered sugar slowly and whisk until a glaze forms. You might not use all the milk, but try to use as much as you can to get that yummy lavender flavor.
Add light purple food coloring if using.
Dip your cooled lemon shortbread cookies face-down in glaze. Set your cookies glazed side up to set.
Pro Tips
- Chill the dough. This helps prevent the cookies from spreading too much while baking, keeping their shape perfect.
- Don’t overwork the dough. Shortbread is meant to be tender and delicate, so mix just until the dough comes together. Also, try not to roll and reroll the dough out too many times before baking, because that will make your dough denser instead of light and fluffy.
- Don’t roll the dough too thin. Shortbread is a delicate cookie that crumbles. If your cookies are too thin, they’ll crumble while you’re dipping them in glaze. I would recommend rolling them a bit thicker than 1/4.” On my rolling pin, I go for at least 5/16.”
- Taste test your glaze. If you’ve never made lavender-infused glaze before, I would recommend you taste a bit of it before you apply it to your cookies. If you steep your lavender for 3 minutes and your glaze tastes week, try to remake it and steep the lavender in milk for more time. If you steep your lavender for 5 minutes and the glaze tastes too strong, then you know you can do less time.
- For a stronger lemon flavor , add as much lemon zest as possible, and add an extra teaspoon or two of lemon juice. You may have to add a bit more flour if you add more lemon juice to maintain the proper texture for the cookie dough, but it’s worth it for the flavor.
- Store properly. These cookies stay fresh in an airtight container at room temperature for about a week.
FAQs
Can I make these cookies ahead of time?
Absolutely! The dough can be made in advance and stored in the fridge for up to 3 days. You can also freeze the baked cookies (without glaze) for up to 3 months and glaze them fresh when ready to serve.
Where can I find culinary lavender?
You can find dried culinary lavender online, at specialty spice shops, or sometimes in the baking section of well-stocked grocery stores. Just make sure it’s labeled as ‘culinary’ because not all lavender is safe to eat!
Can I skip the lavender glaze?
Of course! These lemon shortbread cookies are delicious on their own or with a simple vanilla or lemon glaze if you prefer.
What if I don’t have a cookie cutter?
No problem! You can roll the dough into a log before chilling, an then simply slice it into rounds before baking.
These lemon shortbread cookies with lavender glaze are the kind of treat that feels a little fancy, but is actually easy enough to make on a busy day. The bright lemon flavor, buttery shortbread texture, and that pretty pastel glaze make them perfect for sharing, gifting, or setting out for a spring get-together. Make sure you pin this fun spring baking recipe, and it’s also a good one to have on hand when you need easy Easter treats. If you make them, I’d love to know how they turn out. Happy baking!
Lemon Lavender Shortbread Cookies
Ingredients
Lemon Shortbread Cookies
- 1 cup unsalted butter softened
- 3/4 cup powdered sugar
- 2 cups flour
- 1/4 tsp salt
- Zest of 1 large lemon
- 1 tsp vanilla
- 1 Tbsp fresh lemon juice
Lavender Glaze
- 1 cup powdered sugar
- 3 Tbsp milk
- 1/2 tsp dried lavender culinary grade
- light purple food coloring
Instructions
Make Lemon Shortbread Cookies
- Zest and juice lemon
- In a large mixing bowl, cream the butter and powdered sugar until smooth
- Add the lemon zest, vanilla extract, and lemon juice, mixing until combined.
- Gradually add the flour and salt, mixing until a dough forms.
- Shape the dough into a disk, wrap in plastic wrap, and refrigerate for 30 minutes.
- Preheat oven to 325°F (163°C) and line a baking sheet with parchment paper.
- Roll out the dough on a lightly floured surface to about 1/4-inch thick. I like to do 5/16 of an inch, just to make it a little thicker.
- Cut into desired shapes and place on the prepared baking sheet
- Bake for 12-15 minutes, or until the edges are lightly golden.
- Let cool completely on a wire rack.
Make the Lavender Glaze
- Heat milk milk in the microwave until it's hot and bubbly. Add lavender to hot milk and let it steep for 3-5 minutes (depending on how strong of a lavender flavor you want)
- After the lavender has steeped in the warm milk, use a strainer to separate the lavender bits from the milk. Use the back of a spoon to push all of your flavorful milk through the strainer and into a separate bowl.
- Slowly add lavender-infused milk to powdered sugar and whisk together until a glaze forms. You might not use all the milk, but try to use as much as you can to get that yummy lavender flavor.
- Add light purple food coloring if using.
- Dip your cooled lemon shortbread cookies face-down in glaze.
- Set your cookies glazed side up to set.
