Tender lemon lavender shortbread coated in a simple lemon glaze. These cookies are simple to make and addicting to eat!

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Why this recipe works

First, the shortbread. This is one of my most beloved recipes, used as a cookie on its own or the base for several thumbprint cookies. While not everyone loves shortbread, my friends and family seem to all love mine!

My secret is powdered sugar. It is a very fine texture, meaning you’ll get a smooth, fluffy dough without any large sugar crystals. And while some recipes call for beating granulated sugar until nearly dissolved, I’ve found that to be 1. often impossible and 2. too much air in the dough for the delicate, crumbly cookie we want.

Additionally, confectioner’s sugar has a small bit of cornstarch. Cornstarch is that secret rising agent that gives just a slight poof. It keeps these cookies from being dense yet isn’t powerful enough (like baking powder/soda) to make them rise like a chocolate chip cookie. It creates that perfect in-between rise.

As well, European style butter is a game changer. It has far less water and is a MUCH creamier butter, making softer, more tender cookies. I get Kerrygold from Costco (in fact, it keeps going on sale and now we have at least 18 pounds in our fridge for all my summer baking…). But any European style butter will do. I often use salted butter, meaning I only add a pinch of salt. This is because I know Kerrygold and know how salty it will make my dessert. If you’re using a different brand or are unsure, try to use unsalted so you can better control the salt.

This particular iteration of my shortbread is possibly my favorite. Lemon zest and ground lavender in the dough makes for an amazingly citrusy, floral flavor, complemented perfectly by the lemon glaze. You get a tender cookie with a slightly crunchy edge, all topped with a flavorful, moisture-retaining glaze. Even my shortbread indifferent husband loved these.

Key ingredients

Butter. As mentioned above, always use European style butter in shortbread. It’s creamier and has less water.

Confectioner’s sugar. Also called powdered or icing sugar. This is the secret to the tender texture and perfect sweetness of these cookies. It is used in the cookie and the glaze.

Vanilla extract. Use pure vanilla extract, not imitation.

Salt. Only use a pinch or so if using salted butter.

Flour. Optionally, you can sift this before using, making the cookies even more tender and delicate.

Lemon zest and juice. The zest is used in the cookie and the juice is used in the glaze. The juice is my secret to a super lemony cookie!

Culinary lavender. Obviously! Culinary lavender is safe for consumption, so be sure to get the correct kind. I have this exact brand and it has lasted me for a long time!

How to make lemon lavender shortbread cookies

1. Cream butter and powdered sugar. You don’t need to beat it for a long time, just make sure it’s well-combined and perfectly smooth.

2. Add vanilla and salt. Reduce salt to a pinch if you used salted butter. Be sure it’s very smooth so that the flour can be mixed in minimally.

3. Stir in flour, lavender, and lemon zest. Technically, you could sift and whisk the salt and flour first, but that requires an extra bowl, and I just don’t have the patience for more dishes.

Optional: You can chill the dough at this point, for 1 hour or up to 3 days, to make it easier to work with.

4. Roll out and cut. I prefer rolling these out between parchment paper before cutting out into circles. Don’t roll the dough too thin—somewhere between 1/8” and 1/4” is perfect.

5. Bake. I froze my dough for a few minutes before baking to ensure the cookies kept their shape.

6. Glaze cooled cookies. This is optional, but I really feel the glaze makes these cookies so amazing. Plus, it’s super simple!

Enjoy!

Tips and FAQ’s for this recipe

Is the glaze necessary?

No, but why chance it? I tried these both ways and definitely prefer the glaze. Unglazed tastes great, but glazed tastes dreamy. It adds a bit of sweetness (shortbread isn’t very sweet) and a ton of lemon flavor. In fact, it was so lemony that I sprinkled more lavender on top to balance the flavor. #worthit

What do I serve this with?

Anything! This is perfect with coffee and especially with tea. In fact, if you are hosting a tea or similar luncheon or event, these cookies are a must! Or just to keep on the counter for a quick little something sweet.

Do I have to use European butter?

Personally, I think it makes a huge difference. It’s creamier and has a very different consistency than sweet cream butter. Since you only have a few ingredients here, you want to make sure each one is of the highest quality. But don’t worry—you can often find it at places like Costco on sale!

What if I don’t have powdered sugar?

You can technically make your own, but I can’t vouch for its efficacy in cookies (it works well in buttercream). Simply place 1 cup granulated sugar and 1 tablespoon cornstarch in a blender and mix until fine—the texture of powdered/confectioner’s/icing sugar. You can of course increase the amount, but this will give you more than you need already.

Do NOT over mix!

These will become tough and lose their flaky tenderness if you mix them too much. Be careful to stir just until the dough comes together then stop. If you find any unmixed flour, you can pat that into the rest of the dough when you roll it out.

Can I make these ahead of time?

Yes! You can make the dough and refrigerate it (well-sealed) for up to three days. If you need to make them further ahead, you can shape them then freeze them. Freeze on a cookie sheet then transfer to a well-sealed container or freezer safe bag once they’re solid. They’ll last in the freezer 2-3 months. You can bake them straight from the freezer then glaze them once they’ve cooled.

My tools

Here are my must-have tools I use for making these cookies. Affiliate links provided.

Cooling rack

Mesh sieve (because sifting is KEY for a perfect shortbread)

Rimmed cookie sheets (for pre-shaped cookies)

Silicone baking mats or parchment paper (for baking and rolling the dough)

Rolling pin

Round cookie cutters

Microplane zester

You might also like:

Simple Shortbread (Ted Lasso Style)

Raspberry Thumbprint Cookies

Dark Chocolate Drizzled Espresso Shortbread

Vanilla Bean White Chocolate Shortbread

Blackberry Lavender Lemonade Cupcakes

Lemon Lavender Shortbread Cookies

Print recipe

prep time: 10-15 minutes
bake time: 10-15 minutes (depending on size of cookie)
total time: 30 minutes

servings: 20-30 cookies

Ingredients:

2 cups (272g) flour, spooned and leveled then sifted
¼ teaspoon (2g) finely ground sea salt (omit if using salted butter)
1 cup (227g) unsalted European style butter, softened
1 ⅔ cups (217g) powdered sugar, divided
1 tablespoon (13g) vanilla extract
zest and juice of 1-2 large lemons (or 2-3 medium)
1-2 teaspoons (2-4g) culinary lavender, crushed (to taste)

Instructions:

Preheat oven to 350F/175C. Line a baking sheet with parchment or a silicone mat.
Finely zest your lemons using a microplane zester. Juice the lemons as well. Crush your lavender wither with a mortar and pestle, the back of a spoon, or between your fingers. You want to create smaller pieces as well as release the flavorful oils. Optionally, you can chop it, but this can be difficult with such a small amount. Set aside.
In a small bowl, whisk together flour and salt. Set aside. (Optionally, you can just add the flour and salt to the butter once it’s blended).
In a medium bowl (or the bowl of a stand mixer--I couldn't use mine because it does best with larger quantities), whip the butter with a handheld electric mixer on high until creamed, about 30 seconds. Add ⅔ cup powdered sugar and mix on high until light and fluffy, about 1 minute. Add vanilla then mix, starting on low then increasing to high to fully incorporate.
Scrape the bowl then sift in the flour. Add the lemon zest and crushed lavender and mix on low until fully incorporated. It will be crumbly at first then will suddenly start to stick to the beaters and pull away from the sides of the bowl. At this point, stop mixing.
Optional: you could chill the dough for 1 hour or overnight at this point, to make rolling easier. Otherwise, use some flour as you roll these out to prevent sticking.
Roll to about ¼ inch (or slightly less) thick. Cut into circles or desired shape. Roll the scraps back out and cut again. Once you have just a small amount of scraps, you can shape that into a couple round cookies.
Bake 10-12 minutes (up to 15 for larger cookies), until the edges just begin to turn golden. Let cool on the pan for 5-10 minutes then remove the cookies to a wire rack until completely cool.
While cookies cool, mix 2 tablespoons of the reserved lemon juice with the remaining 1 cup of powdered sugar. Add more sugar or lemon juice to achieve your desired thickness of glaze. I wanted it drizzle-able but not too thin, so I only used about 2-3 tablespoons of juice.
Once cookies are completely cooled (or sooner, if you want a lightly glazed effect), you can either drizzle the glaze on top or dip the top of the cookie in the glaze. Let sit for about 20 minutes to dry the glaze.