Glazed Lemon-Lavender Shortbread Cookies

Spring is in the air, and it’s in the cookies! These melt-in-your-mouth treats are just as soft as they are fragrant. Make them for any springtime occasion or to add some “zest” to your cookie jar!

Prep Time
20 minutes
Bake Time
8 to 10 minutes
A batch of glazed lemon-lavender shortbread cookies sprinkled with dried lavender, shown on a circular wire cooling rack on a marble counter, with dried lavender stalks and a lavender-coloured cloth.

Redpath® Golden Yellow Sugar & Redpath® Icing Sugar

Redpath® Golden Yellow Sugar

Redpath® Golden Yellow Sugar

Light-coloured and just right for baking, the subtle notes of caramel and moist texture make it ideal for allowing delicate flavours to shine through in your creations.

Redpath® Golden Yellow Sugar

Redpath® Icing Sugar

Redpath® Icing Sugar

Use it to make the smoothest frostings, icings, and glazes you’ve ever seen for the finishing touch on your cakes, cupcakes, and more.

Scale OR dry measuring cups

Measuring spoons

Spice grinder OR mortar and pestle

Medium bowl


Stand mixer fitted with paddle attachment OR large bowl with handheld mixer

Rubber spatula

Plastic wrap

Baking sheet

Parchment paper

Rolling pin

Round cookie cutter (2½-inch)

Wire cooling rack

Small bowl

Small offset spatula (optional)

Small pastry brush (optional)

34 cookies
For the shortbread:
  • ½ cup (109 g) Redpath® Golden Yellow Sugar, packed
  • 2 tsp (4 g) lemon zest, finely grated
  • 1½ tsp (1 g) dried lavender, culinary grade
  • 2 cups (250 g) all-purpose flour
  • ¼ cup (34 g) cornstarch
  • ½ tsp (3 g) salt
  • 1 cup (227 g) butter, cubed
  • 1 tsp (5 ml) pure vanilla extract (see Chef’s Tips)
For the lemon glaze:
  • 1¾ cup (210 g) Redpath® Icing Sugar
  • ⅛ tsp (1 g) salt
  • 2 tbsp (30 ml) lemon juice, preferably freshly squeezed
  • 1 tbsp (15 ml) white (clear) corn syrup
Garnishes (optional):
  • Fresh or dried lavender, culinary grade
  • Lemon zest, finely grated
For the shortbread:

Step 1

In a spice grinder or mortar and pestle, combine ¼ cup (54 g) of Redpath® Golden Yellow Sugar, lemon zest, and culinary-grade lavender. Pulse until lavender is finely ground and the sugar is fragrant. Add to the remaining Redpath® Golden Yellow Sugar and mix well.

Step 2

In a medium bowl, whisk together the all-purpose flour, cornstarch, and salt until well combined.

Step 3

Place the cubed butter into the bowl of a stand mixer fitted with the paddle attachment. Add in the sugar mixture and cream until pale and fluff, at least 3 minutes. Scrape down the bowl with a rubber spatula. Add in the vanilla extract and mix until combined.

Step 4

Add in the flour mixture and beat on low speed until a dough forms.

Step 5

Shape dough into a flat disc and wrap in plastic wrap. Place into the fridge to chill; 20 minutes.

Step 6

Preheat oven to 350°F (177°C). Line a baking sheet with parchment paper.

Step 7

Roll the disc between 2 pieces of parchment paper to ¼-inch thickness. With a 2½-inch round cutter, cut out as many circles from the dough as possible. Carefully place the circles onto the prepared baking sheet. Gently press the scraps of dough together, wrap them back into the plastic wrap, and place into the fridge to chill and rest; 5 minutes. Reroll the chilled scraps of dough and cut out as many cookies from the dough as possible.

Step 8

Place the cookies into the fridge to chill; 15 minutes.

Step 9

Place completely chilled cookies into the preheated oven; 8 to 10 minutes. Rotate the baking sheet halfway through the baking time.

Step 10

Remove cookies from the oven. Let cookies cool on the baking sheet for 5 minutes before carefully transferring them to a wire cooling rack to cool completely.

For the lemon glaze:

Step 1

In a small bowl, whisk together the Redpath® Icing Sugar and salt until no lumps remain.

Step 2

Whisk in the lemon juice and corn syrup until well combined. If icing is too thick, add a half teaspoon of water or lemon juice at a time and stir until desired consistency is achieved. If icing is too thin, add a teaspoon of icing sugar at a time and stir until desired consistency is reached.

Step 3

With a small offset spatula or a clean pastry brush, spread or brush on a small amount of icing onto a completely cooled shortbread cookie. Sprinkle still-wet icing with lavender or lemon zest if using.

Step 4

Place onto a wire rack to dry completely; at least 4 hours, preferably overnight.

A batch of glazed lemon-lavender shortbread cookies sprinkled with dried lavender, shown with some on a plate and others on a textured surface, with dried lavender stalks, a bowl of dried lavender, and a lavender-coloured cloth.