If you’re on the hunt for a delightful treat that combines subtle floral notes with a zesty pop of citrus, the Iced Lemon Lavender Shortbread Cookies Recipe is an absolute must-try. These delicate shortbread cookies have the perfect crumbly texture, kissed with fragrant lavender and bright lemon zest, then topped with a smooth lemon glaze that makes every bite refreshingly sweet. Whether you’re baking for a special occasion or simply want a charming snack that feels a little fancy, this recipe offers a harmonious balance of flavors that will have you coming back again and again.
Ingredients You’ll Need
The magic of these Iced Lemon Lavender Shortbread Cookies starts with a handful of simple, well-chosen ingredients. Each component plays its role beautifully, from the creamy butter that gives the cookies their tender structure, to the culinary lavender and lemon zest that bring in distinctive, aromatic layers.
- 2 cups all-purpose flour: The foundation of the dough, providing structure and crispness.
- 1/2 cup powdered sugar: Adds sweetness and contributes to the tender crumb of the cookies.
- 1 cup unsalted butter, softened: Gives richness and helps create that melt-in-your-mouth texture.
- 1 tablespoon culinary lavender: Delivers a gentle floral flavor that pairs perfectly with lemon.
- 1 tablespoon lemon zest: Infuses a bright, citrusy aroma that lifts the whole cookie.
- 1/4 teaspoon salt: Balances the sweetness and enhances all other flavors.
- 1 teaspoon vanilla extract: Adds depth and roundness to the flavor profile.
- 1 cup powdered sugar (for icing): For the smooth, sweet glaze that beautifully coats the cookies.
- 2 tablespoons lemon juice: Gives the icing a fresh, tangy kick.
- 1 teaspoon lemon zest (for icing): Adds a bit of texture and intensifies the lemon flavor in the glaze.
How to Make Iced Lemon Lavender Shortbread Cookies Recipe
Step 1: Preparing the Dough
Start by creaming together the softened butter and 1/2 cup of powdered sugar until light and fluffy. This step is crucial because it incorporates air into the dough, ensuring those tender, melt-in-your-mouth shortbread bites. Next, mix in the vanilla extract, lemon zest, and culinary lavender, stirring gently to evenly distribute the fragrant ingredients without crushing the lavender buds.
Step 2: Incorporate Dry Ingredients
Gradually sift the all-purpose flour and salt into the wet mixture, folding carefully to avoid overworking the dough. The goal here is to combine everything just until it comes together, so your cookies stay crumbly and delicate. Once formed, flatten the dough into a disc, wrap it in plastic, and chill in the fridge for at least 30 minutes. Chilling helps relax the gluten and solidifies the butter for easier rolling later.
Step 3: Shape and Bake the Cookies
Preheat your oven to 325°F (160°C). Roll the chilled dough out on a lightly floured surface to about 1/4-inch thickness. Use your favorite cookie cutter to shape the dough – dainty rounds or delicate flowers work beautifully here. Place the cookies on a parchment-lined baking sheet and bake for 12 to 15 minutes, just until the edges begin to turn golden. Let them cool completely before moving on to the icing stage.
Step 4: Prepare and Apply the Icing
Mix the 1 cup of powdered sugar with lemon juice and zest to create a smooth glaze. Adjust the consistency with more lemon juice or powdered sugar as needed; it should be thick enough to coat the cookies without running off immediately. Using a spoon or small spatula, spread the icing over each cooled cookie. Let the glaze set at room temperature until firm, giving the cookies that signature glossy finish.
How to Serve Iced Lemon Lavender Shortbread Cookies Recipe
Garnishes
For an elegant touch, sprinkle some dried lavender buds or a little extra lemon zest lightly over the icing before it sets. This not only enhances the visual appeal but adds a subtle crunch and boost of aroma that complements the cookies perfectly.
Side Dishes
These cookies are wonderful on their own, but pairing them with a cup of herbal tea, such as chamomile or Earl Grey, makes for a soothing, sophisticated snack. They also work beautifully alongside a light lemon sorbet or even a mild cheese platter to balance sweetness with savory notes.
Creative Ways to Present
Arrange these cookies in a tiered serving tray for a charming afternoon tea party aesthetic, or stack them in a clear cellophane bag tied with a lemon-yellow ribbon for delightful homemade gifts. You can also sandwich two cookies together with a bit of lemon curd inside for an irresistible twist.
Make Ahead and Storage
Storing Leftovers
Keep your Iced Lemon Lavender Shortbread Cookies fresh by storing them in an airtight container at room temperature. They will stay crisp and flavorful for up to one week, making them perfect for preparing ahead of time for gatherings or gifts.
Freezing
To freeze, place the cooled, un-iced cookies in a single layer on a baking sheet to freeze individually first. Once frozen, transfer them to a freezer-safe bag or container. When ready to enjoy, thaw the cookies at room temperature, then add the lemon glaze and let it set fresh. This method ensures the cookies retain their delicate texture.
Reheating
Shortbread cookies are best enjoyed at room temperature, but if you prefer a slightly warm treat, pop the cookie into a preheated oven at 300°F (150°C) for about 5 minutes. Avoid microwaving as it can make them soggy or too soft.
FAQs
Can I use dried lavender from the grocery store?
Yes, but it’s important to use culinary-grade dried lavender, which is specifically meant for cooking and baking. Avoid ornamental lavender, as it might taste bitter or have been treated with pesticides.
Can I substitute lemon zest with lemon extract?
While lemon extract can add flavor, it’s more concentrated and lacks the fresh brightness and texture that lemon zest brings. Using fresh lemon zest will give you the best balance in both aroma and taste for this recipe.
How long does the icing take to set?
The lemon glaze generally takes about 30 to 60 minutes to firm up at room temperature. For faster setting, you can place the iced cookies in the refrigerator for 15 to 20 minutes.
Can I make these cookies gluten-free?
Absolutely! Try substituting the all-purpose flour with a gluten-free flour blend that’s suitable for baking. Keep in mind texture might vary slightly, so chilling the dough a bit longer can help maintain the shape and tenderness.
What is the best way to roll the dough to prevent sticking?
Lightly dust your rolling surface and rolling pin with flour, and work quickly to keep the dough cold. If it starts to soften too much, pop it back in the fridge for 10 minutes, as chilled dough is easier to handle and results in prettier cookies.
Final Thoughts
There is something truly special about the combination of lemon and lavender, and this Iced Lemon Lavender Shortbread Cookies Recipe celebrates those flavors with elegance and simplicity. Once you make these cookies, you’ll find they become your go-to treat for gifting, entertaining, or anytime you want a little sunshine in your day. I can’t wait for you to try them and fall in love just like I did!
Print
Iced Lemon Lavender Shortbread Cookies Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delight in these Iced Lemon Lavender Shortbread Cookies that combine a buttery, crumbly texture with aromatic culinary lavender and bright lemon zest. Finished with a tangy lemon glaze, these cookies are perfect for afternoon tea or a refreshing treat any time of day.
Ingredients
Cookie Dough
- 2 cups all-purpose flour
- 1/2 cup powdered sugar
- 1 cup unsalted butter, softened (at room temperature)
- 1 tablespoon culinary lavender
- 1 tablespoon lemon zest (preferably fresh)
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Lemon Icing
- 1 cup powdered sugar
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
Instructions
- Prepare the Dough: In a mixing bowl, cream together the softened unsalted butter and 1/2 cup powdered sugar until light and fluffy. Stir in the vanilla extract, lemon zest, and culinary lavender until evenly distributed. Gradually add the all-purpose flour and salt, mixing until the dough comes together without overworking it.
- Shape and Bake: Preheat the oven to 350°F (175°C). Roll out the dough on a lightly floured surface to about 1/4 inch thickness. Cut into desired shapes using cookie cutters and place them on a parchment-lined baking sheet. Bake for 12-15 minutes or until the edges are lightly golden. Allow the cookies to cool completely on a wire rack.
- Prepare and Apply Icing: In a small bowl, whisk the powdered sugar with lemon juice and lemon zest to create a smooth glaze. If too thick, add a little more lemon juice to reach a spreadable consistency. Once the cookies have cooled, spread or drizzle the lemon icing over each cookie. Let the icing set for at least 30 minutes before serving or storing.
Notes
- The culinary lavender should be food-grade and finely crushed for the best flavor.
- Ensure the butter is at room temperature for easier mixing and better cookie texture.
- The lemon zest in both dough and icing enhances the fresh citrus aroma; use organic lemons if possible.
- Cookies can be stored in an airtight container for up to one week.
- For a stronger lavender flavor, lightly steep the lavender in melted butter before mixing it into the dough.
