There’s something truly magical about the perfect balance of citrus brightness and floral elegance in a cookie, and that’s exactly what you get with this Iced Lemon Lavender Shortbread Cookies Recipe. Imagine tender, buttery shortbread that melts in your mouth, infused with fragrant lavender and zesty lemon, all topped with a delicate lemon glaze that adds just the right touch of sweetness. This recipe is an absolute delight for both the eyes and the palate, making every bite a charming celebration of springtime flavors that you’ll want to share again and again.
Ingredients You’ll Need
These ingredients are simple yet carefully chosen to create the perfect harmony of texture and flavor in your cookies. Each component plays a vital role, from the creamy butter that ensures softness, to the lemon zest that delivers a fresh zing, and the culinary lavender that adds a subtle, fragrant hint.
- Unsalted butter (1 cup, softened): Provides rich creaminess and the base for tender shortbread texture.
- Powdered sugar (½ cup for cookies + 1 cup for icing): Adds delicate sweetness and smoothness for both the dough and glaze.
- Lemon zest (1 tablespoon): Infuses bright citrus flavor directly into the cookie and icing.
- Culinary lavender (1 teaspoon, finely chopped): Offers a gentle floral note that pairs beautifully with lemon.
- Vanilla extract (1 teaspoon): Enhances depth of flavor without overpowering the delicate lavender.
- All-purpose flour (2 cups): Builds the structure and crumb of the shortbread cookies.
- Salt (¼ teaspoon): Balances sweetness and amplifies all the other flavors.
- Lemon juice (1–2 tablespoons, for icing): Provides a tangy contrast and allows the glaze to set perfectly.
- Milk or cream (1–2 teaspoons, optional, for icing): Adjusts icing consistency for smooth drizzling or spreading.
- Food-grade lavender buds or lemon zest (optional, garnish): Adds a charming and fragrant finishing touch.
How to Make Iced Lemon Lavender Shortbread Cookies Recipe
Step 1: Prepare Your Oven and Baking Sheet
Start by preheating your oven to 350°F to make sure it’s hot and ready when your dough is prepared. Line a baking sheet with parchment paper—this keeps the cookies from sticking and ensures easy cleanup. Taking care of these prep steps upfront will make the baking process smooth and stress-free.
Step 2: Cream Butter and Sugar
In a large mixing bowl, beat together the softened unsalted butter and powdered sugar until the mixture becomes smooth and fluffy. This is where the magic begins, as the air incorporated here helps create that lovely melt-in-your-mouth texture for your shortbread.
Step 3: Add Flavorings
Next, gently fold in the bright lemon zest, finely chopped culinary lavender, and vanilla extract. The combination of citrus and floral notes transforms an ordinary cookie dough into something truly special. Be sure to mix these evenly throughout the butter-sugar blend so every bite bursts with flavor.
Step 4: Incorporate Dry Ingredients
Slowly add the all-purpose flour and salt to the wet mixture, stirring just until a soft dough forms. If the dough feels too soft or sticky, pop it into the fridge for 20–30 minutes. Chilling makes the dough easier to handle and helps the cookies keep their shape while baking.
Step 5: Shape the Cookies
For classic, uniform cookies, roll the dough into a log and chill before slicing. Alternatively, roll it out on a lightly floured surface to about ¼-inch thickness and cut into fun shapes with cookie cutters. Place the cookies on your prepared baking sheet, giving them a little space as they will expand slightly.
Step 6: Bake to Perfection
Bake your cookies for 10 to 12 minutes, just until the edges start to turn a gentle golden hue. This timing is crucial for that perfect shortbread snap without over-baking. Let the cookies cool on the pan for a few minutes before transferring them to a wire rack to cool completely.
Step 7: Prepare and Apply the Icing
While the cookies cool, whisk together powdered sugar, lemon juice, and a splash of milk or cream until you achieve a thick but pourable glaze. Once the cookies are completely cool, drizzle or spread the icing over the top. For an extra touch of beauty and flavor, sprinkle lightly with food-grade lavender buds or a pinch of lemon zest. Allow the icing to set before serving or storing.
How to Serve Iced Lemon Lavender Shortbread Cookies Recipe
Garnishes
The elegant appearance of these cookies can be elevated with simple garnishes like a sprinkle of vibrant lemon zest or delicate lavender buds. These not only look stunning but reinforce the fresh, floral flavors in each bite, making your cookies as beautiful as they taste.
Side Dishes
These shortbread cookies pair wonderfully with a light afternoon tea, a cup of chamomile, or lemonade for a coherent flavor experience. The citrus and floral notes are naturally refreshing and complement beverages with similar herbal or citrus tones.
Creative Ways to Present
Try arranging the cookies on a rustic wooden board alongside fresh lemon slices and sprigs of lavender for a charming presentation. For parties, place each cookie in a mini cupcake liner and drizzle with additional glaze before serving. These thoughtful touches make the cookies feel even more inviting and special.
Make Ahead and Storage
Storing Leftovers
Your Iced Lemon Lavender Shortbread Cookies Recipe results in cookies that stay fresh and flavorful for up to five days when stored in an airtight container at room temperature. Keeping the icing intact ensures they maintain that perfect balance of crispness and sweetness.
Freezing
These shortbread cookies freeze beautifully, whether iced or plain. To freeze, place them in a single layer on a baking sheet, freeze until solid, then transfer to a resealable bag. When ready, thaw at room temperature to enjoy fresh-tasting cookies any time.
Reheating
Shortbread cookies are best enjoyed at room temperature, but if you prefer a warm treat, gently warm them in a low oven (about 300°F) for 5 minutes. Avoid microwaving, as it can soften the cookie too much and affect the icing texture.
FAQs
Can I substitute dried lavender with fresh lavender in this recipe?
It’s best to use culinary-grade dried lavender because fresh lavender can be too aromatic and may affect the cookie’s texture. Dried lavender is milder and easier to control in baking.
How do I know when the shortbread cookies are done baking?
Look for cookies that have just started to develop a light golden color around their edges. Overbaking can make the cookies hard, so timing and visual cues are key.
Can I make these cookies gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend that’s designed for baking. Just be sure to check the blend’s instructions for any additional ingredients needed for best results.
Is it necessary to chill the dough before baking?
Chilling the dough is recommended if it feels too soft or sticky, as it helps the cookies hold their shape and makes them easier to slice or cut. However, if your dough is firm enough, you can skip this step.
How long does the icing take to set?
The lemon glaze typically sets within 30 minutes to an hour at room temperature, depending on thickness. For quicker setting, place the cookies in the fridge for 15-20 minutes.
Final Thoughts
There’s nothing quite like the joy of baking and sharing these exquisite Iced Lemon Lavender Shortbread Cookies Recipe with your loved ones. Their delicate balance of bright citrus and gentle floral notes makes them an irresistible treat for any occasion. So grab your ingredients, and let these cookies brighten up your kitchen and your day—once you try them, they’ll become a cherished favorite just like they are for me!
Print
Iced Lemon Lavender Shortbread Cookies Recipe
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes (plus cooling and optional chilling time)
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Iced Lemon Lavender Shortbread Cookies are delicate, buttery treats infused with fragrant culinary lavender and bright lemon zest. These classic slice-and-bake cookies are topped with a tangy lemon glaze, making them perfect for spring or any time you crave a floral twist on traditional shortbread.
Ingredients
For the Cookies
- 1 cup unsalted butter (softened)
- ½ cup powdered sugar
- 1 tablespoon lemon zest
- 1 teaspoon culinary lavender (finely chopped)
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- ¼ teaspoon salt
For the Icing
- 1 cup powdered sugar
- 1–2 tablespoons lemon juice
- 1–2 teaspoons milk or cream
- Optional: food-grade lavender buds or lemon zest for garnish
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent the cookies from sticking.
- Make the Dough: In a large bowl, cream together the softened butter and powdered sugar until smooth and fluffy. Stir in the lemon zest, finely chopped lavender, and vanilla extract. Gradually add the all-purpose flour and salt, mixing until a soft dough forms. If the dough feels too soft or sticky, chill it in the refrigerator for 20–30 minutes to firm up.
- Shape the Cookies: You can either roll the dough into a log shape to make slice-and-bake cookies or roll it out on a floured surface to about ¼-inch thickness and use cookie cutters to cut shapes. Place the shaped dough onto the prepared baking sheet, leaving some space between each cookie.
- Bake: Bake the cookies in the preheated oven for 10–12 minutes until the edges just begin to turn golden brown. After baking, allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Prepare the Icing: In a small bowl, whisk together the powdered sugar, lemon juice, and enough milk or cream to create a thick but pourable icing consistency.
- Ice and Garnish: Once the cookies are fully cooled, drizzle or spread the lemon icing over the tops. Garnish with a sprinkle of extra lemon zest or food-grade lavender buds if desired. Let the icing set before storing or serving.
Notes
- Use only culinary-grade lavender to ensure the flavor is safe and enjoyable.
- These cookies keep well in an airtight container for up to 5 days.
- You can freeze the cookies, with or without icing, for longer storage.
- Adjust the icing consistency by varying the amount of lemon juice and milk for your preferred thickness.
