The Iced Lemon Lavender Shortbread Cookies Recipe is a delightful blend of floral notes and bright citrus that transforms classic buttery shortbread into an elegant treat perfect for any occasion. These cookies boast a tender, crumbly texture complemented by the soothing aroma of lavender and a refreshing lemon glaze that adds a subtle zing. Whether you’re baking for a special tea party, gifting to a loved one, or simply craving something sweet yet sophisticated, this recipe brings together simple ingredients that create an unforgettable flavor experience.
Ingredients You’ll Need
Every ingredient in this recipe plays a vital role in building the perfect balance of texture and flavor. From the rich, creamy butter that ensures soft crumbly cookies to the fragrant culinary lavender and fresh lemon zest that brighten each bite, these ingredients are straightforward yet essential for achieving that signature taste and lovely appearance.
- All-purpose flour (2 cups): The base of the cookie dough provides structure and that classic shortbread tenderness.
- Powdered sugar (1/2 cup + 1 cup for icing): Adds delicate sweetness and a smooth texture that melts beautifully in the dough and glaze.
- Unsalted butter (1 cup, softened): The star ingredient for richness and crumbly texture; make sure it’s at room temperature for best results.
- Culinary lavender (1 tablespoon): Imparts a fragrant, floral note that elevates this cookie beyond the ordinary.
- Lemon zest (1 tablespoon in dough + 1 teaspoon in glaze): Fresh zest brings a bright, tangy pop of flavor.
- Salt (1/4 teaspoon): Enhances all the flavors and balances sweetness perfectly.
- Vanilla extract (1 teaspoon): Adds warm, sweet undertones to enrich the cookie’s flavor profile.
- Lemon juice (2 tablespoons): Combined with powdered sugar, it creates the fresh, glossy lemon glaze that finishes the cookies beautifully.
How to Make Iced Lemon Lavender Shortbread Cookies Recipe
Step 1: Prepare the Dough
Start by creaming the softened unsalted butter with 1/2 cup powdered sugar until the mixture is light and fluffy. This step is crucial for getting a tender crumb in your shortbread. Next, gently fold in the culinary lavender and lemon zest, followed by the vanilla extract. Then sift together the all-purpose flour and salt before gradually incorporating them into the wet mixture. Mix just until combined—you want the dough to hold together without becoming tough. Once your dough is ready, shape it into a disk, wrap it in plastic, and chill for at least 30 minutes; this resting period helps relax the gluten and enhances the dough’s texture.
Step 2: Bake the Cookies
Preheat your oven to 325°F (165°C). On a lightly floured surface, roll out the chilled dough to about 1/4 inch thickness. Use your favorite cookie cutter shapes and place the cookies on a parchment-lined baking sheet, leaving a little space between each. Bake for 12 to 15 minutes or until the edges are just starting to turn golden. It’s key to watch closely here—overbaking can make the shortbread dry rather than tender and crumbly. After baking, let the cookies cool completely on a wire rack before moving on to icing.
Step 3: Ice with Lemon Glaze
While the cookies cool, prepare the lemon glaze by combining 1 cup powdered sugar with 2 tablespoons fresh lemon juice and 1 teaspoon lemon zest. Stir until smooth and glossy. If it’s too thick, add a tad more juice to reach your desired consistency. Dip the tops of each cookie gently into the glaze or use a spoon to drizzle it over. Allow the glaze to set for about 20 minutes before handling or stacking the cookies. This bright icing brings both a lovely shine and a refreshing tang that perfectly complements the lavender-infused shortbread.
How to Serve Iced Lemon Lavender Shortbread Cookies Recipe
Garnishes
To add a whimsical touch, sprinkle a few dried edible lavender buds or a tiny pinch of extra lemon zest on top of the glaze before it sets. These delicate accents not only enhance the cookie’s appearance but also give an additional burst of fragrance and flavor which will impress your guests.
Side Dishes
These cookies are wonderful paired with a cup of hot tea—like Earl Grey or chamomile—that complements the floral and citrus notes. They also work well alongside a simple glass of chilled lemonade or a lightly sparkling water with a twist of lemon, creating a refreshing taste experience that’s perfect for spring and summer gatherings.
Creative Ways to Present
For a charming presentation, arrange the Iced Lemon Lavender Shortbread Cookies Recipe on a vintage cake stand or a rustic wooden platter lined with lace. You can also tie small stacks with pastel-colored ribbon or place each cookie inside a clear cellophane bag with dried lavender for gifting. Personalizing your display makes these already special treats feel even more unforgettable.
Make Ahead and Storage
Storing Leftovers
Store leftover cookies in an airtight container at room temperature. They will stay fresh and flavorful for up to a week. Keep the cookies flat to avoid cracking the delicate glaze, and separate layers with parchment paper if stacking.
Freezing
You can freeze the baked, unglazed cookies for up to three months. Arrange them in a single layer on a baking sheet to freeze initially, then transfer to a sealed freezer bag or container. When ready to enjoy, thaw at room temperature and then apply the lemon glaze fresh for the best taste and texture.
Reheating
Shortbread cookies don’t require reheating, but if you prefer them slightly warm, pop them in a low oven (about 300°F) for 5 minutes. Avoid microwaving as it can soften the icing and change the cookie texture.
FAQs
Can I use dried lavender from the grocery store?
Yes, but make sure you use culinary-grade lavender, which is safe for consumption. Regular dried lavender may be too strong or sometimes treated with pesticides.
What if I don’t have fresh lemons for zest and juice?
You can substitute with bottled lemon juice and dried lemon zest, but fresh ingredients will provide the brightest flavor for this recipe.
Can I make the dough ahead of time?
Absolutely! The dough can be made and chilled for up to 24 hours before baking. This can actually enhance the flavor as the lavender infuses more deeply.
How do I know when the cookies are baked perfectly?
Look for cookies that are beginning to turn just a shade of golden at the edges but still pale in the center to ensure they stay tender and crumbly.
Can I omit the glaze if I want a simpler cookie?
Of course! The shortbread itself is delicious on its own, but the glaze adds that signature lemon brightness and a touch of sweetness that elevates the entire cookie.
Final Thoughts
If you’re looking to impress with a cookie that feels both cozy and elegant, the Iced Lemon Lavender Shortbread Cookies Recipe is a must-try. Its harmonious blend of buttery shortbread, fragrant lavender, and zesty lemon glaze makes every bite a little celebration. I hope this recipe becomes one of your favorites to share with friends and family, bringing joy with each beautifully iced cookie.
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
These Iced Lemon Lavender Shortbread Cookies offer a delicate blend of floral lavender and zesty lemon in a buttery, crumbly cookie base. Topped with a tangy lemon glaze, they are perfect for a refreshing treat during spring or summer gatherings.
Ingredients
For the Cookies
- 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
For the Lemon Glaze
- 1 cup powdered sugar
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
Instructions
- Prepare the dough: In a mixing bowl, combine the softened butter and powdered sugar until light and fluffy. Add the vanilla extract, lemon zest, and culinary lavender, mixing gently to incorporate. Gradually add the flour and salt, mixing just until the dough comes together, being careful not to overwork it.
- Shape and bake: Preheat your oven to 325°F (163°C). Roll the dough into a log or press into a baking pan, then cut into 24 cookie-sized pieces or use cookie cutters as desired. Place the cookies on a parchment-lined baking sheet, spacing them evenly. Bake for about 15 minutes or until the edges are lightly golden. Remove from the oven and cool completely on a wire rack.
- Make and apply the glaze: In a small bowl, whisk together the powdered sugar, lemon juice, and lemon zest until smooth. Once the cookies are fully cooled, drizzle or spread the lemon glaze over each cookie. Allow the glaze to set before serving or storing.
Notes
- Ensure the butter is softened to room temperature for easier mixing.
- Use culinary lavender specifically meant for cooking to avoid bitterness.
- Fresh lemon zest and juice provide the best flavor for the glaze.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Glaze can be adjusted for thickness by adding more powdered sugar or lemon juice.
