If you’re looking for a delightful treat that combines bright citrus notes with a floral twist, you’re going to fall in love with this Iced Lemon Lavender Shortbread Cookies Recipe. These cookies are tender and buttery with just the right hint of lemon zest and the subtle fragrance of dried lavender. The crisp icing adds a beautiful, tangy finish, making them perfect for afternoon tea, gifting, or just treating yourself to something special. Once you try these cookies, they’ll quickly become a beloved staple in your recipe collection.
Ingredients You’ll Need
This recipe masterfully balances simple, pantry-friendly ingredients with unique flavors that elevate every bite. Each component plays an essential role, from the creamy butter that ensures richness, to the dried lavender which adds that delicate aroma, and the lemon zest that delivers a refreshing punch.
- Unsalted butter (1 cup): Softened butter is crucial for the tender, melt-in-your-mouth shortbread texture.
- Powdered sugar (1/2 cup for cookies, 1 cup for glaze): Provides a smooth sweetness and perfect frosting consistency.
- Vanilla extract (1 teaspoon for dough, 1/2 teaspoon for glaze): Adds a warm, comforting depth to the flavor profile.
- Lemon zest (2 tablespoons for dough, 1 teaspoon for glaze): Bursts of lemon zest offer bright, refreshing citrus notes.
- Dried culinary lavender (2 teaspoons): Infuses the cookies with a subtle floral fragrance that pairs beautifully with lemon.
- All-purpose flour (2 cups): The base of the dough, providing structure and a tender crumb.
- Salt (1/4 teaspoon): Balances the sweetness and enhances the other flavors.
- Fresh lemon juice (2 tablespoons for glaze): Creates a tangy, smooth icing that complements the cookie perfectly.
How to Make Iced Lemon Lavender Shortbread Cookies Recipe
Step 1: Prepare and Preheat
Start by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper. This simple prep ensures even baking and easy cleanup, setting you up for flawless cookies.
Step 2: Cream Butter and Sugar
In a large bowl, use a mixer to cream the softened butter and powdered sugar until the mixture is light and fluffy. This step is key for a soft texture, as it traps tiny air pockets that help the cookies rise slightly and melt on your tongue.
Step 3: Add Flavorings
Next, mix in the vanilla extract, lemon zest, and dried lavender. The lemon zest brings brightness while the lavender adds an elegant floral touch, making these cookies uniquely delicious.
Step 4: Incorporate Dry Ingredients
Gradually add the flour and salt to the wet ingredients, mixing just until the dough comes together. Avoid overmixing to keep the shortbread tender and crumbly.
Step 5: Chill the Dough
Roll the dough into a log shape, wrap it tightly in plastic wrap, and chill for 30 minutes. Chilling firms up the dough, making it easier to slice and helping the cookies hold their shape while baking.
Step 6: Slice and Bake
Once chilled, slice the dough into 1/4-inch thick rounds and arrange them on the parchment-lined baking sheet. Bake for 12-15 minutes until the edges are just turning golden. This ensures a perfect balance of firm edges with a tender center.
Step 7: Cool and Glaze
Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack. While waiting, whisk together powdered sugar, fresh lemon juice, lemon zest, and vanilla extract to prepare your glaze.
Step 8: Finish with Icing
Once the cookies are completely cool, drizzle the lemon glaze over them and let it set. The zesty icing offers a beautiful glossy finish and a burst of flavor with every bite. And there you have it—your very own batch of stunning Iced Lemon Lavender Shortbread Cookies Recipe!
How to Serve Iced Lemon Lavender Shortbread Cookies Recipe
Garnishes
Sprinkle a few edible lavender buds or a zest of lemon on top of each glazed cookie just before the icing sets for an extra visual pop and an aromatic hint. This elevates the presentation, making these cookies the centerpiece at any gathering.
Side Dishes
Pair these delicate cookies with a light cup of Earl Grey tea, chamomile, or even a refreshing glass of lemonade. The gentle herbal and citrus flavors complement the cookies and enhance the overall tasting experience.
Creative Ways to Present
Arrange your cookies on a decorative platter layered with fresh lemon slices and sprigs of lavender for a charming look. You could also wrap them in parchment paper with twine and a small lavender sprig for thoughtful homemade gifts that everyone will adore.
Make Ahead and Storage
Storing Leftovers
Store any leftover cookies in an airtight container at room temperature for up to 5 days. Keep them away from heat or moisture to preserve that perfect crumbly texture and fresh lemon-lavender scent.
Freezing
If you want to enjoy these cookies later, slice the dough log and freeze the raw slices on a baking sheet, then transfer them to a freezer-safe bag. Bake straight from frozen, adding a couple of minutes to the baking time. Alternatively, freeze baked cookies in an airtight container for up to 3 months.
Reheating
Shortbread cookies are best enjoyed at room temperature, but if you prefer them slightly warmed, pop them into a 300°F oven for 5 minutes. Don’t reheat too long or the texture may change.
FAQs
Can I use fresh lavender instead of dried?
Fresh lavender can be more potent and create a different texture. It’s best to use culinary dried lavender to achieve the subtle and pleasant floral notes these cookies are known for.
Is it necessary to chill the dough?
Yes, chilling the dough helps the cookies keep their shape while baking and makes slicing easier, resulting in nicely uniform shortbread rounds.
Can I make these cookies gluten-free?
You can substitute all-purpose flour with a gluten-free baking blend, but results may vary. It’s a fun experiment, but for the classic texture, all-purpose flour is recommended.
How long does the glaze take to set?
The lemon glaze typically takes about 30 minutes to an hour to fully set at room temperature, depending on humidity. Avoid stacking the cookies until the icing is firm.
Can these cookies be frozen after glazing?
It’s better to freeze the cookies before glazing for best texture. Iced cookies can become sticky or lose their shine after freezing and thawing.
Final Thoughts
If you have not yet tried the Iced Lemon Lavender Shortbread Cookies Recipe, this is your perfect chance to create something truly special with a few simple ingredients. The harmonious flavors of lemon and lavender combined with the crisp icing make these cookies irresistible. They are guaranteed to brighten your day and impress your friends and family. Get baking, and watch how quickly these cookies disappear!
Print
Iced Lemon Lavender Shortbread Cookies Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 24 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Iced Lemon Lavender Shortbread Cookies combine fragrant culinary lavender with bright lemon zest to create a delicate and flavorful treat. The buttery shortbread base is perfectly complemented by a sweet and tangy lemon glaze, making these cookies an elegant choice for tea time or special occasions.
Ingredients
For the Cookies:
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons lemon zest
- 2 teaspoons dried culinary lavender
- 2 cups all-purpose flour
- 1/4 teaspoon salt
For the Glaze:
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1/2 teaspoon vanilla extract
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugar: In a large bowl, cream together the softened unsalted butter and powdered sugar using a mixer until the mixture becomes light and fluffy, which helps create a tender cookie texture.
- Add Flavors: Mix in the vanilla extract, fresh lemon zest, and dried culinary lavender evenly into the creamed butter and sugar mixture to infuse the dough with fragrance and flavor.
- Incorporate Dry Ingredients: Gradually add the all-purpose flour and salt to the wet ingredients, mixing until a cohesive dough forms. Be careful not to overmix to maintain the shortbread’s crumbly texture.
- Chill the Dough: Shape the dough into a log, wrap it tightly in plastic wrap, and chill in the refrigerator for 30 minutes to firm up, making it easier to slice and maintain cookie shape during baking.
- Slice and Arrange: Once chilled, slice the dough into 1/4-inch thick rounds using a sharp knife. Place the rounds evenly spaced on the prepared baking sheet to allow room for slight spreading.
- Bake the Cookies: Bake the cookies for 12-15 minutes, or until the edges turn lightly golden. After baking, let them cool on the baking sheet for 5 minutes to set before transferring them to a wire rack to cool completely.
- Prepare the Glaze: While the cookies cool, whisk together powdered sugar, fresh lemon juice, lemon zest, and vanilla extract until smooth and ready to drizzle.
- Glaze and Set: Once the cookies are fully cooled, drizzle the lemon glaze over the top evenly. Allow the glaze to set completely before serving to achieve a beautiful finish.
Notes
- Use culinary grade dried lavender to ensure a subtle, food-safe floral flavor.
- Make sure the butter is softened but not melted to achieve the proper creaming texture.
- Chilling the dough is essential to prevent spreading and to make slicing easier.
- You can store these cookies in an airtight container at room temperature for up to 5 days.
- If desired, substitute half the all-purpose flour with almond flour for a slightly nutty twist.
- The glaze can be adjusted by adding more lemon juice for a thinner consistency or more powdered sugar for thicker icing.
