If you’ve been searching for a delightful treat that combines floral notes with a refreshing citrus zing, your search ends here with this Iced Lemon Lavender Shortbread Cookies Recipe. These buttery, tender shortbread squares are kissed with fragrant lavender and bright lemon, then crowned with a smooth, tangy lemon icing that makes each bite a little taste of sunshine. Whether you’re serving them at tea time, gifting them during a special occasion, or just satisfying your sweet tooth, this recipe is an irresistible celebration of flavor and texture.
Ingredients You’ll Need
The magic of these Iced Lemon Lavender Shortbread Cookies lies in their surprisingly simple ingredients. Each item plays a vital role, from the floral pop of dried lavender to the creamy, cold butter that creates that perfect crumbly texture we all love in shortbread.
- All-purpose flour (2 1/2 cups): The foundation of your dough, providing structure and tenderness.
- Powdered sugar (3/4 cup + 1 cup for icing): Adds sweetness and a smooth texture, especially crucial for the icing’s silky finish.
- Coarse Kosher salt (1/4 tsp): A pinch that balances and elevates flavors; half the amount if using table salt.
- Lemon zest of 1 small lemon: Bursting with fresh citrus oils for bright flavor without extra liquid.
- Dried edible lavender (1/2 tsp + for decorating): Offers a delicate floral aroma that’s subtle but unmistakably delightful.
- Cold unsalted butter (3/4 cup): Key to a tender, crumbly cookie; keep it chilled for best results.
- Vanilla extract (1/2 tsp): Enhances the overall flavor complexity and warmth.
- Fresh or bottled lemon juice (2 tbsp + 2 1/2 – 3 tbsp for icing): Provides acidity and moisture, vital for both dough and glaze brightness.
- Meringue powder (2 tsp): Helps stabilize the icing for a perfect set and shine.
How to Make Iced Lemon Lavender Shortbread Cookies Recipe
Step 1: Make, Cut and Chill the Dough
Begin by blending your dry ingredients in a food processor—flour, powdered sugar, salt, lemon zest, and dried lavender—pulsing gently until evenly mixed. Then, while the processor runs, add the cold butter piece by piece to create a moist, crumbly texture. The key here is to not overwork the dough but to ensure everything clings lightly together. Finish by incorporating vanilla extract and lemon juice just until the dough forms a cohesive ball.
Step 2: Shape and Dock the Dough
Transfer the dough onto a floured surface, gather any stray bits, and shape it into a disk. Line an 8 or 9-inch square pan with parchment paper that’s been lightly greased to keep it from shifting. Press the dough evenly into the pan, aiming for a uniform thickness to promote even baking. Using a sharp knife or bench scraper dusted with flour, cut the dough into squares before baking. Don’t forget to prick (“dock”) the dough all over with a toothpick to prevent puffing and to keep your shortbread beautifully flat.
Step 3: Chill and Bake
Pop the shortbread into the fridge for 30 minutes to firm up the dough, which helps maintain shape during baking. Preheat your oven to 300°F, positioning a rack in the center. Bake the chilled dough for about 45 minutes until the surface is golden brown and smells fragrant. Right out of the oven, re-cut the squares to separate the cookies without breaking them later, then let the tray cool completely on a rack before lifting out the paper and cookies.
Step 4: Prepare and Apply the Icing
Mix powdered sugar and meringue powder in a bowl, slowly stirring in lemon juice until you reach a smooth, drizzly consistency perfect for dipping. Dip the tops of each cookie into the icing, letting the excess drip off before placing them on a tray to dry. Quickly sprinkle with dried lavender or lemon zest for an elegant finishing touch that complements the flavors. Allow the icing to dry fully, at least 4 to 6 hours, for that perfect set.
How to Serve Iced Lemon Lavender Shortbread Cookies Recipe
Garnishes
The subtle beauty of these cookies comes alive when garnished with a light sprinkle of dried lavender buds or fresh lemon zest right after icing. This not only amplifies the floral and citrus notes but also makes your presentation picture-perfect and elegant for any gathering.
Side Dishes
Iced Lemon Lavender Shortbread Cookies pair wonderfully with a simple cup of Earl Grey, green tea, or even a light, floral white wine like a Moscato. Their melt-in-your-mouth texture balances nicely with something warm or subtly fruity to complement those lemon-lavender flavors.
Creative Ways to Present
For a charming tea party, stack these cookies on a delicate tiered stand accented with fresh lemon slices and sprigs of lavender. They also make thoughtful gifts when wrapped in parchment and tied with a pastel ribbon—a personal touch that friends and family will adore.
Make Ahead and Storage
Storing Leftovers
After baking and icing, keep your shortbread cookies fresh by storing them in an airtight container at room temperature. This method preserves their crumbly texture and allows the icing to stay perfectly set for up to two weeks—ideal for making ahead of time.
Freezing
If you want to keep these delightful cookies longer, freeze them in a single layer on a baking sheet first, then transfer to a freezer-safe container. Wrapped well, they stay fresh for 3 to 6 months and thaw beautifully at room temperature without any loss in flavor or texture.
Reheating
Because these are shortbread cookies with icing, skip reheating in the microwave, which can melt the icing. Instead, bring frozen cookies to room temperature naturally or gently warm in an oven at 250°F for 5-7 minutes if you prefer a slightly softer bite.
FAQs
Can I use fresh lavender instead of dried?
It’s best to use dried edible lavender for baking since fresh lavender contains more moisture and can alter the texture of the dough. Dried lavender also provides a more concentrated, consistent flavor that works beautifully in the cookies.
What if I don’t have a food processor?
You can definitely make this without a processor! Use a pastry cutter or two forks to cut the butter into the dry ingredients until crumbly, then mix in the liquids by hand. Just be gentle to avoid overworking the dough.
Is the icing optional?
The icing is what makes these cookies truly special, adding a tangy sweetness and pretty finish. However, if you prefer a simpler cookie, you can skip the icing and still enjoy wonderfully tender lemon lavender shortbread.
How do I know when the cookies are done baking?
Look for a golden-brown top and fragrant aroma. The edges should be slightly more browned while the center remains pale but firm. Because they bake at a low temperature, they won’t brown quickly but will develop a lovely color in about 45 minutes.
Can these cookies be made gluten-free?
Yes, by substituting the all-purpose flour with a gluten-free baking blend suited for cookies, you can enjoy these treats gluten-free. Just be sure to check the flour’s blend includes xanthan gum for stability.
Final Thoughts
I truly hope you give this Iced Lemon Lavender Shortbread Cookies Recipe a try—it’s one of those rare recipes that feels elegant but is actually accessible and fun to make. Your kitchen will be filled with the most wonderful aromas, and you’ll end up with cookies that are as beautiful as they are delicious. Share them with friends, gift them, or enjoy them all to yourself; either way, these cookies are sure to become a cherished favorite.
Print
Iced Lemon Lavender Shortbread Cookies Recipe
- Total Time: 1 hour 25 minutes
- Yield: 25 cookies (using 8-inch pan)
- Diet: Vegetarian
Description
These Iced Lemon Lavender Shortbread Cookies are delicate and buttery, infused with zesty lemon and fragrant lavender, and topped with a smooth lemon glaze. Perfect for a refined tea-time treat, these cookies combine the classic crumbly texture of shortbread with a refreshing citrus and herbal twist.
Ingredients
Dough Ingredients
- 2 1/2 cups all-purpose flour, spooned and leveled
- 3/4 cup powdered sugar
- 1/4 tsp coarse Kosher salt (if using table salt, use half the amount)
- Zest of 1 small lemon
- 1/2 tsp dried edible lavender
- 3/4 cup cold unsalted butter, cut into tablespoons
- 1/2 tsp vanilla extract
- 2 tbsp fresh or bottled lemon juice
Icing Ingredients
- 1 cup powdered sugar
- 2 tsp meringue powder
- 2 1/2 – 3 tbsp fresh or bottled lemon juice
- Dried edible lavender or lemon zest, for decorating
Instructions
- Make, Cut and Chill the Dough: In your food processor, combine flour, powdered sugar, salt, lemon zest, and lavender. Pulse several times until well combined.
- Add Butter: With the processor running, drop cold butter tablespoons down the chute one at a time, processing until the mixture is moist and crumbly.
- Incorporate Liquids: Add vanilla extract and lemon juice, and process just until the dough forms a ball.
- Shape the Dough: Dump dough onto a clean counter, gather dry bits and shape into a disk, lightly dusting with flour.
- Prepare Pan and Press Dough: Line an 8 or 9-inch square pan with parchment paper greased underneath to stick. Press dough evenly into the pan.
- Cut the Dough: Cut the dough into squares before baking—5×5 sections for an 8-inch pan (25 cookies), or 6×6 for a 9-inch pan (36 cookies). Use a floured sharp knife or bench scraper.
- Dock the Dough: Prick the dough all over with a toothpick or skewer to prevent puffing during baking.
- Chill the Dough: Refrigerate for 30 minutes to firm up.
- Bake: Preheat oven to 300°F and position rack in the center. Bake chilled shortbread for about 45 minutes, until golden brown and baked through.
- Cut Again and Cool: Remove pan to cooling rack, immediately cut again along pre-scored lines, and cool completely before removing from pan.
- Prepare Icing: In a bowl, combine powdered sugar and meringue powder. Stir in lemon juice until smooth and drizzly.
- Ice the Cookies: Dip tops of cookies into icing, shake off excess, then set down to dry. Sprinkle with dried lavender or lemon zest before icing sets.
- Let Icing Set: Allow icing to dry completely for at least 4-6 hours.
- Storage: Store room temperature in airtight container for 1-2 weeks or freeze up to 3-6 months.
Notes
- Ensure butter is very cold for the best dough texture.
- Docking the dough prevents puffing and keeps cookies flat and crisp.
- Cutting the dough before and immediately after baking makes for clean cookie squares without breakage.
- Use dried edible lavender for garnish that is safe to eat.
- The icing sets quickly, so sprinkle toppings before it hardens.
- For tighter lemon flavor, use fresh lemon juice both in dough and icing.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
