Iced Lemon Lavender Shortbread Cookies Recipe
If you adore the delicate blend of floral and citrus flavors, you’re going to fall head over heels for these Iced Lemon Lavender Shortbread Cookies. Each buttery bite melts effortlessly with hints of fragrant lavender and a bright burst of lemon zest, all topped with a glossy, tangy lemon glaze that perfectly balances sweetness. These cookies are an elegant treat that feels both timeless and delightfully fresh, making them ideal for afternoon tea, a special gathering, or simply to brighten up any day.
Ingredients You’ll Need
Whipping up these Iced Lemon Lavender Shortbread Cookies requires just a handful of simple yet carefully chosen ingredients. Each one plays a crucial role in creating the perfect balance of soft texture, floral aroma, and citrus zing that defines this charming cookie.
- 1 cup unsalted butter, softened: Softened butter is key to a tender, melt-in-your-mouth shortbread texture, providing rich creaminess.
- 1/2 cup granulated sugar: Adds the perfect amount of sweetness and helps with the lightness when creamed with butter.
- 2 cups all-purpose flour: The foundation of the dough giving structure to the cookies.
- 1/4 cup cornstarch: Lightens the dough and delivers that wonderfully soft, crumbly texture typical of shortbread.
- 1 teaspoon dried lavender buds: A pinch of floral magic that infuses the dough with a subtle, aromatic flavor—use sparingly to avoid overpowering.
- 1 zest lemon: Offers a fresh citrus brightness that complements the lavender beautifully.
- 1 teaspoon vanilla extract: Adds warmth and rounds out the overall flavor profile.
- Pinch salt: Enhances all the flavors and balances the sweetness.
- 1 cup powdered sugar: Essential for the smooth, sweet lemon glaze topping the cookies.
- 2 tablespoons lemon juice: Provides the tartness that makes the icing shine and ties back to the lemon zest in the dough.
- Additional lavender for garnishing (optional): For that final elegant touch and enticing aroma.
How to Make Iced Lemon Lavender Shortbread Cookies
Step 1: Prepare Your Oven and Baking Sheet
Begin by preheating your oven to 350 degrees Fahrenheit, or 175 degrees Celsius. Line a baking sheet with parchment paper to prevent sticking and ensure your cookies bake evenly. This simple prep step sets the stage for perfect results every time.
Step 2: Cream Butter and Sugar
In a mixing bowl, combine the softened butter and granulated sugar. Using an electric mixer or a sturdy whisk, beat them together until the mixture is light, fluffy, and pale. This aeration is what gives the shortbread that lift and delicate texture once baked.
Step 3: Add Flavorings
Next, stir the lemon zest, vanilla extract, and dried lavender buds into the creamy butter and sugar. Take care not to use too much lavender since it has a potent flavor; just enough to infuse the dough with that enchanting floral quality without overwhelming.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the flour, cornstarch, and a pinch of salt. Then, gradually add this dry mix to your wet ingredients, stirring gently until a cohesive dough forms. Overmixing can toughen the cookies, so be gentle yet thorough.
Step 5: Shape the Cookies
Lightly flour your work surface and roll out the dough to about a quarter-inch thickness. You can use your favorite cookie cutters to create charming shapes or simply slice the dough into neat squares for a classic look. This is your chance to get creative and make these cookies your own!
Step 6: Bake the Cookies
Place your cut cookies on the prepared baking sheet and slide them into the oven. Bake for 12 to 15 minutes, keeping an eye on them until the edges turn a delicate golden color. This slight browning adds a subtle nuttiness and signals perfection.
Step 7: Cool Completely
Remove the cookies from the oven and transfer them to a cooling rack. It’s essential to let them cool fully before icing, ensuring the glaze sets beautifully without melting off.
Step 8: Make the Icing
While the cookies cool, whisk together the powdered sugar and fresh lemon juice until smooth. If the icing is too thick, add a bit more lemon juice, or if too runny, add powdered sugar until you reach a perfect drizzling consistency.
Step 9: Ice and Garnish
Drizzle the lemon glaze generously over the cooled cookies, allowing the icing to cascade over the edges. If you want to take these Iced Lemon Lavender Shortbread Cookies up a notch, sprinkle a few extra dried lavender buds on top before the icing sets for a sophisticated touch.
Step 10: Let the Icing Set
Allow the iced cookies to sit at room temperature so the glaze can harden slightly, developing a delicate crust that adds a lovely textural contrast to the tender cookie beneath. Then, they are ready to be enjoyed.
How to Serve Iced Lemon Lavender Shortbread Cookies
Garnishes
A simple dusting of additional dried lavender on top of the lemon icing immediately enhances the visual appeal and releases a subtle fragrance that complements the flavors inside. You can also add a light sprinkle of finely grated lemon zest for extra color and zing.
Side Dishes
Pair these cookies with a cup of chamomile or Earl Grey tea to echo the floral and citrus notes, making your snack or dessert time feel extra special. A glass of sparkling lemonade or lavender-infused iced tea also creates a refreshing, harmonious pairing.
Creative Ways to Present
For a charming presentation, arrange the cookies on a vintage floral plate with sprigs of fresh lavender tucked between them. Serving them alongside lemon curd or a dollop of whipped cream can make for an indulgent yet elegant treat that’s perfect for gatherings or afternoon tea parties.
Make Ahead and Storage
Storing Leftovers
These Iced Lemon Lavender Shortbread Cookies can be stored in an airtight container at room temperature for up to a week. Keeping them sealed preserves their tender texture and fresh flavor. Just avoid stacking too many at once to prevent the icing from smearing.
Freezing
You can freeze these cookies either before or after icing. To freeze before icing, arrange unbaked cut dough on a tray and freeze until solid, then transfer to a freezer bag for up to three months. For fully baked iced cookies, freeze in a single layer on a tray, then wrap well with plastic and foil. Thaw gently at room temperature before serving.
Reheating
Shortbread cookies don’t need reheating for enjoyment; however, if you prefer a warm treat, pop them in a low oven (around 300°F or 150°C) for 5 minutes. Avoid microwaving as it can soften the cookie too much and affect the icing.
FAQs
Can I use fresh lavender instead of dried lavender buds?
Fresh lavender can be quite potent and contains moisture that might affect dough consistency. It’s best to stick with dried lavender buds for a more balanced and stable flavor in your Iced Lemon Lavender Shortbread Cookies.
What if I don’t have cornstarch? Can I skip it?
Cornstarch helps achieve a tender, crumbly texture, so it’s highly recommended. If necessary, you can substitute with an equal amount of rice flour or potato starch for similar results, but omitting it entirely may result in a denser cookie.
How do I achieve a smooth lemon glaze?
To get a smooth glaze, sift your powdered sugar before mixing and add the lemon juice gradually. Whisk until you achieve a thick, pourable consistency. If it’s too runny, add more powdered sugar; if too thick, add a little more lemon juice.
Can I make these cookies gluten-free?
You can experiment with gluten-free all-purpose flour blends, but keep the cornstarch or a similar starch in the recipe to maintain that tender shortbread texture. Expect slightly different results, and be sure to test baking times as they may vary.
How long does it take for the icing to set?
Depending on humidity and temperature, the lemon icing should set within 20 to 30 minutes at room temperature, forming a delicate crust. For faster setting, you can place the cookies in the refrigerator for 10 to 15 minutes, but avoid leaving them too long to prevent condensation.
Final Thoughts
These Iced Lemon Lavender Shortbread Cookies are truly a little bite of joy—elegant, fresh, and irresistibly buttery with a floral twist. They’re easy enough for a relaxing afternoon baking session but special enough to impress guests or treat yourself. I promise, once you try them, they’ll become a staple in your cookie repertoire that you’ll want to bake again and again.
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Iced Lemon Lavender Shortbread Cookies Recipe
- Total Time: 30 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Delightfully fragrant Iced Lemon Lavender Shortbread Cookies combining buttery richness with the fresh zest of lemon and subtle floral notes of lavender, topped with a tangy lemon glaze for a perfect balance of flavors and textures.
Ingredients
Cookie Dough
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 cups all-purpose flour
- 1/4 cup cornstarch
- 1 teaspoon dried lavender buds
- 1 zest lemon
- 1 teaspoon vanilla extract
- pinch salt
Icing and Garnish
- 1 cup powdered sugar
- 2 tablespoons lemon juice
- Additional lavender for garnishing (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to ensure the cookies do not stick while baking.
- Cream Butter and Sugar: In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy using an electric mixer or whisk, which helps create a tender texture.
- Add Flavorings: Incorporate the lemon zest, vanilla extract, and dried lavender buds into the butter mixture and mix thoroughly to evenly distribute the fragrant flavors.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cornstarch, and salt to combine and aerate the dry components.
- Form the Dough: Gradually add the dry ingredients to the wet mixture, stirring until a uniform dough forms without overmixing to keep the cookies tender.
- Shape Cookies: Roll out the dough on a lightly floured surface to about 1/4 inch thickness. Cut into desired shapes with cookie cutters or slice into squares for a classic look.
- Bake: Arrange the cookies on the prepared baking sheet, spacing them evenly. Bake for 12-15 minutes or until the edges turn a light golden color, indicating they are done.
- Cool Cookies: Remove from the oven and transfer cookies to a cooling rack to cool completely before icing, preventing the glaze from melting.
- Prepare Icing: Mix powdered sugar and lemon juice until smooth, adjusting thickness by adding more sugar or juice as needed for a drizzle consistency.
- Decorate and Set: Drizzle the lemon icing over the cooled cookies and optionally garnish with additional lavender buds. Allow the icing to set fully before serving.
Notes
- Use dried lavender in small amounts to avoid overpowering the cookies; culinary lavender is recommended.
- Ensure the butter is softened at room temperature to make creaming easier and create a better cookie texture.
- For a stronger lemon flavor, add an extra teaspoon of lemon zest.
- Cookies can be stored in an airtight container for up to 5 days for freshness.
- Optional garnish with lavender adds a lovely visual touch but can be omitted if preferred.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (approx. 25g)
- Calories: 120
- Sugar: 7g
- Sodium: 40mg
- Fat: 7g
- Saturated Fat: 4.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 20mg
Keywords: lemon lavender shortbread cookies, iced cookies, lemon cookies, lavender cookies, shortbread, floral cookies, lemon glaze
