If you’re in the mood to impress, these Iced Lemon Lavender Shortbread Cookies deserve a spot on your baking list! Imagine crumbly, buttery cookies with bright lemon zest and a gentle floral finish, all crowned with a glossy lemon icing and a sprinkle of lavender. They’re as beautiful to look at as they are delicious to eat, and together, the flavors feel like a fresh spring morning in each bite. Bake a batch, and watch them become an instant favorite at teatime, parties, or whenever you want to treat yourself to something special.
Ingredients You’ll Need
One of the joys of Iced Lemon Lavender Shortbread Cookies is how only a handful of everyday ingredients can come together to create such an unforgettable treat. Each ingredient plays a key part in delivering flavor, texture, and that unmistakable aromatic flair.
- Unsalted butter (1 cup, softened): The backbone of shortbread, giving that rich, melt-in-your-mouth texture you crave.
- Powdered sugar (1/2 cup, plus 1 cup for icing): Ultra-fine, it creates a delicate crumb and gives the icing its silky finish.
- Granulated sugar (2 tablespoons): Adds just a touch of extra sweetness and a slight snap to the cookie’s bite.
- Culinary lavender buds (1 tablespoon, finely chopped): Provides that dreamy floral aroma; make sure it’s culinary-grade for the best (and safest) flavor.
- Lemon zest (from 1 lemon): Bursts of citrus lift the cookies, balancing the richness with zippy freshness.
- Vanilla extract (1/2 teaspoon): Rounds out the flavors, quietly enhancing both lavender and lemon.
- Salt (1/4 teaspoon): A pinch brings out all the nuanced flavors and prevents the cookies from tasting flat.
- All-purpose flour (2 cups): The classic choice for shortbread, ensuring the cookies hold their shape yet remain tender.
- Fresh lemon juice (1-2 tablespoons, for icing): Adds a bright, tart glaze that soaks into the cookies and delivers extra zing.
- Dried culinary lavender (1 teaspoon, optional, for garnish): Makes for a beautiful, bakery-worthy finish that’s guaranteed to wow.
How to Make Iced Lemon Lavender Shortbread Cookies
Step 1: Cream the Butter and Sugars
Start by preheating your oven to 325°F (160°C) and lining two baking sheets with parchment paper. In a large mixing bowl, use an electric mixer (or a little patience and a sturdy wooden spoon) to cream together your softened butter, powdered sugar, and granulated sugar. Whip until the mixture is pale and fluffy, which takes about 2-3 minutes. This step is where the magic begins, building the silky base for your shortbread and giving the cookies their signature crumbly texture.
Step 2: Infuse with Lavender, Lemon, and Vanilla
Next, add in your finely chopped lavender buds, lemon zest, vanilla extract, and salt. Stir until everything is thoroughly incorporated. Don’t skip the finely chopping; it ensures those lovely lavender floral notes are evenly spread through every bite of your Iced Lemon Lavender Shortbread Cookies, rather than giving you the odd overpowering burst.
Step 3: Mix in the Flour
Gradually add the flour to the bowl, mixing on low or by hand until it starts to form a soft, cohesive dough. Don’t overmix here—stop as soon as the flour is just combined so your cookies stay tender, not tough. The dough should not be sticky but should easily hold together when pressed.
Step 4: Shape and Cut the Cookie Dough
Turn the dough out onto a lightly floured surface and gently roll it to about 1/4-inch thickness. Grab your favorite cookie cutters—classic rounds or delicate shapes both work beautifully for these cookies. Carefully transfer the cut-outs to your prepared baking sheets, leaving just a little space between each.
Step 5: Chill and Bake
Slide the trays into the fridge for 15 minutes—this extra step helps the Iced Lemon Lavender Shortbread Cookies keep their perfect shape in the oven. Bake for 12-15 minutes, watching for the edges to turn just golden. Let them cool completely on a wire rack; this helps the cookies set and makes them sturdy enough for icing.
Step 6: Prepare the Lemon Icing
In a small bowl, stir together 1 cup of powdered sugar with 1-2 tablespoons of fresh lemon juice until you get a thick yet pourable consistency. If too stiff, add a few extra drops of juice; if too thin, add more sugar. This luscious icing is the finishing touch that ties together all the bright, floral flavors.
Step 7: Ice and Garnish
Once the cookies are completely cool, either drizzle or spread the icing over the tops. Sprinkle with a touch of dried culinary lavender to make each cookie sparkle. Allow the icing to fully set, and then your Iced Lemon Lavender Shortbread Cookies are ready to share—or to savor all to yourself!
How to Serve Iced Lemon Lavender Shortbread Cookies
Garnishes
For a showstopping finish, a sprinkle of dried lavender or a bit of extra lemon zest takes these cookies over the top. You could also add a few edible flower petals for a splash of color. Just keep it light—the cookies are already bursting with aroma and flavor.
Side Dishes
These cookies sing when paired with a cup of tea (Earl Grey or chamomile, especially), a tangy lemon sorbet, or even alongside summer berries. Their delicate flavor makes them perfect on a dessert board with fresh fruit, fruit preserves, or lightly sweetened whipped cream.
Creative Ways to Present
For gifts or parties, stack the cookies in cellophane bags tied with lavender sprigs or arrange them in a vintage tin lined with parchment. Try plating on pastel dishes for a brunch spread, or use cookie stands and tiers to create a high tea vibe. For extra flair, mix cookie shapes—hearts, circles, or flowers—for a whimsical touch.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Iced Lemon Lavender Shortbread Cookies in an airtight container at room temperature. They’ll stay fresh and tender for up to five days, and the flavor only deepens as they sit. Be sure that the icing is completely set before stacking to avoid sticking.
Freezing
Both the dough and the baked cookies freeze well. Roll and cut your dough, then freeze the shapes on a tray before transferring them to a bag—these can be baked straight from the freezer, just add a couple extra minutes. Baked, un-iced cookies freeze beautifully for up to one month. Add icing and garnish after thawing for the best texture and color.
Reheating
If you prefer your cookies a little warm, you can gently reheat un-iced cookies in a low oven (about 275°F) for 3-5 minutes. Avoid reheating iced cookies, as the glaze may melt or become sticky; they’re best enjoyed at room temperature.
FAQs
Can I use regular lavender from my garden?
For safety and the best flavor, always use culinary-grade lavender when baking. Some decorative varieties may be treated with chemicals or simply taste too soapy. Culinary lavender ensures your Iced Lemon Lavender Shortbread Cookies are tasty and safe to eat.
Can I make these cookies gluten free?
Yes! Substitute a high-quality all-purpose gluten-free flour blend. Your cookies will be slightly more tender but just as delicious and aromatic.
What’s the best way to get a strong lemon flavor?
If you love extra zing, try adding a few drops of lemon extract to the dough or the icing. Using fresh lemon zest in the dough and generous lemon juice in the glaze really amplifies that citrus hit in your Iced Lemon Lavender Shortbread Cookies.
How thin should I roll the dough?
About 1/4-inch thick is ideal. This ensures cookies that have just the right balance of crumbly and tender. Rolling too thin may lead to brittle cookies, while rolling thicker gives them a softer shortbread bite.
My icing is runny or clumpy—how do I fix it?
It’s all about balance! If your icing is too thin, gradually whisk in more powdered sugar until it’s thick but pourable. If it’s too thick or clumpy, add a few drops more lemon juice at a time until smooth. Each batch of Iced Lemon Lavender Shortbread Cookies icing can be easily adjusted as needed!
Final Thoughts
If you’ve been dreaming of a cookie that’s equal parts elegant, fragrant, and effortlessly impressive, you simply must try Iced Lemon Lavender Shortbread Cookies. Each bite is sunshine and springtime on a plate! Bake a batch, snap some photos, and get ready for those blissful sighs of delight around your table. Happy baking!
