Iced Lemon Lavender Shortbread Cookies are a dreamy combination of buttery shortbread, zesty lemon, and delicate lavender. These beautifully decorated cookies are perfect for spring gatherings, afternoon tea, or simply treating yourself to something special. The hint of floral lavender paired with bright citrus makes them a delightful and sophisticated treat.
Why You Will Love Iced Lemon Lavender Shortbread Cookies
These Iced Lemon Lavender Shortbread Cookies are irresistibly charming for so many reasons:
- Delicate and buttery: Classic shortbread gets an upgrade with lemon zest and lavender.
- Simple yet elegant: The floral notes and icing make these cookies a showstopper.
- Perfect for gifting or sharing: Their beauty and flavor make them ideal for celebrations.
Ingredient Notes for Iced Lemon Lavender Shortbread Cookies
For the Cookies:
- 2 ½ cups all-purpose flour: The foundation of the tender shortbread.
- ¾ cup powdered sugar: Sweetens the dough while maintaining its soft texture.
- ¼ tsp Kosher salt: Balances the sweetness. Reduce to ⅛ tsp if using table salt.
- Zest of 1 lemon: Infuses the cookies with bright citrus flavor.
- ½ tsp dried edible lavender: Adds a subtle floral note; ensure it’s food-safe.
- ¾ cup cold unsalted butter: Cold butter ensures the cookies stay crisp and tender.
- ½ tsp vanilla extract: Adds warmth and depth to the flavor.
- 2 tbsp lemon juice: Boosts the citrusy flavor while helping bind the dough.
For the Icing:
- 1 cup powdered sugar: The base for a smooth, glossy icing.
- 2 tsp meringue powder: Adds structure and sheen to the icing.
- 2 ½–3 tbsp lemon juice: Creates the perfect consistency and adds tangy flavor.
- Dried lavender or lemon zest: For a decorative and aromatic finish.
Pro Tip: If you’re new to cooking with lavender, start with a small amount. Too much can overpower the flavor.
Kitchen Equipment Needed
- Food processor
- 8 or 9-inch square baking pan
- Parchment paper
- Fork (for pricking the dough)
- Mixing bowl and whisk (for icing)
- Spatula or offset knife
How to Make Iced Lemon Lavender Shortbread Cookies
Prepare the Dough
- In a food processor, combine flour, powdered sugar, salt, lemon zest, and lavender. Pulse a few times to mix.
- While the processor is running, add cold butter one tablespoon at a time until the mixture resembles fine crumbs.
- Add the vanilla extract and lemon juice. Process until the dough forms a ball.
- Line an 8 or 9-inch square baking pan with parchment paper. Transfer the dough into the pan and press it evenly into the bottom.
- Cut the dough into squares and prick each square with a fork to prevent puffing. Chill in the refrigerator for 30 minutes.
Baking the Shortbread
- Preheat your oven to 300°F (150°C).
- Bake the chilled dough for 45 minutes, or until the edges are golden and the center feels firm.
- While the cookies are still warm, recut along the lines to ensure clean edges. Allow to cool completely in the pan.
Prepare the Icing
- In a mixing bowl, whisk powdered sugar and meringue powder. Gradually add lemon juice, whisking until smooth and glossy. Adjust with more lemon juice for a thinner consistency if needed.
Decorate the Cookies
- Dip the tops of the cooled cookies into the icing or spread with a spatula.
- Sprinkle with dried lavender or lemon zest while the icing is still wet.
- Let the icing set for at least 4–6 hours, or until fully hardened.
Serving and Storage Tips
- Serving: Serve these cookies with tea, lemonade, or as part of a dessert platter.
- Storage: Store in an airtight container at room temperature for up to 5 days.
- Freezing: Freeze undecorated cookies for up to 2 months. Thaw and ice when ready to serve.
Variations and Substitutions
These Iced Lemon Lavender Shortbread Cookies are versatile and can be customized to your liking:
- Orange twist: Replace the lemon zest and juice with orange for a sweeter citrus profile.
- No lavender: Omit lavender if floral flavors aren’t your thing; the lemon alone is delightful.
- Drizzle design: Instead of dipping the cookies in icing, drizzle it on top for a more rustic look.
Helpful Notes
- Cold butter is key: Using cold butter ensures the shortbread has the classic tender-crisp texture.
- Chill the dough: Chilling before baking prevents spreading and helps the cookies hold their shape.
- Clean cuts: Use a sharp knife to recut the cookies while warm for neat edges.
Tips from Well-Known Chefs
- Mary Berry: “Chill the dough well before baking for perfectly crisp shortbread.”
- Ina Garten: “Use fresh, high-quality citrus for the best flavor in baked goods.”
- Christina Tosi: “Layer flavor with garnishes—zest and lavender add aroma and visual appeal.”
Frequently Asked Questions (FAQ)
Q: Can I use fresh lavender instead of dried?
A: Dried lavender is recommended for a more concentrated flavor. If using fresh, double the amount and finely chop it.
Q: How do I know when the cookies are done baking?
A: The edges should be lightly golden, and the center should feel firm when pressed gently.
Q: Can I skip the meringue powder in the icing?
A: Yes, but the icing will be less firm and glossy. You can use royal icing for a firmer texture.
Q: What if I don’t have a food processor?
A: You can cut the butter into the dry ingredients using a pastry cutter or your hands.
Q: Are these cookies gluten-free?
A: Substitute the all-purpose flour with a gluten-free 1:1 baking blend for a gluten-free version.
In conclusion, Iced Lemon Lavender Shortbread Cookies are an elegant and delightful treat that’s sure to impress. With their buttery texture, zesty citrus notes, and subtle floral finish, they’re as delicious as they are beautiful. Happy baking!
