There is something truly magical about a cookie that manages to be buttery, fragrant, and bright all at once, and that is exactly what you get with this Iced Lemon Lavender Shortbread Cookies Recipe. These delicate shortbread cookies are infused with the gentle floral notes of dried lavender and zesty bursts of lemon, perfectly balanced by a smooth, tangy lemon glaze that adds a stunning finish. Whether you are baking for a sunny brunch, a cozy afternoon tea, or just because you crave something extraordinary, this recipe brings a sophisticated charm to your cookie jar that everyone will adore.
Ingredients You’ll Need
This Iced Lemon Lavender Shortbread Cookies Recipe comes together with simple, kitchen-staple ingredients that each play a crucial role in creating that perfect harmony of flavor and texture. From the richness of the butter to the brightness of fresh lemon zest and the subtle, calming touch of lavender, every component is essential.
- Unsalted butter (1 cup, softened): Provides the rich, tender base for the shortbread’s classic crumbly texture.
- Powdered sugar (1/2 cup for cookies, 1 cup for glaze): Adds sweetness and gives the cookies their signature melt-in-your-mouth quality while helping the glaze set beautifully.
- Vanilla extract (1 teaspoon for cookies, 1/2 teaspoon for glaze): Enhances all the flavors with a warm, comforting undertone.
- Lemon zest (2 tablespoons for cookies, 1 teaspoon for glaze): Brings bright citrus freshness that awakens the senses.
- Dried culinary lavender (2 teaspoons): Offers a delightful floral aroma that complements the lemon without overpowering.
- All-purpose flour (2 cups): The structure-builder, ensuring the cookies hold their shape with just the right tenderness.
- Salt (1/4 teaspoon): Balances flavors and deepens the sweetness in the dough.
- Fresh lemon juice (2 tablespoons for glaze): Infuses the glaze with zingy acidity for a perfect finishing touch.
How to Make Iced Lemon Lavender Shortbread Cookies Recipe
Step 1: Prepare Your Oven and Baking Surface
Start by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper. This step is crucial because proper oven temperature and a non-stick surface help your cookies bake evenly and come off cleanly, ensuring beautiful, intact cookies ready to impress.
Step 2: Cream the Butter and Sugar
In a large bowl, beat the softened unsalted butter and powdered sugar together until the mixture becomes light and fluffy. This aeration is what makes the shortbread tender and soft, so don’t rush this step. It sets the foundation for a delicate texture that melts in your mouth.
Step 3: Add Flavorful Elements
Next, stir in the vanilla extract, lemon zest, and dried culinary lavender. These ingredients bring your cookies to life—the vanilla deepens the taste, lemon zest adds a zesty brightness, and lavender offers a hint of floral elegance. Mixing them evenly ensures every cookie bursts with flavor.
Step 4: Incorporate Dry Ingredients
Gradually sift in the all-purpose flour and salt, mixing gently until the dough just comes together. Avoid overmixing here; you want the dough to be cohesive but still tender. This step transforms your mixture into that perfect cookie dough ready for chilling.
Step 5: Chill the Dough
Shape the dough into a log, wrap it tightly in plastic wrap, and refrigerate it for at least 30 minutes. Chilling firms up the dough, which makes it easier to slice into neat rounds, and helps the cookies keep their shape while baking, resulting in stunning presentation.
Step 6: Slice and Bake
Once chilled, slice the dough into quarter-inch rounds and arrange them spaced apart on your prepared baking sheet. Bake for 12 to 15 minutes until the edges are just turning golden. This careful timing is key—it ensures the cookies are crisp on the edges but tender inside, the ideal texture for shortbread.
Step 7: Cool and Glaze
Let the cookies cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely. Meanwhile, whisk together powdered sugar, fresh lemon juice, lemon zest, and vanilla extract to make the glorious lemon glaze. Once the cookies are cool, drizzle the glaze over the tops and allow it to set before serving for a beautiful, glossy finish.
How to Serve Iced Lemon Lavender Shortbread Cookies Recipe
Garnishes
Decorate your cookies with a simple sprinkle of dried lavender buds or a tiny twist of lemon peel for an elegant touch. These little details enhance the visual appeal and reinforce the flavors, turning your batch of cookies into a feast for the eyes as well as the palate.
Side Dishes
These shortbread cookies pair beautifully with a cup of hot tea—Earl Grey or chamomile complement the lavender and lemon perfectly. They also make a sweet ending to a light salad lunch or a lovely accompaniment to a fresh fruit platter for a refreshing contrast.
Creative Ways to Present
For a special occasion, arrange the cookies on a tiered stand alongside small bowls of fresh lavender sprigs and lemon slices. Or package them in a pretty box with wax paper for a charming homemade gift that friends and family will treasure.
Make Ahead and Storage
Storing Leftovers
Store your iced lemon lavender shortbread cookies in an airtight container at room temperature for up to a week. This helps maintain their crisp exterior while keeping the texture tender on the inside. If the glaze softens a bit over time, just enjoy these bites with a cup of tea—the flavors only deepen.
Freezing
You can freeze the unglazed cookie dough log wrapped in plastic wrap for up to two months. When ready to bake, thaw it overnight in the refrigerator, slice, and bake as usual. Alternatively, freeze baked cookies in airtight containers or freezer bags for up to three months, thawing them gently before glazing.
Reheating
If you want to enjoy your cookies slightly warmed, pop them in a preheated oven at 300°F (150°C) for 5 minutes. This freshens them without melting the glaze, reviving that just-baked charm that will make every bite feel like a cozy hug.
FAQs
Can I use fresh lavender instead of dried for the cookies?
While fresh lavender can be used, dried culinary lavender is preferred because it has a more concentrated flavor and a milder texture that blends smoothly into baked goods without adding unwanted moisture or bitterness.
What if I don’t have powdered sugar for the glaze?
Powdered sugar is important for a smooth, silky glaze. If you only have granulated sugar, you can pulse it in a blender or food processor to make a quick powdered substitute, though it might not be quite as fine.
Are these cookies gluten-free?
The recipe uses all-purpose flour, which contains gluten. To make gluten-free shortbread, you would need to substitute with a good-quality gluten-free flour blend and potentially tweak the ratios to maintain texture.
Can I skip the glaze if I want a less sweet cookie?
Absolutely! The cookies themselves have a subtle sweetness and fragrant flavors, so skipping the glaze will give you a more delicate, buttery shortbread that still tastes wonderful on its own or paired with tea.
How do I store the cookies if I’ve already glazed them?
Once glazed, place the cookies in a single layer on a baking sheet until the glaze sets, then transfer them carefully to an airtight container with parchment paper between layers to prevent sticking. Store at room temperature for up to five days.
Final Thoughts
This Iced Lemon Lavender Shortbread Cookies Recipe is a delightful way to bring sunshine and a little luxury into your baking routine. The marriage of lemon’s bright kick with lavender’s gentle floral emphasis creates a cookie that’s as charming visually as it is comforting to eat. I encourage you to try this recipe soon—it’s the kind of treat that feels like a celebration in every bite, perfect for sharing with friends or savoring as a personal reward.
Print
Iced Lemon Lavender Shortbread Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 24 cookies
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delight in these fragrant Iced Lemon Lavender Shortbread Cookies, perfectly buttery with a hint of floral lavender and bright lemon zest. Topped with a tangy lemon glaze, they are an elegant treat perfect for afternoon tea 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 Oven: Preheat your oven to 350°F (175°C) and prepare a baking sheet by lining it with parchment paper to prevent sticking.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and powdered sugar together until the mixture is light, fluffy, and well combined for a smooth texture.
- Add Flavorings: Stir in vanilla extract, fresh lemon zest, and dried culinary lavender evenly into the creamed mixture to infuse the dough with bright and floral notes.
- Incorporate Dry Ingredients: Gradually add the all-purpose flour and salt to the wet mixture, mixing gently until a dough forms without overworking to keep cookies tender.
- Chill Dough: Shape the dough into a log, wrap tightly with plastic wrap, and refrigerate for 30 minutes to firm up for easier slicing and better cookie shape.
- Slice Cookies: Remove chilled dough from the fridge, slice into 1/4-inch thick rounds, and arrange on the prepared baking sheet with spacing to allow spreading.
- Bake: Bake cookies for 12 to 15 minutes or until the edges turn a light golden color. Allow cooling on the baking sheet for 5 minutes to set before moving to a wire rack.
- Prepare Glaze: Whisk together powdered sugar, fresh lemon juice, lemon zest, and vanilla extract in a bowl until smooth and pourable.
- Glaze Cookies: Once cookies are completely cooled, drizzle the lemon glaze over the tops and let it set to add a sweet and tangy finishing touch before serving.
Notes
- Use dried culinary lavender specifically for edible quality and a milder, floral flavor.
- Make sure butter is softened to room temperature to achieve the best creaming results.
- The dough can be made ahead and frozen before slicing; thaw slightly before baking.
- Adjust lemon zest according to preference for more or less citrus punch.
- Store cookies in an airtight container at room temperature for up to 5 days to maintain freshness.
