As I unearth a hidden gem of spring flavors, the kitchen is soon filled with the intoxicating scent of fresh lemon zest and delicate lavender. My Iced Lemon Lavender Shortbread Cookies have become a cherished staple for gatherings, bringing a touch of elegance to any occasion. This delightful recipe strikes the perfect balance between buttery tenderness and a crispy bite, making it a fantastic crowd-pleaser. Plus, with options for gluten-free variations, it’s an approachable treat for all bakers, whether you’re a kitchen novice or a seasoned pro. Unleash your inner baker and let these cookies add a floral twist to your next tea party or brunch. Ready to see how simple elegance can transform your dessert table?
Why are these cookies so special?
Buttery Delight: Each bite of these Iced Lemon Lavender Shortbread Cookies melts in your mouth, offering an exquisite combination of flavors. Floral Twist: The unique addition of culinary lavender elevates these cookies to an elegant dessert, making them perfect for sophisticated gatherings. Versatile Variations: With options for gluten-free blends and diverse citrus swaps, you can easily customize these treats to suit your needs. Quick and Easy: Simple to prepare, these cookies are suitable for bakers of all levels. Perfect Presentation: Dressed in a smooth icing, they not only taste delightful but look stunning on any dessert platter, ready to impress your guests. For additional sweet inspirations, don’t forget to check out my Cheesecake Stuffed Cookies or the refreshing Iced Vanilla Cinnamon milk tea to serve alongside.
Iced Lemon Lavender Shortbread Cookies Ingredients
• Elevate your baking with this delightful selection!
For the Cookies
- Unsalted Butter – provides richness and a tender texture; ensure it’s at room temperature for easy creaming.
- Granulated Sugar – adds sweetness and contributes to the cookie’s delicate crumbly texture.
- All-Purpose Flour – serves as the base structure for the cookies; can be substituted with a gluten-free blend for dietary needs.
- Fresh Lemon Zest – imparts bright, zesty flavor; essential for the cookie’s distinctiveness.
- Dried Culinary Lavender – offers a fragrant floral note; make sure it’s culinary-grade for safety.
- Large Egg – binds all ingredients together; substitute with a flax egg for a vegan-friendly option.
For the Icing
- Powdered Sugar – used to create a smooth icing; sweetens the topping to perfection.
- Milk or Cream – adds moisture to the icing; opt for non-dairy alternatives if preferred.
Whip up these Iced Lemon Lavender Shortbread Cookies and watch as they become the star of your dessert table!
Step‑by‑Step Instructions for Iced Lemon Lavender Shortbread Cookies
Step 1: Prep Dough
Begin by creaming 1 cup of unsalted butter and ¾ cup of granulated sugar in a large mixing bowl. Use an electric mixer on medium speed for about 3-5 minutes until the mixture is light and fluffy. This step is crucial for achieving that melt-in-your-mouth texture that makes these Iced Lemon Lavender Shortbread Cookies so delightful.
Step 2: Mix in Dry Ingredients
Gradually sift in 2 cups of all-purpose flour, along with the zest of one fresh lemon and 1 tablespoon of dried culinary lavender. Mix on low speed until just combined, being careful not to overwork the dough. You want to maintain the airy texture of the cookies while ensuring the floral and citrus flavors are evenly distributed throughout the mixture.
Step 3: Incorporate Egg
Add one large egg to the mixture and gently fold it in until the dough is smooth. Take care not to overmix, as this can lead to tougher cookies. The egg serves to bind the ingredients and contribute to the cookies’ rich, buttery flavor. Your dough should feel cohesive and slightly soft, making it easy to shape.
Step 4: Chill Dough
Shape the dough into a disc and wrap it tightly in plastic wrap. Refrigerate for at least 30 minutes to firm up. Chilling is vital as it prevents the Iced Lemon Lavender Shortbread Cookies from spreading too much while baking, ensuring they hold their beautiful shape and maintain that crumbly texture.
Step 5: Shape Cookies
Preheat your oven to 350°F (175°C) and prepare a baking sheet by lining it with parchment paper. Roll out the chilled dough on a lightly floured surface to about ¼ inch thick. Use cookie cutters to cut the dough into your desired shapes and transfer them to the prepared baking sheet, leaving some space between each cookie to allow for any slight spreading.
Step 6: Bake
Place the baking sheet in the preheated oven and bake the cookies for 10-12 minutes, or until their edges are lightly golden. Keep an eye on them toward the end to avoid overbaking. The cookies should remain pale in color on top but have beautifully golden edges, signaling that they’re perfectly baked.
Step 7: Cool Cookies
Once baked, remove the Iced Lemon Lavender Shortbread Cookies from the oven and let them cool on the baking sheet for 5 minutes. This allows them to set before carefully transferring them to a wire rack. Allow them to cool completely before icing, as this prevents the frosting from melting.
Step 8: Make Icing
In a medium bowl, combine 1 cup of powdered sugar with 2 tablespoons of fresh lemon juice and enough milk to achieve a smooth, pourable consistency. Whisk until the icing is glossy and free of lumps. This sweet and tangy icing will perfectly complement the floral notes of the cookies.
Step 9: Glaze Cookies
Once the cookies are completely cool, dip or drizzle the lemon icing over each cookie. For an elegant touch, sprinkle a few lavender buds on top before the icing sets. This final flourish elevates the Iced Lemon Lavender Shortbread Cookies, making them not only delectable but visually appealing for your guests.
What to Serve with Iced Lemon Lavender Shortbread Cookies
Enjoy the bright, floral essence of these cookies alongside delightful pairings to elevate your treat experience.
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Refreshing Green Tea: The subtle bitterness of green tea beautifully balances the sweetness of the cookies, enhancing their flavors. Sip it while enjoying a quiet afternoon moment.
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Zesty Citrus Salad: A medley of oranges, grapefruit, and mint adds a refreshing zest that complements the lemon notes in the cookies. This salad brings a burst of freshness to your dessert table.
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Whipped Cream: Light and airy, a dollop of whipped cream perfectly mirrors the cookies’ buttery texture while adding a luscious touch to each bite. This combination creates a comforting, indulgent experience.
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Sparkling Lemonade: Bright and effervescent, sparkling lemonade adds a playful twist that echoes the lemony flavors of the cookies. This invigorating drink makes every gathering feel festive.
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Lavender Iced Latte: The floral notes of a lavender iced latte pair wonderfully with the cookies, creating a delightful experience. The creamy coffee combined with the sweet cookies is an elegant pairing for afternoon tea.
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Mixed Berries: A vibrant combination of fresh berries enhances the cookies’ floral essence while offering contrasting textures and natural sweetness. Their juiciness can cleanse the palate after each crumbly bite.
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Chocolate Dipping Sauce: For a richer experience, consider serving a warm chocolate sauce for dipping. The combination of chocolate with lemon lavender creates a harmonious sweet and floral medley that’s irresistible.
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Vanilla Ice Cream: Creamy vanilla ice cream serves as a delightful contrast to the cookies’ texture. The cold creaminess elevates the flavor profile while adding a comforting element to your dessert setting.
Iced Lemon Lavender Shortbread Cookies Variations
Feel free to explore these delightful twists that will inspire your creativity and enhance your baking experience!
- Gluten-Free: Substitute all-purpose flour with a gluten-free blend for a similar texture.
- Citrus Twist: Use orange zest or lime zest to experiment with different citrus flavors that brighten up your cookies.
- Nutty Addition: Fold in chopped pecans or slivered almonds for a delightful crunch that complements the buttery softness.
- Flavorful Icing Twist: Mix in a splash of vanilla or almond extract into the icing for an extra layer of flavor that will dazzle your taste buds.
- Alternative Edible Flowers: Swap lavender for chamomile or rose petals for a floral flavor variation that offers a new bouquet of taste.
- Chewy Cookies: Add a tablespoon of cornstarch to the dough for a chewier texture, marrying a soft bite with that classic crumble.
- Spicy Kick: Incorporate a pinch of ground cardamom or cinnamon for a warm, aromatic twist that elevates the classic cookie profile.
- Herbal Infusion: Consider adding a teaspoon of finely chopped fresh basil or mint to the dough for a refreshing herbal note that pairs wonderfully with lemon.
These variations not only enhance your baking journey but can also transform your cookie platter into a sensory delight! For more inspiration, don’t forget to check out my Lemon Ricotta Pancakes or indulge in some creamy Iced Cherry Earl Grey Milk Tea to complement your cookie creations!
Helpful Tricks for Iced Lemon Lavender Shortbread Cookies
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Chill the Dough: Essential for preventing spreading during baking. It keeps your cookies beautifully shaped and flaky.
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Measure Flour Correctly: Use the spoon-and-level method to avoid dense cookies. Proper measurements lead to the best texture for your Iced Lemon Lavender Shortbread Cookies.
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Allow to Cool Completely: Before icing, ensure cookies are at room temperature. This prevents the icing from melting and keeps it intact for that perfect glaze.
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Use Culinary Lavender Only: Ensure the lavender you use is for culinary purposes. Non-food-grade lavender can be harmful and ruin your cookies.
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Experiment with Citrus: Don’t hesitate to swap in orange or lime zest for a fresh twist. This can add a new flavor dimension to your Iced Lemon Lavender Shortbread Cookies!
Make Ahead Options
These Iced Lemon Lavender Shortbread Cookies are perfect for busy home cooks looking to save time during the week! You can prepare the dough up to 24 hours in advance by following the initial steps and then chilling it in the refrigerator wrapped in plastic. This chilling period not only saves time but also intensifies the flavors as they meld together beautifully. Once you’re ready to bake, simply roll out the chilled dough, cut into shapes, and bake as directed. For the icing, you can mix it up to 3 days ahead and store it in an airtight container; just give it a quick whisk before using to ensure it’s smooth and ready to glaze your cookies. With these make-ahead strategies, you’ll enjoy the delightful taste of homemade Iced Lemon Lavender Shortbread Cookies with minimal effort!
How to Store and Freeze Iced Lemon Lavender Shortbread Cookies
- Room Temperature: Store in an airtight container for up to 3 days to maintain freshness and flavor. Keep them in a cool, dry place, away from sunlight.
- Fridge: If iced, keep cookies in the refrigerator in a tightly sealed container for up to 5 days. This helps preserve the icing and prevents melting.
- Freezer: Freeze unbaked dough or baked cookies for up to 2 months. Wrap tightly in plastic wrap, then place in a freezer bag to prevent freezer burn.
- Reheating: For baked cookies, allow to thaw in the fridge overnight, then enjoy at room temperature. If desired, reheat in a preheated oven at 300°F (150°C) for 5-7 minutes before serving.
Iced Lemon Lavender Shortbread Cookies Recipe FAQs
What is the best way to select lemons for this recipe?
Absolutely! When choosing lemons, look for ones that are bright yellow, firm, and slightly heavy for their size. Avoid lemons with dark spots or a dull skin, as these may be overripe. Fresh lemons will yield the zestiest flavor, which is essential for the Iced Lemon Lavender Shortbread Cookies.
How should I store leftover iced cookies?
To store your Iced Lemon Lavender Shortbread Cookies, place them in an airtight container at room temperature for up to 3 days. If they’re iced, it’s best to keep them in the refrigerator, where they can stay fresh for up to 5 days. Just be sure to use a container that prevents them from getting squished!
Can I freeze Iced Lemon Lavender Shortbread Cookies?
Absolutely! You can freeze unbaked dough or baked cookies. For unbaked dough, wrap it tightly in plastic wrap and then place it in a freezer bag. It can be frozen for up to 2 months. For baked cookies, allow them to cool completely first, then layer them with parchment paper in an airtight container. They can be frozen for up to 2 months as well. When ready to enjoy, simply thaw them in the fridge overnight and they’ll be good to go!
What if my cookie dough is too sticky?
If your dough feels too sticky, it might be due to the butter being too soft or too much moisture. To troubleshoot, you can gradually add a bit more flour, about a tablespoon at a time, until it firms up. Alternatively, if you have the time, chilling the dough for 15-30 minutes in the refrigerator can also help it achieve the right consistency.
What dietary considerations should I keep in mind?
It’s great to be mindful! If you’re catering to specific dietary needs, you can substitute the all-purpose flour with a gluten-free blend to make these cookies gluten-free. Additionally, for a vegan option, replace the large egg with a flax egg (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water, let sit until gelatinous). Ensure the culinary lavender is labeled for food use, especially if you’re aware of any allergies!
Iced Lemon Lavender Shortbread Cookies That Spark Joy
Ingredients
Equipment
Method
- Begin by creaming 1 cup of unsalted butter and 3/4 cup of granulated sugar in a large mixing bowl. Use an electric mixer on medium speed for about 3-5 minutes until the mixture is light and fluffy.
- Gradually sift in 2 cups of all-purpose flour, along with the zest of one fresh lemon and 1 tablespoon of dried culinary lavender. Mix on low speed until just combined.
- Add one large egg to the mixture and gently fold it in until the dough is smooth.
- Shape the dough into a disc and wrap it tightly in plastic wrap. Refrigerate for at least 30 minutes.
- Preheat your oven to 350°F (175°C) and prepare a baking sheet by lining it with parchment paper. Roll out the chilled dough on a lightly floured surface to about 1/4 inch thick.
- Place the baking sheet in the preheated oven and bake the cookies for 10-12 minutes, or until their edges are lightly golden.
- Once baked, remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack.
- In a medium bowl, combine 1 cup of powdered sugar with 2 tablespoons of fresh lemon juice and enough milk to achieve a smooth consistency.
- Once the cookies are completely cool, dip or drizzle the lemon icing over each cookie.