Iced Lemon Lavender Shortbread Cookies: A Delicate and Refreshing Treat
If you’re looking for a delightful cookie that combines the refreshing tang of lemon with the floral notes of lavender, these Iced Lemon Lavender Shortbread Cookies are the perfect treat. With a buttery shortbread base and a zesty lemon icing, these cookies strike a perfect balance between sweetness and sophistication. They’re ideal for tea time, gifting, or simply indulging yourself with a delightful homemade cookie.
Let’s walk through how to make these elegant cookies step by step!
Ingredients
For the Cookies:
- 2 ½ cups all-purpose flour, spooned and leveled
- ¾ cup powdered sugar
- ¼ tsp coarse Kosher salt (use half the amount if using table salt)
- Zest of 1 small lemon
- ½ tsp dried edible lavender
- ¾ cup cold unsalted butter, cut into tablespoons
- ½ tsp vanilla extract
- 2 tbsp fresh or bottled lemon juice
For the Icing:
- 1 cup powdered sugar
- 2 tsp meringue powder
- 2 ½ – 3 tbsp fresh or bottled lemon juice
- Dried edible lavender, or lemon zest, for decorating
Directions
Step 1: Make, Cut, and Chill the Dough
In a food processor, combine the flour, powdered sugar, salt, lemon zest, and dried edible lavender. Pulse until all the ingredients are well mixed. With the food processor running, add the cold butter one tablespoon at a time, processing until the mixture becomes moist and crumbly.
Add the vanilla extract and lemon juice, and continue processing until the dough comes together into a smooth consistency.
Step 2: Shape the Dough
Turn the dough out onto a clean, lightly floured surface. Shape it into a disk and press the dough evenly into an 8 or 9-inch lined baking pan. Cut the dough into squares—either 5×5 for 25 cookies if using an 8-inch pan, or 6×6 for 36 cookies if using a 9-inch pan. Dock the dough with a toothpick to prevent puffing during baking. Once cut, chill the dough in the refrigerator for about 30 minutes to firm up.
Step 3: Bake the Shortbread
Preheat your oven to 300°F (150°C). After the dough has chilled, bake the shortbread for about 45 minutes, or until it turns a light golden brown. When you remove the pan from the oven, re-cut the cookies along the pre-scored lines while they are still warm. Allow the cookies to cool completely in the pan before icing.
Step 4: Ice the Cookies
While the cookies cool, prepare the icing. In a small bowl, whisk together the powdered sugar, meringue powder, and lemon juice until the icing reaches a smooth, drizzly consistency. Once the cookies are fully cooled, dip the tops of each cookie into the lemon icing, and while the icing is still wet, decorate with dried edible lavender or a sprinkling of lemon zest for an extra touch of beauty.
Let the icing set for 4-6 hours before serving to ensure it hardens perfectly.
Recipe Summary
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Servings: 25-36 cookies (depending on the size of your cut squares)
- Calories: 160 kcal per cookie
Tips for Success
- Chill the Dough: Chilling the dough is crucial for achieving that perfectly crumbly shortbread texture. Don’t skip this step!
- Cutting the Cookies: Re-cutting the cookies while they’re still warm will help them maintain their shape and prevent cracking.
- Decoration: Dried edible lavender adds a beautiful floral touch to these cookies, but you can also use lemon zest for a simple, fresh decoration.
- Storage: Store these cookies in an airtight container at room temperature for up to a week. The flavors develop even more over time, making them even better after a day or two.
Why You’ll Love These Cookies
These Iced Lemon Lavender Shortbread Cookies are not only delicious but also visually stunning with their light lavender and lemon accents. They’re the perfect treat for special occasions, tea parties, or gifting to friends and family. With the refreshing flavor of lemon and the delicate floral hint of lavender, these cookies offer a sophisticated and unique twist on traditional shortbread.
Final Thoughts
If you’re looking to impress your guests or simply treat yourself to a beautiful and delicious cookie, these Iced Lemon Lavender Shortbread Cookies are the way to go. Their buttery base, fragrant lavender, and tangy lemon icing make them a standout treat that’s sure to become a favorite in your home.
Print
Iced Lemon Lavender Shortbread Cookies
- Total Time: 1 hour 5 minutes
- Yield: 25-36 1x
Description
These Iced Lemon Lavender Shortbread Cookies combine the zesty brightness of lemon with the delicate floral notes of lavender, creating a light and flavorful cookie that’s both refreshing and sophisticated. The buttery shortbread base perfectly balances the sweet, tangy, and herbal flavors.
Ingredients
Cookies
2 ½ cups all-purpose flour, spooned and leveled
¾ cup powdered sugar
¼ tsp coarse Kosher salt (if using table salt, use half the amount)
Zest of 1 small lemon
½ tsp dried edible lavender
¾ cup cold unsalted butter, cut into tablespoons
½ tsp vanilla extract
2 tbsp fresh or bottled lemon juice
Icing
1 cup powdered sugar
2 tsp meringue powder
2 ½ – 3 tbsp fresh or bottled lemon juice
Dried edible lavender, or lemon zest, for decorating
Instructions
Make, Cut, and Chill the Dough
In a food processor, combine the flour, powdered sugar, salt, lemon zest, and lavender. Pulse until well mixed. While running, add butter a tablespoon at a time, processing until the mixture is moist and crumbly. Add vanilla and lemon juice, processing until the dough comes together.
Shape the Dough
Turn the dough out onto a clean surface, shape into a disk, and dust with flour. Press into an 8 or 9-inch lined baking pan, then cut into squares (5×5 for 25 cookies in an 8-inch pan, or 6×6 for 36 cookies in a 9-inch pan). Dock the dough with a toothpick to prevent puffing. Chill for 30 minutes.
Bake
Preheat the oven to 300°F. Bake the shortbread for about 45 minutes until golden brown. Re-cut the cookies while warm, and let them cool completely in the pan.
Ice the Cookies
Mix powdered sugar, meringue powder, and lemon juice for a smooth, drizzly icing. Dip cookie tops in the icing and decorate with lavender or lemon zest. Let the icing set for 4-6 hours before serving.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
Nutrition
- Calories: 160