Iced Lemon Lavender Shortbread Cookies

Imagine biting into a buttery, delicate shortbread cookie infused with bright lemon zest and subtle floral lavender, topped with a sweet-tart lemon glaze that crackles between your teeth. These Iced Lemon Lavender Shortbread Cookies are the perfect balance of traditional shortbread richness with unexpected aromatic elements that elevate them beyond ordinary cookies. The combination of citrus and floral notes creates a sophisticated treat perfect for afternoon tea, special gatherings, or thoughtful homemade gifts. You’ll learn how to achieve the perfect shortbread texture while incorporating these delicate flavors for a truly memorable cookie experience.

Why You’ll Love This Recipe

These Iced Lemon Lavender Shortbread Cookies will quickly become a favorite in your baking repertoire for several compelling reasons. First, the delicate balance between buttery shortbread, bright lemon, and subtle lavender creates a sophisticated flavor profile that’s both familiar and uniquely refreshing. The texture is what truly sets these cookies apart—tender and crumbly yet sturdy enough to hold up to the tangy lemon icing.

The recipe is surprisingly straightforward despite its elegant results. Unlike fussy cookies requiring special equipment or techniques, these shortbread cookies come together quickly in a food processor. The press-in method eliminates rolling and cutting, making this an accessible recipe even for novice bakers.

The versatility of these lemon lavender cookies also makes them special. They’re equally at home at a casual family gathering or an elegant tea party. Their long shelf life means you can make them ahead for events or package them as charming homemade gifts that friends and family will rave about.

Ingredients List for the Iced Lemon Lavender Shortbread Cookies:

The beauty of these cookies lies in their simple ingredients that work together to create complex flavors. The combination of lemon and lavender provides a perfect balance of bright citrus and subtle floral notes.

• 2 1/2 cups all-purpose flour, (spooned and leveled)
• 3/4 cup powdered sugar
• 1/4 tsp coarse Kosher salt ((if using table salt, use half the amount))
• Zest of 1 small lemon
• 1/2 tsp dried edible lavender
• 3/4 cup cold unsalted butter, (cut into tablespoons)
• 1/2 tsp vanilla extract
• 2 tbsp fresh or bottled lemon juice

For the icing:

• 1 cup powdered sugar
• 2 tsp meringue powder
• 2 1/2 – 3 tbsp fresh or bottled lemon juice
• Dried edible lavender, or lemon zest, (for decorating)

Pro Tips

For truly exceptional Iced Lemon Lavender Shortbread Cookies, pay attention to these critical techniques:

First, don’t skimp on chilling time. The 30-minute refrigeration allows the butter to firm up, which prevents spreading and maintains that distinctive shortbread texture. For even better results, you can chill the dough overnight to let the flavors meld more deeply.

When incorporating the lavender, crush it slightly between your fingers before adding to release more oils and aroma. This small step makes a big difference in ensuring the floral notes are present without overwhelming the cookie. If you prefer a stronger lavender flavor, you can infuse the sugar with lavender a day ahead by combining them in an airtight container.

Lastly, the perfect shortbread texture comes from minimal handling. Process the dough just until it comes together—overworking develops gluten and results in tough cookies. When pressing into the pan, use light pressure with your fingertips or the bottom of a measuring cup covered with parchment to ensure even thickness without compacting the dough too firmly.

Instructions

Step 1: Make the Dough
In a food processor, combine the flour, powdered sugar, salt, lemon zest, and lavender. Pulse several times until well mixed.

Step 2: Add the Butter
With the processor running, add the butter tablespoon by tablespoon and process until the mixture is moist and crumbly.

Step 3: Add Liquid Ingredients
Add the vanilla extract and lemon juice. Process just until the dough comes together into a ball.

Step 4: Shape the Dough
Dump the dough onto a clean counter, gather any loose bits, and shape into a disk. Lightly dust with extra flour.

Step 5: Press into Pan
Line an 8 or 9-inch square baking pan with parchment paper. Lightly grease the pan so the paper sticks. Press the dough evenly into the pan.

Step 6: Cut and Dock
Using a sharp knife or bench scraper, cut the dough into squares (8-inch pan: 5×5 for 25 cookies; 9-inch pan: 6×6 for 36 cookies). Prick the dough all over with a toothpick or skewer.

Step 7: Chill the Dough
Refrigerate the shortbread for 30 minutes.

Step 8: Bake
Preheat the oven to 300°F and place a rack in the center. Bake the chilled shortbread for about 45 minutes until golden brown. Cool on a rack and immediately cut again along the lines. Let cool completely in the pan.

Step 9: Make the Icing
In a bowl, combine powdered sugar, meringue powder, and lemon juice. Stir until smooth and drizzly.

Step 10: Ice the Cookies
Dip the tops of the cookies into the icing, shake off excess, and set to dry. Optionally, sprinkle with dried lavender or lemon zest before the icing sets. Let dry for at least 4–6 hours.

Step 11: Store
Store the shortbread in an airtight container at room temperature for 1–2 weeks or in the freezer for 3–6 months.

Variations

Love the basic lemon lavender shortbread cookie but want to experiment? Try these delicious adaptations:

For a gluten-free version, substitute the all-purpose flour with a high-quality gluten-free flour blend containing xanthan gum. The texture will be slightly different but still delicious. Add an extra tablespoon of butter to compensate for the drier nature of gluten-free flours.

Herb enthusiasts might enjoy a rosemary-lemon variation. Simply replace the lavender with 1 teaspoon of finely chopped fresh rosemary for an equally sophisticated but more savory-leaning shortbread. This version pairs beautifully with afternoon tea or a glass of white wine.

For a more traditional yet elevated shortbread, omit the lavender entirely and double the lemon zest for an intense citrus shortbread. You can also experiment with other citrus variations like lime or orange zest for completely different flavor profiles while maintaining the elegant simplicity of these beautiful cookies.

Storage and Serving

These Iced Lemon Lavender Shortbread Cookies actually improve with age as the flavors meld together. Store them in an airtight container at room temperature, placing parchment paper between layers to protect the icing. They’ll stay fresh for up to two weeks, making them perfect for advance preparation before special events.

For longer storage, uniced cookies freeze beautifully for 3-6 months in airtight containers. Thaw at room temperature and ice them before serving for the freshest taste and appearance.

When serving these elegant cookies, consider pairing them with complementary beverages. They shine alongside Earl Grey or chamomile tea, where the bergamot or floral notes enhance the lavender. For an impressive dessert course, arrange them on a tiered stand with fresh berries and whipped cream on the side. They also make a lovely accompaniment to lemon sorbet or vanilla ice cream for a more substantial dessert offering with contrasting temperatures and textures.

FAQs

Can I use fresh lavender instead of dried?
Fresh lavender is much stronger than dried, so it’s not a direct substitution. If you only have fresh, use half the amount (1/4 teaspoon) and make sure it’s culinary lavender, not ornamental varieties which may be treated with chemicals.

Why did my shortbread spread too much during baking?
The most common cause is warm butter. Ensure your butter is cold when incorporated and don’t skip the chilling step before baking. Also check that your oven temperature is accurate, as ovens running hot can cause spreading.

Can I make these cookies without a food processor?
Yes! Use a pastry cutter or two knives to cut the butter into the dry ingredients until crumbly, then stir in the liquid with a fork until the dough comes together. The texture might be slightly different but still delicious.

How do I know when the shortbread is properly baked?
Look for a light golden color around the edges and a dry, set appearance on top. Shortbread should not brown significantly. It will continue to firm up as it cools.

Can I skip the meringue powder in the icing?
The meringue powder helps the icing set firmly and adds stability. Without it, use a simple glaze of powdered sugar and lemon juice, but know that it will remain somewhat tacky and may not harden completely for stacking or packaging.

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