Iced Lemon Lavender Shortbread Cookies are a delightful treat that combines the zesty flavor of lemon with the fragrant touch of lavender. These cookies are not only easy to make, but they also look beautiful on any plate. Perfect for sharing with friends and family, they bring a touch of spring to your dessert table!
Table of Contents
Why Make This Recipe
You should make these cookies because they are a fantastic way to indulge your sweet tooth without too much fuss. They are quick to prepare and will impress everyone with their unique flavor and lovely appearance. Plus, the combination of lemon and lavender is refreshing and perfect for any occasion. Whether it’s a sunny afternoon or a cozy gathering, these cookies add a special touch to your treats!
How to Make Iced Lemon Lavender Shortbread Cookies
Ingredients:
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 teaspoons lemon zest
- 1 tablespoon fresh lemon juice
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon dried culinary lavender, finely chopped
- 1 cup powdered sugar (for icing)
- 2 tablespoons lemon juice (for icing)
- 1 teaspoon lemon zest (for icing)
- 1–2 teaspoons milk (for icing)
- 1/2 teaspoon dried lavender (for garnish, optional)
Directions:
- In a large mixing bowl, cream together the softened butter and powdered sugar until light and fluffy.
- Add the vanilla extract, lemon zest, and lemon juice, and mix until smooth.
- In a separate bowl, whisk together the flour, salt, and finely chopped lavender.
- Gradually add the dry ingredients to the butter mixture, mixing until a soft dough forms.
- Shape the dough into a log, wrap it in plastic wrap, and refrigerate for 1 hour. Alternatively, you can roll out the dough and cut it into shapes before chilling.
- Preheat the oven to 350°F (175°C). Slice the chilled dough into 1/4-inch thick rounds or cut shapes.
- Place on a parchment-lined baking sheet and bake for 10–12 minutes, or until the edges are lightly golden.
- Allow cookies to cool completely before icing.
- In a small bowl, whisk together the powdered sugar, lemon juice, lemon zest, and milk until smooth, adjusting the consistency as needed.
- Drizzle or spread the icing over the cooled cookies and sprinkle with dried lavender for garnish.
- Let the icing set for 15–20 minutes before serving.
How to Serve Iced Lemon Lavender Shortbread Cookies
Serve these cookies fresh from the kitchen with a cup of tea or coffee. They also make a lovely addition to a dessert platter at parties or family gatherings. Don’t forget to admire their delicate look with the icing and lavender on top!
How to Store Iced Lemon Lavender Shortbread Cookies
Store your cookies in an airtight container at room temperature. They will stay fresh for about a week, but I bet they won’t last that long!
Tips to Make Iced Lemon Lavender Shortbread Cookies
- Use fresh lemon juice and zest for a more vibrant flavor.
- Make sure to cool your cookies completely before icing to prevent the icing from melting.
- If you want more lavender flavor, feel free to add a bit more finely chopped lavender to the dough.
Variation
Try adding some crushed nuts or a sprinkle of sea salt to the cookies for a different texture and taste. You can also swap out the lemon for orange zest if you’re looking for a new twist!
Iced Lemon Lavender Shortbread Cookies
Ingredients
- 1 cup unsalted butter softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 teaspoons lemon zest
- 1 tablespoon fresh lemon juice
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon dried culinary lavender finely chopped
- 1 cup powdered sugar for icing
- 2 tablespoons lemon juice for icing
- 1 teaspoon lemon zest for icing
- 1 –2 teaspoons milk for icing
- 1/2 teaspoon dried lavender for garnish, optional
Instructions
- In a large mixing bowl, cream together the softened butter and powdered sugar until light and fluffy.
- Add the vanilla extract, lemon zest, and lemon juice, and mix until smooth.
- In a separate bowl, whisk together the flour, salt, and finely chopped lavender.
- Gradually add the dry ingredients to the butter mixture, mixing until a soft dough forms.
- Shape the dough into a log, wrap it in plastic wrap, and refrigerate for 1 hour. Alternatively, you can roll out the dough and cut it into shapes before chilling.
- Preheat the oven to 350°F (175°C). Slice the chilled dough into 1/4-inch thick rounds or cut shapes.
- Place on a parchment-lined baking sheet and bake for 10–12 minutes, or until the edges are lightly golden.
- Allow cookies to cool completely before icing.
- In a small bowl, whisk together the powdered sugar, lemon juice, lemon zest, and milk until smooth, adjusting the consistency as needed.
- Drizzle or spread the icing over the cooled cookies and sprinkle with dried lavender for garnish.
- Let the icing set for 15–20 minutes before serving.
Notes
- Use fresh lemon juice and zest for a more vibrant flavor.
- Make sure to cool your cookies completely before icing to prevent the icing from melting.
- If you want more lavender flavor, feel free to add a bit more finely chopped lavender to the dough.
📸 Share the Sweetness!
Baked these Iced Lemon Lavender Shortbread Cookies? 🍋💜
Tag us on Instagram or Facebook and show off your floral masterpieces!
Use #BakedWithLove — your cookies could be featured in our next post!
🍪 You May Also Like:
- Banana Bread Brownies – Moist, chocolatey, and a great way to use ripe bananas!
- Peppermint Cheesecake Cookies – Festive, creamy, and perfect for the holidays.
- Baked Apple Fritters – Soft, cinnamony, and finished with a sweet glaze.
FAQs
Q: Can I use fresh lavender instead of dried?
A: Fresh lavender can be too strong, so it’s best to stick with culinary dried lavender for this recipe.
Q: How can I make the icing thicker?
A: Simply add more powdered sugar to the icing mixture until you reach your desired thickness.
Q: Can I freeze these cookies?
A: Yes! You can freeze the cookie dough before you bake. Just wrap it well, and store it in the freezer for up to a month. When you’re ready, slice and bake straight from the freezer!
