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Bright and buttery with a hint of floral sweetness, these iced lemon lavender shortbread cookies are the perfect treat for spring gatherings or quiet afternoons with tea. The dough is rich but balanced by tart lemon zest and just the right pop of lavender. They look elegant with a swoosh of lemon glaze and edible flowers, yet the recipe comes together in a few easy steps with ingredients you likely have on hand.
These cookies were an instant hit the first time I made them for a garden party and have quickly become my signature spring cookie. Everyone asks for the recipe and I love that they keep well and taste even better the next day.
Ingredients
- All-purpose flour: Provides structure for that classic shortbread crumb use a high-quality brand for the best texture
- Powdered sugar: Gives a fine melt-in-your-mouth sweetness and creates a tender bite sift to avoid lumps
- Coarse Kosher salt: Balances flavors and brings out the brightness of lemon taste a bit before adding as salt levels can vary
- Lemon zest: Infuses each bite with pure lemon oil use fresh organic lemons and avoid the white pith for best result
- Dried edible lavender: Offers subtle floral notes seek out culinary-grade lavender meant for baking
- Cold unsalted butter: Ensures a crisp and flaky texture slice before adding to distribute evenly throughout the dough
- Vanilla extract: Adds warmth and depth pure extract makes a difference in flavor
- Fresh or bottled lemon juice: Brightens and ties the cookie and icing together use fresh when you can for the zingiest taste
Step-by-Step Instructions
- Make the Dough:
- Combine flour powdered sugar salt lemon zest and lavender in a food processor. Pulse this until everything is evenly distributed. The processor will help break down the lavender and distribute zest for an aromatic base.
- Add Butter:
- With the machine running, add cold unsalted butter one tablespoon at a time. Keep processing until the mixture looks very crumbly and moist. The butter being cold is key for perfect shortbread texture.
- Finish the Dough:
- Pour in vanilla extract and lemon juice. Continue running the processor until the dough just comes together. It might look a bit dry but will clump together when pressed. Test by pinching a little in your fingers.
- Shape and Score:
- Turn dough onto a clean surface and quickly gather into a round disk. Dust lightly with flour for easy handling. Press it evenly into a lined baking pan. Try for an even layer for even baking. Use a sharp knife to score into squares. Dock all over with a toothpick to keep the cookies flat.
- Chill:
- Pop the pan in the refrigerator and chill the dough for at least 30 minutes. This firms up the butter and helps the cookies keep their lovely shape.
- Bake:
- Preheat the oven to 300°F. Place the pan in the oven and bake for about 45 minutes. Watch for a gentle golden brown edge that signals doneness. When you remove the pan, re-score the cookies while still warm so they break cleanly during serving. Allow to cool fully in the pan.
- Make the Icing:
- Mix powdered sugar, meringue powder, and enough lemon juice to achieve a slow drizzle consistency. Whisk well so there are no lumps. The icing should coat a spoon and drip slowly but not run everywhere.
- Decorate:
- Dip each cooled cookie top in the lemon icing, then sprinkle immediately with dried lavender or extra lemon zest for color and aroma. Set the cookies aside to dry for four to six hours. This is important for a pretty finish and stackable cookies.
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Lavender is my favorite part of this recipe. It reminds me of early summer days when I first planted lavender in my garden. The scent alone puts a smile on everyone’s face whenever I bake these for my family.
How to Store These Cookies
Once the icing is set, arrange in a single layer in an airtight container. Store at room temperature for up to one week. With a sheet of parchment between layers, they remain fresh and tender. Freezing the plain cookies before icing is also an option. Simply thaw and ice as needed.
Easy Ingredient Swaps
If you run out of lavender, try dried rose petals or a dash of thyme for a savory twist. No meringue powder in the icing, just use a splash of milk and a bit more sugar in its place. Salted butter can be used but skip adding extra salt.
Perfect Pairings and Serving Ideas
These cookies shine alongside a cup of Earl Grey or delicate green tea. For festive events, arrange them on a tiered tray alongside scones and berries. The citrus and flower flavors make them an elegant finish for a bridal shower or afternoon tea.
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The vibrant flavor balance of lemon and lavender makes these cookies a standout treat that you’ll crave year after year.
Frequently Asked Questions
- → Can I use fresh lavender instead of dried?
Dried culinary lavender is recommended for consistency, but you can use fresh in smaller amounts, ensuring it is pesticide-free.
- → How do I store these cookies?
Store in an airtight container at room temperature for up to 1 week. Allow icing to set fully before stacking.
- → Can I make the dough in advance?
Yes, prepare the dough ahead and chill for up to 48 hours before baking. This enhances the texture and flavor.
- → What can I use if I don’t have a food processor?
Cut the butter into the flour mixture using a pastry blender or fork until a crumbly texture forms.
- → Can I skip the meringue powder in the icing?
Meringue powder helps the icing set, but you can omit it for a softer glaze; drying time might increase slightly.