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Iced Lemon Lavender Shortbread Cookies


Iced Lemon Lavender Shortbread Cookies


For the Shortbread Cookies:

  • Butter: 1 cup (2 sticks) unsalted butter, softened to room temperature.
  • Sugar: 1/2 cup powdered sugar.
  • Lemon Zest: Zest of 1 large lemon (about 1 tablespoon).
  • Vanilla Extract: 1 teaspoon.
  • Flour: 2 cups all-purpose flour.
  • Lavender: 1 tablespoon dried culinary lavender buds.
  • Salt: 1/4 teaspoon.

For the Icing:

  • Powdered Sugar: 1 cup.
  • Lemon Juice: 2-3 tablespoons, freshly squeezed.
  • Lemon Zest: 1 teaspoon (optional, for extra lemon flavor).
  • Dried Lavender Buds: Optional, for garnish.


Making the Shortbread Cookies:

  1. Preparation:
    • Preheat your oven to 325°F (163°C).
    • Line a baking sheet with parchment paper or a silicone baking mat to prevent the cookies from sticking and ensure even baking.
  2. Cream the Butter and Sugar:
    • In a large mixing bowl, combine the softened butter and powdered sugar.
    • Use an electric mixer on medium speed to beat the mixture until it becomes light and fluffy, which should take about 2-3 minutes.
  3. Add Lemon and Vanilla:
    • Add the lemon zest and vanilla extract to the butter and sugar mixture.
    • Mix well until the zest and extract are fully incorporated, ensuring that the dough has an even distribution of lemon flavor.
  4. Combine Dry Ingredients:
    • In a separate bowl, whisk together the all-purpose flour, dried culinary lavender buds, and salt.
    • Ensure that the lavender buds are evenly distributed throughout the flour mixture.
  5. Form the Dough:
    • Gradually add the dry ingredients to the butter mixture.
    • Mix on low speed or use a wooden spoon until the dough just comes together. Be careful not to overmix, as overworking the dough can make the cookies tough.
  6. Shape and Chill the Dough:
    • Turn the dough out onto a lightly floured surface.
    • Shape it into a disk, wrap it in plastic wrap, and refrigerate for about 30 minutes. Chilling the dough helps it firm up, making it easier to roll out and cut into shapes.
  7. Roll and Cut the Dough:
    • Once chilled, roll out the dough on a lightly floured surface to about 1/4-inch thickness.
    • Use a cookie cutter to cut out desired shapes and place them on the prepared baking sheet, spacing them about 1 inch apart.
  8. Bake the Cookies:
    • Bake in the preheated oven for 12-15 minutes, or until the edges are just beginning to turn golden. The cookies should remain relatively pale in color.
    • Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Making the Icing:

  1. Prepare the Icing:
    • In a small bowl, combine the powdered sugar and 2 tablespoons of freshly squeezed lemon juice.
    • Whisk until smooth. If the icing is too thick, add more lemon juice, a little at a time, until you reach your desired consistency. The icing should be thick but still pourable.
  2. Ice the Cookies:
    • Once the cookies are completely cool, use a spoon to drizzle the lemon icing over the top of each cookie, or use a small spatula to spread it evenly.
    • If you prefer a more polished look, you can dip the top of each cookie into the icing.
  3. Garnish:
    • While the icing is still wet, sprinkle a few dried lavender buds on top for garnish, if desired.
    • This step is optional but adds a beautiful and aromatic touch to the cookies.
  4. Set the Icing:
    • Allow the icing to set completely before serving or storing the cookies.
    • This usually takes about 30 minutes to an hour, depending on the humidity and temperature of your kitchen.

Storing the Cookies:

  • Room Temperature: Store the cookies in an airtight container at room temperature for up to one week.
  • Freezing: For longer storage, you can freeze the cookies (without icing) for up to three months. Thaw them at room temperature and ice them before serving.

Enjoy your homemade Iced Lemon Lavender Shortbread Cookies with a cup of tea, coffee, or as a delightful treat on their own!

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