Iced Lemon Lavender Shortbread Cookies

If you’re craving a sweet treat that feels like a little luxury with every bite, these Iced Lemon Lavender Shortbread Cookies are it. Imagine biting into a crisp, buttery cookie that’s perfectly balanced with the zing of fresh lemon and the delicate floral hint of lavender. Trust me, these cookies are not just a dessert—they’re an experience. Whether you’re sipping tea on a quiet afternoon or serving them at your next gathering, these cookies are sure to steal the spotlight. So grab your apron, let’s make something that smells as good as it tastes!

Why You’ll Love Iced Lemon Lavender Shortbread Cookies

This recipe is an absolute showstopper, and here’s why it’s a favorite of so many (and soon to be yours too!):

Versatile: These cookies are perfect for all sorts of occasions. Whether you’re hosting a summer garden party, preparing for a holiday cookie exchange, or just treating yourself after a busy week, they’ll fit right in.

Budget-Friendly: Simple ingredients like butter, sugar, and lavender are easy to find and won’t break the bank. A little bit of elegance doesn’t have to cost a lot, and this recipe proves it.

Quick and Easy: Don’t worry about a complex process. With just a few straightforward steps, you’ll have a batch of cookies in no time. No baking experience required—just follow the steps, and you’re good to go!

Customizable: Want to make them your own? Adjust the amount of lemon or lavender to fit your personal taste. Prefer a stronger citrus kick or a more subtle lavender essence? You’re in control.

Crowd-Pleasing: These cookies have the perfect balance of sweetness, tang, and floral notes. They’re a crowd favorite—young or old, everyone will be asking for the recipe. These are not just cookies; they’re an event.

Ingredients

Here’s the magic that goes into these cookies. It’s all about quality ingredients coming together to create something truly special:

Butter: The heart of any shortbread cookie. It gives the cookie that melt-in-your-mouth texture we all love. You want to use unsalted butter here to keep the flavors balanced.

Flour: The structure! You want all-purpose flour for a soft, tender cookie that holds together just right.

Sugar: Just the right amount of sweetness to complement the buttery richness. We’re using a blend of regular granulated sugar to get that perfect cookie texture.

Cornstarch: The secret ingredient to make these cookies extra tender. A small amount goes a long way in achieving that melt-in-your-mouth shortbread texture.

Lemon Zest: Fresh, bright lemon zest adds a pop of citrus flavor that cuts through the richness of the butter.

Dried Lavender: The gentle floral note that takes these cookies from “just nice” to “wow.” The lavender should be culinary grade to ensure it’s safe and flavorful.

Vanilla Extract: A splash of vanilla enhances the other flavors and rounds out the sweetness.

Powdered Sugar: This is for the icing—super smooth and perfect for a delicate, sweet finish.

Milk: Just a bit of milk helps make the icing smooth and glossy for a beautiful presentation.

Instructions

Let’s dive into the process of creating these delicate cookies:

Preheat Your Oven: Start by preheating your oven to 325°F (160°C). This ensures that your cookies bake evenly, with just the right amount of crispness.

Prepare Your Cookie Dough: In a large bowl, cream together the butter and sugar until light and fluffy. This step is key to getting that perfect texture. Add the lemon zest, dried lavender, and vanilla extract, and mix until everything is well combined.

Combine the Dry Ingredients: In a separate bowl, whisk together the flour and cornstarch. Gradually add the dry ingredients to the butter mixture, mixing just until a dough forms. Be careful not to overwork the dough, as this could make the cookies tough.

Chill the Dough: Wrap the dough in plastic wrap and chill it in the refrigerator for at least 30 minutes. This helps the dough firm up and makes it easier to roll out.

Roll and Cut the Dough: Once chilled, roll the dough out on a lightly floured surface to about 1/4-inch thickness. Use a cookie cutter to cut out your desired shapes (round, square, or even a heart for a special touch).

Bake the Cookies: Place the cut-out cookies onto a parchment-lined baking sheet and bake for 10-12 minutes, or until the edges just begin to turn golden. Keep an eye on them—they’re delicate, and we want them just barely browned.

Make the Icing: While the cookies cool, whisk together powdered sugar and milk until smooth. If you want a thicker icing, add more powdered sugar, or more milk if you prefer a thinner glaze.

Ice the Cookies: Once the cookies have cooled, drizzle or spread the icing on top. If you want to get fancy, you can sprinkle a bit more dried lavender on top for extra flair.

Serve and Enjoy: These cookies are best enjoyed with a cup of tea or coffee, but honestly, they’re so good you can eat them any time of day!

Nutrition Facts

Servings: 1 cookie
Calories per serving: 160

Preparation Time

Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time:1 hour 5 minutes

How to Serve Iced Lemon Lavender Shortbread Cookies

These cookies are perfect on their own, but why not make your snack time even more special?

Tea Party: Pair these cookies with a hot cup of Earl Grey or chamomile tea for a relaxing moment of bliss.

With Fresh Fruit: Serve with a side of fresh berries or citrus slices to balance the sweetness and add a refreshing contrast.

Giftable: Package these cookies in a cute tin or box and give them as a thoughtful gift to a friend or loved one.

Additional Tips

Here are some extra tips to make these cookies even better:

Chill Time: Don’t skip the chilling step—it’s crucial for a smooth dough and perfect texture.

Lavender Substitution: If you’re not into lavender, you can swap it out with another herb like rosemary or thyme for a savory twist.

Storage Tips: Store these cookies in an airtight container for up to a week. They stay fresh and crisp, but they won’t last long once people start enjoying them!

Make-Ahead: You can make the dough ahead of time and freeze it. Just let it thaw in the fridge for a few hours before rolling out.

FAQ Section

Q1: Can I use fresh lavender instead of dried?
A1: Fresh lavender can be used, but it’s more potent, so use half the amount to avoid overwhelming the flavor.

Q2: Can I make these cookies without the icing?
A2: Yes! These shortbread cookies are delicious on their own, so feel free to skip the icing for a simpler treat.

Q3: How do I store leftover cookies?
A3: Store leftover cookies in an airtight container at room temperature for up to a week.

Q4: Can I freeze the dough?
A4: Absolutely! Wrap the dough tightly in plastic wrap and freeze for up to a month. Just thaw in the fridge before baking.

Q5: How do I make the icing thicker?
A5: Add more powdered sugar, a little at a time, until you reach your desired consistency.

Q6: Can I make these cookies gluten-free?
A6: Yes! You can substitute the all-purpose flour with a gluten-free flour blend to make them gluten-free.

Q7: Can I use a different citrus for the zest?
A7: Yes, orange or lime zest would be lovely in place of lemon.

Q8: How can I make the cookies more floral?
A8: Add a bit more lavender or use lavender extract for an extra floral boost in the dough and icing.

Q9: How do I prevent the cookies from spreading too much during baking?
A9: Make sure to chill the dough well before rolling it out and cutting the shapes. This helps maintain the cookie’s form during baking.

Q10: Can I double the recipe?
A10: Definitely! Just make sure to have enough space to bake in batches, and maybe adjust baking times slightly if using multiple trays.

Conclusion

These Iced Lemon Lavender Shortbread Cookies are everything you want in a sweet treat: crisp, buttery, and just the right amount of floral. With each bite, you’ll experience a moment of calm and indulgence. Whether you’re treating yourself or sharing them with others, these cookies are sure to become a favorite!

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