These sweet and tangy Iced Lemon Lavender Shortbread Cookies are a delightful treat! With a hint of lemon and the floral touch of lavender, they are perfect for tea time or as a snack.
What’s great is the delicious icing on top! I love making these cookies with my kids; it’s a fun way to brighten up our day and sprinkle a bit of joy into every bite. 🍋💜
Key Ingredients & Substitutions
Unsalted Butter: This is crucial for flavor and texture. If you’re looking for a lighter option, you can use coconut oil or vegan butter instead. Just make sure it’s softened for easy creaming.
Culinary Lavender Buds: These give the cookies a lovely floral note. If you can’t find culinary lavender, try dried chamomile flowers or lemon verbena for a similar aromatic experience, but use them sparingly.
Lemon Zest: Fresh lemon zest brings bright flavor. If you don’t have fresh lemons, a store-bought lemon extract can work well. Just use less since it’s more concentrated.
Powdered Sugar: Essential for the icing. You can substitute with a mix of granulated sugar blended into powder form if you’re out of the store-bought kind, but it might be slightly grainier.
How Do I Ensure My Cookies Are Light and Fluffy?
To achieve that light texture, start with creaming the butter and powdered sugar well. This blends air into the mixture, making it fluffy. Here’s how to do it:
- Make sure your butter is at room temperature—it should feel soft but not greasy.
- Use a mixer on medium speed to cream the butter and sugar for about 3-5 minutes until the mixture is light in color and fluffy.
- Don’t rush adding the flour. Gently fold it in until just combined to prevent tough cookies.
Trust me, taking your time here makes all the difference in the final product!
How to Make Iced Lemon Lavender Shortbread Cookies
Ingredients You’ll Need:
For The Cookies:
- 1 cup unsalted butter, softened
- 2 cups all-purpose flour
- 2/3 cup powdered sugar
- 2 tablespoons culinary lavender buds
- 1 tablespoon lemon zest
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
For The Icing:
- 1 cup powdered sugar
- 2-3 tablespoons lemon juice
- Extra lavender buds for garnish (optional)
How Much Time Will You Need?
This recipe will take about 30 minutes of preparation time, plus 30 minutes for chilling the dough, and about 15 minutes for baking. Make sure to allow some time for the icing to set before serving!
Step-by-Step Instructions:
1. Prepping Your Oven and Baking Sheet:
First, preheat your oven to 350°F (175°C). While that’s warming up, line a baking tray with parchment paper. This will prevent the cookies from sticking!
2. Creaming the Butter and Sugar:
In a mixing bowl, take your softened butter and 2/3 cup of powdered sugar. Use a mixer or a whisk to cream them together until the mixture is light and fluffy. This will make the cookies nice and tender!
3. Adding Flavor:
Add in the lemon zest, vanilla extract, and salt to your creamed butter mixture. Stir until everything is well combined—you want those lovely flavors to mingle!
4. Folding in the Flour:
Gently fold in the all-purpose flour and culinary lavender buds. Be careful not to overmix; you just want them incorporated. This keeps the cookies tender.
5. Chilling the Dough:
Turn your dough out onto a floured surface and shape it into a rectangle about 1/2 inch thick. Wrap it in plastic wrap and pop it in the fridge for 30 minutes to firm up. This will make cutting easier!
6. Cutting the Cookies:
Once your dough has chilled, take it out from the fridge. Cut it into squares or rectangles according to your preference. Place the cookies on the lined baking tray, leaving some space between each cookie for spreading during baking.
7. Baking Time:
Bake your cookies in the preheated oven for about 12-15 minutes or until the edges are lightly golden. Once done, let them cool on the tray for a few minutes, then transfer them to a wire rack to cool completely.
8. Making the Icing:
While your cookies cool, grab a bowl and mix 1 cup of powdered sugar with 2-3 tablespoons of lemon juice. Whisk until smooth. The icing should be pourable, so adjust with more sugar or juice if it needs tweaking.
9. Icing the Cookies:
Once the cookies are completely cool, drizzle or spread the lemon icing over the top of each cookie. This is where the magic happens!
10. Adding a Decorative Touch:
If you like, garnish each iced cookie with a few extra lavender buds for a beautiful finish. They’ll look lovely and fancy!
11. Final Touch:
Let the icing set for a bit before serving. Once it’s ready, enjoy your delicious Iced Lemon Lavender Shortbread Cookies with friends and family!
Can I Substitute Dried Lavender for Culinary Lavender?
It’s best to use culinary lavender for this recipe, as it’s specifically grown for cooking and baking. If you only have dried lavender, ensure it’s free of pesticides and not treated with any chemicals. Use a smaller amount, as dried lavender can be more potent.
How Should I Store These Cookies?
Store the cookies in an airtight container at room temperature for up to a week. For longer storage, you can freeze them after baking. Layer the cookies between parchment paper in a container, and they’ll keep in the freezer for up to three months. Thaw at room temperature before icing.
Can I Use Another Type of Sugar for the Icing?
Yes, you can use granulated sugar to make the icing, but it will need to be blended into a fine powder first in a blender or food processor. Keep in mind that the texture and taste may vary slightly from using powdered sugar, which melts better into a smooth icing.
What Is the Best Way to Adjust the Lemon Flavor?
If you prefer a stronger lemon flavor, feel free to increase the lemon zest to 2 tablespoons or add an extra tablespoon of lemon juice to the icing. Just keep in mind that too much liquid in the icing could make it too runny; adjust the powdered sugar accordingly to maintain the desired consistency.
