Iced Lemon Lavender Shortbread Cookies for a Blissful Treat Recipe

Introduction

These Iced Lemon Lavender Shortbread Cookies offer a perfect balance of bright citrus and delicate floral notes. Crispy yet tender, they make a blissful treat for teatime or any special occasion. The lemon glaze adds a sweet, tangy finish that’s simply irresistible.

Ingredients

• 1 cup unsalted butter, room temperature
• 3/4 cup granulated sugar
• 2 cups all-purpose flour (can substitute with gluten-free flour blend)
• 2 tablespoons fresh lemon zest
• 1 tablespoon dried culinary lavender (ensure it’s labeled as culinary)
• 1 large egg (can substitute with flax egg for vegan)
• 1 cup powdered sugar
• 2 tablespoons milk or cream (non-dairy milk can be used)

Instructions

1. Step 1: Cream together the room temperature unsalted butter and granulated sugar in a mixing bowl using an electric mixer until light and fluffy, about 3–5 minutes.
2. Step 2: Add the all-purpose flour, fresh lemon zest, and dried culinary lavender. Mix on low speed until just combined.
3. Step 3: Fold in the egg until the dough is cohesive and smooth.
4. Step 4: Form the dough into a disc, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes.
5. Step 5: Preheat the oven to 350°F (175°C). Roll out the chilled dough on a floured surface to ¼ inch thickness and cut into desired shapes.
6. Step 6: Bake for 10–12 minutes until the edges are slightly golden brown.
7. Step 7: Cool the cookies on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
8. Step 8: In a bowl, combine powdered sugar, fresh lemon juice, and milk or cream. Whisk until smooth.
9. Step 9: Dip the cooled cookies into the icing or drizzle it over them. Sprinkle with dried lavender buds before the icing sets.

Tips & Variations

• For a vegan version, substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water).
• Use gluten-free flour blend to make these cookies gluten-free without compromising texture.
• Chilling the dough longer, up to 2 hours, helps prevent spreading and enhances flavor.
• Try adding a splash of vanilla extract to the dough for extra depth of flavor.

Storage

Store the iced cookies in an airtight container at room temperature for up to 5 days. Keep them separated with parchment paper to prevent sticking. For longer storage, freeze the uniced cookies for up to 3 months and ice them after thawing. Reheat briefly in a low oven if desired to refresh their crispness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh lavender instead of dried for this recipe?

It’s best to use dried culinary lavender for a milder, more controlled flavor. Fresh lavender can be more pungent and may alter the texture of the cookies.

How do I make a dairy-free icing for these cookies?

You can substitute the milk or cream with any non-dairy milk such as almond, oat, or coconut milk. This keeps the icing smooth and flavorful without dairy.

Iced Lemon Lavender Shortbread Cookies for a Blissful Treat Recipe

Print Recipe

★★★★★

4.9 from 128 reviews

Delight in these Iced Lemon Lavender Shortbread Cookies, a perfect blend of buttery richness and floral citrus notes. These crisp, tender cookies are enhanced with fresh lemon zest and dried culinary lavender, then topped with a smooth lemon icing for a blissful treat ideal for teatime or special occasions.

• Author: Hannah
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 57 minutes
• Yield: About 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

For the Cookie Dough

• 1 cup unsalted butter, room temperature
• 3/4 cup granulated sugar
• 2 cups all-purpose flour (can substitute with gluten-free flour blend)
• 2 tablespoons fresh lemon zest
• 1 tablespoon dried culinary lavender (ensure it’s labeled as culinary)
• 1 large egg (can substitute with flax egg for vegan)

For the Icing

• 1 cup powdered sugar
• 2 tablespoons milk or cream (non-dairy milk can be used)
• 1 tablespoon fresh lemon juice

Instructions

1. Cream Butter and Sugar: In a mixing bowl, use an electric mixer to cream together the unsalted butter and granulated sugar until the mixture is light and fluffy, about 3-5 minutes.
2. Mix Dry Ingredients: Add the all-purpose flour, fresh lemon zest, and dried culinary lavender to the bowl. Mix on low speed until the ingredients are just combined, ensuring not to overwork the dough.
3. Incorporate Egg: Fold in the large egg until the dough becomes cohesive and smooth, forming a unified mixture.
4. Chill Dough: Shape the dough into a disc, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes to firm up.
5. Preheat Oven and Prepare Dough: Preheat your oven to 350°F (175°C). On a floured surface, roll out the chilled dough to ¼ inch thickness and cut into your desired shapes using cookie cutters.
6. Bake Cookies: Place the cut cookies on a parchment-lined baking sheet and bake for 10-12 minutes, or until the edges turn slightly golden brown.
7. Cool Cookies: Allow the cookies to cool on the baking sheet for 5 minutes to set, then transfer them to a wire rack to cool completely.
8. Prepare Icing: In a small bowl, whisk together powdered sugar, fresh lemon juice, and milk or cream until smooth and slightly runny to create the icing.
9. Ice and Garnish: Dip the cooled cookies into the icing or drizzle it over the top. Immediately sprinkle with dried lavender buds before the icing sets to add an aromatic touch.

Notes

• Use culinary-grade lavender to ensure the flavor is safe and pleasant for baking.
• For a vegan version, substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) and use non-dairy milk for the icing.
• Ensure the dough is well chilled before rolling to prevent spreading during baking.
• Store cookies in an airtight container at room temperature for up to one week.
• Gluten-free flour blend can be used to make these cookies gluten-free, but texture may vary slightly.
• Adjust icing thickness by adding more powdered sugar for thicker consistency or more milk/cream for thinner.

Keywords: lemon shortbread cookies, lavender cookies, iced cookies, herbal cookies, floral desserts, lemon cookies, gluten-free baking