Iced Lemon Lavender Shortbread Cookies for a Blissful Treat Recipe
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.
- 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
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
- 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.
- 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.
- Incorporate Egg: Fold in the large egg until the dough becomes cohesive and smooth, forming a unified mixture.
- Chill Dough: Shape the dough into a disc, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes to firm up.
- 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.
- 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.
- 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.
- 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.
- 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
