These iced lemon lavender shortbread cookies are a perfect blend of refreshing lemon zest and a delicate floral lavender flavor, creating a treat that’s both elegant and delicious. With a buttery, crumbly texture, they are coated in a smooth icing and topped with a sprinkle of lavender, making them as visually stunning as they are tasty.
Why You’ll Love This Recipe
I love how these shortbread cookies stay fresh for weeks, making them perfect for preparing ahead of time. They remain tender and buttery even after being stored in the refrigerator or freezer. I also find the icing and lavender garnish to be a beautiful touch, elevating these cookies to something special for any occasion, from bridal showers to tea parties.
Ingredients
- Flour
- Powdered Sugar
- Salt
- Lemon (zest and juice)
- Butter
- Vanilla Extract
- Meringue Powder
- Dried Edible Lavender
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Directions
- In a food processor, combine the flour, powdered sugar, salt, lemon zest, and lavender. Pulse until mixed.
- Add butter, a tablespoon at a time, while processing until the mixture is crumbly.
- Add vanilla extract and lemon juice, then process until the dough forms into a ball.
- Press the dough into a lined baking pan, cut it into squares, and refrigerate for 30 minutes.
- Preheat oven to 300°F and bake for 45 minutes until golden brown.
- After baking, cut the shortbread again and cool completely.
- For the icing, combine powdered sugar and meringue powder with lemon juice until smooth. Dip the cookies in the icing, let dry, and garnish with extra lavender or zest.
Servings and Timing
- Servings: 25–36 cookies, depending on the size of the pan.
- Prep time: 15 minutes.
- Bake time: 45 minutes.
- Cool time: 4–6 hours (for icing to set).
Variations
If you’re not a fan of lavender, you can easily substitute it with a hint of rosemary for a different herbal note. You could also experiment with different citrus fruits like orange or lime for a unique twist.
Storage/Reheating
These cookies can be stored in an airtight container for 1-2 weeks at room temperature or frozen for up to 3-6 months. Make sure the icing is fully set before stacking the cookies.
FAQs
How long does shortbread stay fresh?
Shortbread cookies stay tender and buttery for weeks in the refrigerator and even longer when frozen.
Can I stack the iced cookies?
Yes, once the icing has fully dried, you can stack the cookies.
Can I make the dough ahead of time?
Absolutely! You can prepare the dough in advance, refrigerate it for up to 24 hours, and bake when you’re ready.
Can I use a different type of flour?
While all-purpose flour is recommended, you could try using a gluten-free flour blend for a gluten-free option.
What can I use instead of meringue powder?
If you don’t have meringue powder, you can substitute with egg whites, but the icing may not set as quickly.
Conclusion
I adore these iced lemon lavender shortbread cookies for their delightful flavor and elegant appearance. Whether for a special occasion or just because, they’re sure to impress anyone lucky enough to enjoy them.
Print
Iced Lemon Lavender Shortbread Cookies
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour (plus 4–6 hours for icing to set)
- Yield: 25–36 cookies
- Category: Dessert, Cookies, Special Occasion Treats
- Method: Baking
- Cuisine: American, Contemporary, European-inspired
- Diet: Vegetarian
Description
These iced lemon lavender shortbread cookies are the perfect combination of refreshing lemon zest and delicate lavender flavor. With their buttery texture and elegant icing, they make for a delightful treat that’s perfect for any occasion, from tea parties to bridal showers. Easy to make, these cookies can be stored for weeks and will remain as fresh as ever.
Ingredients
- 2 cups All-Purpose Flour
- 1 cup Powdered Sugar
- 1/4 tsp Salt
- Zest and juice of 1 Lemon
- 1 cup Butter (room temperature)
- 1 tsp Vanilla Extract
- 1 tbsp Meringue Powder
- 1 tbsp Dried Edible Lavender
Instructions
- Prepare the Dough: In a food processor, combine flour, powdered sugar, salt, lemon zest, and lavender. Pulse until mixed.
- Incorporate Butter: Add butter, one tablespoon at a time, while processing until the mixture becomes crumbly.
- Form the Dough: Add vanilla extract and lemon juice, then process until the dough forms a ball.
- Refrigerate and Shape: Press the dough into a lined baking pan, cut into squares, and refrigerate for 30 minutes.
- Bake: Preheat oven to 300°F and bake for 45 minutes, or until golden brown.
- Cut and Cool: After baking, cut the shortbread again and cool completely.
- Prepare Icing: Combine powdered sugar and meringue powder with lemon juice until smooth. Dip each cookie in the icing, let dry, and garnish with additional lavender or zest.
Notes
- For a unique twist, substitute lavender with rosemary or try different citrus fruits like orange or lime.
- If you don’t have meringue powder, egg whites can be used as a substitute for the icing, though it may take longer to set.
