Iced Lemon Lavender Shortbread Cookies Recipe

Hello, cookie enthusiasts! If you love a dessert that’s delicate, fragrant, and utterly irresistible, you’re in for a treat. These Iced Lemon Lavender Shortbread Cookies combine buttery, melt-in-your-mouth shortbread with the bright zing of lemon and the subtle floral notes of lavender. Perfect for tea parties, special occasions, or just a delightful homemade indulgence, these cookies are as beautiful as they are delicious. Let’s dive into the recipe and create something extraordinary together!

Introduction

Shortbread cookies have been a timeless classic, beloved for their tender, crumbly texture and rich buttery flavor. This recipe elevates the traditional shortbread by adding a refreshing citrus twist and a touch of floral elegance. Lemon and lavender pair beautifully, creating a sophisticated yet approachable dessert. Topped with a delicate lemon icing, these cookies look stunning and taste divine. Whether you’re hosting guests or treating yourself, these cookies will surely impress.

Ingredients

For the Cookies:

  • 2 ½ cups all-purpose flour, spooned and leveled
  • ¾ cup powdered sugar
  • ¼ tsp coarse Kosher salt (use half if using table salt)
  • Zest of 1 small lemon
  • ½ tsp dried edible lavender
  • ¾ cup cold unsalted butter, cut into tablespoons
  • ½ tsp vanilla extract
  • 2 tbsp fresh or bottled lemon juice

For the Icing:

  • 1 cup powdered sugar
  • 2 tsp meringue powder
  • 2 ½ – 3 tbsp fresh or bottled lemon juice
  • Dried edible lavender or lemon zest, for decorating

How to Make Iced Lemon Lavender Shortbread Cookies

Prepare the Dough: Start by combining the dry ingredients. In a food processor, mix the flour, powdered sugar, Kosher salt, lemon zest, and dried lavender. Pulse a few times to blend. While the food processor is running, gradually add the cold butter, one tablespoon at a time, until the mixture becomes crumbly and starts to come together.

Add the wet ingredients by incorporating the vanilla extract and lemon juice. Process until the dough forms a smooth ball. This step is crucial for ensuring the dough holds together when pressed into the baking pan.

Press the dough evenly into a lined 8 or 9-inch square baking pan. Make sure to smooth the top for an even thickness. Using a sharp knife or dough cutter, score the dough into squares or rectangles, depending on your preference. Prick each cookie lightly with a fork to prevent bubbling during baking.

Chill the dough in the refrigerator for 30 minutes. This step is essential to firm up the dough and ensure the cookies hold their shape during baking.

Baking the Cookies: Preheat your oven to 300°F (150°C). Bake the chilled dough for about 45 minutes, or until the cookies are golden and firm to the touch. Keep a close eye on the edges to avoid over-browning.

Immediately after removing the cookies from the oven, recut them along the scored lines for clean, sharp edges. Allow the cookies to cool completely in the baking pan before transferring them for icing.

Prepare the Icing: In a medium bowl, mix powdered sugar with meringue powder. Gradually add the lemon juice, one tablespoon at a time, whisking until the icing reaches a smooth and slightly thick consistency. If the icing is too thick, add a small amount of lemon juice; if too thin, add more powdered sugar.

Dip the tops of the cooled cookies into the icing, letting any excess drip off. Place them on a parchment-lined surface and decorate with a sprinkle of dried lavender or a touch of lemon zest. Allow the icing to set at room temperature for 4-6 hours or until fully firm.

Helpful Tips

  • Using Quality Lavender: Make sure to use dried edible lavender for this recipe. Regular lavender may not be food-safe and could have an overpowering flavor. Edible lavender can be found in specialty grocery stores or online.
  • Lemon Variations: For a more pronounced citrus flavor, add a touch of lemon extract to the dough or icing.
  • Perfecting the Icing: The icing should be thick enough to coat the cookies without running. Test the consistency by dipping a cookie and adjusting as needed.

Cooking Tips

  • Avoid Overmixing: Overprocessing the dough can make the cookies tough instead of tender. Stop processing as soon as the dough comes together.
  • Chill Time: Don’t skip the chilling step, as it helps the cookies maintain their shape and prevents spreading during baking.
  • Decorating Options: For a more festive touch, consider using food-safe edible glitter or colored sugar along with the lavender and lemon zest.

Serving Suggestions

Serve these cookies with a pot of Earl Grey tea, lavender lemonade, or even a light, sparkling wine for a sophisticated treat. They’re also an excellent addition to a dessert platter or gift box for special occasions. Arrange them neatly on a plate, garnished with fresh lavender sprigs or lemon slices for an elegant presentation.

Nutritional Information (per cookie)

  • Calories: 120
  • Carbohydrates: 16g
  • Protein: 1g
  • Fat: 5g
  • Saturated Fat: 3g
  • Cholesterol: 15mg
  • Sodium: 25mg
  • Sugar: 9g
  • Vitamin A: 3%
  • Calcium: 1%
  • Iron: 2%

Storage and Leftovers

Room Temperature: Store the cookies in an airtight container at room temperature for up to 5 days. To keep the icing intact, layer parchment paper between the cookies.

Refrigeration: If you live in a warm climate, store the cookies in the refrigerator to keep the icing from melting. Let them come to room temperature before serving for the best texture.

Freezing: These cookies can be frozen before or after icing. To freeze un-iced cookies, wrap them tightly in plastic wrap and place them in an airtight container for up to 2 months. If freezing iced cookies, flash-freeze them on a baking sheet first to set the icing, then transfer to an airtight container with parchment paper between layers.

Frequently Asked Questions (FAQs)

Can I make these cookies without a food processor? Yes! You can mix the dry ingredients in a large bowl and use a pastry cutter or your hands to incorporate the butter until the mixture is crumbly. Then stir in the wet ingredients until the dough forms.

What if I don’t have meringue powder? You can skip the meringue powder in the icing, though it helps create a more stable texture. Without it, the icing may take longer to set.

Can I use fresh lavender instead of dried? Fresh lavender is more aromatic and may overpower the cookies. Dried lavender is milder and blends better with the lemon flavor.

Related Recipes

If you loved these Iced Lemon Lavender Shortbread Cookies, try these other delightful recipes:

Conclusion

These Iced Lemon Lavender Shortbread Cookies are a delightful blend of buttery richness, bright lemon, and floral lavender. Perfectly iced and beautifully decorated, they’re a showstopper for any occasion. Whether you’re baking for a tea party, a holiday gift, or just a little self-indulgence, this recipe delivers on flavor, texture, and presentation. Happy baking!

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