Iced Lemon Lavender Shortbread

This buttery lemon lavender shortbread cookie recipe brings together the bright essence of citrus with delicate floral notes for a sophisticated twist on a classic treat. The iced version adds an extra layer of lemony sweetness that makes these cookies perfect for afternoon tea, special gatherings, or whenever you crave something elegantly simple yet memorable.

The first time I made these cookies was for my sister's garden party. The subtle lavender aroma filled my kitchen, and guests couldn't stop commenting on the beautiful balance of flavors—not too floral, not too lemony, but perfectly harmonious.

Ingredients

• All purpose flour: Creates the perfect tender crumbly texture in shortbread
• Powdered sugar: Instead of granulated for that meltaway quality in every bite
• Kosher salt: Enhances all the flavors without making the cookies taste salty
• Fresh lemon zest: Contains essential oils that give authentic citrus flavor
• Dried edible lavender: Provides delicate floral notes look for culinary grade lavender
• Cold butter: Keeps the dough from spreading and creates those classic shortbread layers
• Vanilla extract: Balances the brightness of the lemon with warmth
• Lemon juice: Adds tanginess to both dough and icing for bright flavor
• Meringue powder: Helps the icing set beautifully without raw egg concerns

Step-by-Step Instructions

Blend dry ingredients:

Process flour, powdered sugar, salt, lemon zest and lavender in your food processor until thoroughly combined. This step distributes the flavoring ingredients evenly throughout the flour so every bite has both lemon and lavender notes.

Incorporate butter:

With the processor running, drop in cold butter pieces one tablespoon at a time. The mixture will transform from dry and powdery to moist crumbs that look like wet sand. This method ensures the butter is evenly distributed without overworking the dough.

Bring dough together:

Add vanilla extract and lemon juice, then pulse just until the mixture forms a cohesive ball. Avoid overprocessing at this stage as it can make your cookies tough rather than tender.

Shape and cut:

Transfer dough to your counter, gathering any loose bits, and shape into a disk. Press the dough evenly into a parchment lined square pan, then cut into squares while still soft. This pre cutting technique ensures perfectly shaped cookies after baking.

Dock and chill:

Prick the dough all over with a toothpick or skewer, then refrigerate for 30 minutes. This docking prevents air bubbles from forming during baking while the chilling time allows the butter to firm up for the perfect texture.

Bake to golden perfection:

Bake at 300°F for about 45 minutes until the top is golden brown. The low temperature ensures the cookies bake evenly without browning too quickly before the center sets.

Cut again and cool:

While still warm, recut along your pre cut lines, then cool completely in the pan. This second cutting ensures clean edges while the cookies are still slightly soft.

Ice with lemon glaze:

Mix powdered sugar, meringue powder, and lemon juice until smooth, then dip the tops of completely cooled cookies. The meringue powder helps the icing set with a slight sheen for professional looking results.

Garnish and set:

Sprinkle additional lavender or lemon zest on top of wet icing, then allow to dry completely for 4 6 hours before storing. This patience ensures the icing hardens properly for stacking and storing.

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The lavender in this recipe completely transformed my understanding of floral flavors in baking. Where I once thought lavender might make cookies taste like soap, the small amount paired with bright lemon creates an aromatic experience that enhances rather than overwhelms. My daughter now requests these for her birthday instead of cake.

Storage Solutions

These shortbread cookies actually improve with age, developing deeper flavor after a day or two. Store them in an airtight container at room temperature for up to two weeks without any loss of quality. To keep them longer, place the fully cooled cookies in freezer bags with parchment between layers and freeze for up to six months. Let them thaw at room temperature for about an hour before serving.

Ingredient Substitutions

If you find yourself without lavender, try substituting fresh rosemary for a different but equally delicious herbal twist. The cookies also work beautifully with orange or lime zest instead of lemon for a different citrus profile. For a gluten free version, substitute a quality cup for cup gluten free flour blend, but note that you may need to add an extra tablespoon of butter to achieve the right consistency in the dough.

Serving Suggestions

These shortbread cookies elevate any tea or coffee service with their elegant appearance and sophisticated flavor profile. They pair particularly well with Earl Grey or chamomile tea. For a special dessert, sandwich two cookies with a thin layer of lemon curd or lavender honey buttercream. During summer months, crumble these cookies over vanilla ice cream and add fresh berries for a quick but impressive dessert.

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These cookies are my go-to for any celebration, combining timeless elegance with unforgettable flavor.

Frequently Asked Questions

→ Can I make these cookies without a food processor?

Yes, you can make these without a food processor by using a pastry cutter or two knives to cut the cold butter into the dry ingredients until crumbly. Then mix in the wet ingredients by hand until a dough forms. It requires more effort but produces similar results.

→ What can I substitute for meringue powder in the icing?

If you don't have meringue powder, you can omit it and make a simple glaze with just powdered sugar and lemon juice. The meringue powder helps the icing set more firmly, but a basic glaze will still taste delicious. Add a drop of light corn syrup for shine if desired.

→ Where can I find dried edible lavender?

Dried culinary lavender can be found in specialty food stores, herb shops, farmers markets, or online retailers. Ensure you purchase food-grade lavender specifically labeled as edible or culinary, as decorative or craft lavender may be treated with chemicals not safe for consumption.

→ Can I freeze these cookies?

Yes, these shortbread cookies freeze exceptionally well. Store them in an airtight container with parchment between layers for up to 3-6 months. Thaw at room temperature before serving. You can also freeze the uniced cookies and add the icing after thawing for the freshest appearance.

→ How do I know when the shortbread is properly baked?

Properly baked shortbread should have a light golden-brown top but should not be dark brown. The edges will be slightly darker than the center. The shortbread should feel firm when lightly pressed. Underbaking will result in a doughy texture, while overbaking can make them too brittle.

→ Can I use fresh lavender instead of dried?

While dried lavender is preferred for baking as it has a more concentrated flavor, you can use fresh lavender buds. You'll need to use about twice the amount of fresh compared to dried. Ensure you're using untreated, culinary lavender flowers, and remove any stems before adding to the dough.