Iced Lemon Lavender Shortbread Cookies Recipe
Delight in these Iced Lemon Lavender Shortbread Cookies, a perfect blend of citrusy freshness and floral notes. Crisp, buttery shortbread cookies infused with fresh lemon zest and dried culinary lavender, elegantly iced with a tangy lemon glaze. Ideal for tea time or special occasions, these cookies offer a sophisticated flavor profile that’s both refreshing and comforting.
- 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
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)
Icing
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
- 2 tablespoons milk or cream (non-dairy milk can be used)
- Dried lavender buds (for garnish)
Instructions
- Cream Butter and Sugar: In a mixing bowl, use an electric mixer to cream together the room temperature unsalted butter and granulated sugar until the mixture is light and fluffy, which usually takes about 3 to 5 minutes. This step is crucial for creating a tender texture.
- Add Dry Ingredients and Flavorings: Mix in the all-purpose flour, fresh lemon zest, and dried culinary lavender on a low speed until just combined, being careful not to overmix to maintain a tender crumb.
- Incorporate Egg: Fold in the large egg gently until the dough forms a cohesive and smooth consistency. If vegan, substitute with a flax egg at this stage.
- Chill the Dough: Shape the dough into a disc, tightly wrap it in plastic wrap, and refrigerate for at least 30 minutes. Chilling helps the dough firm up, making it easier to roll and cut.
- Preheat Oven and Prepare Dough: Preheat your oven to 350°F (175°C). Roll the chilled dough on a floured surface to a thickness of ¼ inch and cut into your desired cookie shapes.
- Bake Cookies: Place the cookies on a baking sheet and bake for 10 to 12 minutes, or until the edges turn slightly golden brown.
- Cool Cookies: Let the cookies cool on the baking sheet for about 5 minutes to set before transferring them to a wire rack to cool completely.
- Prepare Icing: In a bowl, whisk together the powdered sugar, fresh lemon juice, and milk or cream until smooth for a tangy glaze.
- Ice and Garnish Cookies: Once the cookies are fully cooled, dip them into the lemon icing or drizzle it over them. Immediately sprinkle dried lavender buds atop before the icing sets for a beautiful and fragrant finish.
Notes
- You can substitute all-purpose flour with a gluten-free flour blend to make the cookies gluten-free.
- For a vegan option, replace the egg with a flax egg (1 tablespoon flaxseed meal mixed with 3 tablespoons water).
- Use culinary-grade dried lavender to ensure food safety and the best flavor.
- Non-dairy milk options like almond or oat milk work well in the icing.
- Store cookies in an airtight container at room temperature for up to 5 days.
Keywords: Lemon shortbread cookies, Lavender cookies, Iced lemon cookies, Gluten-free dessert, Floral cookies, Tea time treats
