Iced Lemon Lavender

Section: Stay Cool and Hydrated with Every Sip

These classy cookies bring together lovely lavender with a punch of citrus zing. The dough, featuring cold butter blended into flour, sugar, lemon zest, and lavender, is pressed, chilled, and baked into perfection. Once cool, a simple icing made with lemon juice adds that finishing sparkle.

A pre-cutting trick keeps these cookies neat before baking, while a touch of meringue powder makes the icing firm to the touch. These delicate treats stay fresh on the counter for two weeks or can be frozen to enjoy later.

A woman in a white shirt and apron smiles for the camera.
Rédigé par Barbara Barbara
Dernière modification le Thu, 01 May 2025 15:12:11 GMT
A batch of cookies with pale icing and purple flower pieces. Épingler l'article
A batch of cookies with pale icing and purple flower pieces. | tastefullyeats.com

This fragrant citrus and floral shortbread cookie brings together zesty lemon brightness with subtle lavender hints for an upscale spin on a traditional favorite. Adding the sweet lemon glaze gives these treats an extra pop of flavor that makes them perfect for your next tea party, fancy get-together, or just when you want something simple yet unforgettable.

I first baked these cookies for my sister's outdoor gathering. My kitchen smelled amazing, and everyone kept talking about how well the flavors worked together—they weren't too flowery or too lemony, just a perfect match.

Ingredients

  • All purpose flour: Gives these shortbread cookies their signature crumbly, delicate feel
  • Powdered sugar: Creates that melt-in-your-mouth texture better than regular sugar would
  • Kosher salt: Boosts all other flavors without making anything taste salty
  • Fresh lemon zest: Packs tons of natural citrus flavor from its oils
  • Dried edible lavender: Adds gentle floral hints - be sure to get food-grade lavender
  • Cold butter: Stops cookies from flattening out and creates those beautiful shortbread layers
  • Vanilla extract: Adds a touch of warmth that works well with the tangy lemon
  • Lemon juice: Puts zippy flavor in both cookie dough and topping
  • Meringue powder: Helps your icing harden properly without using raw eggs

Easy Preparation Steps

Mix dry stuff together:
Put flour, powdered sugar, salt, lemon zest and lavender in your food processor and run it until everything's mixed. This spreads the lemon and lavender bits throughout so you taste both in every bite.
Add the butter:
While the processor runs, drop in cold butter chunks one spoon at a time. You'll see it change from dry powder to damp crumbs that look like wet sand. This way, butter gets spread everywhere without overworking anything.
Finish the dough:
Pour in vanilla and lemon juice, then pulse just until it forms a ball. Don't go overboard here or your cookies might end up tough instead of tender.
Form and slice:
Dump the dough onto your counter, gather any stray pieces, and shape it into a flat disk. Push it evenly into a parchment-lined square pan, then cut into squares while it's still soft. This way, you'll get perfect shapes after baking.
Poke holes and cool down:
Stick the dough all over with a toothpick, then stick it in the fridge for 30 minutes. The holes keep bubbles from forming, and cooling lets the butter firm up for the right texture.
Bake slowly:
Cook at 300°F for around 45 minutes until the top turns golden. The low heat helps everything bake evenly without getting too brown before the middle cooks.
Re-cut and let cool:
While still warm, cut along your earlier lines again, then let them cool completely in the pan. This second cut gives you neat edges while the cookies haven't fully hardened.
Top with glaze:
Stir together powdered sugar, meringue powder, and lemon juice until smooth, then dip the tops of fully cooled cookies. The meringue powder helps your icing get that pretty shine.
Add final touches:
Sprinkle a bit more lavender or lemon zest on the wet icing, then wait 4-6 hours for it to harden before putting them away. Waiting means your icing won't get messed up when you stack them.
A plate of cookies with lavender and lemon flavors.
A plate of cookies with lavender and lemon flavors. | tastefullyeats.com

The lavender in these cookies totally changed how I think about flower flavors in baking. I used to worry lavender would make things taste like soap, but this small amount mixed with bright lemon creates something wonderfully fragrant that adds to the experience rather than taking over. My daughter now asks for these on her birthday instead of cake.

Keeping Them Fresh

These shortbread treats actually taste better after sitting for a day or two as their flavors deepen. Keep them in a sealed container at room temperature for up to two weeks and they'll stay just as good. For longer storage, put the cooled cookies in freezer bags with parchment paper between layers and freeze up to six months. Just let them sit out for about an hour before eating.

Ingredient Swaps

Don't have lavender? Try fresh rosemary instead for a different but equally tasty herbal flavor. These cookies also work great with orange or lime zest if you want to change up the citrus. Need a gluten-free version? Use a good cup-for-cup gluten-free flour mix, but you might need to add another tablespoon of butter to get the dough consistency right.

Ways To Enjoy

These shortbread cookies make any coffee or tea break feel special with their pretty look and grown-up flavors. They taste particularly good with Earl Grey or chamomile tea. For a fancier dessert, stick two cookies together with a thin spread of lemon curd or lavender honey buttercream. In summer, try breaking these cookies over vanilla ice cream with fresh berries for a quick but impressive treat.

A plate of cookies with purple flowers on them.
A plate of cookies with purple flowers on them. | tastefullyeats.com

I bring these cookies to every special occasion, since they blend timeless charm with a taste nobody forgets.

Foire aux questions sur la recette

→ Can I make these without a food processor?

Definitely! You can grab two knives or a pastry cutter to work the cold butter into the dry mix. Once crumbly, stir in wet ingredients by hand until it forms dough. It's more effort, but it works just fine.

→ What replaces meringue powder in the icing?

If you’re out of meringue powder, no worries. A glaze of powdered sugar and lemon juice will work great. It won’t set as firmly, but the glaze still tastes amazing. For shine, add a touch of corn syrup.

→ Where can I buy dried edible lavender?

You can find edible lavender in herb shops, farmer’s markets, or specialty stores. Online retailers are also a great option. Be sure it’s labeled as food-safe or culinary-grade, and avoid decorative lavender that might not be safe to eat.

→ Can I freeze them?

Yes, freezing works wonderfully. Place them in an airtight container with parchment sheets in between. They’ll stay good for 3-6 months. Uniced cookies can also be frozen and decorated after thawing.

→ How can I tell when the cookies are done baking?

Look for a faint golden shade on top. The edges will be slightly darker while the middle stays light. Gently press the top — it should feel firm but not hard. If they’re doughy or overly browned, they’re either under or overdone.

→ Can I use fresh lavender?

Sure! While dried lavender gives a stronger flavor, fresh works too. Use double the quantity compared to dried lavender. Make sure it’s untreated and food-safe, then pluck off the buds before adding them in.

Iced Lemon Lavender

Soft squares loaded with lemon and a floral touch, finished with a zesty icing and delicate edible flowers.

Durée de préparation
20 min
Durée de cuisson
45 min
Temps global
65 min
Rédigé par Barbara: Barbara

Type de plat: Refreshing Beverages

Niveau de difficulté: Modéré

Origine culinaire: British

Quantité obtenue: 25 Nombre de portions (25-36 cookies depending on pan size)

Spécificités diététiques: Végétarien

Liste des ingrédients

→ Cookies

01 ¾ cup chilled unsalted butter, cut into chunks
02 2 ½ cups leveled all-purpose flour
03 Zest from a small lemon
04 2 tablespoons of bottled or fresh lemon juice
05 ½ teaspoon lavender that's safe to eat
06 ¾ cup powdered sugar
07 ¼ teaspoon Kosher salt, coarse
08 ½ teaspoon vanilla

→ Icing

09 1 cup of powdered sugar
10 2 teaspoons of meringue powder
11 2 ½ to 3 tablespoons lemon juice, fresh or bottled
12 A sprinkle of dried lavender or lemon zest for looks

Étapes de préparation

Instruction 01

Start by placing the flour, sugar, salt, lemon zest, and lavender into a food processor. Blend the mix with a few pulses. Keep the blade moving and drop in butter one chunk at a time until the mix clumps together. Add in the vanilla and lemon juice, blending until dough takes shape.

Instruction 02

Dump the dough onto a clean surface, gathering any loose bits. Shape it into a disc, then dust lightly with flour. Prepare a square pan (8 or 9 inches) by lining it with parchment paper that's been lightly greased to keep it in place. Press dough into a flat, even layer inside the pan.

Instruction 03

Using a sharp knife or a flour-dusted bench scraper, slice the dough into squares. For an 8-inch pan, make it 5×5 for 25 cookie pieces. A 9-inch pan can go 6×6 for 36 squares. Poke holes all over the dough with a skewer or toothpick to stop it from puffing up. Chill for half an hour in the fridge.

Instruction 04

Put your oven on 150°C (300°F) and position the rack in the middle. Bake the cooled dough for around 45 minutes until it's turned a golden brown and is cooked through. Place the pan on a cooling rack and immediately run a knife through to re-cut the squares. Let them cool completely before pulling them out of the pan using the parchment paper.

Instruction 05

Mix meringue powder and powdered sugar in a bowl. Slowly add in lemon juice, stirring until the icing is smooth and runny.

Instruction 06

Dip the tops of the cookies into the icing and shake off extra drips. While the icing is still wet, sprinkle some dried lavender or a bit of lemon zest over the top. Let them fully dry for about 4 to 6 hours before touching.

Instruction 07

Place cookies in a sealed container and keep at room temperature for one to two weeks, or freeze them for up to 3–6 months.

Informations complémentaires

  1. If table salt is all you've got, use half the amount instead of Kosher salt.
  2. Pre-slicing the dough before putting it in the oven makes breaking apart the cookies a breeze later.
  3. Poking the dough keeps it from puffing up while baking.

Ustensiles requis

  • Food processor
  • Square baking pan (8 or 9 inches)
  • Parchment paper
  • Knife or bench scraper
  • Skewer or toothpick
  • Wire cooling rack

Informations sur les allergènes

Examinez chaque ingrédient pour repérer la présence d'allergènes. Demandez conseil à un professionnel de santé en cas d'incertitude.
  • Has gluten (from wheat)
  • Contains dairy (butter)