Iced Lemon Lavender

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.

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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.

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

Frequently Asked Questions

→ 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.