Ice lemon Lavender Shortbread Cookies
A Delicate and Elegant Treat
When it comes to elegant and delightful baked goods, Lemon Lavender Shortbread Cookies steal the show. These buttery, melt-in-your-mouth cookies combine the bright, zesty flavor of lemon with the subtle floral notes of lavender, making them perfect for springtime gatherings, afternoon tea, or simply treating yourself to something special.
Not only do these cookies look beautiful, but they’re also surprisingly easy to make, using simple ingredients that come together in a snap. Let’s dive into the recipe and bring a touch of sophistication to your baking!
What Ingredients You’ll Need
To make these lovely Lemon Lavender Shortbread Cookies, you’ll need:
- All-purpose flour (for a tender, crumbly texture)
- Butter (cold and unsalted for that perfect shortbread consistency)
- Granulated sugar
- Fresh lemon zest and juice (for a bright, citrusy flavor)
- Culinary lavender (dried, delicate lavender buds perfect for baking)
- Vanilla extract (to add warmth and balance to the flavors)
- A pinch of salt
Optional: A light dusting of powdered sugar or a simple lemon glaze for a decorative and sweet finishing touch.
How to Make Lemon Lavender Shortbread Cookies
- Prepare the dough:
- Start by combining the cold butter and sugar until smooth and creamy. Add in the fresh lemon zest, lemon juice, and vanilla extract. These ingredients will infuse the dough with vibrant citrus flavor and subtle sweetness.
- Add the dry ingredients:
- Gently mix in the flour, salt, and culinary lavender. The lavender buds are key—they add a light floral aroma without being overpowering. Be careful not to overmix the dough; shortbread is all about keeping it tender.
- Shape and chill the dough:
- Roll the dough into a log, wrap it tightly in plastic wrap, and chill it in the refrigerator. Chilling is essential—it firms up the dough, making it easier to slice and bake while ensuring the cookies keep their delicate shape.
- Slice and bake:
- Once chilled, slice the dough into even rounds and place them on a baking sheet. Bake until the edges turn a light golden brown. Your kitchen will be filled with the heavenly aroma of lemon and lavender!
- Cool and finish:
- Let the cookies cool completely on a wire rack. Dust them with powdered sugar or drizzle with a light lemon glaze for an extra special touch.
Storage Information
- At room temperature: Store the cookies in an airtight container for up to 5 days to keep them fresh and crisp.
- In the refrigerator: For a longer shelf life, store them in the fridge for up to 2 weeks. Allow them to come to room temperature before serving.
- In the freezer: These cookies freeze beautifully! Place them in a freezer-safe container or bag and store for up to 3 months. Simply thaw at room temperature when ready to enjoy.
Why You’ll Love These Cookies
- Unique and elegant: The blend of lemon and lavender creates a refined and memorable flavor.
- Buttery perfection: The classic shortbread texture melts in your mouth with every bite.
- Simple to make: With just a few ingredients, these cookies come together easily.
- Perfect for any occasion: Whether for tea time, gifting, or a special dessert platter, they add a touch of sophistication.
FAQ: Lemon Lavender Shortbread Cookies
1. Can I use fresh lavender instead of dried lavender?
Yes, you can, but it’s important to use culinary-grade lavender. Fresh lavender has a more intense flavor, so use it sparingly to avoid overpowering the cookies.
2. How do I know if my lavender is safe for baking?
Always choose culinary lavender from a reputable source. Non-culinary lavender may be treated with chemicals or have a soapy flavor.
3. Can I add a glaze to these cookies?
Absolutely! A simple lemon glaze made from powdered sugar and fresh lemon juice adds a sweet, tangy finish that pairs perfectly with the lavender flavor.
4. How do I prevent the cookies from spreading too much?
Make sure the dough is properly chilled before slicing and baking. This helps the cookies maintain their shape.
5. What if I don’t like lavender?
No problem! You can omit the lavender entirely and still have a delicious, buttery lemon shortbread cookie. Alternatively, add a hint of thyme or rosemary for a savory twist.
Lemon Lavender Shortbread Cookies are a delightful combination of floral elegance and citrusy brightness, making them the perfect treat for any occasion. Serve them alongside a cup of tea, gift them to friends, or simply enjoy a few on a peaceful afternoon. With their delicate flavors and buttery goodness, these cookies will quickly become a favorite in your recipe collection.
Happy baking, and enjoy every beautiful bite! 🍋💜
What’s your favorite way to enjoy shortbread cookies? Share your thoughts in the comments below! 😊🍪
These Lemon Lavender Shortbread Cookies are a delicate and elegant treat that combines buttery, melt-in-your-mouth shortbread with bright, citrusy lemon and subtle floral notes of lavender. Perfect for tea time, gifting, or a simple indulgence, these cookies are easy to make, beautifully aromatic, and sure to impress. Enjoy a touch of sophistication in every bite! 🍋💜
- 1 cup unsalted butter - softened
- 1/2 cup granulated Sugar
- 2 tablespoon powdered sugar
- 2 teaspoon lemon zest
- 1 teaspoon culinary lavender finely chopped
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 cup powdered sugar
- 2-3 tablespoons lemon juice
- 1/2 teaspoon pure vanilla extract
- 1/2 teaspoon pure vanilla extract
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In a stand mixer, beat the softened butter and sugar until light and fluffy—about 3 minutes.
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- Add the eggs, vanilla, lemon zest, and lemon juice. Beat to combine.
- Combine the flour, baking soda, baking powder, salt, and lavender. Whisk to combine.
- Add the dry ingredients to the wet ingredients and mix until just combined.
Roll the dough into a log about 2 inches in diameter. Wrap it in plastic wrap and refrigerate for 30 minutes to firm up. Alternatively, roll out the dough to ¼-inch thick and use cookie cutters to make shapes.
- Preheat your oven to 350 degrees. Line a cookie sheet and set it aside.
Slice or cut cookies: If using the log method, slice the dough into ¼-inch rounds and place on the prepared baking sheet.
Bake for 10-12 minutes or until the edges are lightly golden. Let cool completely on a wire rack
- Make the icing:
Whisk together the powdered sugar, lemon juice, and vanilla extract in a small bowl until smooth. Add more lemon juice or powdered sugar to adjust the consistency as needed.
Drizzle or spread the icing over the cooled cookies. If desired, sprinkle lightly with crushed lavender for garnish. Allow the icing to set before serving or storing.
