When it comes to delightful treats, Iced Lemon Lavender Shortbread Cookies are a showstopper. Imagining biting into a crisp, buttery cookie, where the zesty lemon dances playfully with a hint of floral lavender, is simply irresistible. Whether you’re enjoying a cozy family evening or surprising guests with a tea party treat, these cookies will elevate any gathering. A fun fact: lavender has long been celebrated for its calming properties, making these cookies not just delicious but soothing as well.
In the world of baking, simplicity often triumphs over complexity, and these cookies are no exception. Similar to a well-loved chocolate chip cookie recipe featured on countless blogs, this one demands minimal effort while delivering maximum flavor. Trust me when I say, once you try these cookies, you’ll understand why they’re a family favorite!
What is Iced Lemon Lavender Shortbread Cookies?
So, what exactly are Iced Lemon Lavender Shortbread Cookies? A delightful blend of buttery shortbread, zesty lemon, and fragrant lavender, these cookies bring together the best of sweet and aromatic flavors. You might be wondering about the curious combination—who thought of mixing lemon with lavender? It could have been a culinary genius or perhaps just someone who realized that the way to a man’s heart is through his stomach! Regardless, these cookies are a hit whenever they make an appearance at the table. Ready to whip up a batch? Let’s dive in!
Why You’ll Love This Iced Lemon Lavender Shortbread Cookies
There’s a lot to adore about Iced Lemon Lavender Shortbread Cookies. First, their melt-in-your-mouth texture paired with a bright lemon zing is nothing short of heavenly. Home-baking these treats not only saves you money but also allows you to experiment with flavors that suit your palate. Imagine the satisfaction of serving cookies that you made yourself—it’s a rewarding experience that store-bought treats just can’t replicate!
When you compare these cookies to a traditional lemon bar, the Iced Lemon Lavender Shortbread offers a different twist—crispiness and a delicate touch of lavender transform the familiar into the extraordinary. You’ll love how easy they are to make at home, bringing the joy of baking directly to your kitchen!
How to Make Iced Lemon Lavender Shortbread Cookies
Quick Overview
Crafting Iced Lemon Lavender Shortbread Cookies is a breeze. With their buttery texture and floral notes, these cookies can be easily made in under 30 minutes, plus chilling time. Get ready to create a tasty masterpiece that will impress family and friends alike!
Key Ingredients for Iced Lemon Lavender Shortbread Cookies
Here’s what you’ll need to whip up your Iced Lemon Lavender Shortbread Cookies:
- 2 cups all-purpose flour
- 1 cup unsalted butter, softened (make sure it’s at room temperature for easier mixing)
- ½ cup powdered sugar
- 1 tablespoon culinary lavender (make sure it’s food-grade)
- 1 tablespoon lemon zest (freshly grated from about 1 lemon)
- 1-2 tablespoons lemon juice (to taste)
- ¼ teaspoon salt
- Optional: additional lemon zest for garnish
Step-by-Step Instructions
- Prepare the Oven and Baking Sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper for easy cleanup.
- Cream the Butter and Sugar: In a mixing bowl, beat the softened butter and powdered sugar together until light and fluffy, about 2-3 minutes. This step is crucial for achieving that coveted melt-in-your-mouth texture!
- Add Flavorings: Stir in the lemon zest, lavender, and salt. Mix to combine; you should be able to see the beautiful lavender flecks.
- Incorporate Flour: Gradually add the all-purpose flour into the butter-sugar mixture. Combine until a soft dough forms. If it feels too crumbly, add a teaspoon of lemon juice for moisture.
- Shape the Cookies: Using your hands, shape the dough into a disc about ½ inch thick. Wrap in plastic wrap and refrigerate for at least 15 minutes. Chilling helps the cookies maintain their shape while baking.
- Cut and Bake: Once chilled, roll the dough out on a floured surface to about ¼ inch thick. Cut into desired shapes using a cookie cutter and place them onto the prepared baking sheet. Bake for 12-15 minutes or until the edges are lightly golden.
- Cool and Ice: Allow the cookies to cool completely. For icing, combine powdered sugar with lemon juice until you reach a thick but pourable consistency. Drizzle over the cooled cookies and top with additional lemon zest, if desired.
Top Tips for Perfecting Iced Lemon Lavender Shortbread Cookies
- Substitutions: If you prefer a different flavor, feel free to swap the lavender for other herbs like rosemary or mint for a unique twist.
- Timing: Be mindful not to over-bake; you want the cookies to remain tender.
- Common Mistakes: Ensure your butter is at room temperature – too cold can lead to a dough that doesn’t combine well.
Storing and Reheating Tips
To keep your Iced Lemon Lavender Shortbread Cookies fresh, store them in an airtight container at room temperature for up to one week. If you plan on making a batch ahead of time, these cookies can also be frozen! Place them in a freezer-safe container with parchment paper between layers for up to 3 months. When ready to enjoy, simply let them thaw at room temperature. For a fresh-from-the-oven taste, you can warm them in the oven at 300°F (150°C) for about 5 minutes.
Now that you have everything you need to make Iced Lemon Lavender Shortbread Cookies, it’s time to gather your ingredients and get baking. The aroma that fills your kitchen will be absolutely irresistible, and the smiles around your dinner table will be worth every moment spent. Enjoy your baking adventure!
Iced Lemon Lavender Shortbread Cookies
Ingredients
Method
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a mixing bowl, beat the softened butter and powdered sugar together until light and fluffy, about 2-3 minutes.
- Stir in the lemon zest, lavender, and salt. Mix to combine.
- Gradually add the all-purpose flour into the butter-sugar mixture. Combine until a soft dough forms.
- Shape the dough into a disc about ½ inch thick. Wrap in plastic wrap and refrigerate for at least 15 minutes.
- Once chilled, roll the dough out on a floured surface to about ¼ inch thick.
- Cut into desired shapes using a cookie cutter and place them onto the prepared baking sheet.
- Bake for 12-15 minutes or until the edges are lightly golden.
- Allow the cookies to cool completely.
- For icing, combine powdered sugar with lemon juice until you reach a thick but pourable consistency. Drizzle over the cooled cookies and top with additional lemon zest, if desired.
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