Iced Lemon Lavender Shortbread

Delicate, buttery cookies infused with lemon zest and dried lavender, finished with a zesty icing for an elegant and aromatic treat.

---

---

🍋 Ingredients

For the Shortbread

• 2½ cups all-purpose flour (spooned and leveled)
• ¾ cup powdered sugar
• ¼ tsp coarse kosher salt (or ⅛ tsp fine salt)
• Zest of 1 small lemon
• ½ tsp dried culinary lavender
• ¾ cup cold unsalted butter, cut into 1-tbsp cubes
• ½ tsp vanilla extract
• 2 tbsp fresh lemon juice (bottled is fine in a pinch)

For the Icing

• 1 cup powdered sugar
• 2 tsp meringue powder (optional but recommended for firm setting)
• 2½–3 tbsp lemon juice (start with 2½, add more as needed)
• Dried edible lavender or extra lemon zest, for garnish

---

🥣 Step-by-Step Instructions (Detailed)

1. Prep Your Equipment

Grease an 8×8 or 9×9-inch square pan lightly, then line it with parchment paper — leaving overhang on the sides to lift the cookies out later. This ensures easy cleanup and flawless removal after baking. Set aside.

2. Blend the Dry Ingredients

In a food processor, combine the flour, powdered sugar, salt, lemon zest, and lavender. Pulse 4–5 times to distribute everything evenly. This helps the citrus oils and floral notes blend throughout the cookie evenly.

3. Cut in the Butter

With the processor running, add the cold butter one tablespoon at a time. Pulse in 5-second bursts until the dough looks like damp sand — it should clump together when pinched. Add the vanilla and lemon juice. Pulse a few more times until the dough forms into larger clumps or a ball.

4. Press and Pre-Cut

Transfer the dough to your pan and press it evenly into a flat layer using your hands or the bottom of a flat measuring cup. Flour your fingers if it sticks.
Score the dough into 25 (5×5) or 36 (6×6) equal squares using a bench scraper or sharp knife. Don’t skip this — scoring before baking helps you get clean cuts without crumbling later.
Now, dock the dough all over with a toothpick or skewer to release steam while baking and prevent puffing.

5. Chill

Refrigerate the pan of scored dough for 30 minutes. This step solidifies the butter for a cleaner bake and keeps the cookies from spreading.

6. Bake Low and Slow

Preheat your oven to 300°F (150°C). Bake the cookies for 45 minutes, rotating the pan halfway through if needed for even color. The top should be golden and slightly firm to the touch.

7. Re-Cut While Warm

Immediately after removing from the oven, re-trace your knife along the pre-cut lines. This gives you clean edges while the dough is still soft. Let the cookies cool completely in the pan before lifting out with the parchment.

8. Make the Icing

In a medium bowl, whisk together powdered sugar and meringue powder. Add lemon juice a little at a time, whisking until smooth and drizzly — thick enough to coat a spoon but fluid enough to dip or spread.

9. Decorate

Dip the tops of each cooled cookie in icing, or spoon a bit over each. Shake off excess, and gently set the cookies on parchment or a wire rack. While the icing is still wet, sprinkle with a pinch of lavender buds or a dusting of lemon zest.

10. Let Set

Allow icing to set uncovered at room temperature for 4–6 hours, or overnight, before stacking or storing.

---

🧠 Tips for Success

• Don’t skip chilling the dough – it ensures clean cuts and perfect texture.
• Dock the dough generously to prevent bubbling.
• Use organic lemons for zest if possible – they’re more fragrant.
• If your dough seems dry, add another teaspoon of lemon juice, not butter.

---

🧊 Storage

• Room Temp: Store in an airtight container for up to 2 weeks.
• Freezer: Freeze baked, un-iced or iced cookies in layers with parchment between. Thaw at room temp. Best used within 3 months.

---

🌀 Final Thoughts

These Iced Lemon Lavender Shortbread cookies are the kind of treat that makes people stop and say, “Wait…what’s in this?” They’re subtle yet surprising, and their light floral-citrus finish leaves a lasting impression. They’re simple to make, utterly elegant, and guaranteed to become your new go-to cookie for spring, weddings, showers, or whenever you want a dessert that feels like sunshine in a bite.