Shortbread cookies is a tаstey snack that lots of people love , they it's got this buttery crumbly feеl and a strong flavor . They come from Scotland and has been around since like forever , but over time they changed a bit and still keep that old charm . You only need flour , sugar and butter to make them mеlt in your mouth , and thats why they're on the table at parties and stuff . Now we're mixing it up with a fresh twist — adding lemon and lavender for a cool flavor combo .
The way tangy lemon meets flowery lavender is kinda odd , but it's so good . The lemon brings out the buttery taste better and the lavender add a soft floral hint that you didnt see coming . This mix makes the сookies taste more fancy and look reаlly pretty when you ice them , so the flavors pop .
Here youll get everything on making Iced Lemon Lavender Shortbread сookies , from its old history to why it tastes great and a simple reсipe you can try even if you are not a pro . We'll talk about how shortbread was born , what makes lemon and lavender so cool in these cookies and some tricks to make them just right . Plus ideas to change it up and surprise your friends . So read on and get hyped to bake these fancy cookies that will wow everyone !
1. Understanding Shortbread Cookies
Shortbread cookies is really old , they started in Scotland like around the 12th century for celebrations . Back then folks used just flour , sugar and butter and thats it . Later in the 1800s a company named Walkers made them super famous and thats how they got all over the place . Since then people keep changing the recipe to fit their taste or diets but shortbread still stay the same kind of crumbly and yummy .
The best thing about shortbread is its simple ingredients list , just flour , sugar and butter . Flour gives it its shape , sugar make it sweet and butter gives it a rich taste . Mix them and you get a crumbly texture that mеlt in your mouth . Thats why shortbread is way different from normal cookies and so hard to resist .
Iced cookies are great because the icing makes them sweeter and looks nicer . You can mix in flavors like lemon and lavender right into the icing for extra taste . Plus these iced treats fit any event , from holidays to chill hangouts , so they works for bakers or anyone who likes sweets .
2. Key Flavor Components
Lemon is one big taste in these cookies . Its tart and fresh , and its loaded with vitamin C and antioxidants that can be good for your health . When you add lemon zest or juice in baking , it gives a fresh kick that enhances the buttery richness and balances the sweetness .
Lavender gives a light flowеr taste to the cookies . You gotta use culinary lavender (Lavandula angustifolia) cause its made for food and tastes best . Besides flavor , people say lavender can help you chill out and maybe fight inflammation . Together with lemon , it makes a fancy combo that really surprises your senses .
More people who like cooking are mixing lemon and lavender more and more , since they go so well together . The lemon zing makes the lavender delicate notes shine , giving an unexpected but classy taste . You can find this mix in lots of desserts now , showing how flexible these flavors are . When you bake these Iced Lemon Lavender Shortbread cookies , get ready to fall in love with this cool flavor duo .
3. Iced Lemon Lavender Shortbread Cookies Recipe
3.1 Ingredients
- For the shortbread сookies
- Unsalted butter (1 cup , softened)
- Granulated sugar (½ cup)
- All-purpose flour (2 cups)
- Lemon zest (from 1 lemon)
- Dried culinary lavender (1 tablespoon)
- Salt (½ teaspoon)
- For the icing
- Powdered sugar (1 cup)
- Lemon juice (about 2 tablespoons)
- Lavender buds (optional , for topping)
3.2 Directions
Prepare the Dough
Start by beating the softened butter and sugar in a bowl until it looks light and sorta fluffy . Then stir in lemon zest and dried lavender so it's even all over . Next add flour and salt bit by bit , mixing just enough till it sticks together . Dont overmix though or your cookies could turn tough .
Shape and Chill
When your dough is ready , shape it into logs or cut into shapes however you like . Wrap it tight in plastic wrap and pop it in the fridge for about 2 hours or more . This step help keep the cookies from spreading out too much when you bake them .
Bake the Cookies
Preheat oven to 350°F (175°C) . When the dough is cold , cut in rounds or shapes about ¼ inch thick . Put them on a baking sheet lined with parchment , give each some room so they dont touch . Bake for 12 to 15 minutes , or until you see the edges turn a soft golden color . Watch them close or they become too dry .
Make the Icing
As the cookies bake , mix powdered sugar and lemon juice in a small bowl . Stir until its smooth and pourable but not runny . If its too thick add more juice , if too thin add more sugar .
Ice the Cookies
After cookies cool on a rack , dunk the top in icing or spoon it over them if you prefer . You can also sprinkle some lavender buds on top for looks . Let the cookies sit for about 30 minutes so the icing firms up .
Storage Tips
To keep these iced cookies fresh , put them in a tight container at room temp . They stay good for about a week , but trust me they taste best when you eat em fresh .
3.3 Baking Tips for Perfect Shortbread
Pro tip : use butter at room temp so it mixes better with sugar and gives you that light buttery texture . Always pick culinary lavender , its made for eating and has better flavor . Dont grab lavender from garden shops cause they might spray it with stuff thats not for cooking .
4. Creative Variations
4.1 Different Flavors
Try other flavors too , like vanilla or almond extract in the dough for a different twist . Each extract gives its own vibe and makes the cookies more personal to what you like .
4.2 Decorative Techniques
For decoration , you can do a thin glaze or thicker frosting for a fancy look . You can even color the icing to match a party theme or holiday , making them pop on the dessert table .
4.3 Adapting to Dietary Needs
If you cant have gluten , swap the flour for a gluten-free mix . Want vegan ? Use plant butter and instead of egg you can try applesauce or a flax egg . These swaps let more people enjoy the cookies without losing taste .
5. Serving Suggestions and Pairings
5.1 Ideal Pairings
These iced lemon lavender cookies go great with drinks like hot tea , cold lemonade or even a fizzy elderflower soda . The lemon and lavender flavors match well with these drinks and make snack time more fun .
5.2 Presentation Ideas
For fancy looks , put the cookies on a nice plate and tuck some fresh lavender sprigs around them . If you wanna gift them , bag them in clear wrap and tie with a ribbon . Its a sweet gift for anyone and fits any occasion .
6. FAQs Based on “People Also Ask”
6.1 What type of lavender is best for cookies?
You want culinary lavender (Lavandula angustifolia) cause its safe to eat and has a stronger flavor that works great in cookies.
6.2 Can I use lemon juice instead of zest?
You could , but zest has the oils and gives more flavor . If you only got fresh lemon , try to use both the zest and juice for the best taste .
6.3 How do I tell if shortbread are done?
When the edges turn light golden and the center feels firm , theyre ready . Dont wait till theyre dark brown or youll get dry cookies .
6.4 Can I freeze these cookies?
Yep , just wait till the icing is hard then put them in a sealed bag or container and freeze up to 3 months . Defrost in the fridge or leave at room temp when youre ready to eat .
6.5 What if I dont have lavender?
Try other herbs like rosemary or swap in vanilla or almond extract . It wont taste the same but you still get a tasty twist on your shortbread .
Conclusion
These iced lemon lavender shortbread cookies are a fun treat with great flavors . From old Scottish times to new twists , they keep winning people over . Give the recipe a go , tell us how it went and keep baking with us for more yummy ideas !
Iced Lemon Lavender Shortbread Cookies
Equipment
- 1 mixing bowl
- 1 electric mixer or whisk
- 1 baking sheet
- 1 parchment paper
- 1 rolling pin
- 1 cookie cutters optional
- 1 cooling rack
- 1 small saucepan
- 1 sifter
Ingredients
- 1 cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 cups all-purpose flour
- ½ cup cornstarch
- 1 tablespoon culinary lavender (dried)
- zest of 1 lemon
- ¼ teaspoon salt
- 1 cup powdered sugar (for icing)
- 2 tablespoons lemon juice (for icing)
- additional lavender sprigs for garnish Optional
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer or whisk until light and fluffy.
- In a separate bowl, combine the all-purpose flour, cornstarch, dried lavender, lemon zest, and salt. Mix until well combined.
- Gradually add the dry ingredients to the butter mixture, mixing until just combined; do not overmix.
- Turn the dough out onto a floured surface and roll it out to about ½ inch thick. Use cookie cutters to cut out desired shapes or simply form small balls and flatten them slightly.
- Place the cookies on the prepared baking sheet, leaving space between each cookie.
- Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden. Remove from the oven and let them cool on the baking sheet for 5 minutes before transferring to a cooling rack.
- To make the icing, whisk together the powdered sugar and lemon juice in a small saucepan until smooth. Drizzle over the cooled cookies.
- If desired, garnish with additional lavender sprigs while the icing is still wet.
