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Perfect Lemon Lavender Shortbread Cookies Recipe with Easy Royal Icing Flowers Tutorial

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Tender lemon lavender shortbread cookies with subtle floral notes and bright citrus zest, decorated with delicate royal icing flowers. Perfect for special occasions, gifts, or a sweet treat with tea.

Ingredients

Scale
  • 1 cup (227 g) unsalted butter, softened
  • ½ cup (100 g) granulated sugar
  • 2 cups (250 g) all-purpose flour
  • 1 tablespoon finely ground dried culinary lavender
  • Zest from 2 medium lemons
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • For royal icing flowers:
  • 2 cups (240 g) powdered sugar
  • 1 large egg white or 2 tablespoons meringue powder with 3 tablespoons water
  • 1 teaspoon lemon juice
  • Gel food coloring (lavender, pale yellow) – optional

Instructions

  1. Cream the butter and sugar: In a large bowl, beat 1 cup (227 g) softened unsalted butter with ½ cup (100 g) granulated sugar using an electric mixer on medium speed until light and fluffy, about 3 minutes.
  2. Add lemon zest and vanilla: Mix in the zest from 2 lemons and 1 teaspoon vanilla extract until evenly combined.
  3. Mix dry ingredients: In a separate bowl, whisk together 2 cups (250 g) all-purpose flour, 1 tablespoon finely ground culinary lavender, and ¼ teaspoon salt.
  4. Combine wet and dry ingredients: Gradually add the flour mixture to the butter mixture, mixing on low speed just until the dough comes together. Avoid overmixing.
  5. Chill the dough: Shape the dough into a disk, wrap tightly in plastic wrap, and refrigerate for at least 1 hour.
  6. Preheat oven and prepare baking sheets: Set oven to 325°F (165°C). Line baking sheets with parchment paper or silicone mats.
  7. Roll out the dough: On a lightly floured surface, roll the chilled dough to about ¼ inch (6 mm) thickness. If dough warms, chill for 10 minutes.
  8. Cut cookies: Use floral or round cookie cutters to cut shapes. Transfer cookies to baking sheets, spacing evenly.
  9. Bake: Bake for 15-18 minutes or until edges just start to turn golden. Cookies should feel firm but still soft to the touch.
  10. Cool completely: Let cookies cool on baking sheets for 5 minutes, then transfer to wire racks to cool fully before icing.
  11. Prepare royal icing: Beat 2 cups (240 g) powdered sugar with 1 large egg white (or 2 tbsp meringue powder + 3 tbsp water) and 1 teaspoon lemon juice until stiff peaks form. Divide and tint with gel colors if desired.
  12. Pipe flowers: Fill piping bags fitted with small round tips. Practice on parchment first, then pipe delicate flower designs onto cooled cookies. Let icing dry at room temperature for several hours or overnight.

Notes

Chill dough for at least 1 hour to prevent spreading and ensure tender cookies. Grind lavender finely to avoid bitterness. Roll dough evenly to ¼ inch thickness for uniform baking. Watch oven closely to avoid over-baking. For royal icing, adjust consistency by adding powdered sugar or water as needed. Store cookies in airtight container with parchment layers to keep decorations intact. Dough can be refrigerated up to 3 days or frozen up to 1 month.

Nutrition

Keywords: lemon lavender shortbread cookies, royal icing flowers, lemon cookies, lavender cookies, shortbread recipe, floral cookies, tea party cookies

Find it online: https://cheerycrisp.com/perfect-lemon-lavender-shortbread-cookies-recipe-with-easy-royal-icing-flowers-tutorial/