Description
Iced Lemon Lavender Shortbread Cookies are delicate, buttery treats infused with fragrant culinary lavender and bright lemon zest. These classic slice-and-bake cookies are topped with a tangy lemon glaze, making them perfect for spring or any time you crave a floral twist on traditional shortbread.
Ingredients
Scale
For the Cookies
- 1 cup unsalted butter (softened)
- ½ cup powdered sugar
- 1 tablespoon lemon zest
- 1 teaspoon culinary lavender (finely chopped)
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- ¼ teaspoon salt
For the Icing
- 1 cup powdered sugar
- 1–2 tablespoons lemon juice
- 1–2 teaspoons milk or cream
- Optional: food-grade lavender buds or lemon zest for garnish
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent the cookies from sticking.
- Make the Dough: In a large bowl, cream together the softened butter and powdered sugar until smooth and fluffy. Stir in the lemon zest, finely chopped lavender, and vanilla extract. Gradually add the all-purpose flour and salt, mixing until a soft dough forms. If the dough feels too soft or sticky, chill it in the refrigerator for 20–30 minutes to firm up.
- Shape the Cookies: You can either roll the dough into a log shape to make slice-and-bake cookies or roll it out on a floured surface to about ¼-inch thickness and use cookie cutters to cut shapes. Place the shaped dough onto the prepared baking sheet, leaving some space between each cookie.
- Bake: Bake the cookies in the preheated oven for 10–12 minutes until the edges just begin to turn golden brown. After baking, allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Prepare the Icing: In a small bowl, whisk together the powdered sugar, lemon juice, and enough milk or cream to create a thick but pourable icing consistency.
- Ice and Garnish: Once the cookies are fully cooled, drizzle or spread the lemon icing over the tops. Garnish with a sprinkle of extra lemon zest or food-grade lavender buds if desired. Let the icing set before storing or serving.
Notes
- Use only culinary-grade lavender to ensure the flavor is safe and enjoyable.
- These cookies keep well in an airtight container for up to 5 days.
- You can freeze the cookies, with or without icing, for longer storage.
- Adjust the icing consistency by varying the amount of lemon juice and milk for your preferred thickness.
