Iced Lemon Lavender Shortbread Cookies (Printer-friendly)
Delicate buttery cookies with aromatic lavender and citrus, finished with tangy lemon icing for an elegant sweet treat.
# What You'll Need:
→ Shortbread Dough
01 - 1 cup unsalted butter, softened to room temperature
02 - 2/3 cup powdered sugar
03 - 2 tablespoons finely grated lemon zest
04 - 1 teaspoon culinary dried lavender, finely chopped
05 - 1/4 teaspoon salt
06 - 2 cups all-purpose flour
→ Lemon Icing
07 - 1 cup powdered sugar, sifted
08 - 2 to 3 tablespoons freshly squeezed lemon juice
09 - 1 teaspoon finely grated lemon zest
10 - 1/2 teaspoon dried lavender buds for garnish
# Directions:
01 - Cream the softened butter and powdered sugar in a large bowl until the mixture becomes light, pale, and fluffy, approximately 3-4 minutes of vigorous mixing.
02 - Fold in the grated lemon zest, finely chopped lavender, and salt, mixing thoroughly until the aromatics are evenly distributed throughout the butter mixture.
03 - Gradually incorporate the all-purpose flour, mixing gently just until the dough forms a cohesive ball and no dry flour streaks remain visible. Avoid overworking the dough.
04 - Divide the dough into two equal portions. Roll each portion into a 2-inch diameter log, wrap securely in plastic wrap, and refrigerate for 30 minutes or until firm enough to slice cleanly.
05 - Preheat the oven to 350°F and line two baking sheets with parchment paper to prevent sticking and ensure easy cleanup.
06 - Remove the chilled dough logs from the refrigerator and slice into 1/4-inch thick rounds using a sharp knife. Arrange the cookies on the prepared baking sheets, spacing them 1 inch apart to allow for slight spreading.
07 - Bake the cookies for 14-16 minutes until the edges develop a light golden color. Remove from the oven and let them rest on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
08 - Whisk together the sifted powdered sugar, fresh lemon juice, and lemon zest in a small bowl until the mixture achieves a smooth, glossy consistency. Adjust the thickness by adding more lemon juice if needed.
09 - Drizzle or spread the lemon icing over the completely cooled cookies. Immediately sprinkle with dried lavender buds for decoration. Allow the icing to set for approximately 15 minutes before serving or storing.
# Expert Advice:
01 -
- The combination of bright lemon and gentle lavender creates this sophisticated flavor that feels like something from a fancy bakery
- These cookies have this tender melt in your mouth texture that makes them absolutely impossible to stop eating
02 -
- Chilling the dough is not optional because warm dough spreads too much and loses those clean edges
- Lavender can easily become overpowering so please measure carefully and resist the urge to add more
03 -
- Grind your lavender with a mortar and pestle or between your fingers to release more of those aromatic oils
- Room temperature ingredients make all the difference so take everything out of the fridge at least thirty minutes before starting