Iced Lemon Lavender Shortbread Cookies (Printable)
Buttery shortbread cookies with lemon zest, lavender, and sweet icing for an elegant treat.
# What you'll need:
→ Shortbread Dough
01 - 1 cup unsalted butter, softened
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
# How to make it:
01 - In a large bowl, cream the butter and powdered sugar together until light and fluffy using an electric mixer or hand whisk.
02 - Mix in the lemon zest, chopped lavender, and salt until well combined and evenly distributed throughout the mixture.
03 - Gradually add the flour, mixing just until the dough comes together and no dry streaks remain. Be careful not to overmix.
04 - Divide the dough in half. Shape each half into a log about 2 inches in diameter, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes until firm.
05 - Preheat the oven to 350°F. Line two baking sheets with parchment paper and set aside.
06 - Slice the chilled dough into 1/4-inch rounds and arrange on the prepared baking sheets, spacing slightly apart to allow for minimal spreading.
07 - Bake for 14 to 16 minutes, or until the edges are lightly golden. Let cool on the sheets for 5 minutes, then transfer to a wire rack to cool completely.
08 - Whisk together powdered sugar, lemon juice, and zest until smooth and glossy. If too thick, add a few more drops of lemon juice to reach desired consistency.
09 - Drizzle or spread the lemon icing over the cooled cookies. Sprinkle a few lavender buds on top for decoration. Allow icing to set before serving.
# Expert Tips:
01 -
- The lemon cuts through the rich butter while lavender adds this sophisticated floral note that makes people think you spent hours on them
- These cookies keep beautifully for days, which is lucky because they disappear faster than you would believe
- Shortbread is essentially foolproof as long as you do not overwork the dough, making this perfect for nervous bakers
02 -
- Overworking the dough once the flour is added will make these tough instead of tender and melt in your mouth
- Chilling the dough is non negotiable because warm dough spreads into flat, sad discs instead of holding their shape
03 -
- Freeze your butter for ten minutes and grate it into the flour if your kitchen is running warm and the butter feels too soft
- Use a microplane for the lemon zest to avoid getting any bitter white pith in your cookies