Iced Lemon Lavender Shortbread Cookies (Print Version)

Buttery shortbread cookies with lavender and lemon zest, finished with sweet lemon icing for a delicate, elegant treat.

# What You 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 slight 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. Optionally, sprinkle a few lavender buds on top for decoration. Allow icing to set before serving.

# Handy Tips:

01 -
  • The lavender adds this subtle floral note that makes people pause and ask whats different
  • Shortbread requires just five minutes of active work before the fridge does the rest
  • That lemon icing transforms them from simple cookies into something youd actually serve at a proper tea
02 -
  • Chilling the dough is non negotiable without it the cookies spread into thin wafers in the oven
  • Let the baking sheets cool completely between batches or the dough will start melting before it hits the oven
  • Wait until the cookies are fully cooled before applying the icing or it will slide right off the edges
03 -
  • Zest your lemons over the bowl of butter and sugar so any oils that spray during zesting land directly in the mixture
  • Sift the powdered sugar for both the dough and the icing through a fine mesh strainer to catch any lumps that would create gritty patches

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