Iced Lemon Lavender Shortbread Cookies
These Iced Lemon Lavender Shortbread Cookies are buttery, crisp, and delicately scented with fresh lemon zest and floral lavender, topped with a light lemon glaze for an elegant finish.
Ingredients
- 1 cup powdered sugar
- ½ cup granulated sugar
- 1 cup unsalted butter
- 2 tsps lemon zest
- 2 tsp culinary lavender
- 2 cups all-purpose flour
- ¼ tsp salt
- 2-3 tbsp lemon juice
- ½ tsp vanilla extract
Instructions
- Set the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, beat softened butter with granulated and powdered sugar until pale and fluffy.
- Mix in lemon zest and finely chopped lavender until evenly combined.
- Whisk flour and salt in a separate bowl. Gradually add to the butter mixture, mixing until a soft dough forms. Use your hands to bring it together if needed.
- Roll into a 2-inch thick log, wrap in plastic, and chill for 30 minutes. Or roll the dough flat to ¼ inch and use cookie cutters.
- Slice log into ¼-inch rounds or cut out shapes. Place on baking sheet, spaced apart.
- Bake for 10–12 minutes, until the edges are lightly golden. Cool on the sheet for a few minutes, then transfer to a wire rack.
- Whisk powdered sugar, lemon juice, and vanilla until smooth. Adjust with more lemon juice or sugar for desired consistency.
- Drizzle or spread icing on cooled cookies. While wet, sprinkle with crushed lavender if desired.