Description
These Iced Lemon Lavender Shortbread Cookies are a delightful treat with a perfect balance of citrusy lemon, floral lavender, and buttery shortbread, finished with a sweet lemon glaze. They are ideal for springtime or any special occasion.
Ingredients
Scale
Shortbread Cookie Dough:
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 2 tablespoons granulated sugar
- 1 tablespoon dried culinary lavender, finely crushed
- Zest of 1 lemon
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
Icing:
- 1 cup powdered sugar
- 1–2 tablespoons fresh lemon juice
- Optional: extra dried lavender or lemon zest for garnish
Instructions
- Cream the Butter and Sugars: In a large bowl, cream the softened butter with powdered sugar and granulated sugar until light and fluffy.
- Add Flavors and Flour: Mix in the crushed dried lavender, lemon zest, and vanilla extract. Gradually add the flour and salt, mixing until a soft dough forms.
- Chill and Shape: Divide dough in half, shape into logs or disks, and wrap in plastic wrap. Chill for at least 1 hour.
- Bake: Preheat oven to 325°F. Roll out dough on a lightly floured surface, cut into shapes, and bake for 12–15 minutes.
- Ice and Garnish: Whisk together powdered sugar and lemon juice for the icing. Drizzle or dip cooled cookies in the icing, then garnish with lavender or lemon zest.
- Serve: Allow the icing to set before serving.
Notes
- Use only culinary-grade lavender for baking.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Dough can be frozen for up to 1 month.
- Prep Time: 20 minutes (plus chilling time)
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American, French-Inspired
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 9g
- Sodium: 45mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
