Iced Lemon Lavender Shortbread Cookies (Printable Version)

Buttery shortbread cookies infused with lavender and lemon, finished with sweet lemon icing for an elegant treat.

# What You Need:

→ Shortbread Dough

01 - 1 cup (225 g) unsalted butter, softened to room temperature
02 - 2/3 cup (80 g) powdered sugar, sifted
03 - 2 tablespoons finely grated lemon zest, approximately 2 medium lemons
04 - 1 teaspoon culinary-grade dried lavender buds, finely chopped
05 - 1/4 teaspoon fine sea salt
06 - 2 cups (250 g) all-purpose flour

→ Lemon Glaze

07 - 1 cup (120 g) 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, optional

# How to Make It:

01 - In a large mixing bowl, beat the softened butter and powdered sugar together using an electric mixer on medium speed until the mixture becomes pale, light, and fluffy, approximately 3 to 4 minutes.
02 - Add the lemon zest, chopped lavender, and salt to the butter mixture. Mix on low speed until evenly distributed throughout the dough, scraping down the sides of the bowl as needed.
03 - Gradually add the all-purpose flour to the bowl, mixing on low speed just until the dough comes together and no dry flour streaks remain. Avoid overmixing to prevent tough cookies.
04 - Divide the dough into two equal portions. Shape each portion into a uniform log approximately 2 inches in diameter. Wrap each log tightly in plastic wrap and refrigerate for at least 30 minutes or until firm enough to slice cleanly.
05 - Preheat the oven to 350°F. Line two large baking sheets with parchment paper and set aside.
06 - Remove one chilled dough log from the refrigerator at a time. Using a sharp knife, slice the log into 1/4-inch thick rounds. Arrange the cookies on the prepared baking sheets, leaving about 1 inch of space between each cookie.
07 - Bake the cookies for 14 to 16 minutes, or until the edges are barely golden brown while the centers remain pale. Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
08 - While the cookies cool, whisk together the sifted powdered sugar, lemon juice, and lemon zest in a small bowl until smooth and glossy. Adjust the consistency by adding more lemon juice if too thick or more powdered sugar if too thin.
09 - Drizzle or spread the lemon glaze over the completely cooled cookies. If desired, sprinkle a few whole lavender buds on top of the wet glaze for decoration. Allow the glaze to set for at least 15 minutes before serving or storing.

# Expert Advice:

01 -
  • The buttery shortbread melts in your mouth while the lemon and lavender dance on your tongue
  • These cookies look like they came from a fancy bakery but are surprisingly simple to make at home
  • The chilling time means you can prep ahead and bake fresh cookies whenever the mood strikes
02 -
  • Culinary lavender is much more subtle than lavender sold for crafts or sachets, so do not substitute
  • The dough logs can be frozen for up to a month and baked straight from the freezer with just a couple extra minutes
  • Overbaking will make these cookies dry, so pull them out as soon as you see the slightest hint of gold
03 -
  • Use a sharp knife and saw gently through the dough logs to maintain perfect round shapes
  • If your kitchen is warm, chill the baking sheet with the sliced dough for 10 minutes before baking

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