Description
These delicate and fragrant iced lemon lavender shortbread cookies are the perfect balance of tangy lemon and floral lavender, with a buttery shortbread texture. Lightly iced, they make a refreshing and elegant treat for any occasion!
Ingredients
Scale
- 2 cups all-purpose flour, spooned and leveled
- 1 cup unsalted butter, at room temperature
- 1/2 cup powdered sugar
- 1 tablespoon fresh lemon juice
- 1 tablespoon lemon zest
- 1 tablespoon dried culinary lavender
- 1/4 teaspoon salt
For the Icing:
- 1/2 cup powdered sugar
- 1–2 teaspoons lemon juice (to desired consistency)
Instructions
- In a bowl, cream together the butter and powdered sugar until light and fluffy.
- Mix in the lemon juice, lemon zest, and dried lavender until evenly combined.
- Gradually add the flour and salt, mixing until just combined to form the dough.
- Roll the dough into a log, wrap it in plastic wrap, and chill for at least 30 minutes.
- Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
- Slice the chilled dough into 1/4-inch rounds and place them on the baking sheet.
- Bake for 12-15 minutes, or until the edges of the cookies are lightly golden.
- Allow the cookies to cool completely on a wire rack before icing.
- For the icing, whisk together powdered sugar and lemon juice until smooth. Drizzle the icing over the cooled cookies and let it set before serving.
Notes
- For extra lemon flavor, you can add a bit of lemon zest to the icing.
- These cookies can be stored in an airtight container for up to a week.
- If you prefer a stronger lavender flavor, you can slightly increase the amount of dried lavender in the dough.
- Prep Time: 15 minutes
- Cook Time: 15 minutes