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Iced Lemon Lavender Shortbread Cookies


  • Author: Mary
  • Total Time: 1 hour (including chilling and cooling time)
  • Yield: 24 cookies 1x

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
  • 12 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