Description
These Iced Lemon Lavender Shortbread Cookies offer a delicate blend of floral lavender and zesty lemon in a buttery, crumbly cookie base. Topped with a tangy lemon glaze, they are perfect for a refreshing treat during spring or summer gatherings.
Ingredients
Scale
For the Cookies
- 2 cups all-purpose flour
- 1/2 cup powdered sugar
- 1 cup unsalted butter, softened (at room temperature)
- 1 tablespoon culinary lavender
- 1 tablespoon lemon zest (preferably fresh)
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
For the Lemon Glaze
- 1 cup powdered sugar
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
Instructions
- Prepare the dough: In a mixing bowl, combine the softened butter and powdered sugar until light and fluffy. Add the vanilla extract, lemon zest, and culinary lavender, mixing gently to incorporate. Gradually add the flour and salt, mixing just until the dough comes together, being careful not to overwork it.
- Shape and bake: Preheat your oven to 325°F (163°C). Roll the dough into a log or press into a baking pan, then cut into 24 cookie-sized pieces or use cookie cutters as desired. Place the cookies on a parchment-lined baking sheet, spacing them evenly. Bake for about 15 minutes or until the edges are lightly golden. Remove from the oven and cool completely on a wire rack.
- Make and apply the glaze: In a small bowl, whisk together the powdered sugar, lemon juice, and lemon zest until smooth. Once the cookies are fully cooled, drizzle or spread the lemon glaze over each cookie. Allow the glaze to set before serving or storing.
Notes
- Ensure the butter is softened to room temperature for easier mixing.
- Use culinary lavender specifically meant for cooking to avoid bitterness.
- Fresh lemon zest and juice provide the best flavor for the glaze.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Glaze can be adjusted for thickness by adding more powdered sugar or lemon juice.
