Iced Lemon Lavender Shortbread Cookies (Printable version)

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

# List of ingredients:

→ 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 (from approximately 2 medium lemons)
04 - 1 teaspoon culinary-grade dried lavender, finely chopped
05 - 1/4 teaspoon fine sea salt
06 - 2 cups (250 g) all-purpose flour

→ Lemon Icing

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)

# Directions:

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 dried 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 visible dry streaks remain. Be careful not to overmix.
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 the chilled dough logs from the refrigerator. Using a sharp knife, slice each log into rounds approximately 1/4-inch thick. Arrange the cookie slices on the prepared baking sheets, leaving about 1 inch of space between each cookie.
07 - Bake the cookies for 14 to 16 minutes, rotating the baking sheets halfway through, until the edges are lightly golden. The centers should remain pale. 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 powdered sugar, 2 tablespoons of lemon juice, and lemon zest in a small bowl until smooth and glossy. If the icing is too thick to drizzle, add additional lemon juice 1 teaspoon at a time until the desired consistency is reached.
09 - Once the cookies have cooled completely, drizzle or spread the lemon icing over each cookie. If desired, sprinkle a few lavender buds on top of the icing while it is still wet. Allow the icing to set for at least 15 minutes before serving or storing.

# Expert Advice:

01 -
  • The combination of bright lemon and gentle lavender creates a sophisticated flavor that feels special but isnt fussy to make
  • These cookies have the most tender, melt in your mouth texture that comes from using just the right ratio of butter to flour
  • The dough logs can be made ahead and frozen, meaning you can have fresh baked cookies in 16 minutes whenever guests surprise you
02 -
  • If your dough logs feel too soft to slice neatly, pop them in the freezer for 15 minutes before cutting
  • The cookies continue to firm up as they cool, so don't worry if they seem slightly soft when you first take them out of the oven
  • Lavender can vary in intensity depending on the brand, so start with the recommended amount and adjust slightly in future batches if you find it too subtle or too strong
03 -
  • Toast your lavender buds in a dry pan for 2 minutes before using them to really wake up their essential oils
  • If you're worried about the lavender being too strong, start with 1/2 teaspoon and taste a tiny bit of raw dough before adding more

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