Iced Lemon Lavender Shortbread Cookies (Print Layout)

Buttery cookies infused with lavender and lemon zest, finished with sweet lemon icing.

# What You Need:

→ Shortbread Dough

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

→ Lemon Icing

07 - 1 cup 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

# Directions:

01 - Beat softened butter and powdered sugar in a large mixing bowl until pale, light, and fluffy, approximately 3 minutes.
02 - Fold in lemon zest, chopped lavender, and salt until evenly distributed throughout the butter mixture.
03 - Gradually add flour while mixing on low speed, blending just until dough forms and no dry flour streaks remain visible.
04 - Divide dough into two equal portions. Roll each portion into a 2-inch diameter log, wrap tightly in plastic wrap, and refrigerate for minimum 30 minutes until firm.
05 - Preheat oven to 350°F and line two baking sheets with parchment paper.
06 - Cut chilled dough logs into 1/4-inch thick rounds and place on prepared baking sheets, leaving 1 inch between cookies.
07 - Bake for 14 to 16 minutes until edges turn light golden brown. Allow cookies to rest on baking sheets for 5 minutes before transferring to wire rack.
08 - Whisk powdered sugar, lemon juice, and lemon zest until smooth and glossy. Adjust consistency with additional lemon juice if needed.
09 - Drizzle icing over completely cooled cookies and garnish with lavender buds. Let icing set for 15 minutes before serving.

# Expert Suggestions:

01 -
  • The combination of floral lavender and bright lemon creates this incredibly sophisticated flavor that tastes like something from a high-end bakery
  • These cookies have this melt-in-your-mouth texture that makes them impossible to stop eating
  • They look so elegant on a platter but require zero fancy decorating skills
02 -
  • Overworking the dough once you add the flour will make these cookies tough instead of tender
  • If your dough logs aren't perfectly round, gently roll them on the counter while still wrapped in plastic
  • These cookies actually taste better the next day as the lavender flavor develops
03 -
  • Grind the lavender with a mortar and pestle or pulse it in a clean coffee grinder for better distribution
  • The cookies are done when the bottoms are lightly golden but the tops still look pale

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