Iced Lemon Lavender Shortbread (Printable Version)

Buttery shortbread cookies with lemon zest and lavender, finished with sweet lemon icing for a refreshing elegant treat.

# What You'll Need:

→ Shortbread Dough

01 - 1 cup unsalted butter, softened
02 - 2/3 cup powdered sugar
03 - 2 tablespoons finely grated lemon zest
04 - 1 teaspoon culinary dried lavender, finely chopped
05 - 1/4 teaspoon 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 - Cream the softened butter and powdered sugar in a large bowl until light and fluffy, approximately 3 minutes.
02 - Mix in the lemon zest, chopped lavender, and salt until thoroughly combined and evenly distributed throughout the mixture.
03 - Gradually add the flour, mixing just until the dough comes together and no dry streaks remain. Avoid overmixing to maintain tender texture.
04 - Divide the dough in half and shape each half into a 2-inch diameter log. Wrap tightly in plastic wrap and refrigerate for at least 30 minutes until firm.
05 - Preheat the oven to 350°F and line two baking sheets with parchment paper.
06 - Slice the chilled dough into 1/4-inch rounds and arrange on the prepared baking sheets, spacing about 1 inch apart.
07 - Bake for 14 to 16 minutes until the edges are lightly golden. Allow to cool on the sheets for 5 minutes, then transfer to a wire rack.
08 - Whisk together the powdered sugar, lemon juice, and lemon zest until smooth and glossy. Adjust consistency with additional lemon juice if needed.
09 - Drizzle or spread the lemon icing over the completely cooled cookies. Sprinkle with lavender buds if desired and allow icing to set before serving.

# Expert Hints:

01 -
  • The texture is impossibly tender almost melting in your mouth while still holding together perfectly
  • That beautiful floral citrus balance makes these feel like something from a fancy bakery
  • You can keep dough logs in your freezer for fresh baked cookies in under 20 minutes
02 -
  • Let your logs soften for five minutes at room temperature before slicing if they've been in the fridge longer than an hour to prevent cracked edges
  • That first tray might bake faster than expected so set your timer for 12 minutes then check every minute afterward
03 -
  • Grate your lemon zest directly into the sugar and rub them together with your fingertips to release maximum fragrance
  • Toast the lavender buds in a dry pan for 2 minutes before chopping to intensify their natural oils

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