Iced Lemon Lavender Shortbread (Printable version)
Buttery shortbread with lavender and lemon zest, finished with tangy lemon icing for a refreshing treat.
# Ingredient list:
→ 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 fresh lemons
04 - 1 teaspoon culinary-grade dried lavender buds, finely chopped
05 - 1/4 teaspoon fine sea salt
06 - 2 cups (250 g) all-purpose flour
→ Lemon Glaze
07 - 1 cup (120 g) powdered sugar, sifted to remove lumps
08 - 2 to 3 tablespoons fresh lemon juice, strained
09 - 1 teaspoon finely grated lemon zest
10 - 1/2 teaspoon dried lavender buds for garnish (optional)
# Directions:
01 - Place softened butter and powdered sugar in a large mixing bowl. Beat with an electric mixer on medium-high speed until the mixture becomes pale yellow, light, and fluffy, approximately 3 to 4 minutes. Scrape down the bowl sides halfway through to ensure even incorporation.
02 - Add the grated lemon zest, chopped lavender, and salt to the creamed butter mixture. Mix on low speed for 1 minute until fully distributed and fragrant. Scrape the bowl again to combine any ingredients stuck to the sides.
03 - Gradually pour in the all-purpose flour while mixing on the lowest speed. Continue mixing just until the dough forms a cohesive ball and no dry flour streaks remain visible. Avoid overmixing to prevent tough cookies.
04 - Divide the dough into two equal portions. On a clean surface, roll each portion into a log approximately 2 inches in diameter. Wrap each log tightly in plastic wrap and refrigerate for at least 30 minutes or up to 24 hours until completely firm.
05 - Preheat the oven to 350°F. Line two large baking sheets with parchment paper, leaving slight overhang on the sides for easy removal.
06 - Remove one dough log from the refrigerator. Using a sharp knife, slice into rounds approximately 1/4 inch thick. Place the slices on the prepared baking sheets, spacing them 1 inch apart to allow for minimal spreading. Repeat with the second log.
07 - Bake one sheet at a time on the center oven rack for 14 to 16 minutes. The cookies are done when the edges are just beginning to turn light golden brown while the centers remain pale.
08 - Let the cookies rest on the baking sheets for 5 minutes to firm slightly. Carefully transfer to a wire cooling rack and allow to cool completely to room temperature before icing, approximately 30 minutes.
09 - In a medium bowl, whisk together the powdered sugar, 2 tablespoons lemon juice, and lemon zest until completely smooth and glossy. The glaze should have a thick but pourable consistency. Add additional lemon juice 1 teaspoon at a time if too thick.
10 - Drizzle or spread a small amount of lemon glaze over each cooled cookie using a spoon or offset spatula. Immediately sprinkle with a few lavender buds if desired. Allow the glaze to set for at least 20 minutes before serving or storing.
# Expert Tips:
01 -
- These cookies somehow feel fancy enough for a garden party but simple enough for a random Tuesday evening craving
- The combination of floral lavender and bright lemon creates this sophisticated flavor that people cant quite put their finger on but immediately fall in love with
02 -
- The first time I made these I used regular lavender from the craft store and learned the hard way that only culinary lavender belongs in food
- These cookies look done before they actually are so resist the urge to pull them out early or theyll be sad and doughy in the middle
03 -
- If your dough feels too sticky to slice, pop the logs back in the freezer for 15 minutes and they will cut perfectly clean
- Double the icing recipe because having extra is never a bad thing and its delicious on basically everything