Lemon Lavender Shortbread Cookies (Printable)

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

# What You'll Need:

→ Shortbread

01 - 1 cup unsalted butter, softened
02 - 2/3 cup powdered sugar
03 - 2 tbsp finely grated lemon zest (from about 2 lemons)
04 - 1 tsp culinary dried lavender, finely chopped
05 - 1/4 tsp salt
06 - 2 cups all-purpose flour

→ Lemon Icing

07 - 1 cup powdered sugar, sifted
08 - 2 to 3 tbsp freshly squeezed lemon juice
09 - 1 tsp finely grated lemon zest
10 - 1/2 tsp dried lavender buds, for garnish (optional)

# How-To Steps:

01 - In a large bowl, cream the butter and powdered sugar together until light and fluffy using an electric mixer or hand whisk.
02 - Mix in the lemon zest, chopped lavender, and salt until well combined and evenly distributed throughout the mixture.
03 - Gradually add the flour, mixing just until the dough comes together and no dry streaks remain. Be careful not to overmix.
04 - Divide the dough in half. Shape each half into a log about 2 inches in diameter, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes until firm.
05 - Preheat the oven to 350°F. Line two baking sheets with parchment paper and set aside.
06 - Slice the chilled dough into 1/4-inch rounds and arrange on the prepared baking sheets, spacing slightly apart to allow for minor spreading.
07 - Bake for 14-16 minutes, or until the edges are lightly golden. Let cool on the sheets for 5 minutes, then transfer to a wire rack to cool completely.
08 - For the icing, whisk together powdered sugar, lemon juice, and zest until smooth and glossy. If too thick, add a few more drops of lemon juice to reach desired consistency.
09 - Drizzle or spread the lemon icing over the cooled cookies. Optionally, sprinkle a few lavender buds on top for decoration. Allow icing to set before serving.

# Expert Suggestions:

01 -
  • The combination of butter and lavender creates this sophisticated floral note that makes people think you spent hours on something that actually comes together in minutes
  • That lemon icing cuts through the richness and turns a simple cookie into something you'd serve at a garden party or just eat standing up by the counter
02 -
  • Overworking the dough once the flour is added makes tough cookies, so stop mixing as soon as everything comes together
  • If the dough logs soften while you're slicing, pop them back in the fridge for 10 minutes because cold dough holds its shape better in the oven
03 -
  • Rotate the baking sheets halfway through baking so the cookies brown evenly
  • Let the icing cool slightly before drizzling so it doesn't slide right off the cookies

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