Lemon Lavender Shortbread Cookies (Printable)
Buttery shortbread cookies with aromatic lavender and zesty lemon, glazed with sweet icing for an elegant refreshing dessert.
# What You Need:
→ 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 lemons)
04 - 1 teaspoon culinary 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)
# How To Cook:
01 - In a large mixing bowl, beat softened butter and powdered sugar with an electric mixer on medium speed until pale, light, and fluffy, approximately 3-4 minutes.
02 - Add lemon zest, chopped lavender, and salt to the butter mixture. Mix on low speed until evenly distributed throughout the dough.
03 - Gradually sprinkle flour into the bowl while mixing on low speed. Continue mixing just until dough forms and no dry flour streaks remain. Avoid overmixing.
04 - Divide dough into two equal portions. Roll each portion into a 2-inch diameter log. Wrap tightly in plastic wrap and refrigerate for at least 30 minutes until firm.
05 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
06 - Remove chilled dough logs from refrigerator. Using a sharp knife, slice into 1/4-inch thick rounds. Arrange on prepared baking sheets, leaving 1 inch of space between cookies.
07 - Bake for 14-16 minutes until edges turn light golden brown. Allow cookies to cool on baking sheets for 5 minutes before transferring to wire rack.
08 - In a small bowl, whisk powdered sugar, lemon juice, and lemon zest until smooth and glossy. Adjust consistency with additional lemon juice if too thick.
09 - Drizzle or spread lemon icing over completely cooled cookies. Sprinkle with lavender buds if desired. Allow icing to set for 15 minutes before serving.
# Expert Tips:
01 -
- Buttery shortbread melts in your mouth while the lavender adds this sophisticated floral note that makes people think you spent hours on them
- The lemon icing cuts through the richness and adds this bright tangy finish that keeps you reaching for just one more
02 -
- Lavender flavor intensifies as the cookies sit, so start with a conservative amount and taste a piece of raw dough if you are unsure about the strength.
- Chilling the dough is not optional here, otherwise the rounds will spread into odd shapes while baking.
03 -
- Toast the dried lavender in a dry pan for 1 minute before adding it to the dough to bring out its essential oils.
- Use a microplane or fine grater for the lemon zest to avoid getting any bitter white pith mixed in.