Iced Lemon Lavender Shortbread Cookies
Buttery shortbread cookies flavored with fresh lemon zest and culinary lavender.
Ingredients
For the Dough
- 1 cup unsalted butter softened
- ¾ cup granulated sugar
- 2 cups all-purpose flour or gluten-free flour blend
- 1 tablespoon fresh lemon zest
- 1 tablespoon dried culinary lavender
- 1 large egg or flax egg for a vegan version
For the Icing
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
- Splash of milk or cream or non-dairy milk
Instructions
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy.
- Gradually mix in the flour, lemon zest, and dried culinary lavender until just combined.
- Add the egg and mix on low speed until incorporated. Avoid overmixing to keep the cookies tender.
- Form the dough into a disc, wrap it tightly, and refrigerate for at least 30 minutes.
- Roll the chilled dough to approximately ¼-inch thickness.
- Cut into your favorite cookie shapes using cookie cutters.
- Arrange the cookies on the prepared baking sheets.
- Bake for 10–12 minutes until the edges are lightly golden.
- Cool completely on a wire rack.
- Whisk together the powdered sugar, lemon juice, and enough milk to create a smooth glaze.
- Spoon or drizzle the icing over each cookie. Allow the icing to set completely before serving.
- These Iced Lemon Lavender Shortbread Cookies taste even better after the glaze has fully hardened.
Notes
- Replace the egg with a flax egg for a vegan version.
- Substitute a quality gluten-free flour blend if needed.
- A tiny pinch of sea salt enhances the buttery flavor.
- These cookies make beautiful edible gifts when packaged in decorative tins.
- Serve alongside Earl Grey tea, chamomile tea, or fresh lemonade.