Iced Lemon Lavender Shortbread Cookies (Printable)

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

# What You 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

# How-To:

01 - Beat the softened butter and powdered sugar in a large bowl until pale and fluffy, approximately 3 to 4 minutes.
02 - Fold in the lemon zest, chopped lavender, and salt until evenly distributed throughout the mixture.
03 - Gradually blend in the flour, mixing just until the dough forms and no dry flour streaks remain visible.
04 - Divide dough into two equal portions. Roll each into a 2-inch diameter log, wrap securely in plastic wrap, and refrigerate for 30 minutes until firm.
05 - Preheat oven to 350°F and line two baking sheets with parchment paper.
06 - Cut chilled dough logs into quarter-inch rounds and place on prepared baking sheets, leaving slight space between cookies.
07 - Bake for 14 to 16 minutes until edges turn light golden. Cool on sheets for 5 minutes, then transfer to wire rack.
08 - Whisk powdered sugar, lemon juice, and lemon zest until smooth and glossy. Adjust consistency with additional lemon juice if needed.
09 - Drizzle or spread icing over completely cooled cookies. Garnish with lavender buds if desired and allow icing to set before serving.

# Expert Advice:

01 -
  • The texture is impossibly tender and literally melts in your mouth
  • Lemon and lavender together create this sophisticated flavor profile that feels fancy but is actually so simple
  • They look beautiful on a plate and make everyone think you spent hours on them
02 -
  • Lavender is incredibly potent so measure precisely or it will taste perfumed rather than delicately floral
  • The chilling step is non negotiable because warm dough spreads into shapeless blobs in the oven
  • Icing must wait until cookies are completely cool or it will slide right off the warm surface
03 -
  • Use room temperature ingredients and your dough will come together seamlessly without overworking the flour
  • Rotate your baking sheets halfway through baking if your oven has hot spots for even browning

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