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Iced Lemon Lavender Shortbread Cookies

These Iced Lemon Lavender Shortbread Cookies are buttery, zesty, and floral, perfect for any occasion from picnics to afternoon tea.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Baked Goods
Calories: 130
Ingredients Method Notes

Ingredients
  

For the Cookies
  • 2 cups all-purpose flour
  • 1/2 cup powdered sugar
  • 1 cup unsalted butter, softened at room temperature
  • 1 tablespoon culinary lavender
  • 1 tablespoon lemon zest preferably fresh
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
For the Icing
  • 1 cup powdered sugar
  • 2 tablespoons lemon juice
  • 1 teaspoon lemon zest

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a large mixing bowl, cream together the softened butter and powdered sugar until light and fluffy.
  3. Mix in the culinary lavender, lemon zest, salt, and vanilla extract until well combined.
  4. Gradually add the all-purpose flour to the butter mixture and mix on low speed until just combined.
Baking
  1. Roll the dough into small balls and place them on the prepared baking sheet, spacing them about 2 inches apart. Flatten each ball slightly with fingers or a fork.
  2. Bake in the preheated oven for 12-15 minutes or until lightly golden on the edges.
  3. Allow cookies to cool on a baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Icing
  1. In a small bowl, whisk together the powdered sugar, lemon juice, and lemon zest until smooth.
  2. Once the cookies have cooled completely, drizzle or spread the icing on top and let it set before serving.

Notes

Use culinary-grade lavender for baking. For the brightest flavor use fresh lemon zest and avoid bottled lemon juice. Store leftover cookies in an airtight container for up to a week, or freeze before icing for longer storage.