Iced Lemon Lavender Shortbread (Printable version)

Buttery shortbread cookies with aromatic lavender and zesty lemon, finished with a tangy lemon glaze.

# What You'll Need:

→ Shortbread Dough

01 - 1 cup unsalted butter, softened to room temperature
02 - 2/3 cup powdered sugar
03 - 2 tablespoons finely grated lemon zest, approximately 2 lemons
04 - 1 teaspoon culinary dried lavender buds, finely chopped
05 - 1/4 teaspoon fine sea salt
06 - 2 cups all-purpose flour

→ Lemon Icing

07 - 1 cup powdered sugar, sifted
08 - 2-3 tablespoons freshly squeezed lemon juice
09 - 1 teaspoon finely grated lemon zest
10 - 1/2 teaspoon dried lavender buds for garnish, optional

# Directions:

01 - Beat softened butter and powdered sugar in a large mixing bowl until the mixture becomes pale, light, and fluffy. This creates the tender texture essential for proper shortbread.
02 - Fold in lemon zest, chopped lavender, and sea salt until evenly distributed throughout the butter mixture, ensuring consistent flavor in every bite.
03 - Gradually add all-purpose flour while mixing on low speed. Continue mixing just until a cohesive dough forms and all dry flour streaks disappear. Avoid overmixing to maintain delicate texture.
04 - Divide dough into two equal portions. Roll each half into a 2-inch diameter log. Wrap tightly in plastic wrap and refrigerate for at least 30 minutes until completely firm, which ensures clean slicing.
05 - Set oven temperature to 350°F. Line two rimmed baking sheets with parchment paper to prevent sticking and ensure even baking.
06 - Cut chilled dough logs into 1/4-inch thick rounds using a sharp knife. Arrange cookie slices on prepared baking sheets, leaving about 1 inch between each piece for slight spreading.
07 - Bake for 14-16 minutes until edges turn a light golden color while centers remain pale. Allow cookies to rest on baking sheets for 5 minutes, then transfer to wire rack to cool completely.
08 - Whisk sifted powdered sugar, fresh lemon juice, and lemon zest in a small bowl until smooth and glossy. Adjust consistency with additional lemon juice drops if needed for proper drizzling texture.
09 - Drizzle or spread lemon icing over completely cooled cookies. Sprinkle with dried lavender buds if desired for visual appeal. Let icing set for at least 15 minutes before serving or storing.

# Expert advice:

01 -
  • The butter melts into your tongue while lavender blooms like a secret garden in every bite
  • Lemon zest cuts through the richness making these impossibly addictive without feeling heavy
  • They look fancy enough for high tea but come together with humble pantry staples
02 -
  • Overworking the dough after adding flour develops gluten and your cookies will turn tough instead of melting
  • Chilling time is essential these cookies spread into sad puddles if you skip the refrigeration step
03 -
  • Zest your lemons before squeezing so you can press the zest into the sugar to capture all those essential oils
  • If the dough feels too soft to shape refrigerate it for 15 minutes before rolling into logs

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