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Iced Lemon Lavender Shortbread Cookies

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These delightful cookies feature a buttery shortbread base infused with bright lemon zest and delicate culinary lavender, perfect for spring gatherings.

Ingredients

Scale
  • 1 cup Unsalted Butter (Room temperature)
  • 3/4 cup Granulated Sugar
  • 2 cups All-Purpose Flour (Or gluten-free flour)
  • 1 tablespoon Fresh Lemon Zest
  • 1 tablespoon Dried Culinary Lavender (Culinary-grade)
  • 1 large Egg (Or flax egg for vegan option)
  • 1 cup Powdered Sugar (Sifted)
  • 2 tablespoons Milk or Cream (Non-dairy options available)

Instructions

  1. Cream the Butter and Sugar: Cream the room-temperature unsalted butter and granulated sugar together in a large mixing bowl until light and fluffy.
  2. Beat in the Egg and Lemon Zest: Beat in the egg (or flax egg) and fresh lemon zest, scraping down the sides of the bowl.
  3. Whisk together the Dry Ingredients: In a separate bowl, whisk together the all-purpose flour and dried culinary lavender.
  4. Gradually add the dry mixture to the wet mixture, stirring until just combined.
  5. Wrap the dough in plastic wrap and refrigerate for at least one hour.
  6. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
  7. Roll out the chilled dough to about 1/4-inch thickness and cut out shapes.
  8. Bake for 10-12 minutes until the edges are golden brown. Cool on a wire rack.
  9. Combine sifted powdered sugar and milk or cream in a bowl to make the icing.
  10. Drizzle the icing over cooled cookies and let set for 30 minutes.

Notes

Chilling the dough is crucial for maintaining shape. Use culinary-grade lavender for the best flavor.

Nutrition

Keywords: cookies, shortbread, lemon, lavender, dessert, spring

Find it online: https://butteredtable.com/beginner-friendly-lemon-lavender-iced-shortbread-cookies/