Description
These Iced Lemon Lavender Shortbread Cookies combine the zesty brightness of lemon with the delicate floral notes of lavender, creating a light and flavorful cookie that’s both refreshing and sophisticated. The buttery shortbread base perfectly balances the sweet, tangy, and herbal flavors.
Ingredients
Cookies
2 ½ cups all-purpose flour, spooned and leveled
¾ cup powdered sugar
¼ tsp coarse Kosher salt (if using table salt, use half the amount)
Zest of 1 small lemon
½ tsp dried edible lavender
¾ cup cold unsalted butter, cut into tablespoons
½ tsp vanilla extract
2 tbsp fresh or bottled lemon juice
Icing
1 cup powdered sugar
2 tsp meringue powder
2 ½ – 3 tbsp fresh or bottled lemon juice
Dried edible lavender, or lemon zest, for decorating
Instructions
Make, Cut, and Chill the Dough
In a food processor, combine the flour, powdered sugar, salt, lemon zest, and lavender. Pulse until well mixed. While running, add butter a tablespoon at a time, processing until the mixture is moist and crumbly. Add vanilla and lemon juice, processing until the dough comes together.
Shape the Dough
Turn the dough out onto a clean surface, shape into a disk, and dust with flour. Press into an 8 or 9-inch lined baking pan, then cut into squares (5×5 for 25 cookies in an 8-inch pan, or 6×6 for 36 cookies in a 9-inch pan). Dock the dough with a toothpick to prevent puffing. Chill for 30 minutes.
Bake
Preheat the oven to 300°F. Bake the shortbread for about 45 minutes until golden brown. Re-cut the cookies while warm, and let them cool completely in the pan.
Ice the Cookies
Mix powdered sugar, meringue powder, and lemon juice for a smooth, drizzly icing. Dip cookie tops in the icing and decorate with lavender or lemon zest. Let the icing set for 4-6 hours before serving.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
Nutrition
- Calories: 160