Description
These Iced Lemon Lavender Shortbread Cookies combine fragrant culinary lavender with bright lemon zest to create a delicate and flavorful treat. The buttery shortbread base is perfectly complemented by a sweet and tangy lemon glaze, making these cookies an elegant choice for tea time or special occasions.
Ingredients
Scale
For the Cookies:
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons lemon zest
- 2 teaspoons dried culinary lavender
- 2 cups all-purpose flour
- 1/4 teaspoon salt
For the Glaze:
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1/2 teaspoon vanilla extract
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugar: In a large bowl, cream together the softened unsalted butter and powdered sugar using a mixer until the mixture becomes light and fluffy, which helps create a tender cookie texture.
- Add Flavors: Mix in the vanilla extract, fresh lemon zest, and dried culinary lavender evenly into the creamed butter and sugar mixture to infuse the dough with fragrance and flavor.
- Incorporate Dry Ingredients: Gradually add the all-purpose flour and salt to the wet ingredients, mixing until a cohesive dough forms. Be careful not to overmix to maintain the shortbread’s crumbly texture.
- Chill the Dough: Shape the dough into a log, wrap it tightly in plastic wrap, and chill in the refrigerator for 30 minutes to firm up, making it easier to slice and maintain cookie shape during baking.
- Slice and Arrange: Once chilled, slice the dough into 1/4-inch thick rounds using a sharp knife. Place the rounds evenly spaced on the prepared baking sheet to allow room for slight spreading.
- Bake the Cookies: Bake the cookies for 12-15 minutes, or until the edges turn lightly golden. After baking, let them cool on the baking sheet for 5 minutes to set before transferring them to a wire rack to cool completely.
- Prepare the Glaze: While the cookies cool, whisk together powdered sugar, fresh lemon juice, lemon zest, and vanilla extract until smooth and ready to drizzle.
- Glaze and Set: Once the cookies are fully cooled, drizzle the lemon glaze over the top evenly. Allow the glaze to set completely before serving to achieve a beautiful finish.
Notes
- Use culinary grade dried lavender to ensure a subtle, food-safe floral flavor.
- Make sure the butter is softened but not melted to achieve the proper creaming texture.
- Chilling the dough is essential to prevent spreading and to make slicing easier.
- You can store these cookies in an airtight container at room temperature for up to 5 days.
- If desired, substitute half the all-purpose flour with almond flour for a slightly nutty twist.
- The glaze can be adjusted by adding more lemon juice for a thinner consistency or more powdered sugar for thicker icing.
