Delicate Lemon Lavender Shortbread Cookies with Easy Homemade Icing Drizzle
These tender, buttery shortbread cookies feature a subtle floral note from dried lavender and a bright zing of lemon zest, finished with a smooth lemon icing drizzle. Perfect for a delicate treat during afternoon tea or special occasions.
- Prep Time: 27 minutes
- Cook Time: 12-15 minutes
- Total Time: 39-42 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Cuisine: American
Ingredients
- 1 cup (227 g) unsalted butter, softened
- 2/3 cup (85 g) powdered sugar, sifted
- 1/4 cup (50 g) granulated sugar
- 2 cups (250 g) all-purpose flour
- 1 tablespoon dried culinary lavender, finely chopped
- 1 tablespoon finely grated lemon zest
- 1/4 teaspoon salt
- For the Icing Drizzle:
- 1 cup (120 g) powdered sugar, sifted
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract (optional)
Instructions
- Prepare Your Ingredients (10 minutes): Soften the butter at room temperature. Zest the lemon finely, avoiding the white pith. Chop the dried lavender finely.
- Cream Butter and Sugars (5 minutes): Beat the softened butter with powdered sugar and granulated sugar until light and fluffy.
- Add Flavorings (2 minutes): Mix in the lemon zest and chopped lavender gently.
- Incorporate Dry Ingredients (5 minutes): Sift together the flour and salt, then gradually add to the butter mixture. Fold gently until just combined.
- Shape the Dough (5 minutes): Lightly flour your work surface and roll the dough to about 1/4 inch (6 mm) thick. Chill for 15 minutes if sticky. Cut into desired shapes.
- Chill the Cookies (20 minutes): Place cut cookies on a lined baking sheet and chill in the fridge.
- Bake (12-15 minutes): Preheat oven to 325°F (163°C). Bake on middle rack until edges just start to turn golden but cookies remain pale. Cool completely on a rack.
- Make the Icing (5 minutes): Whisk powdered sugar, lemon juice, and vanilla extract until smooth. Adjust consistency as needed.
- Drizzle and Set (10 minutes): Drizzle icing over cooled cookies using a spoon or piping bag. Let icing set at room temperature.
Notes
Use dried culinary lavender finely chopped and sparingly to avoid bitterness. Chill dough and cookies to prevent spreading and maintain delicate texture. Adjust icing consistency with powdered sugar or lemon juice. Dough can be refrigerated up to 48 hours before baking. For gluten-free option, substitute all-purpose flour with a 1-to-1 gluten-free blend. Butter can be replaced with coconut oil for dairy-free version, but texture will differ.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Fat: 7
- Carbohydrates: 14
- Protein: 1
Keywords: lemon lavender cookies, shortbread cookies, lemon zest, lavender cookies, icing drizzle, easy cookie recipe, homemade cookies, floral cookies, buttery shortbread