Iced Lemon Lavender Shortbread Cookies: A Zesty Treat!

Enjoy these Iced Lemon Lavender Shortbread Cookies, a delightful twist blending citrusy brightness and floral notes.

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Course: Dessert

Cuisine: American

Keyword: cookies, dessert, Iced Lemon Lavender Shortbread Cookies, Lavender, lemon, shortbread

Prep Time: 10

Cook Time: 15

Cooling Time: 5

Total Time: 30

Servings: cookies

Calories: 120kcal

1 cup unsalted butter, softened The butter’s creamy texture is key for a rich flavor.
½ cup granulated sugar This sugar adds sweetness, balancing out the lemony zest.
¼ teaspoon salt A pinch of salt enhances all the beautiful flavors in your cookies.
2 cups all-purpose flour Use this as the base for your shortbread, ensuring a tender crumb.
1 tablespoon fresh lemon zest Bright and aromatic, it brings a fresh zing to the cookies.
2 tablespoons fresh lemon juice Adds moisture and tang, enhancing the lemon flavor.
2 tablespoons dried culinary lavender Brings a floral note, making these cookies truly special.

1 cup powdered sugar This creates a sweet, smooth icing that contrasts beautifully with the cookies.
2 tablespoons fresh lemon juice Mix with powdered sugar for a zesty icing that ties the flavors together.

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a mixing bowl, combine butter, granulated sugar, and salt. Cream until light and fluffy.
Slowly mix in the all-purpose flour until just combined.
Gently fold in lemon zest, lemon juice, and lavender.
Roll the dough into tablespoon-sized balls and flatten slightly on the baking sheet.
Bake for 12-15 minutes until edges are lightly golden.
Cool cookies on the baking sheet for 5 minutes, then transfer to a wire rack.
Prepare icing by whisking powdered sugar and lemon juice until smooth.
Drizzle icing over cooled cookies and optionally sprinkle with more lavender.
Allow icing to harden at room temperature for at least 30 minutes.

Store in an airtight container for freshness.