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Iced Lemon Lavender Shortbread Cookies

Iced Lemon Lavender Shortbread Cookies for a Blissful Treat

Iced Lemon Lavender Shortbread Cookies offer a unique blend of zesty lemon and floral lavender, delivering a delightful treat perfect for any occasion.
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Prep Time 10 minutes
Cook Time 12 minutes
Chilling Time 30 minutes
Total Time 52 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Cookie Dough
  • 1 cup unsalted butter at room temperature
  • 1/2 cup granulated sugar
  • 2 cups all-purpose flour or gluten-free flour
  • 1 tablespoon fresh lemon zest
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons dried culinary lavender culinary use only
Icing
  • 1 cup powdered sugar
  • 2 tablespoons lemon juice for icing

Equipment

  • Mixing bowl
  • Whisk
  • cookie cutters
  • Baking Sheet
  • Parchment paper

Method
 

Dough Preparation
  1. Cream together the butter and sugar until light and fluffy, about 3 minutes.
  2. Gradually add in the lemon zest and lemon juice. Mix until well combined.
  3. Sift in the flour and fold in the lavender until a soft dough forms.
Chilling and Baking
  1. Shape the dough into a disc, wrap in plastic wrap, and refrigerate for about 30 minutes.
  2. Preheat the oven to 350°F (175°C). Roll out the chilled dough and cut into shapes.
  3. Bake for 10-12 minutes until edges are lightly golden.
Cooling and Icing
  1. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack.
  2. Mix powdered sugar and lemon juice for icing, drizzle over cookies, and sprinkle with lavender.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 22gProtein: 2gFat: 7gSaturated Fat: 4gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 20mgPotassium: 50mgFiber: 1gSugar: 8gVitamin A: 400IUVitamin C: 1mgCalcium: 20mgIron: 0.5mg

Notes

Store cookies in an airtight container for up to 2 weeks at room temperature. For longer storage, freeze for up to 3 months.

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