Description
These Iced Lemon Lavender Shortbread Cookies are delicate and buttery, infused with zesty lemon and fragrant lavender, and topped with a smooth lemon glaze. Perfect for a refined tea-time treat, these cookies combine the classic crumbly texture of shortbread with a refreshing citrus and herbal twist.
Ingredients
Dough Ingredients
- 2 1/2 cups all-purpose flour, spooned and leveled
- 3/4 cup powdered sugar
- 1/4 tsp coarse Kosher salt (if using table salt, use half the amount)
- Zest of 1 small lemon
- 1/2 tsp dried edible lavender
- 3/4 cup cold unsalted butter, cut into tablespoons
- 1/2 tsp vanilla extract
- 2 tbsp fresh or bottled lemon juice
Icing Ingredients
- 1 cup powdered sugar
- 2 tsp meringue powder
- 2 1/2 – 3 tbsp fresh or bottled lemon juice
- Dried edible lavender or lemon zest, for decorating
Instructions
- Make, Cut and Chill the Dough: In your food processor, combine flour, powdered sugar, salt, lemon zest, and lavender. Pulse several times until well combined.
- Add Butter: With the processor running, drop cold butter tablespoons down the chute one at a time, processing until the mixture is moist and crumbly.
- Incorporate Liquids: Add vanilla extract and lemon juice, and process just until the dough forms a ball.
- Shape the Dough: Dump dough onto a clean counter, gather dry bits and shape into a disk, lightly dusting with flour.
- Prepare Pan and Press Dough: Line an 8 or 9-inch square pan with parchment paper greased underneath to stick. Press dough evenly into the pan.
- Cut the Dough: Cut the dough into squares before baking—5×5 sections for an 8-inch pan (25 cookies), or 6×6 for a 9-inch pan (36 cookies). Use a floured sharp knife or bench scraper.
- Dock the Dough: Prick the dough all over with a toothpick or skewer to prevent puffing during baking.
- Chill the Dough: Refrigerate for 30 minutes to firm up.
- Bake: Preheat oven to 300°F and position rack in the center. Bake chilled shortbread for about 45 minutes, until golden brown and baked through.
- Cut Again and Cool: Remove pan to cooling rack, immediately cut again along pre-scored lines, and cool completely before removing from pan.
- Prepare Icing: In a bowl, combine powdered sugar and meringue powder. Stir in lemon juice until smooth and drizzly.
- Ice the Cookies: Dip tops of cookies into icing, shake off excess, then set down to dry. Sprinkle with dried lavender or lemon zest before icing sets.
- Let Icing Set: Allow icing to dry completely for at least 4-6 hours.
- Storage: Store room temperature in airtight container for 1-2 weeks or freeze up to 3-6 months.
Notes
- Ensure butter is very cold for the best dough texture.
- Docking the dough prevents puffing and keeps cookies flat and crisp.
- Cutting the dough before and immediately after baking makes for clean cookie squares without breakage.
- Use dried edible lavender for garnish that is safe to eat.
- The icing sets quickly, so sprinkle toppings before it hardens.
- For tighter lemon flavor, use fresh lemon juice both in dough and icing.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
