Description
These delicate Iced Lemon Lavender Shortbread Cookies are a perfect balance of citrusy lemon flavor and floral notes of lavender, topped with a sweet lemon icing.
Ingredients
Units
Scale
Cookies
- 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
- 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
- Prepare the Cookie Dough: In a large mixing bowl, combine flour, powdered sugar, salt, lemon zest, and dried lavender. Cut in the cold butter until the mixture resembles coarse crumbs. Add vanilla extract and lemon juice, mix until the dough comes together.
- Shape and Chill the Dough: Shape the dough into a disk, wrap in plastic wrap, and chill for at least 1 hour.
- Bake the Cookies: Roll out the chilled dough, cut into desired shapes, and bake at 350°F for 10-12 minutes or until the edges are lightly golden.
- Prepare the Icing: Mix powdered sugar, meringue powder, and lemon juice until smooth. Drizzle over cooled cookies and decorate with lavender or lemon zest.
Notes
- You can adjust the amount of lavender based on your preference for a stronger or milder flavor.
- For a more intense lemon flavor, add extra lemon zest to the cookie dough.
Nutrition
- Serving Size: 1 cookie
- Calories: 120 kcal
- Sugar: 8 g
- Sodium: 50 mg
- Fat: 6 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 0.5 g
- Protein: 1 g
- Cholesterol: 15 mg