Lemon Lavender Shortbread Cookies
These buttery lemon lavender shortbread cookies are the perfect way to welcome spring! Lightly crisp with a delicate floral aroma and a hint of citrus, they pair beautifully with a cup of tea or a sunny afternoon treat.
Ingredients
Lemon Shortbread Cookies
- 1 cup unsalted butter softened
- 3/4 cup powdered sugar
- 2 cups flour
- 1/4 tsp salt
- Zest of 1 large lemon
- 1 tsp vanilla
- 1 Tbsp fresh lemon juice
Lavender Glaze
- 1 cup powdered sugar
- 3 Tbsp milk
- 1/2 tsp dried lavender culinary grade
- light purple food coloring
Instructions
Make Lemon Shortbread Cookies
- Zest and juice lemon
- In a large mixing bowl, cream the butter and powdered sugar until smooth
- Add the lemon zest, vanilla extract, and lemon juice, mixing until combined.
- Gradually add the flour and salt, mixing until a dough forms.
- Shape the dough into a disk, wrap in plastic wrap, and refrigerate for 30 minutes.
- Preheat oven to 325°F (163°C) and line a baking sheet with parchment paper.
- Roll out the dough on a lightly floured surface to about 3/4-inch thick.
- Cut into desired shapes and place on the prepared baking sheet
- Bake for 12-15 minutes, or until the edges are lightly golden.
- Let cool completely on a wire rack.
Make the Lavender Glaze
- Heat milk milk in the microwave until it's hot and bubbly. Add lavender to hot milk and let it steep for 3-5 minutes (depending on how strong of a lavender flavor you want)
- After the lavender has steeped in the warm milk, use a strainer to separate the lavender bits from the milk. Use the back of a spoon to push all of your flavorful milk through the strainer and into a separate bowl.
- Slowly add lavender-infused milk to powdered sugar and whisk together until a glaze forms. You might not use all the milk, but try to use as much as you can to get that yummy lavender flavor.
- Add light purple food coloring if using.
- Dip your cooled lemon shortbread cookies face-down in glaze.
- Set your cookies glazed side up to set.