Easy lemon lavender cookies with lemon glaze! These lemon lavender shortbread cookies are an incredible spring and summertime treat, made with just a few ingredients. These are the best lemon lavender cookies, with vegan and gluten free options included!
3tablespoon(44ml)lemon juice - plus extra as needed
Instructions
Chop lavender buds into smaller pieces. You can also use a food processor or mortar and pestle to break them up.
1 tablespoon lavender buds
Press lavender and lemon zest into powdered sugar to release oils. Set aside.
2 teaspoons lemon zest, 1 cup powdered sugar
In the bowl of a stand mixer or a large mixing bowl with a hand mixer, cream softened butter until smooth.
1 cup salted butter
Add lavender-lemon-sugar mixture and cream for 2-3 minutes until smooth and well combined. Mix in vanilla extract.
¾ teaspoon vanilla extract
Gradually add flour and mix until a dough forms. Scrape out onto a floured surface and use a floured rolling pin to roll out to ¼-inch thick.
2 cups all-purpose flour
Cut rounds with 2-inch round cookie cutters and place 2 inches apart on a lined cookie sheet. Place in freezer to chill 10-15 minutes while you preheat the oven to 325℉.
Bake cookies 12 minutes or until cookies are set. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Lemon Glaze
In a medium bowl, whisk together lemon zest, lemon juice, and powdered sugar until smooth. If necessary, add a bit extra juice until a thick, but slight pourable consistency is reached.
Spread glaze over cooled cookies. If desired, top with a few lavender buds for decoration.
Video
Notes
Storage and Freezing:These lemon lavender shortbread cookies keep well at room temperature for up to five days in an airtight container. Place the cookies in an airtight container, such as a plastic or glass container with a tight-fitting lid. This will help keep the cookies fresh and prevent them from absorbing any odors from the surrounding environment.To prevent the cookies from sticking together, place a layer of parchment paper between each layer of cookies in the container.These cookies can also be frozen in a freezer-safe airtight container for up to two months.