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Perfect Lavender Honey Shortbread Cookies Recipe with Easy Lemon Icing

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Delicate and buttery shortbread cookies infused with culinary lavender and honey, topped with a bright and tangy lemon royal icing. Perfect for tea time, gifts, or any occasion.

Ingredients

Scale
  • 1 cup (227g) unsalted butter, softened
  • 2/3 cup (140g) granulated sugar
  • 2 tablespoons (42g) honey (clover or wildflower recommended)
  • 1 teaspoon vanilla extract
  • 1 3/4 cups (220g) all-purpose flour
  • 1/2 cup (60g) cornstarch
  • 1 tablespoon dried culinary lavender buds
  • 1/4 teaspoon salt
  • 2 cups (240g) powdered sugar, sifted
  • 2 tablespoons fresh lemon juice (about 1 medium lemon)
  • 1 egg white (or 2 tablespoons meringue powder mixed with water)
  • Optional: a few drops of yellow gel food coloring

Instructions

  1. In a large bowl, beat 1 cup softened unsalted butter with 2/3 cup granulated sugar and 2 tablespoons honey until light and fluffy, about 3-4 minutes with an electric mixer on medium speed.
  2. Mix in 1 teaspoon vanilla extract until combined.
  3. In a separate bowl, sift together 1 3/4 cups all-purpose flour, 1/2 cup cornstarch, 1 tablespoon dried culinary lavender buds, and 1/4 teaspoon salt.
  4. Gradually add the dry mixture to the butter mixture, mixing on low speed until just combined. If dough is too crumbly, add 1 teaspoon cold water to help bind.
  5. Shape dough into a disk, wrap tightly with plastic wrap, and chill in the refrigerator for at least 30 minutes.
  6. Preheat oven to 325°F (163°C). Line baking sheets with parchment paper or silicone mats.
  7. Roll dough on a lightly floured surface or between parchment papers to about 1/4 inch (6mm) thickness. Cut into shapes with cookie cutters and place 1 inch apart on baking sheets.
  8. Bake for 18-20 minutes or until edges are just turning golden. Check starting at 18 minutes to avoid over-browning.
  9. Transfer cookies to a wire rack and cool completely, about 30 minutes, before icing.
  10. To prepare lemon royal icing, whisk together 2 cups sifted powdered sugar, 2 tablespoons fresh lemon juice, and 1 egg white (or meringue powder equivalent) until smooth and glossy, about 3-5 minutes. Add yellow gel food coloring if desired.
  11. Spoon icing into a piping bag or zip-top bag with a small corner snipped and pipe a thin layer or decorative pattern over each cookie.
  12. Let icing dry at room temperature for at least 1 hour before storing or serving.

Notes

Use culinary-grade dried lavender for best flavor and texture. Meringue powder is a safe alternative to raw egg whites in the icing. Chill dough well to prevent spreading. Start checking cookies at 18 minutes to avoid over-baking. For gluten-free, substitute all-purpose flour with a 1:1 gluten-free blend. Maple syrup can replace honey but will alter flavor. Let icing dry completely before storing to prevent smudging.

Nutrition

Keywords: lavender cookies, honey shortbread, lemon icing, royal icing, floral cookies, tea time cookies, easy shortbread, homemade gifts

Find it online: https://tastypierecipes.com/perfect-lavender-honey-shortbread-cookies-recipe-with-easy-lemon-icing/