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Slice and Bake Lavender Shortbread Cookies with Vanilla Icing

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Delightful lavender shortbread cookies drizzled with sweet vanilla icing, perfect for any occasion.

Ingredients

Scale
  • 1 cup granulated sugar (divided)
  • ½ teaspoon culinary lavender
  • ⅝ cup salted butter (room temperature)
  • 3 large egg yolks (room temperature)
  • 1 teaspoon vanilla extract
  • 1½ cups all-purpose flour
  • 1½ cups powdered sugar (sifted)
  • 3 tablespoons whole milk
  • ¾ teaspoon vanilla extract

Instructions

  1. Cream the room temperature butter and ¾ cup of granulated sugar together in a mixing bowl until light and fluffy, about 2-3 minutes with an electric mixer.
  2. Add the egg yolks, vanilla extract, and dried lavender to the mixture and beat until everything blends well.
  3. Gradually sift in the flour, mixing on low speed until the dough begins to form; be careful not to overmix.
  4. Divide the dough in half and shape each half into logs about 1-2 inches in diameter. Wrap the logs in parchment paper and refrigerate for at least 1 hour.
  5. Preheat your oven or air fryer to 350°F (175°C).
  6. Slice the chilled dough into about ¼-inch thick cookies and arrange them on a parchment-lined baking sheet.
  7. Sprinkle the remaining granulated sugar on top of the cookies before baking.
  8. Bake for 10-12 minutes, or until the edges are slightly golden. Let them cool on a wire rack before icing.
  9. Whisk together the powdered sugar, whole milk, and ¾ teaspoon vanilla extract for the icing until smooth.
  10. Drizzle or spread the icing over the cooled cookies.

Notes

Store in an airtight container at room temperature for up to one week or freeze unbaked logs for later.

Nutrition

Keywords: lavender cookies, shortbread, vanilla icing, dessert, baking

Find it online: https://alexandrarecipes.com/slice-and-bake-lavender-shortbread-cookies/