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Perfect Honey Lavender Shortbread Cookies with Lemon Glaze and Edible Flowers

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Delicate buttery shortbread cookies infused with honey and culinary lavender, topped with a bright lemon glaze and decorated with fresh edible flowers for a charming, sophisticated treat.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 1 cup (226g) unsalted butter, softened
  • ¼ cup (85g) honey
  • ½ cup (100g) granulated sugar
  • 1 tablespoon culinary lavender buds, finely chopped
  • ½ teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 tablespoons fresh lemon juice
  • 1 cup (120g) powdered sugar, sifted
  • A handful fresh edible flowers (pansies, violets, nasturtiums), pesticide-free

Instructions

  1. Soften the butter at room temperature for about 30 minutes. Sift the flour and salt together in a medium bowl. Finely chop the dried lavender buds.
  2. In a large bowl, beat the softened butter with granulated sugar using an electric mixer on medium speed for about 3 minutes until light and fluffy. Add honey and vanilla extract, mixing for another 1-2 minutes until fully incorporated.
  3. Gradually add the flour, salt, and lavender to the wet mixture. Fold together with a spatula until a soft dough forms; do not overmix.
  4. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
  5. Preheat oven to 325°F (163°C). Line a baking sheet with parchment paper or a silicone mat.
  6. Roll the dough on a lightly floured surface to about ¼-inch (6mm) thickness. Cut shapes with cookie cutters and place them 1 inch (2.5 cm) apart on the baking sheet.
  7. Bake for 15-18 minutes until edges start to turn golden but centers remain pale. Cool on the baking sheet for 5 minutes, then transfer to a cooling rack.
  8. Whisk powdered sugar and fresh lemon juice in a small bowl until smooth and slightly runny. Adjust consistency as needed.
  9. Once cookies are completely cool, drizzle or brush lemon glaze over each cookie. Press edible flowers gently onto the glaze.
  10. Allow glaze to set for at least 30 minutes before serving or storing.

Notes

Use softened but cool butter for best dough texture. Chill dough to prevent spreading. Sift powdered sugar for smooth glaze. Press edible flowers gently onto wet glaze. If dough is sticky, chill longer before rolling. Oven hot spots may affect baking time.

Nutrition

Keywords: honey lavender shortbread cookies, lemon glaze cookies, edible flower cookies, floral shortbread, easy cookie recipe, tea party cookies, spring dessert

Find it online: https://magnetmeal.com/perfect-honey-lavender-shortbread-cookies-recipe-easy-lemon-glaze-and-edible-flowers-tutorial/