Ingredients
Equipment
Method
Make the cookie dough
- Cream the softened unsalted butter with 2/3 cup powdered sugar until light and fluffy, scraping down the bowl as needed for even mixing.
- Mix in the all-purpose flour, finely chopped dried culinary lavender, lemon zest, and salt until the dough comes together and no dry flour remains.
- Roll the dough into a log, wrap, and chill for 30 minutes so the cookies slice cleanly.
Bake
- Heat the oven to 325°F and line a baking surface so the cookies bake evenly.
- Slice the chilled dough into rounds and place them on the baking surface with space between cookies for spreading.
- Bake at 325°F for 14-16 minutes, until the edges are just golden and the centers still look set.
Ice and serve
- Cool the cookies completely on a wire rack before icing so the drizzle doesn’t melt and soak in.
- Whisk 1 cup powdered sugar with fresh lemon juice until smooth, then drizzle over the cooled cookies for an even, glossy finish.
Notes
For clean slices, chill the dough until firm and uniform throughout; warm dough will smear when slicing. Store cookies in an airtight container at room temperature for up to 5 days. Freeze baked cookies (without icing) for up to 2 months, then thaw and ice after thawing. For a dairy-free swap, use a 1:1 plant-based butter stick; the texture will be slightly different but still crisp at the edges.