Hibiscus Glazed Lemon Cookies
These delicate cookies feature a bright, buttery lemon shortbread base topped with a stunning, tangy hibiscus glaze. The vibrant pink glaze and citrusy flavor make them a visually stunning and refreshing treat perfect for tea time or special occasions.
Ingredients
Ingredients
- 1 cup unsalted butter softened to room temperature
- 0.75 cup granulated sugar
- 1 tbsp lemon zest finely grated
- 2 tbsp fresh lemon juice
- 1 tsp vanilla extract
- 2.5 cups all-purpose flour
- 0.25 tsp salt
- 2 tbsp dried hibiscus flowers
- 1.5 cups powdered sugar sifted
- 2-3 tbsp water or milk
- 1 tsp light corn syrup optional, for shine
Notes
Storage: Store glazed cookies in a single layer or with parchment between layers in an airtight container at room temperature for up to 4 days. Make-Ahead: The cookie dough can be made, shaped into a log, wrapped in plastic, and refrigerated for up to 3 days or frozen for up to 3 months. Slice and bake as needed. For the glaze, you can make it up to 2 days ahead and store covered in the refrigerator; let it come to room temperature and whisk before using. Variations: Substitute the hibiscus with a strong brew of butterfly pea flower tea for a blue glaze, or add a drop of edible lavender extract to the glaze for another floral note.