Description
These Lemon Lavender Sandwich Cookies are a delightful treat combining the bright freshness of lemon with the subtle floral notes of lavender. Perfectly soft and tender, these cookies are sandwiched with a creamy lemon-lavender buttercream that adds a luscious finish. Ideal for afternoon tea, special occasions, or simply indulging in a fragrant, flavorful dessert.
Ingredients
Scale
Cookie Dough
- 1 ½ cups all-purpose flour
- 1 tsp dried culinary lavender, finely chopped
- 1 tsp lemon zest
- ½ tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ½ cup powdered sugar
- 1 egg
- 1 tsp vanilla extract
- 1 tbsp lemon juice
Filling
- ½ cup unsalted butter, softened
- 1 ½ cups powdered sugar
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- ½ tsp dried lavender, finely chopped
- 1-2 tbsp heavy cream (to adjust consistency)
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Make Cookie Dough: In a bowl, whisk together the flour, dried lavender, lemon zest, baking powder, and salt. In a separate large bowl, beat the softened butter and powdered sugar until creamy and smooth. Add the egg, vanilla extract, and lemon juice, and mix until fully combined. Gradually combine the dry ingredients with the wet ingredients, mixing until a cohesive dough forms.
- Roll & Shape Cookies: Roll the dough into tablespoon-sized balls and place them spaced evenly on the prepared baking sheet. Flatten each ball gently with a fork or your fingers to about ¼–½ inch thickness. Bake in the preheated oven for 10–12 minutes, or until the edges turn golden. Remove from oven and let the cookies cool completely on a wire rack.
- Make Filling: Beat the softened butter and powdered sugar together until light and fluffy. Stir in the lemon juice, vanilla extract, and finely chopped dried lavender. Add heavy cream one tablespoon at a time, mixing until the filling reaches a spreadable consistency suitable for sandwiching.
- Assemble Sandwiches: Take one cooled cookie and spread a generous amount of the lemon lavender filling on its flat side. Top with another cookie to form a sandwich. Press gently to secure the filling evenly.
- Serve & Store: Serve immediately or store the sandwich cookies in an airtight container at room temperature for up to 5 days. For longer storage, refrigerate them, letting them come to room temperature before serving for the best texture and flavor.
Notes
- Make sure the butter is softened but not melted for smooth dough and filling.
- Chop lavender finely to avoid overpowering floral bits in the cookies.
- The heavy cream in the filling is optional and can be adjusted to achieve desired frosting consistency.
- These cookies can be frozen after assembly; thaw at room temperature before serving.
- Use culinary-grade lavender to ensure safety and optimal flavor.
