Lemon Lavender Sandwich Cookies Recipe

Introduction

These Lemon Lavender Sandwich Cookies blend zesty citrus with delicate floral notes for a unique and delightful treat. Soft, buttery cookies are filled with a smooth lavender-infused buttercream, perfect for springtime gatherings or afternoon tea.

Ingredients

• 2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened (for cookies)
• 1 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract (for cookies)
• Zest of 1 lemon
• 1/2 cup unsalted butter, softened (for buttercream)
• 2 cups powdered sugar
• 1 tablespoon culinary lavender, finely ground
• 2 tablespoons heavy cream
• 1 teaspoon vanilla extract (for buttercream)
• A few drops of purple food coloring (optional)
• Thin lemon slices (for garnish)
• Fresh lavender sprigs (for garnish)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
2. Step 2: In a large bowl, beat the softened butter and granulated sugar until light and fluffy, about 2-3 minutes. Add the egg, vanilla extract, and lemon zest, mixing until fully incorporated.
3. Step 3: Gradually add the dry ingredients to the wet mixture, stirring just until combined. Avoid overmixing to keep the cookies tender.
4. Step 4: On a lightly floured surface, roll out the dough to about 1/4 inch thickness. Use a round cookie cutter to cut cookies and place them on the prepared baking sheets.
5. Step 5: Bake for 8-10 minutes, or until the edges begin to turn golden. Remove from the oven and cool completely on a wire rack.
6. Step 6: For the lavender buttercream, beat the softened butter in a large bowl until creamy. Gradually add powdered sugar, mixing until fully incorporated.
7. Step 7: Stir in the ground lavender, heavy cream, and vanilla extract. Optionally, add a few drops of purple food coloring. Beat the mixture until light and fluffy, about 2-3 minutes.
8. Step 8: Once cookies are cool, spread or pipe a generous layer of lavender buttercream onto the flat side of half the cookies. Top each with another cookie to form a sandwich.
9. Step 9: Pipe a small swirl of buttercream on top of each sandwich cookie. Garnish with a thin lemon slice and a sprig of fresh lavender for an elegant finish.

Tips & Variations

• Use finely ground culinary lavender to avoid a gritty texture in the buttercream.
• If you prefer a milder lavender flavor, reduce the lavender amount by half.
• Swap lemon zest for orange zest for a different citrus twist.
• For a vegan version, substitute butter with a plant-based alternative and use a flax egg.

Storage

Store the assembled sandwich cookies in an airtight container in the refrigerator for up to 5 days. Let them come to room temperature before serving for the best flavor and texture. The cookie dough can be refrigerated for up to 2 days or frozen for up to 1 month before baking.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried lavender instead of culinary lavender?

It’s best to use culinary-grade lavender because it’s safe for consumption and milder. Regular dried lavender from craft stores may be too strong or treated with chemicals.

How do I prevent the buttercream from being too soft?

Make sure to chill the buttercream briefly before assembling the cookies if your kitchen is warm. Also, use chilled cookies to help keep the filling stable.

Lemon Lavender Sandwich Cookies Recipe

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★★★★★

4.6 from 96 reviews

These Lemon Lavender Sandwich Cookies combine the zesty freshness of lemon with the delicate floral notes of lavender in a buttery cookie sandwich. Perfectly baked to a golden edge and filled with a creamy lavender-infused buttercream, they make an elegant treat for tea parties, special occasions, or a delightful everyday indulgence.

• Author: luca
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 40 minutes
• Yield: 12 sandwich cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Cookies

• 2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• Zest of 1 lemon

Lavender Buttercream

• 1/2 cup unsalted butter, softened
• 2 cups powdered sugar
• 1 tablespoon culinary lavender, finely ground
• 2 tablespoons heavy cream
• 1 teaspoon vanilla extract
• A few drops of purple food coloring (optional)

Garnish

• Thin lemon slices
• Fresh lavender sprigs

Instructions

1. Making the Cookies: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. In a medium bowl, whisk together the flour, baking powder, and salt. In a large bowl, beat the softened butter and granulated sugar until light and fluffy, about 2-3 minutes. Add the egg, vanilla extract, and lemon zest, mixing until fully combined. Gradually add the dry ingredients into the butter mixture, mixing just until combined to avoid overmixing. Roll the dough out to about 1/4 inch thickness on a lightly floured surface. Use a round cookie cutter to cut out cookies and place them on prepared baking sheets. Bake for 8-10 minutes, until the edges start to turn golden. Remove and cool completely on a wire rack.
2. Preparing the Lavender Buttercream: Beat the softened butter in a large bowl until creamy. Gradually add the powdered sugar, mixing until fully incorporated. Stir in the finely ground culinary lavender, heavy cream, and vanilla extract. Add a few drops of purple food coloring if desired for a pretty lavender shade. Continue beating the mixture until light and fluffy, about 2-3 minutes.
3. Assembling the Cookies: Once the cookies are cooled, spread or pipe a generous layer of lavender buttercream on the flat side of half the cookies. Top each with another cookie to make a sandwich, gently pressing down. Pipe a small swirl of buttercream on top of each sandwich cookie for decoration. Garnish each cookie with a thin lemon slice and a fresh lavender sprig for an elegant presentation.

Notes

• Make sure the butter is softened but not melted to achieve the best cookie texture and buttercream consistency.
• For finely ground lavender, use a spice grinder or mortar and pestle to avoid chunky bits in the buttercream.
• If you don’t have culinary lavender, you can omit it or substitute with a small amount of dried lavender buds suitable for baking.
• These cookies can be stored in an airtight container at room temperature for up to 3 days or refrigerated for longer freshness.
• Allow cookies to cool completely before assembling to prevent the buttercream from melting.

Keywords: lemon cookies, lavender cookies, sandwich cookies, lemon lavender dessert, floral cookies, buttercream sandwich, elegant cookies