Description
These Lemon Lavender Sandwich Cookies combine the bright, zesty flavor of lemon with the delicate floral aroma of lavender in a buttery, soft cookie sandwich. Perfect for springtime gatherings or as a lovely treat, these cookies feature a tender lemon-infused dough paired with a creamy lemon buttercream filling that creates a refreshing and elegant dessert.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter (softened)
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 2 cups all-purpose flour
- 1 tablespoon dried culinary lavender (finely crushed)
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Filling
- 1/2 cup unsalted butter (softened)
- 1 1/4 cups powdered sugar
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1–2 teaspoons milk (as needed for consistency)
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to ensure the cookies bake evenly and don’t stick.
- Cream Butter and Sugar: In a large bowl, beat together the softened butter and granulated sugar until the mixture becomes light and fluffy, which helps incorporate air for a tender cookie texture.
- Add Wet Ingredients: Mix in the egg, vanilla extract, and lemon zest until all ingredients are well combined, infusing the dough with citrus flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, finely crushed dried lavender, baking powder, and salt to evenly distribute the leavening agent and seasonings.
- Form the Dough: Gradually add the dry ingredients into the wet mixture, mixing until a soft dough forms that is pliable but not sticky.
- Shape Cookies: Roll the dough into 1-inch diameter balls and place them spaced 2 inches apart on the prepared baking sheets to allow room for spreading. Flatten each ball slightly using the bottom of a glass.
- Bake: Bake the cookies for 10–12 minutes or until the edges turn a light golden color, indicating they are done but still tender inside.
- Cool Cookies: Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely, which prevents them from breaking.
- Make Filling: Beat softened butter until smooth, then gradually add powdered sugar, lemon juice, and lemon zest. Incorporate milk one teaspoon at a time until the filling reaches a fluffy and spreadable consistency.
- Assemble Sandwiches: Once the cookies are fully cooled, spread or pipe the lemon filling onto the flat side of half the cookies, then sandwich with the remaining cookies, pressing gently to adhere.
Notes
- For a stronger lavender flavor, infuse granulated sugar with dried lavender a day in advance before using it in the recipe.
- Store the assembled sandwich cookies in an airtight container for up to 4 days at room temperature.
- Refrigerate the cookies to keep the lemon buttercream filling firm, especially in warm climates.
