If you adore the refreshing zing of lemon paired with the delicate floral notes of lavender, you are in for an absolute treat with this Lemon Lavender Sandwich Cookies Recipe. These light, buttery cookies come together into charming little sandwich treats filled with a luscious lemony cream that simply melts in your mouth. Perfect for spring gatherings, afternoon tea, or just a sweet pick-me-up, this recipe strikes the ideal balance between fragrant and flavorful, making it a beloved favorite for anyone who tries it.
Ingredients You’ll Need
Don’t be fooled by the simplicity of these ingredients; each one plays a crucial role in making these cookies both aromatic and satisfying. From the softened butter that creates tender crumbly bites to the finely crushed culinary lavender that lends that signature floral twist, every component is thoughtfully chosen for taste and texture.
- Unsalted butter (1 cup, softened): This provides richness and a melt-in-your-mouth texture for the cookie base.
- Granulated sugar (3/4 cup): Sweetens the cookie dough while helping to create a light, airy crumb.
- Large egg (1): Binds the dough and adds moisture.
- Vanilla extract (1 teaspoon): Enhances the overall flavor with warm, sweet notes.
- Lemon zest (1 tablespoon): Infuses the cookies with bright citrus perfume and a burst of flavor.
- All-purpose flour (2 cups): The essential structure that gives the cookies their tender chew.
- Dried culinary lavender (1 tablespoon, finely crushed): Adds a unique, subtle floral essence that pairs beautifully with lemon.
- Baking powder (1/2 teaspoon): Helps the cookies rise just enough to stay tender without spreading too much.
- Salt (1/4 teaspoon): Balances sweetness and elevates the other flavors.
- For the filling: Softened unsalted butter (1/2 cup), powdered sugar (1 1/4 cups), lemon juice (1 tablespoon), lemon zest (1 teaspoon), and milk (1–2 teaspoons) for achieving that perfect creamy consistency.
How to Make Lemon Lavender Sandwich Cookies Recipe
Step 1: Prepare the Cookie Dough
Start by preheating your oven to 350°F (175°C) and lining your baking sheets with parchment paper to prevent sticking. Cream the softened butter and granulated sugar together until the mixture turns light and fluffy, which will help give your cookies a lovely texture. Add the egg, vanilla extract, and lemon zest, and mix everything well until fully combined.
Step 2: Combine Dry Ingredients
In a separate bowl, whisk together the flour, finely crushed dried lavender, baking powder, and salt. This ensures the lavender is evenly distributed and the baking powder is well incorporated for perfect rising.
Step 3: Form the Dough and Shape Cookies
Gradually add the dry ingredients into the wet mixture, stirring until a soft dough forms. Roll the dough into 1-inch balls and space them about 2 inches apart on your prepared baking sheets. Gently flatten each ball with the bottom of a glass to create a smooth cookie surface.
Step 4: Bake and Cool
Bake the cookies for 10 to 12 minutes, or until the edges start to turn a lovely light golden color. This delicate browning is just what you want to signal a crisp outer edge balanced by a tender interior. Let the cookies cool on the baking sheet for 5 minutes before moving them to a wire rack to cool completely — patience here will make spreading the filling so much easier.
The Filling: Make the Buttercream
While your cookies cool, beat the softened butter until it is smooth and creamy. Gradually add the powdered sugar, lemon juice, and lemon zest, beating well to create a luscious filling. Add milk, a teaspoon at a time, until you reach a fluffy, spreadable consistency perfect for sandwiching.
Step 5: Assemble the Sandwich Cookies
Once the cookies have fully cooled, spread or pipe the lemon filling onto the flat side of half the cookies. Top with the remaining cookies to create adorable sandwich treats that are bursting with flavor and charm.
How to Serve Lemon Lavender Sandwich Cookies Recipe
Garnishes
For a pretty presentation, sprinkle a few lavender buds or a pinch of lemon zest on top of each sandwich cookie after assembling. This adds a pop of color and enhances the floral-citrus aroma that makes these cookies so irresistible.
Side Dishes
These cookies shine alongside a cup of herbal tea, particularly chamomile or green tea, as their delicate flavors complement the fragrance of lemon and lavender. They also pair wonderfully with a simple glass of cold milk or light lemonade during warmer days.
Creative Ways to Present
Try packaging a batch in clear cellophane bags tied with pastel ribbons for beautiful handmade gifts. You could also arrange them on a tiered dessert tray for a spring party or bridal shower, where their charming appearance will earn plenty of compliments.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Lemon Lavender Sandwich Cookies Recipe treats in an airtight container at room temperature for up to four days to maintain freshness. If you want the filling to stay firmer, storing them in the refrigerator is a great option.
Freezing
These cookies freeze beautifully! Separate the cookies without filling them, placing parchment paper between layers, and freeze in a sealed container for up to two months. When ready, thaw the cookies, prepare the filling, and assemble fresh sandwiches for the best texture.
Reheating
If you prefer your cookies at room temperature, allow refrigerated or frozen cookies to come to room temp before serving. Avoid microwaving, as this can soften the cookies too much and affect the filling’s texture.
FAQs
Can I use fresh lavender instead of dried?
Fresh lavender can be more potent and contains moisture, which may affect the texture and flavor balance. It’s best to use dried culinary lavender finely crushed to ensure a subtle, even distribution in the cookies.
How do I make the lavender flavor stronger?
A fantastic trick is to infuse your granulated sugar with dried lavender overnight before mixing. This distills the floral notes right into the sugar, giving the entire cookie a more pronounced lavender essence.
Are these cookies vegan or gluten-free?
This particular Lemon Lavender Sandwich Cookies Recipe includes butter and eggs, so it is not vegan, and it uses all-purpose flour, so it’s not gluten-free. However, you can experiment with plant-based substitutes and gluten-free flours to suit your dietary needs.
What’s the best way to crush dried lavender?
Place the dried lavender buds in a small mortar and pestle or grind gently in a spice grinder. Crushing releases the essential oils without turning the lavender into a powder, which can taste bitter.
Can I make the filling ahead of time?
Absolutely! The lemon buttercream filling can be made a day in advance and stored in an airtight container in the refrigerator. Just bring it to room temperature and give it a quick whip before spreading on your cookies.
Final Thoughts
You truly can’t go wrong with baking up a batch of these charming Lemon Lavender Sandwich Cookies Recipe treats. They’re elegant, bursting with fresh lemon and fragrant lavender, and guaranteed to brighten any snack time or celebration. I can’t wait for you to try them and share a little sunshine in every bite with your friends and family!
Print
Lemon Lavender Sandwich Cookies Recipe
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: 16 sandwich cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Lemon Lavender Sandwich Cookies feature a delicate floral flavor combined with bright citrus notes, perfect for springtime treats. Soft, buttery cookies infused with dried lavender and zesty lemon are sandwiched together with a creamy, tangy lemon buttercream filling. They offer an elegant twist on classic sandwich cookies with a fragrant and refreshing profile.
Ingredients
Cookies
- 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 Baking Sheets: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and help cookies bake evenly.
- Cream Butter and Sugar: In a large bowl, use an electric mixer to cream together the softened butter and granulated sugar until the mixture is light and fluffy, which helps create a tender cookie texture.
- Add Wet Ingredients: Add the egg, vanilla extract, and lemon zest to the creamed mixture, mixing well to fully incorporate all flavors into the dough.
- 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 and lavender throughout the cookie dough.
- Form Dough: Gradually add the dry ingredient mixture into the wet ingredients while mixing until a soft dough forms. Avoid overmixing to keep cookies tender.
- Shape Cookies: Roll the dough into 1-inch balls and place them about 2 inches apart on the prepared baking sheets. Flatten each ball slightly using the bottom of a glass to create an even surface for sandwiching.
- Bake: Bake the cookies in the preheated oven for 10–12 minutes or until the edges turn lightly golden, indicating they are done.
- Cool: Let the cookies cool on the baking sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely; this prevents them from becoming soggy.
- Prepare Filling: To make the lemon buttercream filling, beat the softened butter until smooth. Gradually add powdered sugar, then lemon juice and lemon zest. Add milk one teaspoon at a time until the filling is fluffy and spreadable in consistency.
- Assemble Sandwiches: Once the cookies are fully cooled, spread or pipe the lemon filling onto the flat side of half the cookies. Top with the remaining cookies to create sandwich-style cookies, gently pressing to adhere.
Notes
- For a stronger lavender flavor, infuse the granulated sugar with dried lavender a day in advance by storing them together in an airtight container.
- Store cookies in an airtight container at room temperature for up to 4 days for best freshness.
- Refrigerate the assembled sandwich cookies if you prefer a firmer filling or to extend their freshness.
