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
Scale
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.
