Introduction

These Lemon Lavender Sandwich Cookies combine bright citrus flavors with the subtle floral notes of lavender, creating a delicate and delightful treat. Perfect for afternoon tea or special occasions, they offer a beautiful and tasty twist on classic sandwich cookies.

The image shows a close-up of round layered cookies with two pale yellow cookie layers sandwiched with a smooth, light purple cream filling in the middle. On top of each cookie stack is a swirl of the same purple cream, garnished with a thin lemon slice and small sprigs of purple lavender flowers. The cookies are placed on a white marbled surface, scattered with some loose lavender buds and lemon slices, creating a soft and elegant look. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened (for the cookies)
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
Zest of 1 lemon
1/2 cup unsalted butter, softened (for the buttercream)
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)
Thin lemon slices (for garnish)
Fresh lavender sprigs (for garnish)

Instructions

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.
Step 2: In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes. Add the egg, vanilla extract, and lemon zest, mixing until fully incorporated.
Step 3: Gradually add the dry ingredients to the butter mixture, mixing just until combined. Avoid overmixing to keep the cookies tender.
Step 4: On a lightly floured surface, roll out the dough to about 1/4 inch thickness. Use a round cookie cutter to cut out shapes and place them on the prepared baking sheets.
Step 5: Bake the cookies for 8-10 minutes, or until the edges just start to turn golden. Remove from the oven and transfer to a wire rack to cool completely.
Step 6: To prepare the lavender buttercream, beat the softened butter in a large bowl until creamy. Gradually add powdered sugar, mixing well after each addition.
Step 7: Mix in the ground culinary lavender, heavy cream, and vanilla extract. If desired, add a few drops of purple food coloring to give the buttercream a lovely lavender hue. Beat until light and fluffy, about 2-3 minutes.
Step 8: Once cookies are fully cooled, spread or pipe a generous layer of lavender buttercream onto the flat side of half the cookies. Top with remaining cookies to create sandwich cookies.
Step 9: Pipe a small swirl of lavender buttercream on top of each sandwich cookie for extra flavor and decoration. Garnish with a thin lemon slice and a fresh lavender sprig for an elegant presentation.

Tips & Variations

For a stronger lavender flavor, gently steep the ground lavender in warm cream before adding it to the buttercream, then strain out the petals.
If fresh lemon slices aren’t available, candied lemon peel works beautifully as a garnish.
Use edible violet or purple flowers as an alternative decoration for a colorful touch.

Storage

Store the sandwich cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to one week. Allow cookies to come to room temperature before serving for the best flavor and texture. You can also freeze the unfilled cookies for up to 1 month; thaw completely before assembling.

How to Serve

The image shows lemon lavender sandwich cookies placed on a white marbled surface. Each cookie is made of two pale yellow round cookie layers with a smooth texture, sandwiching a thick layer of light purple lavender cream in between. On top of each sandwich, there is a generous swirl of the same lavender cream, decorated with a thin, semi-transparent lemon slice and small lavender buds scattered over the cream. The lemon cookie surfaces are sprinkled lightly with lemon zest, adding a touch of texture and bright color. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried lavender instead of culinary lavender?

Only use culinary-grade dried lavender, as other types may be too strong or bitter. Grinding it finely helps distribute the flavor evenly in the buttercream.

How can I make the cookies more lemony?

Adding a little lemon juice to the dough or increasing the amount of lemon zest will enhance the lemon flavor. Be careful not to add too much liquid, as it can affect the dough consistency.

Lemon Lavender Sandwich Cookies Recipe

Print Recipe

★★★★★

4.7 from 97 reviews

These Lemon Lavender Sandwich Cookies combine the bright, zesty flavor of lemon with the delicate floral notes of lavender in a tender, buttery cookie. Perfectly sandwiched with a creamy lavender-infused buttercream and garnished with thin lemon slices and fresh lavender sprigs, these cookies are an elegant treat for any occasion.

Author: Bella
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Yield: About 24 sandwich cookies 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

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 Filling

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

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 well. Gradually add the dry ingredients to the wet mixture and combine until just incorporated, being careful not to overmix. Roll out the dough on a lightly floured surface to about 1/4 inch thickness. Use a round cookie cutter to cut out cookies and place them on the prepared baking sheets. Bake for 8–10 minutes, or until edges are just starting to turn golden. Cool completely on a wire rack.
Preparing the Lavender Buttercream: In a large bowl, beat the softened butter until creamy. Gradually add powdered sugar, incorporating it fully. Stir in the finely ground culinary lavender, heavy cream, and vanilla extract. Add a few drops of purple food coloring if desired for a lavender hue. Beat the mixture until light and fluffy, approximately 2–3 minutes.
Assembling the Cookies: Once cookies are completely cool, spread or pipe a generous layer of lavender buttercream onto the flat side of half the cookies. Sandwich with the remaining cookies by gently pressing on top. Pipe a small swirl of the lavender buttercream on top of each sandwich cookie. Garnish each with a thin lemon slice and a fresh lavender sprig for an elegant presentation.

Notes

Be careful not to overmix the cookie dough to maintain tender texture.
Grinding the culinary lavender allows for more even flavor distribution in the buttercream.
Use fresh lemon zest for the brightest flavor.
The purple food coloring is optional, but it adds a pretty visual effect to the buttercream.
Store the cookies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to one week.

Keywords: lemon lavender cookies, sandwich cookies, lavender buttercream, lemon zest cookies, floral cookies, spring dessert, elegant cookie recipe