Lemon Lavender Sandwich Cookies Recipe
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.
- 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
