Introduction

These Lemon Lavender Sandwich Cookies combine the bright zestiness of lemon with the delicate floral notes of lavender for a refreshing treat. Soft, buttery cookies sandwich a creamy lavender buttercream, making them perfect for tea time or special occasions.

The image shows several round, two-layer lemon cookies on a white marbled surface. Each cookie has a pale yellow color with a smooth texture and a thick middle layer of light purple cream. On top of each cookie, there is a swirl of the same purple cream, decorated with small purple lavender flowers and a thin, semi-transparent slice of lemon standing upright. The bright yellow lemon slices contrast with the soft purple cream and the pale cookie layers, creating a fresh and delicate 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 cookies)
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
Zest of 1 lemon
1/2 cup unsalted butter, softened (for buttercream)
2 cups powdered sugar
1 tablespoon culinary lavender, finely ground
2 tablespoons heavy cream
1 teaspoon vanilla extract (for buttercream)
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 combined.
Step 3: Gradually add the dry ingredients to the wet mixture, mixing just until combined. Be careful not to overmix.
Step 4: 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.
Step 5: Bake the cookies for 8-10 minutes, or until the edges are just starting to turn golden. Remove from the oven and cool completely on a wire rack.
Step 6: For the lavender buttercream, beat the softened butter in a large bowl until creamy. Gradually add the powdered sugar, mixing fully as you go.
Step 7: Mix in the ground culinary lavender, heavy cream, and vanilla extract. Add a few drops of purple food coloring if desired, continuing to beat until light and fluffy, about 2-3 minutes.
Step 8: Once cookies are completely cool, spread or pipe a generous layer of lavender buttercream onto the flat side of half the cookies.
Step 9: Top with the remaining cookies, gently pressing down to create sandwich cookies.
Step 10: Pipe a small swirl of lavender buttercream on top of each sandwich cookie. Garnish with a thin lemon slice and a fresh lavender sprig for an elegant finish.

Tips & Variations

Use culinary-grade lavender to ensure a pleasant flavor without bitterness.
If you don’t have fresh lavender sprigs, try edible flowers or lemon zest for garnish.
For a less sweet filling, reduce powdered sugar by about 1/4 cup.
Roll dough between two sheets of parchment paper to avoid excessive flour and keep cookies tender.

Storage

Store the assembled cookies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week, allowing cookies to come to room temperature before serving. The buttercream may firm up when chilled; you can soften it slightly by letting the cookies sit at room temperature for 15 minutes.

How to Serve

The image shows several round, two-layered lemon-colored cookies with a thick layer of light purple cream sandwiched in the middle. On top of each cookie is a swirl of the same purple cream, garnished with a small slice of dried lemon and tiny purple flower buds. The cookies are placed on a white marbled surface scattered with more small purple flower buds and a few lemon slices in the background, giving a fresh and delicate look. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cookie dough ahead of time?

Yes, you can prepare the dough and refrigerate it for up to 24 hours before rolling and baking. This can help develop flavor and make the dough easier to handle.

What can I use instead of culinary lavender?

If culinary lavender is unavailable, try using a small amount of dried edible rose petals or substitute with 1 teaspoon of lemon zest for a lemon-only flavor. Avoid using regular lavender from garden centers as it may be treated with chemicals and can taste bitter.