Lemon Lavender Sandwich Cookies Recipe

Why You’ll Love This Recipe

I love how the bright, zesty lemon in the cookies complements the calming, aromatic lavender in the buttercream filling. The combination is both refreshing and indulgent, with just the right amount of sweetness. The delicate lavender flavor is not overpowering, and the cookies have a soft, tender texture that makes them perfect for a bite-sized indulgence. The fresh lavender sprigs and thin lemon slices garnish each cookie, adding a sophisticated touch that makes these treats not only delicious but visually stunning. Whether you’re an experienced baker or a novice, this recipe is simple to follow and delivers gorgeous results.

Ingredients

For the 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

For the 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

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Making the Cookies:

Preheat your oven: Set your oven to 350°F (175°C). Line two baking sheets with parchment paper.

Mix the dry ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

Cream the butter and sugar: In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes. Add in the egg, vanilla extract, and lemon zest, mixing until fully incorporated.

Combine the mixtures: Gradually add the dry ingredients to the butter mixture, mixing just until combined. Be careful not to overmix.

Roll out the dough: On a lightly floured surface, roll out the dough to about 1/4-inch thickness. Use a round cookie cutter to cut out the cookies and place them on the prepared baking sheets.

Bake: Bake the cookies for 8-10 minutes, or until the edges are just starting to turn golden. Remove from the oven and allow them to cool completely on a wire rack.

Preparing the Lavender Buttercream:

Cream the butter: In a large bowl, beat the softened butter until creamy.

Add the dry ingredients: Gradually add in the powdered sugar, a little at a time, until fully incorporated.

Infuse with lavender: Mix in the ground culinary lavender, heavy cream, and vanilla extract. If desired, add a few drops of purple food coloring for a lovely lavender hue.

Beat until fluffy: Continue to beat the mixture until light and fluffy, about 2-3 minutes.

Assembling the Cookies:

Fill the cookies: Once the cookies are completely cool, spread or pipe a generous layer of lavender buttercream onto the flat side of half the cookies.

Create the sandwiches: Place another cookie on top, gently pressing down to create a sandwich.

Add lavender buttercream on top: Pipe a small swirl of lavender buttercream on the top of each assembled sandwich cookie for an extra touch of flavor and elegance.

Garnish: Decorate the top of each cookie with a thin lemon slice and a fresh lavender sprig for an elegant touch.

Servings and Timing

Servings: This recipe makes about 12 sandwich cookies.

Prep Time: 30 minutes

Cook Time: 10 minutes

Total Time: 40 minutes (plus cooling time)

Variations

Add a different citrus flavor: If you prefer a twist, try swapping out the lemon for orange or lime zest in the cookie dough.

Flavored buttercream: Experiment with other floral flavors like rose or chamomile for a different flavor profile.

Gluten-free version: Substitute the all-purpose flour with a gluten-free flour blend for a gluten-free option.

Colorful accents: Use different food colorings or ombre the buttercream to match a theme or season.

Vegan version: Replace the butter with coconut oil or a vegan butter substitute, and use a flax egg instead of a regular egg in the cookies.

Storage/Reheating

Storage: These cookies can be stored in an airtight container at room temperature for up to 4 days. They can also be refrigerated for up to a week, but they taste best when served fresh.

Freezing: If you’d like to store the cookies longer, freeze the assembled cookies in a single layer on a baking sheet. Once frozen, transfer them to an airtight container or freezer bag and store for up to 3 months. Allow them to thaw at room temperature before serving.

FAQs

Can I use dried lavender instead of culinary lavender?

Yes, but be sure to use culinary lavender to ensure it’s safe for consumption. Avoid using lavender from craft stores, as it may not be food-grade.

How do I prevent my cookies from spreading too much?

To prevent spreading, chill the dough for about 30 minutes before rolling it out. This helps the butter firm up, ensuring the cookies hold their shape while baking.

Can I make the lavender buttercream ahead of time?

Yes, you can prepare the buttercream a day or two in advance. Store it in an airtight container in the fridge and re-whip it before using to restore its fluffy texture.

Can I make the cookies without the buttercream?

Absolutely! The lemon cookies themselves are delicious on their own. You could serve them as simple cookies or with a dusting of powdered sugar.

How do I get a nice, smooth finish on the buttercream?

Use a piping bag fitted with a round tip for a clean, smooth finish. If you prefer a more rustic look, you can spread the buttercream with a knife.

Conclusion

These Lemon Lavender Sandwich Cookies are the perfect treat for anyone who enjoys the delicate balance of citrus and floral flavors. With soft, tangy lemon cookies and a creamy lavender buttercream filling, they’re both elegant and delicious. Whether you’re serving them for a special occasion or simply treating yourself, these cookies are sure to be a crowd favorite!

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