Lemon Lavender Sandwich Cookies Recipe
Lemon Lavender Sandwich Cookies are the kind of treat that can instantly brighten any day—delicate, citrusy cookies kissed with fragrant lavender, sandwiched together with dreamy lemon buttercream. The colors and flavors of these cookies practically sing of spring. Whether you’re planning a special afternoon tea or just want to add some edible sunshine to your dessert table, this recipe is a showstopper that’s deceptively simple to bake at home.
Ingredients You’ll Need
You won’t need a complicated shopping list for Lemon Lavender Sandwich Cookies—in fact, each ingredient works hard to bring out the best textures and flavors in both the cookies and their luscious filling. Here’s what you’ll need, along with why you shouldn’t skip a single component!
- Unsalted butter (1 cup, softened): Gives the cookies their rich, tender crumb and lets the floral notes and citrus truly shine.
- Granulated sugar (1 cup): Adds the right amount of sweetness and helps the cookies brown beautifully as they bake.
- Large egg (1): Binds the dough for structure and a soft, chewy bite.
- Lemon zest (1 tablespoon): Packs a punch of bright lemon flavor—zest right over the bowl so none of the oils go to waste.
- Lemon juice (2 tablespoons for dough, plus 1 tablespoon for filling): Brings fresh, tangy acidity to both the cookies and the creamy filling.
- All-purpose flour (2 cups): The foundation for the perfect tender but sturdy sandwich cookie.
- Baking powder (1/2 teaspoon): Ensures the cookies rise ever-so-slightly for a light, delicate texture.
- Salt (1/4 teaspoon): Balances out sweetness and enhances all the flavors.
- Dried culinary lavender (1 teaspoon, finely chopped): Lends the signature floral hint that makes these cookies irresistible—make sure it’s food-grade!
- Unsalted butter for filling (1/2 cup, softened): The base for a creamy, dreamy lemon buttercream.
- Powdered sugar (2 cups): Sweetens and thickens the filling, making it fluffy but stable for sandwiching.
- Milk (1–2 teaspoons): Just a dash helps the filling reach that perfect smooth, spreadable consistency.
- Purple or yellow sanding sugar (optional): Adds a festive crunchy sparkle to the cookie edges—choose your favorite color for some extra flair.
How to Make Lemon Lavender Sandwich Cookies
Step 1: Prepare Your Oven and Baking Sheets
The very first step sets you up for cookie success. Preheat your oven to 350°F (175°C) and line a couple of baking sheets with parchment paper. This ensures easy removal and a quick cleanup afterward, so you can focus on the fun part—baking!
Step 2: Cream Butter and Sugar
Grab a large bowl and beat together softened butter and granulated sugar until the mixture is light and fluffy. This step is crucial for tender Lemon Lavender Sandwich Cookies, as creamy butter creates pockets of air for soft, melt-in-your-mouth results.
Step 3: Add Egg, Lemon Zest, and Lemon Juice
Mix in the egg, fresh lemon zest, and lemon juice. These ingredients add both structure and an irresistible citrusy aroma that will make your kitchen smell like a sunny spring morning. Don’t be afraid to use a little elbow grease when zesting for the boldest flavor!
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together flour, baking powder, salt, and that beautiful, fragrant culinary lavender. Finely chop the lavender so it distributes evenly, giving you a floral note in every bite.
Step 5: Mixing and Shaping the Dough
Gradually add the dry ingredients to your wet mixture, stirring until a soft dough forms. With your hands, roll the dough into 1-inch balls and place them on your prepared baking sheets. Gently press each ball with the bottom of a glass to flatten—this ensures every sandwich cookie is perfectly uniform.
Step 6: Bake and Cool
Bake for 8–10 minutes, until the edges are just lightly golden but the centers are still pale. The key is not to overbake; this keeps the cookies tender. Then, let them cool completely on a wire rack—you don’t want any warm cookies to melt your creamy lemon filling later!
Step 7: Make the Lemon Buttercream Filling
While the cookies cool, beat 1/2 cup of softened butter until creamy, adding powdered sugar gradually. Pour in the lemon juice and just enough milk to achieve a smooth, spreadable consistency. This bright, tangy filling perfectly complements the floral cookies.
Step 8: Assemble Lemon Lavender Sandwich Cookies
Generously spread or pipe the filling onto the flat side of half your cookies, then sandwich them with the rest. If you’re feeling fancy, roll the edges in purple or yellow sanding sugar—a gorgeous finishing touch that screams springtime celebration!
How to Serve Lemon Lavender Sandwich Cookies
Garnishes
Sprinkle the edges of your assembled Lemon Lavender Sandwich Cookies with colored sanding sugar or edible flowers for an elegant touch. A dusting of extra lemon zest or a drizzle of white chocolate can also add visual flair and another layer of flavor.
Side Dishes
These cookies shine alongside a pot of Earl Grey tea or a pitcher of homemade lemonade—perfect for a relaxing afternoon. For a special event, serve them with fresh berries or a scoop of lemon sorbet to accentuate their bright, zesty notes.
Creative Ways to Present
Stack Lemon Lavender Sandwich Cookies in a tiered stand for an impressive tea party centerpiece, or box them up in parchment-lined tins for memorable homemade gifts. For bridal showers or spring brunches, tie each sandwich in a waxed paper pouch with lavender twine for a charming, rustic look.
Make Ahead and Storage
Storing Leftovers
Store assembled Lemon Lavender Sandwich Cookies in an airtight container at room temperature for up to three days. This helps them stay tender while keeping the flavors fresh and vibrant—they may even taste better on day two as the filling mingles with the cookies!
Freezing
For longer storage, freeze the cookies before sandwiching, or freeze the finished sandwiches individually wrapped in parchment and tucked in a freezer bag. Simply thaw at room temperature for a couple of hours and they’ll be as delightful as the day you baked them.
Reheating
Since these cookies are best enjoyed at room temperature, no reheating is necessary. If you’ve stored them in the fridge or freezer, let them sit out for 20-30 minutes before serving so the buttercream becomes perfectly soft and delectable again.
FAQs
Can I use fresh lavender instead of dried culinary lavender?
It’s best to stick with dried culinary lavender for Lemon Lavender Sandwich Cookies because it has a more concentrated, mellow flavor. If using fresh, reduce the amount by half and make sure it’s pesticide-free and meant for eating.
Is there a way to make these cookies gluten-free?
Absolutely! Swap the all-purpose flour for your favorite gluten-free blend (preferably one with xanthan gum), and your Lemon Lavender Sandwich Cookies will still bake up beautifully.
How do I make sure the cookies don’t spread too much?
Chilling the dough for 30 minutes before baking can help the cookies hold their shape, especially if your kitchen is warm or the dough feels very soft.
What if I don’t have sanding sugar for decoration?
No worries! You can skip it, or substitute with a little regular granulated sugar mixed with lemon zest for a sparkly rim. You could even try crushed, edible dried flowers for a unique garnish.
Can I double this recipe for a crowd?
Yes, this recipe scales up nicely. Just make sure to use a large enough mixing bowl and bake in batches if needed—you can never have too many Lemon Lavender Sandwich Cookies!
Final Thoughts
Baking a batch of Lemon Lavender Sandwich Cookies is like bottling a bouquet of spring and sharing it with those you love. They’re cheerful, fragrant, and absolutely delicious every time. If you’re craving something special or want to surprise your friends with a homemade treat, I can’t encourage you enough: try these cookies! You’ll be hooked from the very first bite.
Print
Lemon Lavender Sandwich Cookies Recipe
- Total Time: 35 minutes
- Yield: 18 sandwich cookies 1x
- Diet: Vegetarian
Description
Indulge in the delicate flavors of spring with these delightful Lemon Lavender Sandwich Cookies. A perfect balance of zesty lemon and fragrant lavender, these cookies are sure to elevate any tea party or dessert spread.
Ingredients
Cookies:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon dried culinary lavender, finely chopped
Filling:
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 tablespoon lemon juice
- 1–2 teaspoons milk
- Purple or yellow sanding sugar for decoration (optional)
Instructions
- Preheat the Oven: Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Make the Cookie Dough: Cream butter and sugar until light and fluffy. Beat in egg, lemon zest, and lemon juice. In a separate bowl, whisk flour, baking powder, salt, and lavender. Gradually add dry ingredients to wet ingredients, mixing until a soft dough forms.
- Bake the Cookies: Roll dough into balls, flatten slightly, and bake for 8–10 minutes until edges are golden. Cool on a wire rack.
- Prepare the Filling: Beat butter until creamy, then mix in powdered sugar, lemon juice, and milk until smooth.
- Assemble the Cookies: Spread filling on half the cookies and sandwich with the remaining cookies. Decorate with sanding sugar if desired.
Notes
- For a stronger lavender flavor, infuse sugar with lavender overnight.
- Store cookies in an airtight container at room temperature for up to 3 days.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American, French-Inspired
Nutrition
- Serving Size: 1 sandwich cookie
- Calories: 210
- Sugar: 22 g
- Sodium: 75 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 0 g
- Protein: 2 g
- Cholesterol: 30 mg
