If you love desserts that balance bright citrus with delicate floral notes, Lemon Lavender Sandwich Cookies are destined to become your next obsession! These dreamy treats bring together buttery lemon cookies with a hint of lavender and a creamy, tangy lemon filling for the ultimate spring or summer indulgence. Each bite gives you a tender melt-in-your-mouth texture and a pop of color and aroma that’s simply unforgettable. Whether you’re baking a batch to impress friends, celebrate a special occasion, or just to treat yourself, this recipe promises to fill your kitchen with joy and your cookie jar with something extraordinary.
Ingredients You’ll Need
Every ingredient here plays a key role, from fresh lemon zest for zing to finely crushed lavender for that unique, fragrant twist. Keeping it simple but special, each element builds layers of flavor and texture that make these Lemon Lavender Sandwich Cookies truly stand out.
- Unsalted Butter (1 cup, for cookies; 1/2 cup, for filling): Softened butter creates that irresistible, rich cookie crumb and silky filling.
- Granulated Sugar (3/4 cup): This sweetens the cookies and helps them bake up with crisp, golden edges.
- Egg (1 large): Binds the dough and contributes to the cookies’ delicate, tender bite.
- Vanilla Extract (1 teaspoon): Enhances the floral flavor of lavender while adding warmth.
- Lemon Zest (1 tablespoon for cookies; 1 teaspoon for filling): Adds fresh, aromatic lemon flavor and bright yellow flecks.
- All-Purpose Flour (2 cups): The classic backbone for these sandwich cookies, providing structure without heaviness.
- Baking Powder (1/2 teaspoon): Gives just enough lift for a cookie that’s soft, not cakey.
- Salt (1/4 teaspoon): Balances sweetness and heightens all the natural flavors.
- Dried Culinary Lavender (1 teaspoon, finely crushed): Use culinary-grade only for a fragrant, floral accent that’s never soapy.
- Powdered Sugar (1 1/2 cups, for filling): Melts smoothly into the lemon buttercream, making the filling luscious and fluffy.
- Lemon Juice (1 tablespoon, for filling): Brings a bright, zesty tartness that keeps the filling from being too sweet.
How to Make Lemon Lavender Sandwich Cookies
Step 1: Prepare and Preheat
Begin by preheating your oven to 350°F (175°C) and lining two large baking sheets with parchment paper. Having everything ready makes the baking process smoother and prevents those first cookies from sticking to the tray. This little bit of prep sets you up for crisp, even baking.
Step 2: Cream the Butter and Sugar
In a large bowl, beat the softened butter with the granulated sugar until the mixture becomes light and fluffy. This step is key for airy, melt-in-your-mouth cookies. Don’t rush — take a few minutes to whip plenty of air into the butter and sugar!
Step 3: Add Wet Ingredients
Next, beat in the egg, vanilla extract, and freshly grated lemon zest. The lemon zest will immediately release its oils, filling your kitchen with a tantalizing citrus aroma. These wet ingredients transform the base into a cohesive, flavorful dough.
Step 4: Mix Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking powder, salt, and the finely crushed dried lavender. Crushing the lavender helps it distribute evenly so each cookie is perfectly flavored, not overpowering.
Step 5: Combine and Form the Cookies
Gradually add the dry ingredients to your wet mixture, mixing until just combined — you don’t want to overmix! Roll the dough into 1-inch balls, or use a cookie scoop for uniformity, and place them on the prepared baking sheets. Gently flatten each ball just a bit with your hand or the bottom of a glass to ensure even baking.
Step 6: Bake and Cool
Bake your cookies for 10 to 12 minutes, or until the edges are just turning golden. Transfer the baking sheets to a wire rack and let the cookies cool for about 5 minutes before moving them off the trays. It’s important to let them cool completely to set their delicate buttery crumb.
Step 7: Make the Lemon Filling
While the cookies cool, whip up your filling by beating the softened butter until smooth, then gradually adding the powdered sugar, lemon juice, and more lemon zest. You’re looking for a luscious, creamy consistency that holds its shape but is soft enough to easily spread or pipe onto each cookie.
Step 8: Assemble the Lemon Lavender Sandwich Cookies
Once your cookies are cooled, match them up by size. Pipe or spread a generous swirl of the lemon filling onto the flat side of one cookie, then gently press another on top to create the perfect sandwich. Don’t be shy — a little extra filling is never a bad thing!
How to Serve Lemon Lavender Sandwich Cookies
Garnishes
For a truly eye-catching presentation, dust your Lemon Lavender Sandwich Cookies lightly with powdered sugar or garnish with a sprinkle of extra lavender buds or a few strands of lemon zest on the filling’s edge. These little touches make each cookie look as special as it tastes.
Side Dishes
Serve these cookies alongside hot tea, iced herbal infusions, or even a scoop of vanilla bean ice cream. Their bright flavor also pairs beautifully with fresh berries or a fruit salad for an elegant, refreshing finish to any meal.
Creative Ways to Present
Try arranging the cookies on a tiered cake stand for afternoon tea, packing them in a pretty tin as a homemade gift, or stacking them in clear cellophane bags tied with ribbon for party favors. Lemon Lavender Sandwich Cookies are equally at home at weddings, brunches, or casual picnics.
Make Ahead and Storage
Storing Leftovers
Once assembled, store your Lemon Lavender Sandwich Cookies in an airtight container in the refrigerator for up to five days. They’ll keep their flavor and texture best this way, and you can always pull out just what you need for a snack or dessert platter.
Freezing
The cookie rounds (without filling) freeze beautifully for up to a month. Layer them between parchment sheets in a freezer-safe bag or container. Thaw completely before sandwiching with fresh filling. Assembled cookies can also be frozen but may soften a bit upon thawing — still delicious!
Reheating
No reheating is really necessary, but if you prefer a tender, just-baked feel, let your cookies come to room temperature after chilling or freezing, and enjoy their buttery texture and bold flavors with every bite.
FAQs
Can I use fresh lavender instead of dried?
For this recipe, dried culinary lavender is recommended because it’s more concentrated and easier to measure for consistent flavor. Fresh lavender contains more moisture and a milder flavor, which could affect both the texture and taste of the cookies.
Do Lemon Lavender Sandwich Cookies taste soapy?
Not at all — when you use culinary-grade lavender and measure carefully, the cookies gain a subtle, aromatic note. The lemon and vanilla provide balance, ensuring the floral flavor is gentle and pleasant, never overwhelming or soapy.
Can I make these gluten-free?
Absolutely! Swap the all-purpose flour for your favorite 1:1 gluten-free baking flour blend. Just be sure the mix contains xanthan gum or similar to help the cookies hold together.
What’s the best way to crush lavender for baking?
Gently crush the dried lavender in a mortar and pestle, or blitz briefly in a clean spice grinder. This releases the oils for fuller flavor and allows the lavender to incorporate nicely without any tough bits.
Do I have to use butter, or can I substitute margarine?
Butter is ideal for flavor and texture, but you can use a high-quality plant-based butter or margarine if needed for dietary reasons. The taste and richness may differ slightly, but the cookies will still turn out delicious!
Final Thoughts
If you’re craving a creative twist on classic desserts, you simply have to give Lemon Lavender Sandwich Cookies a try. Their irresistible combination of tangy citrus and gentle floral notes is sure to impress anyone lucky enough to taste them. Happy baking and enjoy every fragrant, flavorful bite!
Print
Lemon Lavender Sandwich Cookies Recipe
- Total Time: 32 minutes (plus cooling)
- Yield: 18 sandwich cookies 1x
- Diet: Vegetarian
Description
Delicate and fragrant, these Lemon Lavender Sandwich Cookies are a delightful treat that pairs the citrusy brightness of lemon with the floral notes of lavender. The tender cookies sandwich a luscious lemon cream filling for a perfect balance of flavors.
Ingredients
For the cookies:
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon dried culinary lavender, finely crushed
For the filling:
- 1/2 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Cream butter and sugar: In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg, vanilla extract, and lemon zest.
- Prepare the dough: In a separate bowl, whisk together the flour, baking powder, salt, and crushed lavender. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Shape the dough into balls, place on baking sheets, and flatten slightly.
- Bake the cookies: Bake for 10–12 minutes or until edges are just beginning to turn golden. Cool on the pan before transferring to a wire rack.
- Make the filling: Beat butter until smooth, then gradually add powdered sugar, lemon juice, and zest until creamy.
- Assemble the cookies: Once cookies are cool, spread or pipe the filling onto one cookie and sandwich with another.
Notes
- Use only culinary-grade lavender for baking.
- Store assembled cookies in an airtight container in the fridge for up to 5 days.
- Best served at room temperature.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American, French-Inspired
Nutrition
- Serving Size: 1 sandwich cookie
- Calories: 210
- Sugar: 18 g
- Sodium: 60 mg
- Fat: 11 g
- Saturated Fat: 7 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: 30 mg
