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These Lemon Lavender Sandwich Cookies bring together bright citrus with delicate floral notes, making each bite both refreshing and elegant. Perfect for special occasions or simply to enjoy a sophisticated treat at home, these cookies are a celebration of gentle flavors that always impress my guests, especially during spring and summer gatherings.
The first time I made these, my kitchen was filled with the scent of fresh lemon and just a hint of lavender. My friends still talk about how unique and lovely these cookies tasted.
Ingredients
- All-purpose flour: provides structure and a tender crumb. Use fresh flour for the cleanest flavor
- Baking powder: helps the cookies to rise slightly and gives them a pleasant lightness
- Salt: enhances all the other flavors and balances the sweetness
- Unsalted butter: brings rich flavor and a melt-in-your-mouth texture. Choose a high-quality butter for best results
- Granulated sugar: sweetens the dough and helps it hold together
- Large egg: binds the ingredients and adds moisture
- Vanilla extract: adds warm undertones and rounds out the flavors
- Lemon zest: provides fresh citrus brightness. Always use an unwaxed lemon and zest just the yellow part
- Powdered sugar: gives the buttercream its silky smooth texture. Sift before using for the easiest mixing
- Culinary lavender: is mild and safe for eating. Look for dried buds that are deep purple and have a fragrant but not soapy aroma
- Heavy cream: gives the filling a rich, airy consistency
- Purple food coloring: gives the buttercream a lovely hue but is totally optional. Opt for a gel type for a true lavender shade
- Fresh lemon slices and sprigs of lavender: make these cookies look as special as they taste. Choose unwaxed lemons and pesticide-free flowers
Step-by-Step Instructions
- Mix the Dry Ingredients:
- In a medium bowl whisk together flour baking powder and salt until well combined. This ensures the leavening and seasoning are evenly distributed for a uniform dough
- Cream the Butter and Sugar:
- In a large bowl beat softened butter and granulated sugar until it is light pale and airy. This usually takes two to three minutes and is key for a tender crumb. Mix in the egg vanilla extract and lemon zest until no streaks remain
- Combine the Mixtures:
- Gradually add the dry ingredients to the butter mixture blending just until a dough forms. It is important not to overmix here which could make the cookies tough
- Roll Out the Dough:
- Turn the dough onto a lightly floured surface and gently roll to one quarter inch thickness. Use a round cookie cutter for uniform cookies and transfer them to parchment lined baking sheets
- Bake:
- Place the baking sheets in a preheated oven at three hundred fifty degrees Fahrenheit and bake for eight to ten minutes. The goal is a pale golden edge without browning the cookies
- Cool Completely:
- Let cookies rest on the baking sheet for a couple minutes before transferring them to a wire rack. Full cooling is important so the buttercream will not melt
- Make the Lavender Buttercream:
- In a clean bowl beat the softened butter until creamy. Gradually mix in the powdered sugar sifting as needed for smoothness. Stir in the finely ground lavender heavy cream and vanilla extract then beat for two to three more minutes until fluffy. Add food coloring if you wish
- Assemble the Sandwich Cookies:
- Layout half the cooled cookies flat side up and pipe or spread an even layer of lavender buttercream. Top with another cookie gently press together then add a decorative swirl of buttercream to the top if desired
- Garnish:
- Decorate the tops with a thin slice of lemon and a small sprig of lavender for an elegant finishing touch
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The hint of fresh lemon zest is my favorite element in this recipe. It lifts the whole cookie with brightness and a clean finish. My family loves gathering to assemble these cookies together and we always compete to see who can create the prettiest lavender swirl on top
Ingredient Substitutions
If you are out of culinary lavender try a pinch of dried rosemary for a different herbal note. Almond extract can be swapped for vanilla for a slightly nutty twist. For a dairy-free version use vegan butter and plant-based cream in both cookie and filling—the results are delicious
Storage Tips
Once assembled store the cookies in an airtight container at cool room temperature for up to two days. For longer storage keep unfilled cookies and buttercream separate and refrigerate each. Bring everything to room temperature before assembling so the buttercream is smooth and easy to work with. Leftovers can be frozen tightly wrapped for up to one month
Serving Suggestions
These cookies make a perfect addition to bridal showers garden parties or any event where you want to impress. Serve them alongside a pot of Earl Grey or chamomile tea. For a summer dessert tray pair with fresh berries and lemon sorbet for a light sweet finish
Cultural Context
Lavender has been used in French and Mediterranean baking for centuries lending a graceful florality often found in delicate pastries. This recipe takes inspiration from those classic flavors and showcases them in a familiar American cookie format that is easy for everyone to enjoy
Frequently Asked Questions
- → What type of lavender should I use?
Always use culinary lavender for its milder, safe flavor in baking. Avoid ornamental lavenders, which can taste bitter.
- → How do I keep sandwich cookies soft?
Don't overbake the cookies—remove them when just set. This keeps them tender for a soft bite.
- → Can I make the dough ahead of time?
Yes, prepare the dough in advance and chill tightly wrapped for up to two days before baking.
- → Is food coloring necessary for the buttercream?
Food coloring is optional but adds a pretty lavender hue that highlights the floral flavors inside.
- → What pairs well with these cookies?
They are delicious with afternoon tea, sparkling lemonade, or as an elegant touch at celebrations.