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Lemon Lavender Sandwich Cookies

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Delicate lemon lavender sandwich cookies with a bright, floral flavor and creamy lemon buttercream filling. Perfect for tea parties, showers, or whenever you want a treat that’s a little bit fancy but easy to make.

Ingredients

Scale
  • 2 cups all-purpose flour (250g)
  • 3/4 cup granulated sugar (150g)
  • 1/2 cup unsalted butter, room temperature (113g)
  • 1 large egg yolk
  • 2 teaspoons fresh lemon zest (from 1 large lemon, about 4g)
  • 1 1/2 teaspoons dried culinary lavender, finely chopped (2g)
  • 1 teaspoon pure vanilla extract (5ml)
  • 1/4 teaspoon salt (1.5g)
  • For the Lemon Buttercream Filling:
  • 1/3 cup unsalted butter, room temperature (75g)
  • 1 cup powdered sugar, sifted (120g)
  • 2–3 teaspoons fresh lemon juice (10–15ml)
  • 1/2 teaspoon lemon zest (1g)
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper. Zest your lemon and finely chop the dried lavender.
  2. In a small bowl, combine granulated sugar and chopped lavender. Rub the lavender into the sugar with your fingers to release its oils.
  3. With a hand or stand mixer, beat the softened butter and lavender sugar together for 2–3 minutes until light and fluffy. Scrape down the sides as needed.
  4. Mix in the egg yolk, fresh lemon zest, and vanilla extract. Beat until just blended.
  5. In a separate bowl, whisk together flour and salt. Gradually add to the wet ingredients, mixing on low until a soft dough forms. Do not overmix.
  6. Turn dough onto a lightly floured surface. Roll out to about 1/4-inch thickness. Cut out cookies using a 2-inch round cutter and transfer to prepared baking sheets, spacing about 1 inch apart. If dough is too soft, chill for 10 minutes.
  7. Bake for 10–12 minutes, or until edges are just turning golden. Cookies should look set but still pale in the center.
  8. Let cookies rest on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely before filling.
  9. For the buttercream: In a bowl, beat softened butter until creamy. Gradually add sifted powdered sugar, beating well. Add lemon zest, 2 teaspoons lemon juice, and a pinch of salt. Beat until smooth and fluffy. Add more lemon juice for extra zing if desired.
  10. Pair up cookies by size. Pipe or spoon about 1 teaspoon of lemon buttercream onto the flat side of one cookie, then gently top with another cookie to form a sandwich. Press lightly so the filling spreads to the edges.
  11. Optional: Chill assembled cookies in the fridge for 10 minutes to set the filling before serving.

Notes

For best flavor, use culinary-grade dried lavender and fresh lemon zest. Don’t overmix the dough to keep cookies tender. If your kitchen is warm, chill the dough before rolling. Cookies can be made ahead and filled the next day for even better flavor. For gluten-free or dairy-free adaptations, use a 1-to-1 gluten-free flour blend or plant-based butter.

Nutrition

Keywords: lemon lavender cookies, sandwich cookies, tea party cookies, lemon buttercream, floral cookies, easy cookie recipe, spring dessert, lavender dessert

Find it online: https://yumnode.com/lemon-lavender-sandwich-cookies-recipe-easy-tea-party-treats/