Description
These Lemon Lavender Sandwich Cookies combine delicate floral notes of dried lavender with bright, zesty lemon flavor in a soft, buttery cookie sandwich filled with a creamy lemon-lavender frosting. Perfectly balanced and lightly sweetened, these charming cookies are ideal for afternoon tea or as a delightful treat any time.
Ingredients
Scale
Cookies
- 1 ½ cups all-purpose flour
- 1 tsp dried culinary lavender, finely chopped
- 1 tsp lemon zest
- ½ tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ½ cup powdered sugar
- 1 egg
- 1 tsp vanilla extract
- 1 tbsp lemon juice
Filling
- ½ cup unsalted butter, softened
- 1 ½ cups powdered sugar
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- ½ tsp dried lavender, finely chopped
- 1-2 tbsp heavy cream (to adjust consistency)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prepare for baking the cookies.
- Make Cookie Dough: In a bowl, whisk together the flour, finely chopped dried lavender, lemon zest, baking powder, and salt. In a separate bowl, beat the softened butter and powdered sugar until creamy. Then mix in the egg, vanilla extract, and lemon juice. Gradually combine the dry ingredients into the wet ingredients to form a smooth dough.
- Roll & Shape Cookies: Roll the dough into tablespoon-sized balls and place them spaced out on the prepared baking sheet. Flatten each ball gently with a fork or your fingers. Bake in the preheated oven for 10-12 minutes until the edges turn golden. Remove and let the cookies cool completely on a wire rack.
- Make Filling: Beat the softened butter with powdered sugar until light and fluffy. Mix in lemon juice, vanilla extract, and finely chopped lavender. Add heavy cream slowly, about 1 tablespoon at a time, until the filling reaches a spreadable consistency.
- Assemble Sandwiches: Spread a generous amount of the lemon lavender filling on the flat side of one cookie, then sandwich with another cookie. Press gently to adhere.
- Serve & Store: These cookies can be enjoyed immediately or stored in an airtight container at room temperature for up to 5 days. For longer storage, refrigerate and bring to room temperature before serving.
Notes
- Use culinary-grade dried lavender to ensure a pleasant flavor, not overpowering or bitter.
- If the dough is too sticky, refrigerate it for 15-20 minutes before rolling.
- Adjust the amount of heavy cream in the filling to get your preferred spreadable consistency.
- Cookies can be frozen before assembling sandwiches; thaw completely before adding filling.
- Make sure cookies are completely cooled before adding the filling to avoid melting.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
