Description
Delight in these charming Lemon Lavender Sandwich Cookies, featuring a fragrant blend of lemon zest and dried culinary lavender in a tender cookie base, paired with a luscious lemon-lavender buttercream filling. Perfectly baked to a golden hue and assembled into elegant sandwich treats, these cookies balance citrusy brightness with floral notes for a delightful anytime snack or tea-time indulgence.
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 all-purpose flour, finely chopped dried lavender, lemon zest, baking powder, and salt. In a separate bowl, beat softened butter and powdered sugar until creamy. Add the egg, vanilla extract, and lemon juice to the wet mixture and blend well. Gradually combine the dry ingredients into the wet ingredients until a smooth dough forms.
- Roll & Shape Cookies: Using a tablespoon, scoop dough balls and place them evenly spaced on the prepared baking sheet. Flatten each ball gently with a fork or your fingers. Bake the cookies for 10-12 minutes or until they turn a light golden color. Remove from oven and allow to cool completely on a wire rack.
- Make Filling: Beat softened butter with powdered sugar until light and fluffy. Stir in lemon juice, vanilla extract, and finely chopped dried lavender. Slowly add heavy cream 1 tablespoon at a time, mixing until the filling achieves a smooth and spreadable consistency.
- Assemble Sandwiches: Spread a generous amount of the lemon lavender filling on the flat side of one cookie, then gently press a second cookie on top to create a sandwich. Repeat with remaining cookies and filling.
- Serve & Store: Enjoy the cookies immediately or store them in an airtight container for up to five days. For longer freshness, refrigerate and allow to come to room temperature before serving.
Notes
- Ensure the butter is softened to room temperature for easier mixing and a smoother dough and filling.
- Be careful not to overbake the cookies; they should be lightly golden for the best texture.
- You can adjust the amount of heavy cream in the filling to get your preferred spreadability.
- These cookies can be refrigerated and should be brought to room temperature before serving for optimal flavor.
- Finely chopping the lavender enhances the herb’s subtle flavor without overpowering the cookies.
