Description
These Lemon Lavender Sandwich Cookies are delicate, flavorful treats combining the bright zestiness of lemon with the subtle floral notes of lavender. Lightly crisp on the edges and tender in the middle, they are sandwiched with a creamy lemon-lavender frosting that adds a luscious finish. Perfect for afternoon tea or special occasions, these cookies are sure to delight anyone who enjoys unique, aromatic flavors.
Ingredients
Scale
Dry Ingredients
- 1 ½ cups all-purpose flour
- 1 tsp dried culinary lavender, finely chopped
- 1 tsp lemon zest
- ½ tsp baking powder
- ¼ tsp salt
Cookie Dough Wet Ingredients
- 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 prevent sticking and ensure even baking.
- Make Cookie Dough: In a bowl, whisk together the all-purpose flour, finely chopped dried lavender, lemon zest, baking powder, and salt. In another large bowl, beat the softened unsalted butter with powdered sugar until creamy and smooth. Add the egg, vanilla extract, and lemon juice to the butter mixture and beat to combine. Gradually add the dry ingredients to the wet ingredients, mixing gently until a cohesive dough forms.
- Roll & Shape Cookies: Scoop tablespoon-sized portions of the dough and roll into balls. Place them spaced evenly on the prepared baking sheet. Flatten each ball gently using a fork or your fingers to create cookie discs. Bake for 10-12 minutes or until the edges turn a light golden color. Remove from oven and allow the cookies to cool completely on a wire rack before assembling.
- Make Filling: In a clean bowl, beat the softened butter with powdered sugar until the mixture is fluffy and light. Add lemon juice, vanilla extract, and finely chopped lavender, mixing well to incorporate. If the frosting is too thick, add heavy cream one tablespoon at a time until the desired spreadable consistency is reached.
- Assemble Sandwiches: Take one cooled cookie and spread a generous layer of the lemon lavender filling on the flat side. Top with another cookie, pressing gently to create a sandwich. Repeat until all cookies are paired.
- Serve & Store: Serve the sandwich cookies immediately or store them in an airtight container at room temperature for up to 5 days. For longer freshness, refrigerate them and bring to room temperature before serving.
Notes
- Ensure the butter is softened but not melted for best creaming results.
- Use culinary lavender to avoid any bitterness from non-edible varieties.
- Adjust the amount of lemon juice in the filling to your preferred tartness level.
- If the dough is too sticky, chill it for 15-20 minutes before rolling.
- These cookies pair wonderfully with a cup of black or green tea.
