Lemon Lavender Sandwich Cookies Recipe

Short description

Delicate lemon-scented cookies sandwiched with a floral lavender-infused buttercream, finished with a slender lemon slice and lavender sprig—elegant, fragrant little treats perfect for springtime or afternoon tea.

Why You’ll Love This Recipe

• Light and floral: Bright lemon zest and fragrant lavender pair beautifully for a sophisticated flavor combination.
• Beautiful presentation: Each sandwich is topped with a mini lemon slice and lavender sprig, making them look as lovely as they taste.
• Soft yet crisp texture: Slightly crisp cookie edges with a tender interior and creamy filling.
• Perfect for special occasions: Ideal for bridal showers, tea parties, or gifting.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the cookies:

• 2 cups all-purpose flour
• ½ teaspoon baking powder
• ¼ teaspoon salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• Zest of 1 lemon

For the lavender buttercream filling:

• ½ cup unsalted butter, softened
• 2 cups powdered sugar
• 1 tablespoon culinary lavender, finely ground
• 2 tablespoons heavy cream
• 1 teaspoon vanilla extract
• A few drops of purple food coloring (optional, for color)

For garnish:

• Thin lemon slices
• Fresh lavender sprigs

Directions

Preheat your oven to 350 °F (175 °C) and line two baking sheets with parchment paper. In a medium bowl, whisk together the flour, baking powder, and salt; set aside. In a large bowl, beat the softened butter and sugar until light and fluffy (about 2–3 minutes). Add the egg, vanilla extract, and lemon zest and mix until fully incorporated. Gradually add the dry ingredients to the butter mixture, stirring just until combined—avoid overmixing. On a lightly floured surface, roll the dough out to approximately ¼‑inch thickness. Use a round cookie cutter to cut rounds and place them on the prepared baking sheets. Bake for 8–10 minutes or until edges are just turning golden. Remove and let cool completely on wire racks.

For the lavender buttercream, beat the softened butter until creamy. Gradually add in the powdered sugar until fully incorporated. Mix in the finely ground culinary lavender, heavy cream, and vanilla extract. If desired, add a few drops of purple food coloring. Continue to beat until light and fluffy (about 2–3 minutes).

Once cookies are completely cool, spread or pipe a generous amount of lavender buttercream onto the flat side of half of the cookies. Place another cookie on top to form a sandwich. Pipe a small swirl of buttercream on the top of each cookie for an elegant touch. Garnish each sandwich with a thin lemon slice and a fresh sprig of lavender.

Servings and timing

Makes about 24 sandwich cookies (about 48 cookie rounds). Prep time: ~25 minutes. Bake time: ~8–10 minutes per batch. Filling and assembly: ~15 minutes. Total time: ~1 hour.

Variations

• Herb twist: Try mixing finely chopped basil or mint into the buttercream for a green aromatic note.
• Citrus swap: Use orange or grapefruit zest instead of lemon for a different citrus profile.
• Chocolate fill: Swirl melted white chocolate into the buttercream for a richer filling.
• Shape variation: Cut the cookies into floral or scalloped rounds for an extra decorative touch.

Storage/reheating

Store assembled sandwich cookies in an airtight container in the refrigerator for 2–3 days—fresh lemon and lavender garnish will hold best chilled. Allow cooled cookies to come to room temperature before serving. You may store unfilled cookies (without buttercream) at room temperature for up to 3 days; add fresh filling just before serving. These cookies aren’t suited for freezing due to the delicate buttercream.

FAQs

What type of lavender should I use?

Use culinary-grade lavender (Lavandula angustifolia)—it has a sweet, floral flavor appropriate for baking.

How finely should I grind the lavender?

Grind with a spice grinder or mortar and pestle until it is very fine—no large blossoms should be noticeable in the buttercream.

Can I skip the garnish on top?

Yes—while garnish adds visual appeal, it’s optional and won’t affect the flavor if omitted.

Can I make the cookies gluten‑free?

Yes—replace standard flour with a 1:1 gluten-free baking blend. Texture may be slightly more delicate.

Can I make these ahead of time?

You can bake and store unfilled cookies in an airtight container for up to 3 days, then fill just before serving for best texture and garnish quality.

Can I use margarine or dairy-free butter?

Yes—substitute with non-dairy sticks or block margarine, and use non-dairy cream for the buttercream.

How do I avoid overmixing the cookie dough?

Mix until ingredients are just incorporated—stop once no dry streaks remain to keep cookies tender.

Will the purple food coloring affect flavor?

No—only a few drops are needed for visual color; it does not impact taste.

Can I adjust sweetness in the buttercream?

If too sweet, reduce powdered sugar to 1½ cups and increase cream slightly to maintain consistency.

What’s a good way to serve these cookies at a party?

Arrange on a decorative platter or tiered stand, with extra fresh lavender or lemon slices around for ambiance and coordination.

Conclusion

These Lemon Lavender Sandwich Cookies are a beautiful fusion of citrus brightness and gentle floral notes, wrapped up in crisp, delicate cookies and creamy buttercream. Elegant, scented, and bursting with flavor—perfect for special occasions or anytime you want to serve something both pretty and delicious.

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