If you’ve ever dreamed of a cookie that’s simultaneously zesty, floral, delicate, and totally irresistible, these Lemon Lavender Sandwich Cookies are about to become your new obsession. The subtle aroma of lavender dances with bright, fresh lemon in both the cookie and the creamy filling, making every bite feel like a little celebration of spring—any time of year. Whether you’re sharing these beauties with friends over tea, giving them as a thoughtful gift, or just hoarding the batch for yourself (no judgment!), their enchanting flavors never fail to wow. Ready to bake up a little magic?
Ingredients You’ll Need
Even though Lemon Lavender Sandwich Cookies taste exquisitely complex, their ingredient list is surprisingly simple. Each item is carefully chosen to lend the perfect taste, texture, or color, so don’t skip any—every one is a key player!
- All-purpose flour: The backbone of the cookies, providing structure for that perfectly tender bite.
- Baking powder: Offers just enough lift to keep the cookies light, not dense.
- Salt: A tiny but mighty ingredient—just a touch sharpens all the lovely sweet and floral notes.
- Dried culinary lavender: Make sure it’s culinary-grade! This is the heart of the recipe, bringing a gentle floral aroma and color.
- Unsalted butter (for both cookie and filling): Adds rich flavor and that melt-in-your-mouth texture you crave in a sandwich cookie.
- Granulated sugar: Sweetens the dough and helps it cream up light and fluffy.
- Large egg: Binds everything together while keeping the cookies delicate.
- Lemon zest: Freshly grated is best! It infuses both the cookies and the filling with bright, citrusy flavor.
- Vanilla extract: Adds warmth and depth that makes the cookies even more inviting.
- Lemon extract: For that extra punch of lemon, without any tartness.
- Powdered sugar: Used in the filling for creamy, cloud-like sweetness.
- Lemon juice: A splash of freshness that enlivens the filling (and balances the sweetness perfectly).
How to Make Lemon Lavender Sandwich Cookies
Step 1: Prepare the Baking Sheets and Preheat
Start by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper. A little advance prep keeps the cookies from sticking and makes for super easy cleanup later!
Step 2: Blitz the Dry Ingredients
Add the flour, baking powder, salt, and dried culinary lavender to a food processor. Pulse until the lavender is finely ground and well integrated with the flour. This step helps distribute the lovely floral flavor throughout every single cookie.
Step 3: Cream the Butter and Sugar
In a large mixing bowl, beat together the softened butter and granulated sugar until the mixture is light in color and fluffy in texture. This process whips air into the dough to set the stage for tender, delicate cookies.
Step 4: Mix in the Wet Ingredients
Add in the egg, lemon zest, vanilla extract, and lemon extract to the butter-sugar mixture. Give it a good mix until everything is smoothly combined and smells positively heavenly—this is where the aroma of Lemon Lavender Sandwich Cookies really starts to shine.
Step 5: Combine Wet and Dry Mixtures
Gradually incorporate the dry ingredients into your wet mixture. Stir just until a soft, cohesive dough forms. Be careful not to overmix—you want the cookies to stay nice and tender.
Step 6: Chill and Roll Out the Dough
Divide the dough in half, flatten into discs, wrap each in plastic wrap, and refrigerate for 30 minutes. A little patience here makes the dough much easier to roll and helps the cookies hold their lovely shape.
Step 7: Cut and Bake the Cookies
On a lightly floured surface, roll out one dough disc at a time to about ¼-inch thickness. Use a round or fluted 2-inch cookie cutter to create neat little shapes. Place the cookies on your prepared baking sheets and bake for 10 to 12 minutes, just until the edges begin to turn golden. Let the cookies cool on the sheet for a few minutes, then gently move them to a wire rack to cool completely—this makes them sturdy enough for sandwiching!
Step 8: Make the Lemon Filling
In a bowl, beat the softened butter until smooth and creamy. Slowly add powdered sugar, a little at a time, then mix in the lemon juice and lemon zest. Keep beating that filling until it’s ultra light and fluffy—so tempting you’ll want to sneak a spoonful!
Step 9: Assemble the Sandwiches
Once your cookies are completely cool, it’s time to assemble the Lemon Lavender Sandwich Cookies. Spread or pipe a dollop of filling onto the flat side of one cookie and gently press another on top. Repeat with the remaining cookies, then stand back and admire your creation!
How to Serve Lemon Lavender Sandwich Cookies
Garnishes
Take these beauties over the top by sprinkling a little extra lemon zest or a few lavender buds on the filling before sandwiching, or gently dust the finished sandwiches with powdered sugar for a delicate snowy look. A tiny fresh mint leaf can be a fun pop of green if you’re feeling extra fancy!
Side Dishes
The perfect beverage pairing is a must here: classic Earl Grey, chamomile, or even a cool glass of lemonade makes the bright citrus and floral notes sing. If serving for brunch, Lemon Lavender Sandwich Cookies pair beautifully with a bowl of fresh berries or a scoop of lemon sorbet.
Creative Ways to Present
Stack your cookies high on a tiered dessert stand for some afternoon tea party grandeur, wrap them in wax paper for charming gifts, or arrange in a mason jar with a ribbon for a “just because” surprise. For special occasions, plate each sandwich cookie with a swirl of lemon curd and a scattering of edible flowers—picture-perfect!
Make Ahead and Storage
Storing Leftovers
Lemon Lavender Sandwich Cookies are best stored in an airtight container in the refrigerator, especially if you like your filling creamy and firm. They’ll keep beautifully for up to five days, and you can let them sit at room temperature for 10 minutes before indulging for that perfect texture.
Freezing
If you want to get ahead, you can freeze the plain (unfilled) cookies for up to 2 months! Just layer with parchment and stash in a ziptop bag. For already assembled sandwich cookies, wrap them tightly and freeze for up to a month—let them thaw at room temperature before serving.
Reheating
Lemon Lavender Sandwich Cookies don’t really need reheating, but if they seem a little too chilled from the fridge, let them sit out for a few minutes to soften slightly. If you froze assembled cookies, allow them to thaw overnight in the refrigerator or for an hour at room temperature, and they’ll be back to their just-baked best!
FAQs
Can I use fresh lavender instead of dried?
For this recipe, dried culinary lavender is preferred because it’s more potent and easier to distribute evenly into the dough. Fresh lavender can sometimes add too much moisture or taste grassy, so stick with dried for the classic flavor in Lemon Lavender Sandwich Cookies.
What’s the best way to make sure my cookies are tender?
Chilling the dough before rolling, and being careful not to overmix, are key steps. Also, don’t overbake—these cookies are meant to be just lightly golden at the edges for that melt-in-your-mouth sandwich texture.
Can I make the dough or filling ahead of time?
Absolutely! The cookie dough can be chilled for up to 48 hours before baking, and the lemon filling can be made a day in advance—just cover and refrigerate, then bring to room temperature to pipe or spread easily.
Does the lavender flavor overpower the cookies?
Not at all! With the right amount of culinary-grade dried lavender, the flavor is gentle, floral, and perfectly balanced by the brightness of the lemon. If you’re new to baking with lavender, you’ll find these Lemon Lavender Sandwich Cookies have just the right hint of something special.
How do I make cookie shapes more even?
Rolling the dough to an even thickness (about ¼ inch) and using a sturdy cookie cutter will give you consistently shaped cookies—great for matching up sandwich pairs! Chilling the cutouts for a few minutes before baking also helps them hold their shape well.
Final Thoughts
If you’re looking for a baking project that’ll make you—and everyone you share with—grin from ear to ear, you just can’t go wrong with Lemon Lavender Sandwich Cookies. Give them a try, and I promise you’ll want to make these dreamy, aromatic treats a staple for every special occasion (or just because!).
Print
Lemon Lavender Sandwich Cookies Recipe
- Total Time: 57 minutes
- Yield: 18 sandwich cookies 1x
- Diet: Vegetarian
Description
These delicate Lemon Lavender Sandwich Cookies are a delightful treat, combining the floral notes of lavender with the bright citrusy flavors of lemon. A perfect balance of sweet and tangy, these cookies are sure to impress at any gathering or as a special treat for yourself.
Ingredients
Cookies:
- 2 cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 tablespoon dried culinary lavender
- ¾ cup unsalted butter (softened)
- ¾ cup granulated sugar
- 1 large egg
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- ½ teaspoon lemon extract
Filling:
- ½ cup unsalted butter (softened)
- 1 ½ cups powdered sugar
- 1 tablespoon lemon juice
- ½ teaspoon lemon zest
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Prepare Dry Ingredients: In a food processor, pulse the flour, baking powder, salt, and dried lavender until the lavender is finely ground.
- Cream Butter and Sugar: In a large bowl, cream together the butter and sugar until light and fluffy. Add the egg, lemon zest, vanilla extract, and lemon extract, and mix until combined.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients and mix until a soft dough forms.
- Chill Dough: Divide the dough in half, flatten into discs, wrap in plastic wrap, and chill for 30 minutes.
- Roll and Cut: Roll out the dough, cut out cookies, and place them on baking sheets. Bake for 10-12 minutes.
- Make Filling: Beat butter until smooth, then gradually add powdered sugar, lemon juice, and lemon zest. Beat until light and fluffy.
- Assemble: Once the cookies are cooled, spread or pipe filling onto one cookie and sandwich with another.
Notes
- Use culinary-grade lavender for the best flavor.
- Store cookies in an airtight container in the refrigerator for up to 5 days.
- Let cookies sit at room temperature for 10 minutes before serving.
- Prep Time: 45 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich cookie
- Calories: 210
- Sugar: 17g
- Sodium: 60mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 30mg
