If you’re looking to bring a breath of springtime elegance to your dessert table, these Lemon Lavender Sandwich Cookies are truly a dream come true. Imagine buttery cookies infused with lemon zest and a hint of floral lavender, sandwiched around a creamy, zesty lemon filling—each bite delivers brightness, perfumed aroma, and a little afternoon-tea magic. Whether you’re baking for a special occasion or just to treat yourself, this recipe transforms everyday ingredients into a pastry-shop-worthy masterpiece. If you love baked goods that taste as beautiful as they look, you absolutely must try these Lemon Lavender Sandwich Cookies!
Ingredients You’ll Need
Gathering the right ingredients makes all the difference when baking Lemon Lavender Sandwich Cookies. Each one adds its own personality—color, fragrance, or melt-in-your-mouth texture—so don’t skip or substitute if you truly want cookie perfection!
- Unsalted Butter (for cookies and filling): The key to a tender crumb and creamy filling—make sure it’s softened for easy mixing.
- Granulated Sugar: Sweetens the cookie dough and allows the lemon and lavender flavors to shine rather than overpower.
- Egg: Helps bind the dough while adding a gentle richness to the cookies.
- Lemon Zest: Brings a bright, citrusy fragrance and punch—the magic touch in both cookie and filling.
- Pure Vanilla Extract: Rounds out flavors and enhances sweetness—only a teaspoon, but so impactful.
- All-Purpose Flour: Provides structure to the cookies so they hold their sandwich shape.
- Cornstarch: Makes the cookies especially soft and tender, almost melt-in-the-mouth.
- Baking Powder: Gives the cookies just a bit of lift without making them cakey.
- Salt: Balances out the sweetness and intensifies other flavors.
- Dried Culinary Lavender: Adds a delicate floral note—be sure to use food-grade lavender and chop it finely for even flavor distribution.
- Powdered Sugar (for filling): Ensures the filling is ultra-smooth and perfectly sweet.
- Lemon Juice: Adds zing and tang to the filling for a mouthwatering citrus hit.
- Milk (optional, for filling): Only if you need to adjust the filling’s texture—add by the teaspoon until spreadable.
How to Make Lemon Lavender Sandwich Cookies
Step 1: Prep Your Baking Trays
Begin your Lemon Lavender Sandwich Cookies adventure by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper—this not only prevents sticking but also helps your cookies bake evenly with golden bottoms.
Step 2: Cream Butter and Sugar
In a large mixing bowl, cream together the softened unsalted butter and granulated sugar until the mixture looks light, fluffy, and pale in color. This step is crucial for that lovely melt-in-your-mouth cookie crumb, so don’t rush it!
Step 3: Add Flavorings and Egg
Mix in the egg, lemon zest, and vanilla extract. This is where the magic starts—the lemon and vanilla combine with the butter to fill your kitchen with an irresistible aroma.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, cornstarch, baking powder, salt, and finely chopped dried culinary lavender. The cornstarch contributes to a tender, shortbread-like texture, while the lavender infuses every bite with subtle floral notes.
Step 5: Create the Cookie Dough
Gradually add the dry mixture to your wet mixture, mixing until a soft, slightly sticky dough forms. If the dough feels a bit too sticky to handle, chill it in the fridge for about 10–15 minutes before shaping.
Step 6: Shape and Bake
Roll the dough into 1-inch balls and set them on your prepared baking sheets, leaving about 2 inches of space between each for spreading. Gently flatten each ball with the bottom of a glass. Bake for 10–12 minutes until the edges just begin to turn golden. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Step 7: Make the Filling
For the lush lemon filling, beat softened butter until creamy. Gradually add the powdered sugar, followed by lemon juice, lemon zest, and vanilla extract. Beat until the mixture is thick and fluffy, adding milk a teaspoon at a time as needed to reach that perfect, smooth, spreadable texture.
Step 8: Assemble the Sandwich Cookies
Once your cookies are completely cooled, spread or pipe a generous layer of lemon filling onto the bottom of one cookie and top with a second cookie. Press gently to create a neat sandwich. Repeat with the remaining cookies, then get ready to dazzle friends and family with your homemade Lemon Lavender Sandwich Cookies!
How to Serve Lemon Lavender Sandwich Cookies
Garnishes
Dress up your Lemon Lavender Sandwich Cookies with an extra sprinkle of lemon zest, a light dusting of powdered sugar, or a few tiny lavender buds. These simple touches add elegance and a little hint to the flavors within, making each treat look truly special.
Side Dishes
Serve your cookies with a cup of Earl Grey or chamomile tea to play up the floral notes, or alongside a scoop of vanilla bean ice cream for a more indulgent dessert plate. For brunch, arrange them on a platter with fresh berries and sliced citrus—it’s a beautiful way to let their citrusy flair shine.
Creative Ways to Present
Stack the cookies in cello bags tied with ribbon for a homemade gift, or arrange them neatly on a tiered cake stand for afternoon tea. For special occasions, try sandwiching the filling with a piping bag for a professional bakery look or add a touch of edible glitter to up the whimsy.
Make Ahead and Storage
Storing Leftovers
Store any leftover Lemon Lavender Sandwich Cookies in an airtight container at room temperature for up to 2–3 days. Keeping them contained prevents the filling from drying out and keeps the cookies perfectly tender.
Freezing
You can freeze both the unfilled cookies and the finished sandwich cookies! Lay plain cookies flat in a freezer-safe container, separated by wax paper, or freeze assembled cookies in a single layer. Thaw at room temperature before serving for best flavor and texture.
Reheating
If you’d like to restore just-baked freshness, pop cookies (without filling) into a 300°F (150°C) oven for 3–4 minutes, then let them cool completely before filling. Fully assembled Lemon Lavender Sandwich Cookies are best enjoyed at room temperature—no reheating required!
FAQs
Can I use fresh lavender instead of dried?
It’s important to use dried culinary lavender for this recipe because fresh lavender has more moisture and can make the cookies soggy. Dried lavender is also more potent, so you get full flavor and aroma without overpowering the cookie.
How do I make the lavender flavor stronger or lighter?
To intensify the lavender, you can infuse your sugar with chopped lavender a day before baking. For a lighter touch, reduce the amount of dried lavender or ensure it’s very finely chopped so it doesn’t overpower the lemon.
Can Lemon Lavender Sandwich Cookies be made gluten-free?
Yes! Substitute a cup-for-cup gluten-free flour blend for the all-purpose flour. The texture may be slightly crumblier, but the flavors of lemon and lavender will delight just the same.
Is it okay to skip the filling?
Absolutely—these cookies are still lovely on their own, with a delicate floral note and bright citrus. You could also dust them with powdered sugar for a lighter treat if you’d prefer not to sandwich them.
Why is my dough too sticky or too dry?
Humidity and ingredient temperatures can affect dough texture. If it’s sticky, chill the dough for 10–15 minutes. If it’s dry, add a teaspoon of milk or a bit more softened butter until it comes together smoothly.
Final Thoughts
Go ahead and treat yourself to a batch of Lemon Lavender Sandwich Cookies—they’re that sweet spot between sophisticated and playful. It’s a recipe you’ll want to bake again and again, whether you’re sharing with friends or savoring with your favorite cup of tea. Let these little beauties bring a touch of sunshine and floral charm to your baking repertoire!
Print
Lemon Lavender Sandwich Cookies Recipe
- Total Time: 37 minutes
- Yield: 18 sandwich cookies 1x
- Diet: Vegetarian
Description
These Lemon Lavender Sandwich Cookies are a delightful treat combining the zesty flavors of lemon with the floral notes of lavender. The buttery cookies sandwich a luscious lemon cream filling for a perfect balance of sweet and citrusy flavors.
Ingredients
For the cookies:
- 1 cup (226g) unsalted butter (softened)
- 2/3 cup (135g) granulated sugar
- 1 large egg
- 1 tablespoon lemon zest
- 1 teaspoon pure vanilla extract
- 2 cups (250g) all-purpose flour
- 2 tablespoons cornstarch
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon dried culinary lavender (finely chopped)
For the filling:
- 1/2 cup (113g) unsalted butter (softened)
- 1 1/2 cups (180g) powdered sugar
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1/2 teaspoon vanilla extract
- 1–2 teaspoons milk (as needed for consistency)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Cream butter and sugar: In a large bowl, cream the butter and sugar until light and fluffy. Add egg, lemon zest, and vanilla, mixing until smooth.
- Prepare the dough: In a separate bowl, whisk flour, cornstarch, baking powder, salt, and lavender. Mix dry ingredients into wet ingredients to form a soft dough.
- Bake the cookies: Roll dough into balls, place on baking sheets, flatten, and bake for 10–12 minutes until lightly golden.
- Make the filling: Beat butter, add powdered sugar, lemon juice, zest, and vanilla. Beat until fluffy, adding milk for consistency.
- Assemble the cookies: Spread or pipe filling on one cookie and top with another to form a sandwich. Repeat with remaining cookies.
Notes
- Use food-grade culinary lavender only.
- For a stronger lavender flavor, infuse sugar with lavender a day in advance.
- Store cookies in an airtight container for 2–3 days.
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich cookie
- Calories: 210
- Sugar: 16g
- Sodium: 50mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg
