Delicate and aromatic, these Lemon Lavender Sandwich Cookies combine the subtle, floral notes of lavender with the zesty brightness of lemon. The result is a melt-in-your-mouth, elegant cookie that’s just as perfect for afternoon tea as it is for a special dessert tray.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Cookies:
1 cup unsalted butter, softened
1/2 cup granulated sugar
1 large egg yolk
1/4 cup powdered sugar
1 tsp vanilla extract
1 tbsp dried culinary lavender, finely ground
2 cups all-purpose flour
1/4 tsp salt
For the Lemon Cream Filling:
1/4 cup unsalted butter, softened
1 cup powdered sugar
2 tbsp lemon juice
1 tsp lemon zest
Directions
I preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
In a large mixing bowl, I cream together the butter, granulated sugar, and powdered sugar until light and fluffy.
I add in the egg yolk, vanilla extract, and ground lavender, mixing well until the flavors are blended.
Then, I stir in the flour and salt until a soft dough forms. I chill it in the fridge for about 30 minutes to make it easier to handle.
Once chilled, I roll the dough out on a lightly floured surface to about 1/4 inch thickness, and cut it into shapes using a cookie cutter.
I place the cutouts on the prepared baking sheets and bake them for 8–10 minutes, just until the edges turn lightly golden. I let them cool completely before assembling.
For the lemon cream, I beat together butter, powdered sugar, lemon juice, and lemon zest until smooth and fluffy.
I spread or pipe the filling onto half of the cookies and top with the remaining cookies to create beautiful sandwich cookies.
Servings and timing
Prep Time: 25 minutes
Cooking Time: 10 minutes
Total Time: 35 minutes
Servings: Makes 18 sandwich cookies
Calories: Approximately 160 kcal per sandwich cookie
Variations
I sometimes add a few drops of food-grade lavender oil to intensify the floral flavor.
For a twist, I’ve swapped the lemon filling with raspberry or blueberry buttercream for a berry-lavender combo.
If I want extra texture, I roll the cookie edges in finely chopped candied lemon peel before serving.
I’ve also added a tiny bit of honey to the dough for a subtle sweet depth.
Storage/Reheating
I store these cookies in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. To keep the cookies crisp, I separate layers with parchment paper. While I don’t usually reheat them, letting chilled cookies sit at room temperature for 10–15 minutes before serving brings back their best texture.
FAQs
How strong is the lavender flavor?
The lavender flavor is subtle and floral, not overpowering. I use finely ground culinary lavender and only a tablespoon to keep the flavor balanced.
Can I make the dough ahead of time?
Yes, I often prepare the dough a day ahead and store it in the fridge, wrapped tightly. It keeps well for up to 2 days.
Can I freeze the cookies?
Yes, both the unbaked dough and the finished sandwich cookies freeze well. I freeze the baked cookies (unfilled) and add the filling after thawing for the best texture.
What’s the best way to grind the lavender?
I use a spice grinder or a mortar and pestle to finely grind dried culinary lavender. It helps distribute the flavor evenly throughout the dough.
Can I use fresh lavender instead?
I don’t recommend fresh lavender as it can be too moist and strong in flavor. Dried culinary lavender gives more consistent results.
Conclusion
These Lemon Lavender Sandwich Cookies are a delightful combination of floral and citrus notes wrapped in a soft, buttery cookie. I love serving them at spring and summer gatherings or when I want something a little extra special. Their elegance and flavor never fail to impress.
Recipe:
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Lemon Lavender Sandwich Cookies
- Total Time: 35 minutes
- Yield: 18 sandwich cookies
- Diet: Vegetarian
Description
Delicate and aromatic, these Lemon Lavender Sandwich Cookies combine floral lavender with zesty lemon cream for an elegant, melt-in-your-mouth treat perfect for tea parties or special occasions.
Ingredients
1 cup unsalted butter, softened
1/2 cup granulated sugar
1/4 cup powdered sugar
1 large egg yolk
1 tsp vanilla extract
1 tbsp dried culinary lavender, finely ground
2 cups all-purpose flour
1/4 tsp salt
For the Lemon Cream Filling:
1/4 cup unsalted butter, softened
1 cup powdered sugar
2 tbsp lemon juice
1 tsp lemon zest
Instructions
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Cream together the butter, granulated sugar, and powdered sugar until light and fluffy.
- Add in the egg yolk, vanilla extract, and ground lavender, mixing well to combine.
- Stir in the flour and salt until a soft dough forms. Chill the dough in the refrigerator for 30 minutes.
- Roll the dough out on a lightly floured surface to 1/4 inch thickness and cut into desired shapes using cookie cutters.
- Place cookies on prepared baking sheets and bake for 8–10 minutes, until edges are lightly golden.
- Let cookies cool completely on a wire rack before assembling.
- To make the lemon cream, beat together butter, powdered sugar, lemon juice, and lemon zest until smooth and fluffy.
- Spread or pipe the filling onto half of the cookies, then top with the remaining cookies to form sandwiches.
Notes
Add a few drops of food-grade lavender oil to intensify the floral flavor.
Swap lemon filling with raspberry or blueberry buttercream for a fruity twist.
Roll the cookie edges in finely chopped candied lemon peel for extra texture.
Add a touch of honey to the dough for subtle sweetness.
Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich cookie
- Calories: 160
- Sugar: 10g
- Sodium: 40mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 25mg
