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

Cook Mode Prevent your screen from going dark

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