I used to think putting flowers in my food was just… weird. Like something out of a fancy, old storybook. Lavender in cookies? Sounded like it would taste like soap. Then, one spring afternoon, I tried a lemon lavender scone at a little bakery, and everything changed. It was bright, sweet, and surprisingly perfect.
That one scone sent me on a mission. I wanted that amazing flavor but in a cookie you could hold in your hand. After a lot of trial and error in my kitchen, I landed on these. They are delicate, buttery shortbread cookies with just the right amount of lemon and a whisper of lavender.
These Lemon Lavender Sandwich Cookies are easier to make than they look. I’m going to walk you through every step, so you can bring a little bit of that spring magic into your own kitchen.
What You’ll Need
Here is everything for the cookies and the filling. Don’t be scared by the list. It’s mostly pantry staples.
For the Shortbread Cookies
- 1 cup unsalted butter, softened to room temperature
- 2/3 cup granulated sugar
- 1 teaspoon vanilla extract
- Zest of 1 large lemon
- 1 tablespoon dried culinary lavender, finely crushed
- 2 cups all-purpose flour
- 1/2 teaspoon salt
For the Lemon Buttercream Filling
- 1/2 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon vanilla extract
- A tiny pinch of salt
| Recipe Snapshot | |
|---|---|
| Prep Time | 25 minutes |
| Chill Time | 1 hour |
| Cook Time | 12 minutes |
| Yields | 18-20 sandwich cookies |
Tools for the Job
You don’t need any wild gadgets for this recipe. Just the basics will do.
- Mixing bowls (one large, one medium)
- Electric mixer (handheld or stand mixer)
- Spatula
- Plastic wrap
- Rolling pin
- 2-inch round cookie cutter
- Baking sheets
- Parchment paper
- Wire cooling rack
- Small spoon or piping bag for filling
Let’s Make Lemon Lavender Cookies
I’ve broken this down into three simple parts. Making the cookies, whipping up the filling, and then the fun part, putting them together.
Making the Cookies
Step 1: In a large bowl, use your electric mixer to beat the softened butter and granulated sugar together until they’re light and fluffy. This usually takes about 2-3 minutes.
Step 2: Add the vanilla extract and lemon zest. Mix them in until just combined.
Step 3: In a separate medium bowl, whisk together the flour, salt, and finely crushed lavender. Crushing the lavender releases its flavor.
Step 4: Slowly add the dry ingredients to your wet ingredients. Mix on low speed until the dough just starts to come together. Don’t overmix it.
Step 5: Form the dough into a flat disk, wrap it tightly in plastic wrap, and chill it in the refrigerator for at least one hour. This step is very important.
Step 6: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
Step 7: On a lightly floured surface, roll out your chilled dough to about 1/4-inch thickness.
Step 8: Use your cookie cutter to cut out rounds. Place them about an inch apart on your prepared baking sheets.
Step 9: Bake for 10-12 minutes, or until the edges are just barely golden. The centers should still look pale.
Step 10: Let the cookies cool on the baking sheet for 5 minutes before moving them to a wire rack to cool completely.
Making the Lemon Buttercream Filling
Step 1: While the cookies cool, make the filling. In a medium bowl, beat the softened butter until it’s creamy.
Step 2: Gradually add the powdered sugar and beat on low speed until it’s mixed in. Then, turn the speed up to medium-high and beat for 2-3 minutes until smooth.
Step 3: Add the lemon juice, vanilla extract, and a tiny pinch of salt. Mix until the buttercream is light and spreadable.
Putting It All Together
Step 1: Once your cookies are completely cool, it’s time to assemble them. If they aren’t cool, the filling will melt.
Step 2: Match up your cookies into pairs of similar size.
Step 3: Spread or pipe about a teaspoon of buttercream onto the flat side of one cookie.
Step 4: Gently press another cookie on top to create your sandwich. Repeat with all the cookies.
Pro Tips from My Kitchen
After making these cookies dozens of times, I’ve learned a few things that really help.
Room Temperature is Key: Make sure your butter for both the cookies and the filling is truly at room temperature. It makes everything mix together so much better and gives you a smoother texture. Cold butter will make your dough lumpy.
Don’t Skip the Chill: Chilling the dough is not optional. It keeps the cookies from spreading into flat, sad pancakes in the oven. It also helps the flavors of the lemon and lavender meld together.
Use Culinary Lavender: This is a big one. Only use lavender that is meant for eating, called “culinary lavender.” The kind you find in potpourri or craft stores can have pesticides or oils that are not safe to eat.
Crush Your Lavender: To get the best flavor, crush the dried lavender buds a little before adding them to the flour. You can use a mortar and pestle or just the back of a spoon. This helps release the fragrant oils.
Swaps and Fun Variations
Once you get the hang of the basic recipe, you can play around with it.
- Citrus Swap: Not a lemon fan? Try using the zest of an orange or a lime instead for a different kind of bright, citrus flavor.
- Herb Garden: If you’re feeling adventurous, you can swap the lavender for finely chopped rosemary. It sounds odd, but rosemary and lemon are a classic pair.
- Add a Glaze: Instead of a sandwich, you can leave the cookies single and drizzle them with a simple lemon glaze made from powdered sugar and lemon juice.
| Flavor Fun | |
|---|---|
| Swap Lemon Zest For | Orange or Lime Zest |
| Swap Lavender For | Chopped Rosemary |
| Add-In Idea | Mini White Chocolate Chips |
Can I Make These Ahead?
Yes, absolutely. Life is busy, and sometimes you need to break up your baking.
You can make the cookie dough up to 3 days in advance and keep it wrapped in the fridge. You can also freeze the dough disk for up to 3 months. Just let it thaw in the fridge before rolling.
You can also bake the cookies and store them in an airtight container for a few days before you fill them. The buttercream can also be made ahead and stored in the fridge. Just let it come to room temperature and give it a quick whip before using.
Storing Your Cookies
Once assembled, these cookies are best kept in a single layer in an airtight container.
They will stay fresh at room temperature for about 3 days. If you put them in the fridge, they can last up to a week, but the cookie might get a little firm. Just let them sit out for a few minutes before eating.
What Goes with These Cookies?
These cookies are perfect all on their own. But they are especially nice with a hot drink.
A simple cup of black tea, like Earl Grey, is a wonderful match. The bergamot in the tea goes so well with the lemon and lavender. They are also great with a cup of coffee or as a light dessert after a meal.
Nutrition Stuff
This is just an estimate, and the actual numbers will change based on your ingredients and cookie size. These are a treat, so just enjoy them.
| Ingredient | To Make It Gluten-Free | To Make It Vegan |
|---|---|---|
| All-Purpose Flour | Use 1:1 GF Flour Blend | No change needed |
| Unsalted Butter | No change needed | Use Vegan Butter Sticks |
For a gluten-free version, use a good quality “cup-for-cup” or “1-to-1” gluten-free flour blend that contains xanthan gum.
For a vegan version, use a high-quality plant-based butter substitute in both the cookies and the buttercream. Make sure it’s the kind that comes in sticks, not a soft tub spread.
Frequently Asked Questions
Q1. My cookies spread out too much. What did I do wrong?
Ans: This is usually because the dough wasn’t cold enough before it went into the oven. Chilling is super important. It could also be that your butter was too soft, almost melted, when you started.
Q2. The lavender flavor is too strong or too weak. How can I fix it?
Ans: Lavender is a strong flavor. The amount in the recipe is a good starting point, but you can adjust it. Next time, try a little less for a more subtle taste or a tiny bit more if you love it. Also, make sure you’re using culinary-grade lavender.
Q3. Can I freeze the finished sandwich cookies?
Ans: Yes. Place the finished cookies on a baking sheet in a single layer and freeze them until solid. Then you can transfer them to a freezer-safe bag or container. They’ll keep for about a month. Let them thaw at room temperature.
Q4. My buttercream is too thin! How can I fix it?
Ans: If your buttercream seems runny, it probably just needs more powdered sugar. Add a tablespoon at a time and keep mixing until it reaches a nice, spreadable thickness.
Wrapping Up
There you have it. A simple, elegant cookie that tastes like sunshine. The balance of bright lemon and floral lavender is something really special, and I hope you give it a try.
Baking should be fun, not stressful. This recipe is a great way to try something a little different without a ton of fuss.
If you make these cookies, please leave a comment below. I would love to hear how they turned out for you or answer any questions you might have. Happy baking.
