There is something almost magical about lemon and lavender combined. The bright, punchy citrus of lemon, along with the soft floral notes of lavender, creates a great balance that refreshes and calms all at once. These Lemon Lavender Sandwich Cookies capture that magical pairing in a delicate treat that will brighten up anyone’s day.
A Moment of Discovery: The Story Behind the Recipe
Several years ago, while wandering around the local farmer’s market, I was struck by this little stand that seemed to pop out of the page of a storybook. It was filled with homemade treasures: jars of honey in different shades of gold, heather-like bunches of herbs, and the prettiest flowers that had been dried. What caught my attention, though, was this basket of freshly picked lavender, its purple flowers gleaming with brightness against the rustic background of the market.
The sweet perfume immediately soothed me, conjuring images of casual walks through blooming meadows during bright, warm afternoons. This elderly woman, with a soft, gentle smile, noticed my interest and even gave me a little pouch of dried lavender to take home, instructing me to try working with this ingredient in my baked goods. Intrigued by her comment, I took her suggestion and started incorporating the fragrance of lavender into my baking.
Long story short, it didn’t take me very long to mix lavender with yet another favorite ingredient of mine-lemon. The result was refreshing and aromatic, as pleasant as the summer breeze itself. These Lemon Lavender Sandwich Cookies capture that epiphany moment. They are a tribute to the unintended pleasures found in the simplicity of daily excursions, much like how a visit to the market would have its ending in a delicious new recipe.
Lemon Lavender Sandwich Cookies Recipe
Course: Cookies12
servings30
minutes10
minutes180
kcalIngredients
- For the Cookies:
2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
Zest of 1 lemon
- For the Lavender Buttercream Filling:
1/2 cup unsalted butter, softened
2 cups powdered sugar
1 tablespoon culinary lavender, finely ground
2 tablespoons heavy cream
1 teaspoon vanilla extract
A few drops of purple food coloring (optional)
- Garnish:
Thin lemon slices
Fresh lavender sprigs
Steps
- Making the Cookies:
Preheat Your Oven: Set the oven to 350°F (175°C). Line two baking sheets with parchment paper.
Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Cream the Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes. Add in the egg, vanilla extract, and lemon zest, mixing until fully incorporated.
Combine the Mixtures: Gradually add the dry ingredients to the butter mixture, mixing just until combined. Be careful not to overmix.
Roll Out the Dough: On a lightly floured surface, roll out the dough to about 1/4 inch thickness. Use a round cookie cutter to cut out the cookies and place them on the prepared baking sheets.
Bake: Bake the cookies for 8-10 minutes, or until the edges are just starting to turn golden. Remove from the oven and allow them to cool completely on a wire rack. - Preparing the Lavender Buttercream:
Cream the Butter: In a large bowl, beat the softened butter until creamy.
Add the Dry Ingredients: Gradually add in the powdered sugar, a little at a time, until fully incorporated.
Infuse with Lavender: Mix in the ground culinary lavender, heavy cream, and vanilla extract. If desired, add a few drops of purple food coloring for a lovely lavender hue.
Beat Until Fluffy: Continue to beat the mixture until light and fluffy, about 2-3 minutes. - Assembling the Cookies:
Fill the Cookies: Once the cookies are completely cool, spread or pipe a generous layer of lavender buttercream onto the flat side of half the cookies.
Create the Sandwiches: Place another cookie on top, gently pressing down to create a sandwich.
Add Lavender Buttercream on Top: Pipe a small swirl of lavender buttercream on the top of each assembled sandwich cookie for an extra touch of flavor and elegance.
Garnish: Decorate the top of each cookie with a thin lemon slice and a fresh lavender sprig for an elegant touch.
Emma’s tips
- Culinary lavender is the one to choose, as it is safe for consumption and offers a milder flavor. In contrast, regular lavender can often be overly strong and bitter.
- Perfect Texture: For an even softer cookie, keep in mind not to overbake them. The cookies should be somewhat firm but not browned.
- Food coloring: Though optional, it gives this beautiful lavender shade to the buttercream that complements the flavor of the buttercream.
Serving Suggestions
These Lemon Lavender Sandwich Cookies are just perfect for afternoon tea or as a light dessert after dinner. They’re also great for a bridal shower or garden party because their delicate flavors can really shine. The best way to enjoy these treats would be with a refreshing cup of Earl Grey tea or a glass of sparkling lemonade.
Dear reader
Making these Lemon Lavender Sandwich Cookies is like creating a masterpiece of delicate art, whereby each ingredient assumes its role in a composition of flavor that is refreshing and soothing. They are proof that pleasant surprises emanate from taking a risk, adding a touch of class to any moment. If you give this recipe a try, I’d love to hear about it! Please leave a comment below or tag your creations on social media with #EmmasCakeStudio. Happy baking!
YUM! These are fantastic, 10/10, I will be making them again. Mine don’t look nearly as pretty as yours but still super tasty! The lavender is the perfect amount, you still get that nice flavor from it without it being soapy! I can’t eat cow dairy so these are the changes I made: I used vegan butter in the cookies and vegan butter and coconut cream in the frosting. Delicious!
Hi Aimee,
I love hearing that you enjoyed these cookies – 10/10 is such a compliment! Lavender can be tricky to get just right, but it’s great to know the flavor came through without being overpowering.
Your swaps sound perfect. Vegan butter and coconut cream must have given the frosting a rich, smooth texture. It’s wonderful that you made the recipe work for you.
Thank you for sharing your experience and those thoughtful changes. I hope they become a go-to treat for you. Let me know how your next batch turns out! 😊
Oh yes, the frosting was so creamy and dreamy!! I will for sure let you know! I’m also excited to try your other recipes as well. 🙂
Can lavender extract be subbed for the lavender powder?
Hi Elnora! 😊
Yes, you can substitute lavender extract for the powder, but since the extract is much more concentrated, start with just 1/4 teaspoon and adjust to taste. The texture of the buttercream might be a little softer since the powder adds a bit of structure—if needed, you can add a touch more powdered sugar to balance it out. Hope that helps, and I’d love to hear how it turns out! 💜
Thank you for the recipe! There were no problems, very clear explanations)
I added 1 tbsp of lemon juice to the dough, and it tasted perfectly lemony but sweet.
That sounds like a fantastic addition, Sofie! A little lemon juice can really brighten up the flavors while keeping the sweetness balanced. I love when a small tweak makes a recipe even more personalized. Thanks for sharing—I’ll have to try that next time! 😊
Do you ever do videos creating these recipes?
I have started doing a few, and I am hoping to share some behind-the-scenes clips soon. Seeing the process really helps bring the recipes to life. If there’s a specific one you would love to watch, let me know! 🎥🍋