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These delicate lemon lavender sandwich cookies combine the bright citrus notes of lemon with the subtle floral essence of lavender for an elegant teatime treat. The buttery cookies provide the perfect canvas for the luxurious lavender buttercream filling, creating a sophisticated flavor profile that's both refreshing and comforting.
I first made these cookies for a garden party and they disappeared faster than anything else on the dessert table. The combination of lemon and lavender has become my signature baking flavor profile, earning requests for these cookies at every family gathering.
Ingredients
- All purpose flour: Provides the perfect structure for these tender cookies
- Lemon zest: Fresh from organic lemons offers the most vibrant citrus flavor
- Culinary lavender: Use only food grade lavender buds for the filling
- Unsalted butter: Allows you to control the salt level in both cookies and filling
- Heavy cream: Creates a silky smooth buttercream texture
- Vanilla extract: Balances the floral and citrus notes
- Granulated sugar: For the cookies and powdered sugar for the filling create different textures
Step-by-Step Instructions
- Preheat Your Oven:
- Set your oven to 350°F and prepare your baking sheets with parchment paper. A properly preheated oven ensures even baking and prevents spreading. I always allow at least 15 minutes for my oven to reach the proper temperature before baking these delicate cookies.
- Mix the Dry Ingredients:
- Whisk together flour, baking powder, and salt in a medium bowl until thoroughly combined. This distributes the leavening agent evenly throughout the flour, ensuring your cookies rise uniformly. I sift these ingredients together for extra light cookies.
- Cream the Butter and Sugar:
- Beat softened butter with granulated sugar until the mixture becomes noticeably lighter in color and fluffy in texture. This process incorporates air into the batter, creating tender cookies. Then beat in the egg, vanilla extract, and lemon zest until the mixture is smooth and well incorporated.
- Combine the Mixtures:
- Add the dry ingredients to the wet ingredients gradually, mixing at low speed just until no flour streaks remain. Overmixing at this stage develops gluten, resulting in tough cookies. I often finish mixing by hand with a spatula to ensure perfect texture.
- Roll and Cut the Dough:
- Roll the dough to 1/4 inch thickness on a lightly floured surface. Use a small round cookie cutter to create uniformly sized cookies. Reroll scraps gently to use all the dough. Place cut cookies on prepared baking sheets about an inch apart.
- Bake to Perfection:
- Bake cookies for 8-10 minutes until the edges just begin to turn golden while centers remain pale. These cookies should not brown completely. Cool for 5 minutes on the baking sheet before transferring to wire racks to cool completely.
- Prepare the Lavender Buttercream:
- Beat softened butter until creamy, then gradually incorporate powdered sugar until fully combined. Add finely ground culinary lavender, heavy cream, and vanilla extract. Beat for 2-3 minutes until extremely light and fluffy. The buttercream should hold its shape but be spreadable.
- Assemble the Sandwich Cookies:
- Match cookies of similar size and shape. Pipe or spread lavender buttercream onto the flat side of half the cookies. Top with remaining cookies, pressing gently to create sandwiches. Add a decorative piping of buttercream on top of each sandwich cookie.
- Add the Finishing Touches:
- Top each cookie with a thin slice of lemon and a small sprig of fresh lavender. These garnishes should be added just before serving for the most vibrant presentation.
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The lavender is truly the star ingredient in this recipe. I grow my own culinary lavender in my garden and harvest it in early summer when the buds are just opening. The fragrance fills my kitchen as I bake and always transports me back to the lavender fields I visited in Provence years ago.
Storage Tips
These sandwich cookies will stay fresh for up to 5 days when stored in an airtight container in the refrigerator. Allow them to come to room temperature before serving for the best flavor and texture experience. The unfilled cookies can be frozen for up to 3 months in a freezer safe container with layers separated by parchment paper. Simply thaw at room temperature and fill with fresh buttercream when ready to serve.
Flavor Variations
While the lemon lavender combination is divine, this versatile cookie base works wonderfully with other flavor profiles. Try orange zest with a vanilla bean buttercream, or lime zest with a coconut filling for a tropical twist. For a holiday version, replace the lemon zest with orange zest and add cinnamon to the buttercream instead of lavender. The possibilities are endless once you master the basic technique.
Serving Suggestions
These elegant cookies deserve an equally refined presentation. Serve them alongside a pot of Earl Grey tea or a glass of champagne for special occasions. They make a stunning addition to baby or bridal shower dessert tables, especially when displayed on a tiered stand. For an extra special dessert, sandwich a small scoop of vanilla ice cream between two cookies and freeze briefly for a sophisticated ice cream sandwich.
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These cookies are as beautiful as they are delicious, perfect for creating lasting memories with your loved ones.
Frequently Asked Questions
- → Can I make these cookies in advance?
Yes! You can make the cookies up to 3 days in advance and store them in an airtight container. The buttercream can be made 1 day ahead and refrigerated. Assemble the cookies within 24 hours of serving for best results.
- → Where can I find culinary lavender?
Culinary lavender can be found at specialty food stores, herb shops, farmers markets, or online. Make sure to purchase food-grade lavender specifically labeled for culinary use, as ornamental lavender may be treated with chemicals not suitable for consumption.
- → Can I skip the food coloring in the buttercream?
Absolutely! The purple food coloring is completely optional and only adds visual appeal. The lavender flavor will still come through beautifully without any added coloring.
- → How should I store these sandwich cookies?
Store assembled cookies in an airtight container in the refrigerator for up to 3 days. Bring them to room temperature for about 20 minutes before serving for the best flavor and texture.
- → Can I freeze these cookies?
Yes, you can freeze the unassembled cookies for up to 3 months. The buttercream can also be frozen separately. Thaw both completely before assembling. Fully assembled cookies don't freeze as well due to texture changes in the filling.
- → What can I substitute for lavender if I don't have any?
If you don't have culinary lavender, you could use 1 teaspoon of dried rosemary or thyme for a different herbal note, or try 1 tablespoon of Earl Grey tea leaves for a complementary flavor. You could also make a simple vanilla or lemon buttercream instead.