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Delicious Lemon Lavender Sandwich Cookies displayed on a plate.

Lemon Lavender Sandwich Cookies

Bright citrus and floral lavender come together in these delicate sandwich cookies filled with luscious lemon buttercream, perfect for tea time or gifting.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 12 cookies
Course: Dessert, Snack
Cuisine: American, Baking
Calories: 120
Ingredients Method Notes

Ingredients
  

For the cookies
  • 1 cup all-purpose flour Spoon-and-level method for measuring to avoid density.
  • 1/2 cup unsalted butter, softened Use European-style butter for richer flavor.
  • 1/2 cup granulated sugar Cream with butter for light texture.
  • 1 large egg
  • 1 tablespoon lemon zest Use unwaxed lemons for best flavor.
  • 1 tablespoon fresh lavender blossoms or 1 teaspoon dried lavender Crush dried lavender lightly to release oils.
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
For the buttercream
  • 1 cup powdered sugar Sifted for a smooth texture.
  • 2 tablespoons unsalted butter, softened
  • 1 tablespoon lemon juice Adjust to taste.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a bowl, cream together softened butter and granulated sugar until light and fluffy.
  3. Beat in the egg, lemon zest, and lavender until fully incorporated.
  4. In another bowl, whisk together flour, baking powder, and salt, then gradually add to the wet mixture.
  5. Scoop tablespoon-sized portions of dough, placing them on the baking sheet, and flatten slightly.
Baking
  1. Bake for 10-12 minutes until the edges are lightly golden but the centers remain pale.
  2. Let cookies cool on a wire rack to finish setting.
Buttercream Preparation
  1. Beat together butter, powdered sugar, and lemon juice until smooth and spreadable.
Assembly
  1. Spread the lavender buttercream on the flat side of one cookie and sandwich it with another.
  2. Wipe any stray crumbs for a clean presentation.
Serving
  1. Arrange on a platter and serve with tea or store as directed below.

Notes

Store in an airtight container in the fridge for up to 5 days or freeze for up to 3 months. Adjust lemon for the buttercream consistency as needed.