Description
Delicate and fragrant, these Lemon Lavender Sandwich Cookies are a delightful treat perfect for any occasion. The combination of zesty lemon and floral lavender in a buttery cookie with a creamy filling makes for a truly elegant dessert.
Ingredients
Scale
For the cookies:
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 2 cups all-purpose flour
- 1 tablespoon cornstarch
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon dried culinary lavender, finely crushed
For the filling:
- 1/2 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1 tablespoon lemon juice
- 1/2 teaspoon vanilla extract
- Optional: 1/2 teaspoon lemon zest or a drop of purple food coloring
Instructions
- Preheat the oven: Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Make the cookie dough: In a large bowl, cream together butter and sugar. Beat in egg, vanilla, and lemon zest. In another bowl, whisk flour, cornstarch, baking powder, salt, and lavender. Combine wet and dry ingredients.
- Bake the cookies: Roll dough into balls, flatten, and bake for 10–12 minutes. Cool on a wire rack.
- Prepare the filling: Beat butter until smooth. Add powdered sugar, lemon juice, vanilla, and zest/coloring. Beat until fluffy.
- Assemble the cookies: Spread or pipe filling on one cookie and top with another to make a sandwich. Repeat.
Notes
- For a stronger lavender flavor, infuse the sugar with lavender a day ahead.
- Store cookies in an airtight container for up to 4 days or freeze for longer freshness.
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich cookie
- Calories: 210
- Sugar: 18 g
- Sodium: 60 mg
- Fat: 11 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 30 mg
