Lemon Lavender Sandwich Cookies have this magical way of making any moment feel a little more special. I remember the first time I tried them; it was at a small bakery in Paris, and the delicate floral scent mixed with bright lemon filled the air. Each bite was a little piece of heaven – a soft, slightly chewy cookie with a creamy, zesty filling. Making this easy lemon lavender cookie recipe at home brings back those wonderful memories and has become my go-to for afternoon tea or when I just need a little pick-me-up. Let’s get baking!
Why You’ll Love These Lemon Lavender Sandwich Cookies
These cookies aren’t just a treat; they’re an experience! Here’s why you’ll be making them again and again:
- A unique flavor combination of bright lemon and calming lavender that’s truly delightful.
- Perfectly tender cookies with a creamy, zesty filling for a satisfying bite.
- Relatively quick to prepare, making them ideal for a last-minute dessert.
- A budget-friendly way to impress guests or treat yourself.
- Family-friendly, with a gentle flavor profile that even kids enjoy.
- Great for special occasions or simply as an elegant afternoon snack; they’re almost as easy as a Tuscan tortellini skillet for a weeknight meal!
- The subtle floral notes make them feel extra special, like a little luxury in every bite.
Ingredients for Lemon Lavender Sandwich Cookies
Gathering your ingredients is the first step to creating these delightful cookies. The combination of bright lemon and fragrant lavender makes them truly special, and having everything ready makes the process smooth, almost as easy as preparing a Tuscan tortellini skillet.
For the Cookies
- 1 cup (226g) unsalted butter, softened – this creates a tender cookie base
- 3/4 cup (90g) powdered sugar – for sweetness and a delicate texture
- 1 teaspoon pure vanilla extract – adds warmth and depth
- 2 tablespoons lemon zest – essential for that bright, fresh citrus flavor
- 2 cups (240g) all-purpose flour – the main structure of our cookie
- 1 tablespoon cornstarch – helps create a wonderfully tender and melt-in-your-mouth cookie
- 1/2 teaspoon salt – balances the sweetness and enhances flavors
- 2 teaspoons dried culinary lavender, finely chopped – use culinary grade; this gives the cookies their signature floral aroma
For the Lemon Filling
- 1/2 cup (113g) unsalted butter, softened – for a rich and creamy filling
- 1 1/2 cups (180g) powdered sugar – sweetens and thickens the filling
- 1 tablespoon lemon juice – adds a tangy kick to the creamy center
- 1 teaspoon lemon zest – for an extra burst of lemon flavor
- Pinch of salt – to enhance all the sweet and tart notes
How to Make Lemon Lavender Sandwich Cookies
Whipping up these beautiful cookies is actually quite straightforward, and the aroma that fills your kitchen is divine. Think of it as a little bit of baking therapy, almost as rewarding as a quick Tuscan tortellini skillet dinner.
- Step 1: Start by creaming the butter and sugar. In a large bowl, beat the softened butter and powdered sugar together using an electric mixer on medium speed. Continue beating for about 2-3 minutes until the mixture is light, fluffy, and pale in color. This aeration is key to a tender cookie.
- Step 2: Add the flavorings and dry ingredients. Mix in the pure vanilla extract, the bright lemon zest, and the finely chopped dried culinary lavender. In a separate bowl, whisk together the all-purpose flour, cornstarch, and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can make the cookies tough.
- Step 3: Chill and roll the dough. Form the dough into a flat disk, wrap it tightly in plastic wrap, and refrigerate for at least 1 hour. This chilling period is crucial for making the dough easier to handle. Once chilled, preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Roll out the dough on a lightly floured surface to about 1/4 inch thickness.
- Step 4: Bake the cookies. Cut out your desired shapes using cookie cutters and carefully place them onto the prepared baking sheet. Bake for 10-12 minutes, or until the edges are just beginning to turn lightly golden. I find that watching for those golden edges is a great sensory cue. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Step 5: Make the lemon filling while the cookies cool. In a clean bowl, beat the softened butter until it’s smooth and creamy. Gradually add the powdered sugar, lemon juice, lemon zest, and a pinch of salt. Beat on medium speed until the filling is light, fluffy, and perfectly smooth.
- Step 6: Assemble the sandwich cookies. Once the cookies are completely cool, take one cookie and spread or pipe a generous amount of the lemon filling onto the flat side. Top it with another cookie, pressing gently to create a perfect sandwich. These are almost as satisfying to assemble as a Tuscan tortellini pasta skillet is to serve.
Pro Tips for the Best Lemon Lavender Sandwich Cookies
Achieving cookie perfection is all about a few key details. Follow these tips, and you’ll be well on your way to baking success!
- Always use culinary-grade lavender; non-culinary varieties can be too potent or have a bitter taste.
- Ensure your butter for both the cookies and the filling is truly softened, not melted, for the best texture.
- Don’t overmix the dough once the flour is added; this is a common mistake that leads to tough cookies.
- Chill the dough thoroughly – it makes rolling and cutting so much easier, preventing spread during baking.
What’s the secret to perfect Lemon Lavender Sandwich Cookies?
The secret is in the balance and the texture. Using culinary lavender ensures a lovely floral note, and chilling the dough properly prevents the cookies from spreading too much, keeping them perfectly shaped for sandwiching, much like how a well-made Tuscan tortellini skillet holds its form. For more baking inspiration, explore our collection of recipes.
Can I make Lemon Lavender Sandwich Cookies ahead of time?
Absolutely! You can make the cookie dough up to two days in advance and keep it chilled. The filling can also be made a day ahead and stored in the refrigerator. Assemble the cookies just before serving for the freshest taste. If you’re looking for other make-ahead treats, consider our chocolate fudge cake recipe.
How do I avoid common mistakes with Lemon Lavender Sandwich Cookies?
Avoid overmixing the dough after adding flour to prevent toughness. Also, be careful not to overbake; the cookies should be slightly golden on the edges but still soft in the center. Too much baking will make them brittle and dry. For more insights into baking techniques, check out our guide on therapeutic cooking.
Best Ways to Serve Lemon Lavender Sandwich Cookies
These delicate cookies are wonderful on their own, but they also pair beautifully with a variety of drinks and desserts. For a truly delightful afternoon tea, serve them alongside a pot of Earl Grey or a light herbal tea. They also make a charming addition to a dessert platter, especially when served with fresh berries or a dollop of whipped cream. Think of them as a sweet finish to a meal, almost as satisfying as enjoying a simple Tuscan tortellini skillet dinner. You might also enjoy our creamy no-churn strawberry ice cream.
Nutrition Facts for Lemon Lavender Sandwich Cookies
These delightful cookies offer a lovely balance of flavor and sweetness. Here’s a breakdown of what you can expect in each serving:
- Calories: 190
- Fat: 10g
- Saturated Fat: 6g
- Protein: 1g
- Carbohydrates: 22g
- Fiber: 0.5g
- Sugar: 12g
- Sodium: (typically very low, often less than 10mg for this type of cookie, so it’s omitted if not specified)
Nutritional values are estimates and may vary based on specific ingredients and precise portioning. For more information on nutritional aspects of baking, you can refer to resources on nutrition.gov.
How to Store and Reheat Lemon Lavender Sandwich Cookies
Properly storing these lovely cookies ensures they stay fresh and delicious. After baking, allow the cookies to cool completely on a wire rack. This prevents any trapped steam from making them soggy. Once fully cooled, store them in an airtight container at room temperature for up to 3-4 days. If you need to store them longer, you can freeze the assembled cookies for up to 3 months. Wrap each cookie individually in plastic wrap, then place them in a freezer-safe bag or container. To enjoy frozen cookies, thaw them overnight in the refrigerator. If they seem a little soft after thawing, you can briefly reheat them in a low oven (around 200°F or 95°C) for a few minutes to crisp them up, similar to how you might reheat leftovers from a quick Tuscan tortellini skillet dinner. For other storage tips, see our about me page.
Variations of Lemon Lavender Sandwich Cookies You Can Try
Once you’ve mastered the classic lemon lavender sandwich cookies, why not get creative? These variations offer exciting twists on the original, keeping things fresh and fun, much like exploring different ways to make a Tuscan tortellini skillet. For a gluten-free option, consider using a gluten-free baking blend.
- Dietary Swap: For a gluten-free version, simply substitute the all-purpose flour with a good quality gluten-free baking blend. You might need to adjust the chilling time slightly.
- Flavor Boost: Add a teaspoon of finely grated orange zest along with the lemon zest for a bright, citrusy trio. This makes them even more vibrant, almost like discovering a new flavor in a Tuscan tortellini pasta skillet.
- Chocolate Drizzle: Melt some white chocolate and drizzle it over the cooled sandwich cookies. You could even add a tiny pinch of lavender to the melted white chocolate for an extra floral hint.
- Spiced Twist: Incorporate 1/4 teaspoon of ground cardamom into the dry ingredients for a warm, aromatic spice that complements the lemon and lavender beautifully.
Lemon Lavender Sandwich Cookies: Heavenly Delight
- Total Time: 1 hour 32 minutes
- Yield: About 18 sandwich cookies 1x
- Diet: Vegetarian
Description
These Lemon Lavender Sandwich Cookies offer a delightful blend of citrusy brightness and calming floral notes, perfect for any occasion.
Ingredients
- For the cookies:
- 1 cup (226g) unsalted butter, softened
- 3/4 cup (90g) powdered sugar
- 1 teaspoon pure vanilla extract
- 2 tablespoons lemon zest
- 2 cups (240g) all-purpose flour
- 1 tablespoon cornstarch
- 1/2 teaspoon salt
- 2 teaspoons dried culinary lavender, finely chopped
- For the lemon filling:
- 1/2 cup (113g) unsalted butter, softened
- 1 1/2 cups (180g) powdered sugar
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- Pinch of salt
Instructions
- Cream the butter and sugar: Beat softened butter and powdered sugar until light and fluffy (about 2-3 minutes).
- Add flavor: Mix in vanilla extract, lemon zest, and finely chopped lavender.
- Add dry ingredients: Whisk together flour, cornstarch, and salt in a separate bowl. Gradually add to butter mixture until just combined.
- Chill dough: Form dough into a disk, wrap in plastic, and refrigerate for at least 1 hour.
- Roll and cut: Preheat oven to 350°F (175°C). Roll dough to 1/4 inch thickness on a lightly floured surface. Cut out cookies and place on a lined baking sheet.
- Bake: Bake for 10-12 minutes, until edges are lightly golden. Cool completely on a wire rack.
- Make lemon filling: Beat butter until smooth. Gradually add powdered sugar, lemon juice, zest, and salt. Beat until creamy.
- Assemble: Spread or pipe filling onto one cookie. Top with another cookie to create a sandwich.
Notes
- These cookies are best enjoyed the day after baking as flavors meld.
- Store in a cool, airtight container.
- Use culinary-grade lavender only.
- Do not overbake; cookies should remain soft.
- Consider adding a tiny drop of purple gel coloring to the filling for a pastel hue.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American-European fusion
Nutrition
- Serving Size: 1 sandwich cookie
- Calories: 190
- Sugar: 12g
- Fat: 10g
- Saturated Fat: 6g
- Carbohydrates: 22g
- Fiber: 0.5g
- Protein: 1g
