Lemon Lavender Sandwich Cookies Recipe

Introduction

These Lemon Lavender Sandwich Cookies are a delightful blend of floral and citrus flavors nestled between tender, buttery cookies. Perfect for teatime or as a charming gift, they combine fragrant lavender with bright lemon in a delicate sandwich treat.

Ingredients

• 2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, room temperature
• 3/4 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 tablespoon dried culinary lavender, finely chopped
• 1 tablespoon lemon zest
• 1 tablespoon fresh lemon juice
• 1 cup powdered sugar
• 2 teaspoons fresh lemon juice

Instructions

1. Step 1: Preheat the oven to 350°F and line two baking sheets with parchment paper.
2. Step 2: In a medium bowl, whisk together the flour, baking powder, salt, and chopped lavender.
3. Step 3: In a large bowl, cream the butter and granulated sugar until light and fluffy.
4. Step 4: Beat in the egg, vanilla extract, lemon zest, and lemon juice until well combined.
5. Step 5: Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
6. Step 6: Wrap the dough in plastic wrap and refrigerate for 30 minutes to firm up.
7. Step 7: On a lightly floured surface, roll the dough to about 1/4 inch thickness and cut into rounds.
8. Step 8: Place the cookie rounds on the prepared baking sheets about 1 inch apart.
9. Step 9: Bake for 10 to 12 minutes, or until the edges are just beginning to turn golden.
10. Step 10: Cool the cookies on the baking sheets for 5 minutes, then transfer to wire racks to cool completely.
11. Step 11: In a small bowl, whisk together the powdered sugar and fresh lemon juice to make the filling.
12. Step 12: Pair up cookies by size, spread about 1 teaspoon of lemon glaze on the flat side of one cookie, and sandwich with the matching cookie.

Tips & Variations

• For a stronger lavender flavor, gently toast the dried lavender before chopping.
• If you prefer a sweeter filling, add more powdered sugar to the lemon glaze.
• Substitute lemon zest and juice with orange for a different citrus twist.
• Use a cookie cutter with decorative edges for a fancy presentation.

Storage

Store the sandwich cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them refrigerated for up to a week. Let refrigerated cookies come to room temperature before serving to enjoy their full flavor and texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh lavender instead of dried?

Fresh lavender can be used, but it is more potent and moist, so use sparingly and finely chop to avoid overpowering the cookies.

How do I prevent the cookies from spreading too much?

Make sure the dough is well chilled before rolling and cutting. Using cold butter and refrigerating the dough helps keep the cookies firm while baking.

Lemon Lavender Sandwich Cookies Recipe

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★★★★★

5 from 271 reviews

• Author: Naomi
• Total Time: 1 hour
• Yield: 24 cookies (12 sandwiches) 1x
• Diet: Vegetarian

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Description

Delight in these delicate Lemon Lavender Sandwich Cookies, featuring a tender, buttery dough infused with fragrant culinary lavender and zesty lemon. Perfectly baked to a light golden edge, these cookies are sandwiched with a tangy lemon glaze that adds a fresh and sweet finishing touch, ideal for afternoon tea or a sophisticated dessert.

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Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 tablespoon dried culinary lavender, finely chopped

Wet Ingredients

• 1/2 cup unsalted butter, room temperature
• 3/4 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 tablespoon lemon zest
• 1 tablespoon fresh lemon juice

Filling

• 1 cup powdered sugar
• 2 teaspoons fresh lemon juice

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Instructions

1. Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C), ensuring it’s at the right temperature for even baking. Line two baking sheets with parchment paper to prevent sticking and to allow easy cleanup.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, salt, and finely chopped lavender to evenly distribute the flavor and leavening agents.
3. Cream Butter and Sugar: Using a large bowl and an electric mixer or by hand, beat the unsalted butter and granulated sugar until the mixture is light and fluffy, which usually takes a few minutes. This step helps create a tender texture in the cookies.
4. Add Wet Flavorings: Beat in the egg, vanilla extract, lemon zest, and fresh lemon juice until fully combined, infusing the dough with vibrant citrus aroma and flavor.
5. Combine Dry and Wet Mixtures: Gradually add the dry ingredient mixture to the wet ingredients, mixing carefully until a soft dough forms without overworking it, which can toughen the cookies.
6. Chill the Dough: Wrap the dough tightly in plastic wrap and refrigerate for 30 minutes. Chilling firms the dough, making it easier to roll out and cut precisely.
7. Roll and Cut Dough: On a lightly floured surface, roll the dough evenly to about 1/4 inch thickness. Use a cookie cutter to cut out rounds, ensuring consistent sizes for sandwiching later.
8. Arrange Cookies: Place the cookie rounds onto the prepared baking sheets, spacing them about 1 inch apart to allow for slight spreading during baking.
9. Bake the Cookies: Bake in the preheated oven for 10 to 12 minutes, or until the edges begin to turn a light golden color, indicating that they are perfectly baked through.
10. Cool the Cookies: Let the cookies cool on the baking sheets for 5 minutes to set, then carefully transfer them to wire racks to cool completely, preventing sogginess.
11. Prepare the Lemon Glaze Filling: In a small bowl, whisk together powdered sugar and fresh lemon juice until smooth and spreadable, creating a bright and tangy filling.
12. Assemble Sandwich Cookies: Pair cookies of similar size, spread about 1 teaspoon of the lemon glaze on the flat side of one cookie, then sandwich it with its matching cookie to create delightful lemon lavender sandwich cookies ready to enjoy.

Notes

• Ensure the lavender used is culinary grade, suitable for eating.
• Chilling the dough is essential for easy handling and better texture.
• Cookies can be stored in an airtight container for up to 3 days.
• For a stronger lemon flavor, increase lemon zest by an additional teaspoon.
• These cookies can also be made ahead and frozen after baking; thaw before sandwiching.

• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Category: Dessert, Snack
• Method: Baking
• Cuisine: American

Keywords: lemon lavender cookies, sandwich cookies, lemon glaze cookies, floral cookies, tea time cookies, homemade cookies, lemon dessert