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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Arrange Cookies: Place the cookie rounds onto the prepared baking sheets, spacing them about 1 inch apart to allow for slight spreading during baking.
- 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.
- 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.
- 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.
- 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
