Name: Lemon Lavender Sandwich Cookies Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1/2 teaspoon baking powder; 1/4 teaspoon salt; 1/2 cup unsalted butter, softened; 1 cup granulated sugar; 1 large egg; 1 teaspoon vanilla extract; Zest of 1 lemon; 1/2 cup unsalted butter, softened; 2 cups powdered sugar; 1 tablespoon culinary lavender, finely ground; 2 tablespoons heavy cream; 1 teaspoon vanilla extract; A few drops of purple food coloring (optional); Thin lemon slices; Fresh lavender sprigs

Ingredients

2 cups all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon salt

1/2 cup unsalted butter, softened (for cookies)

1 cup granulated sugar

1 large egg

1 teaspoon vanilla extract

Zest of 1 lemon

1/2 cup unsalted butter, softened (for buttercream)

2 cups powdered sugar

1 tablespoon culinary lavender, finely ground

2 tablespoons heavy cream

1 teaspoon vanilla extract

A few drops of purple food coloring (optional)

Thin lemon slices (for garnish)

Fresh lavender sprigs (for garnish)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper. In a medium bowl, whisk together the flour, baking powder, and salt, then set aside.

Step 2: In a large bowl, beat the softened butter and granulated sugar until light and fluffy, about 2-3 minutes. Add the egg, vanilla extract, and lemon zest, mixing until fully incorporated.

Step 3: Gradually add the dry ingredients to the butter mixture, mixing just until combined. Avoid overmixing to keep cookies tender.

Step 4: Roll the dough out on a lightly floured surface to about 1/4 inch thickness. Use a round cookie cutter to cut out cookies and place them on prepared baking sheets.

Step 5: Bake for 8-10 minutes, or until the edges start to turn golden. Remove from the oven and cool completely on a wire rack.

Step 6: For the lavender buttercream, beat the softened butter until creamy. Gradually add powdered sugar a little at a time until fully incorporated.

Step 7: Mix in the ground culinary lavender, heavy cream, and vanilla extract. Add purple food coloring if desired. Beat until the buttercream is light and fluffy, about 2-3 minutes.

Step 8: Once cookies are cool, spread or pipe a generous layer of lavender buttercream onto the flat side of half the cookies. Top with the remaining cookies to create sandwiches.

Step 9: Pipe a small swirl of lavender buttercream on top of each sandwich cookie for decoration.

Step 10: Garnish each cookie with a thin lemon slice and a fresh lavender sprig for an elegant finish.

Tips & Variations

For a more intense lemon flavor, add a teaspoon of lemon extract to the dough along with the lemon zest.

If culinary lavender is unavailable, substitute with finely minced fresh lavender or omit for a milder floral note.

Use a piping bag with a star tip for a decorative buttercream swirl.

To avoid crumbly cookies, be careful not to overbake; they should remain just lightly golden at the edges.

Storage

Store the assembled sandwich cookies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week. Allow refrigerated cookies to come to room temperature before serving for the best texture. Buttercream can be gently reheated or softened before spreading if needed.

FAQs

Can I make the cookies ahead of time?

Yes, you can bake the cookies up to 2 days in advance and store them in an airtight container. Assemble with buttercream just before serving to keep the cookies fresh and crisp.

Is culinary lavender safe to eat?

Yes, culinary lavender is safe to eat and is often used in baking and cooking. Be sure to use culinary-grade lavender rather than lavender meant for fragrance.