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Tender round cookies infused with bright lemon zest and fragrant culinary lavender, sandwiching a light lavender buttercream, garnished with lemon slices and fresh lavender sprigs. Perfect for tea parties or gifting.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened (for cookies)
  • 1 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract (for cookies)
  • Zest of 1 lemon
  • 1/2 cup (1 stick) unsalted butter, softened (for buttercream)
  • 2 cups powdered sugar
  • 1 tablespoon culinary lavender, finely ground
  • 2 tablespoons heavy cream
  • 1 teaspoon vanilla extract (for buttercream)
  • A few drops of purple food coloring (optional)
  • Thin lemon slices (for garnish)
  • Fresh lavender sprigs (for garnish)

Instructions

  1. Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. Whisk together 2 cups all-purpose flour, 1/2 teaspoon baking powder, and 1/4 teaspoon salt in a medium bowl; set aside.
  3. Beat 1/2 cup softened unsalted butter and 1 cup granulated sugar in a large bowl until light and fluffy, about 2–3 minutes.
  4. Mix in 1 large egg, 1 teaspoon vanilla extract, and the zest of 1 lemon.
  5. Gradually add the dry ingredients to the wet mixture, stirring just until combined; avoid overmixing.
  6. Roll the dough on a floured surface to about 1/4-inch thickness and use a round cookie cutter to cut out cookies; place them on the prepared sheets with space between.
  7. Bake the cookies for 8–10 minutes, or until the edges just start to turn golden brown.
  8. Remove the cookies from the oven and cool completely on a wire rack.
  9. Finely grind 1 tablespoon culinary lavender using a spice grinder, mortar and pestle, or a sharp knife.
  10. Beat 1/2 cup softened unsalted butter until creamy for the buttercream.
  11. Add 2 cups powdered sugar slowly to the butter, mixing well after each addition.
  12. Fold in the finely ground lavender, 2 tablespoons heavy cream, and 1 teaspoon vanilla extract; add a few drops of purple food coloring if desired.
  13. Beat the buttercream until fluffy and smooth, about 2–3 minutes.
  14. Spread or pipe the buttercream onto the flat side of half the cooled cookies and sandwich with the remaining cookies.
  15. Pipe a small swirl of buttercream on top of each sandwich and garnish with a thin lemon slice and a small sprig of fresh lavender, if desired.

Notes

Use culinary lavender as it is safe for eating and has a mild flavor; avoid regular lavender which can be bitter., Do not overbake cookies; remove when edges just begin to turn golden for a soft center., Purple food coloring is optional but adds a pretty pastel lavender shade to the buttercream., Cookies keep well in an airtight container in the fridge for 5 to 7 days; bring to room temperature before serving., Baked cookies can be frozen before filling for up to 3 months, or fully assembled cookies frozen for up to one month., Variations include adding fresh lemon juice to buttercream for stronger lemon flavor, using classic shortbread dough for a crumbly texture, or adding blueberry jam or lemon curd under the buttercream.

Nutrition

Find it online: https://margorecipes.com/lemon-lavender-sandwich-cookies-recipe/