There’s something magical about the combination of zesty lemon and delicate lavender that instantly transports me to a sun-drenched garden in Provence. These Lemon Lavender Sandwich Cookies have become my absolute favorite spring and summer treat to bake when I want something that balances sweetness with refreshing, aromatic flavors.
I first stumbled upon this flavor combination during a trip to a local farmers market, where a small bakery was selling lavender shortbread. After one bite, I was hooked and knew I had to create my own version at home. After numerous test batches (and happy neighbors who served as taste-testers), I’ve perfected these sandwich cookies that deliver a crisp exterior, tender interior, and a luscious lemon filling that ties it all together.
What makes these cookies truly special is how they appeal to both classic cookie lovers and those seeking something a bit more adventurous. The lavender is present but not overwhelming—it’s that mysterious note that makes people say, “What is that lovely flavor I’m tasting?”
The Magic of Culinary Lavender
Before diving into the recipe, let’s talk about the star ingredient. Culinary lavender isn’t the same as the lavender you might grow for decorative purposes or essential oils. When shopping for lavender for these cookies, look specifically for:
Culinary-grade lavender : Specifically processed for consumption and typically milder in flavor than ornamental varieties.
French lavender (Lavandula dentata) : Often preferred for baking due to its sweet, floral notes that aren’t as medicinal-tasting as some varieties.
Dried buds : The most concentrated flavor comes from the dried purple buds, which should be finely ground before adding to your dough.
If you’re new to baking with lavender, I recommend starting with a conservative amount. You can always increase the quantity in future batches once you know your preference. Remember, we’re aiming for a subtle hint of floral notes, not a soap-like experience!
Ingredients You’ll Need
For the Lavender Cookies:
- 2¼ cups (280g) all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup (226g) unsalted butter, at room temperature
- ¾ cup (150g) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons dried culinary lavender, finely ground (use a spice grinder or mortar and pestle)
- 1 tablespoon lemon zest (from approximately 1 large lemon)
For the Lemon Buttercream Filling:
- ½ cup (113g) unsalted butter, at room temperature
- 2 cups (240g) powdered sugar, sifted
- 2 tablespoons fresh lemon juice
- 1 tablespoon heavy cream
- 1 tablespoon lemon zest
- Pinch of salt
Equipment Essentials
Before starting, make sure you have these tools on hand:
- Stand mixer or hand mixer
- Baking sheets
- Parchment paper
- Rolling pin
- 2-inch round cookie cutter (a fluted edge adds a lovely touch)
- Cooling racks
- Spice grinder or mortar and pestle (for grinding lavender)
- Microplane or zester (for lemon zest)
- Piping bag with round tip (optional, for filling cookies)
Step-by-Step Instructions
Making the Lavender Cookie Dough
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light and fluffy, about 3-4 minutes.
- Add the egg and vanilla extract, mixing until well incorporated, scraping down the sides of the bowl as needed.
- Add the ground lavender and lemon zest, mixing until evenly distributed.
- Gradually add the flour mixture on low speed, mixing just until combined. Do not overmix.
- Divide the dough into two equal portions and form each into a flat disk. Wrap in plastic wrap and refrigerate for at least 1 hour, or up to 24 hours.
Rolling and Baking the Cookies
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Remove one disk of dough from the refrigerator and let it sit at room temperature for about 5 minutes to slightly soften.
- On a lightly floured surface, roll the dough to about ¼-inch thickness.
- Cut out rounds using a 2-inch cookie cutter and transfer to the prepared baking sheets, spacing them about 1 inch apart.
- Re-roll scraps as necessary, but try to handle the dough as little as possible for the most tender cookies.
- Bake for 10-12 minutes, or until the edges are just barely beginning to turn golden.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Repeat with the remaining disk of dough.
Preparing the Lemon Buttercream Filling
- In a stand mixer fitted with the paddle attachment, beat the butter on medium speed until creamy, about 2 minutes.
- Gradually add the sifted powdered sugar, mixing on low speed until incorporated.
- Add the lemon juice, heavy cream, lemon zest, and salt. Increase speed to medium-high and beat until light and fluffy, about 3-4 minutes.
- If the filling seems too thick, add additional heavy cream, ½ teaspoon at a time. If it’s too thin, add more powdered sugar, 1 tablespoon at a time.
Assembling the Sandwich Cookies
- Once the cookies are completely cooled, pair them up by similar size.
- Spoon or pipe approximately 1-2 teaspoons of the lemon buttercream onto the flat side of one cookie in each pair.
- Gently press the second cookie on top, flat side down, until the filling reaches the edges.
- For the best flavor, allow the assembled cookies to rest at room temperature for about 30 minutes before serving, which gives the lavender and lemon flavors time to meld.
Tips for Perfect Lemon Lavender Cookies
I’ve made these cookies countless times, and along the way, I’ve discovered several tricks that help achieve the best results:
- Don’t skip the chilling time: This dough needs to be cold when it goes into the oven to prevent spreading.
- Grind the lavender thoroughly: Large pieces of lavender can be overwhelming and unpleasant to bite into.
- Use fresh lemons: The oils in fresh zest are much more potent than bottled juice or dried zest.
- Room temperature butter is crucial: For both the dough and filling, properly softened butter (not melted) creates the ideal texture.
- Rotate baking sheets: If baking multiple sheets at once, rotate them halfway through to ensure even baking.
- Watch closely while baking: These cookies should remain pale with just the faintest golden edge—overbaking will make them dry.
Storage and Make-Ahead Options
These sandwich cookies actually improve with a bit of time, as the flavors continue to develop. Here’s how to store them:
| Storage Method | Duration | Notes |
|---|---|---|
| Room Temperature | 3-4 days | Store in an airtight container with parchment between layers |
| Refrigerator | Up to 1 week | Bring to room temperature before serving for best flavor |
| Freezer (filled) | Up to 1 month | Thaw in refrigerator overnight, then bring to room temperature |
| Freezer (unfilled) | Up to 3 months | Cookie bases can be frozen, then filled after thawing |
| Dough (unbaked) | Up to 3 months | Freeze disks wrapped in plastic wrap and foil |
Flavor Variations to Try
While the classic lemon-lavender combination is divine, I’ve experimented with several variations that are equally delightful:
- Orange-Lavender: Substitute orange zest for lemon in both the cookies and filling
- Honey-Lavender: Replace 2 tablespoons of sugar with honey in the cookie dough and add 1 tablespoon of honey to the filling
- Earl Grey-Lavender: Add 1 tablespoon of finely ground Earl Grey tea leaves to the cookie dough
- Lemon-Thyme: Substitute fresh thyme leaves for lavender (use half the amount)
- Lemon-Rosemary: Replace lavender with 1 tablespoon finely chopped fresh rosemary
Troubleshooting Common Issues
| Problem | Possible Cause | Solution |
|---|---|---|
| Cookies spread too much | Butter too warm or dough not chilled enough | Refrigerate dough longer; ensure butter is just softened, not melted |
| Cookies too hard/crisp | Overbaking or too much flour | Reduce baking time; measure flour precisely, preferably by weight |
| Lavender flavor too strong | Too much lavender or not ground finely enough | Reduce quantity; ensure lavender is finely ground |
| Filling too runny | Too much liquid or butter too warm | Add more powdered sugar; chill filling before using |
| Filling too stiff | Not enough liquid or cold ingredients | Add a few drops of cream; ensure ingredients are at room temperature |
Serving Suggestions
These elegant cookies deserve to be showcased properly! Here are my favorite ways to serve them:
- Alongside a pot of Earl Grey or chamomile tea
- With a scoop of lemon sorbet for a refreshing dessert
- As part of a spring or summer dessert board with fresh berries and chocolate truffles
- Packaged in a beautiful box tied with ribbon for a homemade gift
- Featured on a dessert table at bridal showers or garden parties
Nutritional Information
For those keeping track of their dietary intake, here’s a breakdown of the approximate nutritional content per sandwich cookie:
| Nutrient | Amount per Cookie |
|---|---|
| Calories | 230 |
| Total Fat | 13g |
| Saturated Fat | 8g |
| Cholesterol | 45mg |
| Sodium | 45mg |
| Total Carbohydrates | 28g |
| Dietary Fiber | 0.5g |
| Sugars | 18g |
| Protein | 2g |
Note: Values are approximate and based on standard ingredients. Actual numbers may vary.
Why These Cookies Are Special
What truly sets these lemon lavender sandwich cookies apart is their versatility. They’re sophisticated enough for a formal afternoon tea but approachable enough for a casual family dessert. The combination of buttery cookies with bright lemon filling creates a perfect balance that isn’t cloyingly sweet.
I’ve brought these to countless gatherings, and they never fail to spark conversation—there’s something about the subtle lavender note that makes people curious and delighted. Even those who claim to dislike floral flavors often find themselves reaching for a second cookie!
The texture contrast is another winning element: the cookies have a slight crispness that gives way to a tender, melt-in-your-mouth interior, while the filling is smooth and creamy with a punchy lemon brightness.
Frequently Asked Questions
Q: Can I use lavender essential oil instead of dried lavender?
A: I don’t recommend it. Food-grade lavender oil is extremely potent, and it’s very easy to add too much, resulting in an overwhelming flavor. Stick with dried culinary lavender for the best results.
Q: My cookies turned out purple from the lavender. What happened?
A: This likely means your lavender wasn’t thoroughly dried or you used a variety with strong color that bled into the dough. Make sure your lavender is completely dried before grinding, and consider using a lighter variety next time.
Q: Can I make these cookies gluten-free?
A: Yes! I’ve successfully made these with a 1:1 gluten-free flour blend. Just be aware that some gluten-free cookies can be more crumbly, so handle them gently when assembling.
Q: How finely should I grind the lavender?
A: Aim for a fine powder similar to ground black pepper. You don’t want any large pieces that would create an unpleasant texture or concentrated pockets of flavor.
Q: Can I use Meyer lemons instead of regular lemons?
A: Absolutely! Meyer lemons have a wonderful, slightly sweeter flavor that pairs beautifully with lavender. You might want to reduce the sugar in the filling slightly if using Meyer lemons.
Q: My filling is separating or looks curdled. How can I fix it?
A: This usually happens if your butter is too cold or if you add too much lemon juice at once. Let everything come to room temperature, then rewhip, adding the lemon juice gradually.
Q: Where can I find culinary lavender?
A: Look for it at specialty food stores, well-stocked grocery stores in the spice section, farmers markets, or online retailers. Make sure it specifically says “culinary” or “food-grade” lavender.
Q: Can I make the dough in advance?
A: Definitely! The dough can be refrigerated for up to 3 days or frozen for up to 3 months. Just thaw overnight in the refrigerator before rolling and cutting.
Final Thoughts
Baking these lemon lavender sandwich cookies always feels like a small celebration to me—a way to honor seasonal ingredients and create something truly memorable from simple components. The process itself is therapeutic, from the moment the lavender and lemon zest release their fragrance into the butter to the final pairing of cookies with their tangy filling.
I hope you’ll try these cookies and experience the joy they bring, whether you’re making them for yourself or sharing them with loved ones. Food has this wonderful ability to create moments of happiness, and these cookies, with their unique flavor profile and pretty appearance, are particularly good at doing just that.
Happy baking!
