I love bright flavors and soft textures, so Lemon Lavender Sandwich Cookies became a fast favorite in my kitchen. I will walk you through the full recipe and share notes from my years of baking. You will get a clear list, steps, tips, and ideas to make these cookies your own.
What You’ll Need
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
- 1 teaspoon culinary lavender
- 1 cup powdered sugar
- 2 tablespoons heavy cream
My Trusted Kitchen Tools
I like tools that make small jobs easy. A medium bowl and a large bowl help me keep dry and wet parts separate. I use a hand mixer or a stand mixer when I need the butter light and soft. I bake on a cookie sheet lined with parchment paper to stop sticking. I use a small scoop so the cookies all bake at the same time. For flavor work, I keep a small fine sieve for the powdered sugar and a small grater for lemon zest.
I also keep a small jar of culinary lavender in my spice shelf. If you want a different warm spice, see my notes in the Ginger Molasses Sandwich Cookies guide for other mix ideas.
Bringing It All Together
- Preheat the oven to 350°F (175°C).
- Whisk the flour, baking powder, and salt in a bowl.
- Beat the softened butter and granulated sugar until light and fluffy.
- Add the egg, lemon zest, lemon juice, and culinary lavender and mix well.
- Stir the dry mix into the wet mix until just combined.
- Roll the dough into tablespoon-sized balls and place them on a lined baking sheet.
- Flatten each ball slightly with your palm or the bottom of a glass.
- Bake for 10 to 12 minutes until the edges turn a light gold.
- Let the cookies cool on the tray for a few minutes, then move them to a rack to cool fully.
- Beat the softened butter with powdered sugar and heavy cream until smooth and creamy.
- Spread the lavender buttercream on the flat side of one cookie.
- Place another cookie on top to make a sandwich and press gently.
- Store or serve once the filling sets a bit.
Making It Your Own (Swaps & Ideas)
You can change small things and still keep the heart of the cookie. Swap the lemon zest with orange zest for a sweet change. If you do not want lavender, you can use 1/2 teaspoon vanilla extract and 1/4 teaspoon dried rosemary for a green note. Use almond extract if you want a nutty hint, but use it lightly so it does not cover the lemon.
For a lighter filling, mix half cream cheese and half butter and blend in powdered sugar. If you want a softer cookie, add 1 to 2 tablespoons of milk to the dough. For a crisper cookie, press the balls thinner before baking. You can also fold in a few chopped pistachios to the filling for color and crunch.
If you want other cookie ideas that pair with tea, try my lemon berry version for a fruity twist: Lemon Blueberry Cookies has tips that cross well with this recipe.
How We Love to Serve It
We serve these at tea and on a platter at brunch. I like to place three on a small plate with a cup of hot tea. The soft lemon and light lavender fit with green tea or a mild black tea. For a picnic, pack them in a tin with wax paper between layers so they do not stick.
At parties, I use small paper doilies and a few sprigs of fresh lavender for a pretty tray. They also work as a small gift. I wrap stacks of four in parchment and tie them with twine. You can add a lemon slice in the tag for a fresh touch.
A Few Tips For Success
I watch the edges when they bake. They should turn just light gold. If they brown more, they will lose the soft bite that makes them special. Use room temperature butter so you can beat it until light. Mix just until the flour blends in to keep the cookies tender. If your lavender is strong, use a little less. If it is weak, use a hair more.
Chill the dough for 15 minutes if it feels sticky. Work with a small scoop so each cookie is the same size. Cool them fully before filling so the buttercream does not melt. Use a piping bag or a small spoon to put the filling on the cookies to keep edges neat.
Saving Some For Later
You can store the baked plain cookies in an airtight container at room temperature for up to five days. Keep the baked cookies and the filling separate if you plan to store longer. Freeze plain cookies in a single layer on a tray until firm, then stack with parchment paper and seal in a freezer bag for up to three months.
To freeze filled sandwiches, wrap them in plastic and place in a freezer box for up to two weeks. Thaw in the fridge for a few hours before serving. If the filling softens after thawing, chill them for 20 minutes to firm the cream.
From My Kitchen to Yours
I bake with small acts of care. I test each idea and write notes so you do not have to guess. Lemon Lavender Sandwich Cookies are soft, bright, and a little floral. They make good gifts and they make tea better. I hope your tray is full and your house smells like lemon.
Your Questions, Answered
Can I make Lemon Lavender Sandwich Cookies without lavender?
Yes. You can leave out the culinary lavender and add 1/2 teaspoon vanilla extract instead. The cookies will still taste bright from the lemon. You can also try a little zest from orange for a different citrus note.
How long will Lemon Lavender Sandwich Cookies stay fresh?
Plain baked cookies stay fresh in an airtight container for about five days. If you fill them, store them in the fridge and eat them within three days for best texture. You can freeze plain cookies for up to three months.
Can I use dried lavender from the garden for Lemon Lavender Sandwich Cookies?
You can use dried lavender if it is culinary grade and not treated with oils or scents. Use a small amount and crush the buds a bit between your fingers so they mix well. If your homegrown lavender smells strong, use less than the recipe asks and add more later if you want.
Print
Lemon Lavender Sandwich Cookies
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Soft and bright lemon cookies filled with creamy lavender buttercream, perfect for tea time or gifting.
Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
- 1 teaspoon culinary lavender
- 1 cup powdered sugar
- 2 tablespoons heavy cream
Instructions
- Preheat the oven to 350°F (175°C).
- Whisk the flour, baking powder, and salt in a bowl.
- Beat the softened butter and granulated sugar until light and fluffy.
- Add the egg, lemon zest, lemon juice, and culinary lavender and mix well.
- Stir the dry mix into the wet mix until just combined.
- Roll the dough into tablespoon-sized balls and place them on a lined baking sheet.
- Flatten each ball slightly with your palm or the bottom of a glass.
- Bake for 10 to 12 minutes until the edges turn a light gold.
- Let the cookies cool on the tray for a few minutes, then move them to a rack to cool fully.
- Beat the softened butter with powdered sugar and heavy cream until smooth and creamy.
- Spread the lavender buttercream on the flat side of one cookie.
- Place another cookie on top to make a sandwich and press gently.
- Store or serve once the filling sets a bit.
Notes
For different flavors, swap lemon zest with orange zest or use vanilla extract instead of lavender. If you like a softer or crisper cookie, adjust the milk or thickness of the dough balls. Store cookies in an airtight container for optimal freshness.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich cookie
- Calories: 200
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: cookie recipe, lemon cookies, sandwich cookies, baking, dessert