Lemon Lavender Sandwich Cookies Recipe
These delicate Lemon Lavender Sandwich Cookies combine bright lemon zest with a cozy floral lavender buttercream to create a refreshing and soothing treat perfect for any occasion.
Equipment
- 1 Pressure cooker used to make the cookies with perfect sealing ring
Ingredients
Cookies
- 2 cups all-purpose flour gotta have your foundation solid
- ½ teaspoon baking powder helps cookies rise just right
- ¼ teaspoon salt brings out all those flavors
- ½ cup unsalted butter softened, for rich, creamy dough
- 1 cup granulated sugar sweet without overwhelming
- 1 large egg binds everything like a champ
- 1 teaspoon vanilla extract classic flavor booster
- 1 lemon zest fresh zing that wakes up the cookies
Lavender Buttercream Filling
- ½ 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 purple food coloring optional
Garnish
- as needed thin lemon slices for garnish
- as needed fresh lavender sprigs for garnish
Instructions
Making the Cookies
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Mix flour, baking powder, and salt in a bowl then set it aside.½ teaspoon baking powder, ¼ teaspoon salt
- Whip softened butter and sugar until light and fluffy, about 2-3 minutes.½ cup unsalted butter, 1 cup granulated sugar
- Beat in the egg, vanilla extract, and lemon zest until everything’s just combined.1 large egg, 1 teaspoon vanilla extract, 1 lemon zest
- Slowly add your dry mix, stirring till a nice dough forms that’s easy to roll around.
- Roll dough into 1-inch balls, place on parchment-lined sheet, about two inches apart to avoid sticking.
- Flatten a bit with your hand or glass bottom, and bake for 10-12 minutes till edges are lightly golden.
- Let cookies cool completely on wire rack.
- Beat softened butter until creamy for buttercream preparation.½ cup unsalted butter
- Gradually add powdered sugar and ground lavender until smooth.2 cups powdered sugar, 1 tablespoon culinary lavender
- Add heavy cream and vanilla extract, beat until light and fluffy for 2-3 minutes.2 tablespoons heavy cream, 1 teaspoon vanilla extract
- Spread a generous layer of lavender buttercream on the flat side of half the cookies. Sandwich with the other half. Garnish with lemon slices and lavender sprigs.as needed thin lemon slices, as needed fresh lavender sprigs
Notes
Store cookies in an airtight container at room temperature up to 3 days. Refrigerate in warm climates. Freeze assembled sandwiches with parchment paper for longer storage.