Sweet Lemon Lavender Sandwich Cookies: Aromatic Delight!

Lemon Lavender Sandwich Cookies are more than just a dessert; I genuinely believe they are an experience, a delicate dance of flavors that will captivate your senses from the very first bite. Imagine a crisp, buttery cookie giving way to a burst of bright, zesty lemon, followed by the gentle, aromatic whisper of lavender. It’s a symphony for your palate that I promise you won’t soon forget!

While the concept of a sandwich cookie is a beloved classic across many cultures, dating back to elegant Victorian times, this particular flavor profile brings a sophisticated, almost European garden elegance to the traditional treat. Lavender has long been cherished for its calming aroma and subtle culinary notes, often exquisitely paired with citrus to enhance its delicate qualities, creating a modern, fragrant twist on a timeless indulgence.

People absolutely adore these cookies for their exquisite balance of tartness from the lemon, the subtle floral sweetness of the lavender, and the rich, creamy filling that binds it all together. The delightful contrast in textures—a slightly crisp exterior yielding to a tender interior, complemented by a smooth, flavorful cream—makes each bite utterly irresistible. These are not just cookies; they are edible jewels, perfect for high tea, special occasions, or simply to elevate an ordinary afternoon. I am so delighted to share this recipe for these beautiful Lemon Lavender Sandwich Cookies, a journey that promises to fill your kitchen with a heavenly aroma and your table with pure joy.

this Recipe

Ingredients:

For the Lemon Lavender Cookies:

• 2 ½ cups (300g) all-purpose flour: I always recommend using a good quality unbleached all-purpose flour for the best texture in your Lemon Lavender Sandwich Cookies. The protein content in all-purpose flour provides just enough structure without making the cookies tough, creating that perfect delicate crumb we’re aiming for.
• ½ teaspoon baking powder: Just a touch to give our cookies a nice, subtle lift without making them cakey. It helps to ensure they don’t become too dense, contributing to a lighter bite.
• ½ teaspoon salt: Crucial for balancing the sweetness and enhancing all the delightful flavors, particularly bringing out the vibrant notes of lemon and the subtle floral essence of lavender. Never skip the salt in baking!
• 1 cup (226g) unsalted butter, softened: Make sure it’s truly softened to room temperature – not melted, not cold. This is key for a smooth, creamy dough that incorporates air effectively, leading to a tender and airy cookie. Cold butter won’t cream properly, and melted butter will result in a greasy, flat cookie.
• 1 cup (200g) granulated sugar: The sweet base for our delicious Lemon Lavender Sandwich Cookies. It also aids in creaming with the butter, helping to create a light and fluffy dough.
• 1 large egg, room temperature: Like the butter, room temperature is important for proper emulsion. An egg fresh from the fridge will cause the butter to seize and separate, leading to a less cohesive dough. The egg binds the ingredients and adds richness.
• 1 teaspoon pure vanilla extract: A classic flavor enhancer that beautifully complements both lemon and lavender. It adds a warm, comforting undertone that ties all the flavors together harmoniously.
• 2 tablespoons fresh lemon zest (from 2-3 large lemons): This is where a significant portion of our bright, aromatic lemon flavor comes from. Don’t skip on using fresh zest! The oils in the zest carry intense lemon flavor without adding excess liquid that could alter the cookie’s texture.
• 1 ½ – 2 teaspoons culinary lavender buds, finely chopped (optional, but highly recommended for authentic Lemon Lavender Sandwich Cookies): Adjust to your preference. Start with 1.5 teaspoons if you’re new to baking with lavender, and go up to 2 for a more pronounced floral note. Ensure it’s culinary grade and free of pesticides. Finely chopping helps release its aromatic oils and prevents larger pieces from being unpleasantly fibrous.

For the Creamy Lavender Lemon Filling:

• ½ cup (113g) unsalted butter, softened: Again, room temperature butter is essential for a silky-smooth, lump-free filling. It creams beautifully with the powdered sugar, creating a light and airy base.
• 3-4 cups (360-480g) powdered sugar (confectioners’ sugar), sifted: Sifting is a must to avoid lumps in your filling and achieve that perfectly smooth, melt-in-your-mouth texture. I usually start with 3 cups and add more if I want a thicker, stiffer consistency for piping.
• 2-3 tablespoons fresh lemon juice: Adds a lovely tartness and brightens the filling, cutting through the sweetness of the powdered sugar. Start with 2 and add more to taste, depending on your desired level of citrus zing.
• 1 teaspoon pure vanilla extract: Complements the other flavors beautifully, adding depth and warmth to the creamy filling.
• ½ – 1 teaspoon culinary lavender buds, finely chopped (optional, but lovely): For an extra layer of lavender flavor in the filling, mirroring the cookie. It truly elevates the “Lavender” in our Lemon Lavender Sandwich Cookies.
• 1-2 tablespoons milk or heavy cream (as needed for consistency): Just a splash to get that perfect spreadable or pipeable texture. Start with a tablespoon and add more sparingly until the desired consistency is reached – not too thin, not too thick.

Preparing the Aromatic Lemon Lavender Cookie Dough

Embarking on the journey to create these delightful Lemon Lavender Sandwich Cookies begins with crafting the perfect dough. Patience and attention to detail here will lay the foundation for truly exquisite results, ensuring a tender crumb and rich, well-distributed flavors.

1. Combine Dry Ingredients: In a medium bowl, I always start by whisking together my all-purpose flour, baking powder, and salt. It’s a simple step, but so important for ensuring these leavening agents and flavor enhancers are evenly distributed throughout the dough. You don’t want a pocket of salt or a section of plain flour in your finished Lemon Lavender Sandwich Cookies; a thorough whisk prevents this and promotes uniform rise and seasoning. Set this bowl aside for now.
2. Cream Butter and Sugar: In the bowl of a stand mixer fitted with the paddle attachment (or using a large bowl and a hand mixer), I combine the softened unsalted butter and granulated sugar. I beat these together on medium speed for about 3-5 minutes, until the mixture becomes wonderfully light, fluffy, and noticeably pale in color. This process, known as creaming, incorporates air into the butter, which is vital for a tender, delicate cookie texture. The air pockets created will expand during baking, contributing to a soft, melt-in-your-mouth cookie. Scrape down the sides of the bowl occasionally to ensure everything is thoroughly combined, as any uncreamed butter or sugar can affect the final texture. This is a critical step for achieving the perfect base for our Lemon Lavender Sandwich Cookies.
3. Incorporate Wet Ingredients and Flavor: Next, I add the large room-temperature egg, pure vanilla extract, vibrant lemon zest, and the finely chopped culinary lavender buds to the creamed butter and sugar. I beat on medium-low speed until everything is just combined. Be careful not to overmix at this stage; we just want the ingredients to come together harmoniously. Overmixing once the egg is added can incorporate too much air, which can sometimes lead to a tougher cookie. The aroma at this point is absolutely divine – a beautiful preview of the Lemon Lavender Sandwich Cookies to come, a fragrant blend of citrus brightness and delicate floral notes.
4. Gradually Add Dry to Wet: With the mixer on low speed, I gradually add the reserved dry ingredient mixture to the wet ingredients, about a third at a time. I mix only until just combined, being very careful not to overmix. Overmixing develops the gluten in the flour too much, which can lead to tough, chewy cookies rather than the delicate, tender ones we desire. The dough should come together into a soft, slightly crumbly, yet cohesive mass. I often stop the mixer when there are still a few streaks of flour visible and finish mixing by hand with a spatula to ensure I don’t overwork it. This gentle approach maintains the tender quality of the dough.
5. Form and Chill the Dough: Now for an essential step! I gently gather the dough and divide it into two equal portions. I shape each portion into a flattened disk and wrap them tightly in plastic wrap. Chilling the dough is non-negotiable for these Lemon Lavender Sandwich Cookies. It not only firms up the butter, making the dough much easier to roll out without sticking or tearing, but it also allows the flavors of the lemon and lavender to meld and deepen beautifully. This process creates a more cohesive and flavorful dough, and it helps prevent the cookies from spreading too much during baking, ensuring your cut-out shapes remain sharp. I recommend chilling for at least 1-2 hours, or even better, overnight. If you’re in a hurry, 30 minutes in the freezer can work, but for the best texture and flavor development, give it the full chill time.

Baking the Perfectly Scented Lemon Lavender Cookies

Once our dough is perfectly chilled and brimming with flavor, it’s time to transform it into beautifully baked cookie halves ready for their creamy filling. Achieving the right bake is crucial for the optimal texture and taste of our Lemon Lavender Sandwich Cookies.

6. Prepare Your Workspace and Preheat Oven: Before I even think about rolling, I preheat my oven to 350°F (175°C). It’s important for the oven to be fully preheated to ensure even baking from the moment the cookies enter, which prevents them from spreading too rapidly or baking unevenly. I also line two baking sheets with parchment paper or silicone baking mats. This prevents sticking, promotes even browning on the bottom, and makes cleanup a breeze.
7. Roll Out the Dough: I take one disk of chilled dough from the refrigerator. If it’s too hard, I let it sit on the counter for a few minutes (5-10 minutes) to soften just enough to be workable without cracking. On a lightly floured surface (or, even better for less mess and less added flour, between two sheets of parchment paper), I roll out the dough to a thickness of about ¼ inch. Consistency in thickness is absolutely key here, as it ensures all your Lemon Lavender Sandwich Cookies bake evenly. If some are thicker than others, you’ll end up with some underbaked, soft centers and some overbaked, crisp edges. Rolling between parchment also reduces the need for additional flour, which can make cookies tough.
8. Cut Out Cookie Shapes: Using your favorite cookie cutters – circles are classic for sandwich cookies, but hearts, squares, or even small flowers would be lovely for these Lemon Lavender Sandwich Cookies – cut out your shapes. For half of your cookies, you might want to cut a smaller hole in the center (using a mini cutter or even the back of a piping tip) if you plan to have a peek-a-boo filling. Gently transfer the cut-out cookies to your prepared baking sheets, leaving about an inch of space between each one to allow for minimal spreading and even heat circulation.
9. Re-roll Scraps and Repeat: Gather the dough scraps, gently press them together to form a new disk, and re-wrap in plastic. If the dough gets too warm and sticky from handling, pop it back into the refrigerator for 10-15 minutes before re-rolling. This helps maintain the desired texture and prevents the butter from melting, which can lead to tough cookies. Continue rolling and cutting until all the dough is used. This attention to detail ensures you get the most out of your dough for maximum Lemon Lavender Sandwich Cookies yield.
10. Bake to Golden Perfection: Bake the cookies for 8-12 minutes, depending on their size, thickness, and your oven’s temperament. I look for the edges to be lightly golden and the centers to appear set, no longer shiny or raw-looking. It’s easy to overbake shortbread-style cookies, so keep a close eye on them! For the best, tender-crisp texture, I aim for them to be just barely golden. The aroma of baked lemon and lavender will also be a strong indicator that they are nearly ready.
11. Cool Completely: Once baked, I carefully transfer the cookies from the baking sheets to a wire rack to cool completely. This is crucial before filling them. If you try to fill warm cookies, the butter-based filling will melt and create a messy, unappetizing puddle, compromising the integrity of your beautiful Lemon Lavender Sandwich Cookies. Allow ample time for them to cool to room temperature, which also allows them to fully set and firm up. Patience is a virtue here!

Crafting the Creamy Lavender Lemon Filling for Our Sandwich Cookies

The heart of our Lemon Lavender Sandwich Cookies lies in their luscious, aromatic filling. This creamy layer perfectly complements the crisp cookie, adding a burst of flavor and a delightful textural contrast that makes each bite unforgettable.

12. Cream the Butter: In a clean bowl of a stand mixer with the paddle attachment (or using a hand mixer), I beat the softened unsalted butter on medium speed until it’s light and fluffy, about 2-3 minutes. This process aerates the butter, incorporating tiny air bubbles that make for a much lighter, more luxurious, and less dense filling. Just like with the cookie dough, room temperature butter is key for a smooth, homogenous mixture; cold butter will be lumpy and difficult to work with.
13. Gradually Add Powdered Sugar: With the mixer on low speed, I gradually add the sifted powdered sugar, about 1 cup at a time. It’s incredibly important to add it slowly to prevent a powdered sugar cloud from enveloping your kitchen – and your face! Once each addition is incorporated, I increase the speed to medium and beat until smooth. I continue this process until all the powdered sugar is added and the mixture is thick and creamy. Scrape down the sides of the bowl frequently to ensure everything is fully incorporated and no pockets of unmixed sugar remain. This forms the sweet, structural base of our filling, ready to be infused with the distinctive flavors of our Lemon Lavender Sandwich Cookies.
14. Infuse with Lemon and Lavender: Now for the magic! I add the fresh lemon juice, pure vanilla extract, and the finely chopped culinary lavender buds to the creamy mixture. I beat on medium speed for another 1-2 minutes, until all the ingredients are well combined and the filling is wonderfully light and fluffy. This step allows the delicate floral notes of lavender and the bright tang of lemon to fully meld with the buttery sweetness. Taste the filling here – this is your chance to adjust the lemon and lavender intensity. If you prefer more tartness, add a little more lemon juice. If you desire a stronger floral note, a tiny pinch more finely chopped lavender can be added. Remember, a little lavender goes a long way, so add sparingly.
15. Adjust Consistency with Milk/Cream: If the filling seems too stiff to spread or pipe easily, I add milk or heavy cream, ½ tablespoon at a time, beating after each addition until the desired consistency is reached. I’m aiming for a filling that holds its shape but is still soft and spreadable – think of a soft buttercream. This perfect consistency is vital for the effortless assembly of your exquisite Lemon Lavender Sandwich Cookies, ensuring it pipes smoothly or spreads evenly without tearing the delicate cookies.

Assembling Your Exquisite Lemon Lavender Sandwich Cookies

With our perfectly baked cookies and aromatic filling ready, it’s time for the most satisfying step: bringing them together to create the irresistible Lemon Lavender Sandwich Cookies. This is where all your hard work comes to fruition!

16. Pair the Cookies: I like to lay out all my cooled cookies and pair them up by size and shape. This ensures each sandwich cookie looks cohesive and professional, as slight variations in baking can occur. If you made some cookies with a cut-out center, remember to pair those with solid-bottom cookies – these will be the top halves, allowing the filling to peek through charmingly.
17. Fill the Cookies: There are a couple of delightful ways to do this. For a neat, uniform look, I prefer to transfer the creamy lavender lemon filling to a piping bag fitted with a round tip (or a star tip if you want a fancier, decorative edge). I pipe a generous dollop of filling onto the flat side of one cookie, leaving a small border around the edge. Alternatively, you can use a small offset spatula or a knife to spread the filling evenly onto one cookie. I typically aim for about 1 to 1 ½ tablespoons of filling per cookie, depending on the size of your cookies, ensuring a good balance of cookie to filling in every bite.
18. Complete the Sandwich: Gently place the second cookie on top of the filling, pressing down lightly until the filling spreads almost to the edges. Be careful not to press too hard, or the filling will squish out excessively from the sides. If you used cut-out cookies for the top, the filling will beautifully peek through the center, showcasing its vibrant color and inviting texture, making them undeniably attractive Lemon Lavender Sandwich Cookies! The gentle pressure ensures the cookies adhere well without breaking.
19. Optional Garnishes: For an extra touch of elegance and flavor, I sometimes dust the assembled Lemon Lavender Sandwich Cookies with a light coating of powdered sugar. A small fine-mesh sieve works perfectly for this, creating a delicate, snow-like finish. A few extra finely chopped lavender buds or a tiny piece of candied lemon peel placed delicately on top can also elevate their appearance and emphasize their unique flavor profile, making them even more visually appealing and signaling their delightful contents.

Tips for Perfect Lemon Lavender Sandwich Cookies and Storage

• Chill Time is Your Friend: I cannot stress enough the importance of chilling the dough. It not only makes it significantly easier to work with, preventing it from sticking to your rolling pin and surface, but it also prevents excessive spreading during baking, ensuring your beautiful cut-out shapes remain distinct and sharp. Furthermore, and perhaps most importantly, chilling allows the delicate flavors of lemon and lavender to deepen and meld, resulting in a more complex, nuanced, and satisfying taste in your finished Lemon Lavender Sandwich Cookies. This time allows the flour to fully hydrate and the butter to firm up, contributing to that perfect tender-crisp texture.
• Even Thickness for Even Baking: When rolling out your dough, aim for a consistent ¼-inch thickness across the entire sheet. This ensures that all your cookies bake uniformly, preventing some from being overdone and crunchy while others are still soft or undercooked in the middle. Unevenly baked cookies can lead to a less than ideal texture in your sandwich, as one side might be too crisp and the other too soft. Using a rolling pin with adjustable guides can be incredibly helpful for achieving this consistency.
• Sourcing Culinary Lavender: Always, always use culinary-grade lavender, which is specifically grown and processed for consumption. Do not use lavender from craft stores or garden centers, as it may contain pesticides, chemicals, or be a non-culinary variety (some varieties are too potent or bitter for eating). You can often find culinary lavender in specialty spice shops, health food stores, or online from reputable suppliers. The quality and type of your lavender will significantly impact the flavor of your Lemon Lavender Sandwich Cookies, so choose wisely.
• Adjusting Flavor Intensity: The amount of lemon zest and lavender buds in this recipe provides a beautifully balanced flavor profile that appeals to most palates. However, if you prefer a stronger lemon punch, feel free to add another teaspoon of zest to the dough – the more zest, the more intense the citrus aroma and flavor. Similarly, if you’re a true lavender enthusiast, you can increase the lavender buds in both the cookies and the filling by about ½ teaspoon each. Always taste as you go, especially with the filling, to customize the perfect balance for your palate. Remember that dried lavender’s flavor can intensify over time.
• Storage: Once assembled, these delightful Lemon Lavender Sandwich Cookies are best stored in an airtight container at room temperature for up to 3-4 days. This keeps them fresh and prevents them from drying out. For longer storage, you can refrigerate them for up to a week; the filling will firm up slightly in the fridge, but they’ll still be delicious. If you plan to freeze them, I highly recommend freezing the baked, unfrosted cookies separately for up to 2 months. Thaw them at room temperature, then prepare a fresh batch of filling and assemble. This prevents the filling from becoming watery or changing texture upon thawing, ensuring your Lemon Lavender Sandwich Cookies remain pristine.
• Make Ahead Option: The cookie dough for these delectable Lemon Lavender Sandwich Cookies is incredibly forgiving and perfect for making ahead. It can be made ahead and kept refrigerated, tightly wrapped, for up to 3 days, or even frozen for up to 2 months. Thaw frozen dough in the refrigerator overnight before rolling. The filling can also be made a day in advance and stored in an airtight container in the refrigerator; just let it come to room temperature for about 30-60 minutes and give it a quick whip with the mixer before assembling your gorgeous Lemon Lavender Sandwich Cookies. This flexibility makes them an excellent choice for entertaining or when you want to spread out your baking tasks.
• Presentation Matters: To truly elevate the visual appeal of your Lemon Lavender Sandwich Cookies, consider using cookie cutters with interesting or seasonal shapes for special occasions. A small cut-out in the top cookie that beautifully reveals the vibrant, creamy filling is always a lovely touch and visually highlights the “sandwich” aspect. A light dusting of powdered sugar on top or a delicate placement of a fresh (food-safe, un-sprayed) lavender sprig (for garnish only, not consumption) or a small, thin slice of candied lemon peel can add a sophisticated and professional finish, making these cookies as much a feast for the eyes as they are for the palate.

Conclusion:

Well, my friends, we’ve reached the sweet finale of our culinary journey, and I genuinely hope you’re feeling inspired to roll up your sleeves and bring these exquisite treats to life in your own kitchen. I truly believe that this recipe for our delightful Lemon Lavender Sandwich Cookies isn’t just another cookie recipe; it’s an invitation to experience something truly magical. What makes these cookies an absolute must-try, you ask? It’s the unparalleled harmony of flavors, a delicate dance between the bright, zesty notes of fresh lemon and the subtle, fragrant whisper of culinary lavender. This isn’t a cookie that overwhelms; it’s one that captivates with its elegant balance. The tender, buttery shortbread base, with its perfectly crumbly texture, provides the ideal canvas for the luscious, creamy filling. Each bite delivers a symphony of sensations – the crisp initial snap of the cookie, giving way to its melt-in-your-mouth tenderness, followed by the smooth, rich filling that ties all those beautiful flavors together. It’s a sophisticated treat that feels indulgent yet surprisingly light, making it perfect for any occasion, from a casual afternoon pick-me-up to an elegant dessert spread.

Why These Cookies Will Become Your New Favorite:

Beyond the taste, these cookies offer a baking experience that is both rewarding and, dare I say, therapeutic. The aroma that will waft through your home as they bake is simply divine, a precursor to the deliciousness to come. They look as good as they taste, too, with their charming sandwich cookie structure just begging to be admired before being devoured. They offer a unique twist on traditional cookies, elevating the humble sandwich cookie to a gourmet status without being overly complicated to make. Trust me, the effort is minimal, but the payoff in flavor and presentation is immense. You’ll find yourself reaching for them again and again, and your guests will undoubtedly be asking for the recipe. They strike that perfect balance of familiar comfort with an adventurous, sophisticated twist that truly sets them apart from the usual cookie fare. It’s a delightful surprise for the palate and a feast for the eyes, guaranteed to impress anyone who has the pleasure of tasting them.

Serving Suggestions & Creative Variations:

Now, let’s talk about how to enjoy these beauties and how you can make them uniquely your own. These cookies are absolutely perfect served alongside a warm cup of Earl Grey tea or a robust black coffee, making any afternoon feel a little more special. Imagine hosting a charming afternoon tea party; these cookies would be the undisputed star of the show. They also make a fantastic light dessert after a meal, especially one that’s rich, as their bright flavors can offer a refreshing palate cleanser. For gifting, they are simply unparalleled – package them beautifully, and you have a thoughtful, homemade present that speaks volumes about your care and culinary skill.

But don’t stop there! The beauty of baking is in the creativity it allows. Here are a few ideas to inspire your own twists:

• Filling Fun: While our lemon lavender buttercream is heavenly, you could experiment with other fillings. A vibrant raspberry jam would add a lovely tartness and a pop of color, or perhaps a cream cheese frosting for a tangier, richer experience. For something truly unique, try an orange blossom flavored buttercream to complement the floral notes, enhancing that delicate perfumed quality. A simple lemon curd could also offer an intense, zingy center.
• Cookie Customization: Fancy a different herb? A hint of fresh rosemary, finely chopped, could add an earthy, aromatic depth to the shortbread, creating a more savory-sweet profile. Or, for a nuttier profile, a touch of almond extract in the dough can be a delightful addition, perfectly complementing the shortbread’s richness. You could even swap out a portion of the all-purpose flour for almond flour for a slightly different texture and a subtle nutty flavor.
• Glaze & Garnish: A simple lemon glaze drizzled over the top of one cookie before sandwiching can add an extra layer of lemon intensity and a beautiful sheen, making them even more visually appealing. For an elegant touch, a dusting of culinary-grade dried lavender petals or a tiny sprig of fresh mint can elevate their presentation, making them look professionally crafted. Edible silver or gold dust could also add a festive sparkle for special occasions, transforming them into celebratory treats.
• Dietary Adaptations: For those with dietary restrictions, these cookies are surprisingly adaptable. With a good gluten-free all-purpose flour blend, you can create a gluten-free version that’s just as delicious, ensuring no one misses out on the joy. Dairy-free butter substitutes can also be used in both the cookie and the filling to cater to dairy-free diets, allowing everyone to savor a taste of this exquisite treat without compromise.

Your Turn!

My greatest hope is that you’ll take this recipe, make it your own, and fall in love with the process and the result. Baking is an act of love, a way to connect with ingredients, and ultimately, a way to bring joy to yourself and those around you. So, please, I wholeheartedly encourage you to carve out some time in your schedule, gather your ingredients, and embark on this delightful baking adventure. You won’t regret it! The satisfaction of creating something so utterly delicious with your own hands is truly unparalleled, and the smiles these cookies bring will be your sweetest reward.

Once you’ve experienced the sheer delight of these cookies, I would absolutely love to hear about it. Did you try a variation? Did they disappear instantly at your gathering? Please share your baking triumphs, your delicious photos, and any creative adaptations you come up with in the comments below or on social media. Your experiences not only inspire me but also help others in our wonderful baking community. Let’s spread the joy of these incredible Lemon Lavender Sandwich Cookies far and wide! Happy baking, and enjoy every single, blissful bite!

Lemon Lavender Sandwich Cookies

Delicate and aromatic Lemon Lavender Sandwich Cookies are a delightful treat, featuring crisp, buttery cookies filled with a creamy, zesty lemon and subtle floral lavender filling. Perfect for high tea, special occasions, or simply to elevate an ordinary afternoon.

Prep Time
3 Hours

Cook Time
30 Minutes

Total Time
30 Minutes

Servings
18-24 sandwich cookies

Ingredients

• 2 ½ cups (300g) all-purpose flour
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 cup (226g) unsalted butter, softened (for cookies)
• 1 cup (200g) granulated sugar
• 1 large egg, room temperature
• 1 teaspoon pure vanilla extract (for cookies)
• 2 tablespoons fresh lemon zest
• 1 ½ – 2 teaspoons culinary lavender buds, finely chopped (for cookies)
• ½ cup (113g) unsalted butter, softened (for filling)
• 3-4 cups (360-480g) powdered sugar, sifted
• 2-3 tablespoons fresh lemon juice
• 1 teaspoon pure vanilla extract (for filling)
• ½ – 1 teaspoon culinary lavender buds, finely chopped (for filling)
• 1-2 tablespoons milk or heavy cream (as needed)

Instructions

1. Step 1
   Whisk together flour, baking powder, and salt. In a stand mixer, cream 1 cup softened unsalted butter and granulated sugar until light and fluffy (3-5 minutes). Beat in the egg, 1 teaspoon vanilla extract, lemon zest, and 1½-2 teaspoons finely chopped culinary lavender until just combined.
2. Step 2
   Gradually add the dry ingredients to the wet, mixing on low speed until just combined. Divide dough into two flattened disks, wrap tightly in plastic, and chill for at least 1-2 hours (or overnight) to firm the butter and deepen flavors.
3. Step 3
   Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper. On a lightly floured surface, roll out one disk of chilled dough to ¼-inch thickness. Cut out desired shapes with cookie cutters.
4. Step 4
   Transfer cut-out cookies to prepared baking sheets, leaving 1 inch between them. Re-roll dough scraps as needed. Bake for 8-12 minutes, or until edges are lightly golden and centers are set. Carefully transfer baked cookies to a wire rack and cool completely.
5. Step 5
   In a clean mixer bowl, beat ½ cup softened unsalted butter until light and fluffy (2-3 minutes). Gradually add the sifted powdered sugar (3-4 cups), 1 cup at a time, beating until smooth and creamy. Scrape down sides of the bowl frequently.
6. Step 6
   Beat in 2-3 tablespoons fresh lemon juice, 1 teaspoon vanilla extract, and ½-1 teaspoon finely chopped culinary lavender buds until well combined and fluffy (1-2 minutes). Adjust lemon/lavender intensity to taste. If too stiff, add 1-2 tablespoons milk or heavy cream (as needed) until desired spreadable consistency is reached.
7. Step 7
   Pair cooled cookies. Pipe or spread 1 to 1½ tablespoons of filling onto the flat side of one cookie. Gently place a second cookie on top, pressing lightly until the filling spreads almost to the edges.
8. Step 8
   Dust assembled cookies with powdered sugar. Garnish with finely chopped lavender buds or candied lemon peel for decoration.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.