Description
These Lavender Lemon Sandwich Cookies are delicate, fragrant, and perfectly balanced between floral and citrus. Soft lemon-kissed cookies are sandwiched with a silky lemon cream filling, then finished with a dusting of powdered sugar and a touch of dried lavender for an elegant spring look. They’re ideal for Easter brunch, garden parties, or afternoon tea. Light, beautiful, and bakery-worthy—these cookies feel as special as they taste.
Ingredients
For the Cookies:
1 cup unsalted butter, softened
¾ cup granulated sugar
1 large egg
1 tbsp lemon zest
1 tbsp fresh lemon juice
½ tsp culinary lavender, finely ground
2 ¼ cups all-purpose flour
½ tsp baking powder
¼ tsp salt
Purple food coloring (optional, for pastel tone)
For the Lemon Cream Filling:
½ cup unsalted butter, softened
1 ½ cups powdered sugar
1 tbsp fresh lemon juice
½ tsp lemon zest
1–2 tbsp heavy cream (as needed)
For Garnish:
Powdered sugar for dusting
Pinch of culinary lavender
Instructions
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
Cream butter and sugar until light and fluffy. Beat in egg, lemon zest, lemon juice, and lavender.
In a separate bowl, whisk flour, baking powder, and salt. Gradually mix into wet ingredients.
Add a tiny drop of purple food coloring if desired for a soft lavender hue.
Roll dough into small balls, flatten slightly, and bake 10–12 minutes until edges are lightly golden. Cool completely.
For filling, beat butter until smooth. Add powdered sugar, lemon juice, zest, and cream until fluffy.
Spread or pipe filling onto half the cookies and sandwich with remaining cookies.
Dust tops lightly with powdered sugar and garnish with a few lavender buds.
- Prep Time: 20 minutes
- Cook Time: 10–12 minutes
- Category: Dessert
Nutrition
- Calories: 220 calories per sandwich