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Every bite of these Lemon Lavender Sandwich Cookies is like a sunny afternoon, thanks to zesty lemon and gentle lavender notes. The tender shortbread is loaded with creamy, dreamy filling, making these light treats a real standout. Nothing feels fancier than these at a tea party, a get-together in spring, or just anytime you want something bright and special with hardly any effort.
These cookies landed their spot as the unexpected MVP at my sister's garden shower. Even the floral-flavor skeptics kept coming back for more. Lemon and lavender together just clicked. They're fancy enough to impress but don't scare anyone off with bold flavors. It’s a win every time I bake them up.
Luscious Cookie Ingredients
- Dried lavender, culinary grade: Chop it fine so every cookie tastes just right. Only get edible lavender—anything else can be way too strong. You want a gentle floral kick, not perfume.
- High quality butter (unsalted): This is where all that rich flavor comes from, so use the good stuff—European butter is even better for super-rich cookies.
- Both granulated and powdered sugar: Granulated keeps things crisp, powdered melts in and makes every bite tender. This duo gives you that craveable melt-in-your-mouth feel.
- Lemon zest (fresh): Grate your lemon before juicing it! Only the colored peel goes in. Stay away from the white bit; it’s bitter. Organic makes your zest safer—and tastier.
Dreamy Cookie How-To
- Shaping and Baking:
- Roll your cookie dough out to about a quarter inch thick on a floured counter. Cut out rounds with a two-inch cutter. Handle the dough gently—reroll scraps only as much as you need. Lay cookies out on your lined baking trays, leaving a little space so they don’t crowd each other. Bake for 10–12 minutes at 350°F until the edges are just barely golden, then pull them out—the middles stay pale and tender.
- Mixing It All Together:
- Grab another bowl and combine flour, baking powder, salt, and that finely chopped lavender. Whisk until it all looks even. Stir this dry mix into the wet bowl bit by bit until it comes together. Stop mixing as soon as there’s no more dry flour—if you mix too much, the cookies go tough, and you want them soft.
- Getting Started:
- Get out your ingredients and let them get to room temp. Preheat the oven to 350°F and line your trays with parchment. If you’re new to lavender, take a quick sniff and a tiny taste—you’ll get a sense of how strong it is and how much you’ll like in your cookies.
- Making the Dough Base:
- In a big bowl, beat the softened butter with both sugars until it’s light and fluffy—about three minutes with an electric mixer does the trick. Beat in the egg slowly, then add the vanilla and your fresh lemon zest—make sure that zest gets all through the mix for the brightest flavor possible.
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The first time I tried baking with lavender, I used way too much and it tasted like soap. My grandma rescued the whole batch—she told me to cut it back and pair it with something citrusy. Her simple trick made these cookies legendary in our family. Every time I smell lavender, it reminds me of her spot-on advice and a little kitchen daring.
Tasty Sips & Pairings
Pair these cookies with drinks that make them shine. Earl Grey tea fits right in—the bergamot and lavender just make sense. For something fresh, go with sparkling lemonade to pump up those citrus notes. Or add berries to your cookie plate for a tangy bite with all that buttery sweetness.
Easy Storing Ideas
After cooling, stash unfilled cookies in an airtight box at room temp. Put parchment between layers so they won’t stick. Best within the first couple days, but they’re fine for a week. Once you add the filling, eat them in three days because the cookies soften. Want to save them longer? Freeze plain cookies for up to three months. Filling keeps a week in the fridge—bring it to room temp before you fill.
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I tried these lemon lavender gems on a whim for a special party, and they wound up as my go-to for every big occasion. Friends ask for them for showers, holidays, and any excuse in between. They look delicate but are so straightforward to make—it’s my little secret when I want to wow people without fussing for hours in the kitchen.
Frequently Asked Questions
- → Where can I find culinary lavender for these cookies?
- Look in specialty groceries, farmers markets, herb shops, or online. Check the label says 'culinary' so it's okay to eat.
- → Can I make these Lemon Lavender Sandwich Cookies ahead of time?
- Totally! Bake your cookies and prep the filling up to three days early. Keep cookies in a sealed container and the filling chilled. Put them together before serving so they're fresh.
- → How strong is the lavender flavor in these cookies?
- It's just a light, floral hint that plays nicely with the lemon. Want it bolder? Gently warm your butter with lavender then cool it before mixing the buttercream.
- → Can I freeze these sandwich cookies?
- Yes, freeze them for up to three months. Lay out in one layer to start, then stack them with parchment between cookies in an airtight box. Let them come to room temp before eating.
- → What can I substitute for the lavender if I don't have it?
- If lavender's missing, try a teaspoon of crushed Earl Grey tea leaves for a switch-up, or add a small drop of edible lavender oil.