Lemon Lavender Sandwich Cookies (Print Version)
# Ingredients:
→ Cookies Base
01 -
1 large egg
02 -
1 teaspoon vanilla extract
03 -
1/4 teaspoon salt
04 -
2 cups plain flour
05 -
1 cup white sugar
06 -
1/2 teaspoon baking powder
07 -
Zest from 1 lemon
08 -
1/2 cup softened butter
→ Lavender Filling
09 -
2 tablespoons heavy cream
10 -
1/2 cup softened butter
11 -
1 tablespoon finely ground edible lavender
12 -
1 teaspoon vanilla flavoring
13 -
2 cups icing sugar
14 -
Optional: a few drops of purple food dye
→ Decorations
15 -
Fresh lavender pieces
16 -
Thin slices of lemon
# Instructions:
01 -
Preheat the oven to 350°F (175°C) and line two baking trays with parchment paper. This ensures your cookies bake evenly and don't stick.
02 -
In a medium bowl, whisk together salt, baking powder, and flour so they're well mixed. This helps give your cookies just the right texture and flavor.
03 -
Using a mixer set to medium, beat butter and sugar together in a large bowl until creamy (about 2-3 minutes). Add in the zest from a lemon, your egg, and a teaspoon of vanilla, and beat again until it’s smooth and everything is blended.
04 -
Slowly pour the dry ingredients into the wet mixture, and mix on low speed until no flour is visible. Stop blending as soon as it's combined, so your cookies stay soft. The dough should feel pliable and easy to handle.
05 -
Lightly sprinkle some flour on your counter and rolling pin. Roll the dough out to about 1/4 inch thick, then cut circles with a round cookie cutter. Place about an inch apart on your baking trays. Bake for 8-10 minutes, or until edges barely turn golden. Let them cool for 5 minutes on the trays, then move to a wire rack.
06 -
While cookies cool, whip the butter until it's silky smooth. Slowly add powdered sugar in portions, mixing thoroughly after each addition. Blend in the ground lavender, heavy cream, and a teaspoon of vanilla. Add a few drops of purple food dye if you like. Beat everything on medium-high for 2-3 minutes until light and airy.
07 -
When your cookies are completely cold, take half of them and flip them over. Spread or pipe lavender filling onto the flat side, then sandwich them with the other cookies on top, flat side down. If you're feeling fancy, add a small swirl of buttercream to the tops.
08 -
Top each sandwich cookie with a thin slice of lemon and a tiny lavender sprig for a fancy look and a pop of freshness. Arrange on a serving plate, and get ready for everyone to dig in!
# Notes:
01 -
Bright citrusy lemon and subtle lavender florals come together beautifully for this sweet, elegant treat.
02 -
Always use edible lavender made for cooking, not decorative kinds treated with chemicals.
03 -
Store the cookies in a sealed container in the fridge for up to 3 days. Let them come to room temp before enjoying for the best taste.