You know those days when you want something a little fancy, but also, you don’t want to work that hard for it? Yeah, me too. That’s where these cookies were born.
I’m going to show you how to make the most amazing Lemon Lavender Sandwich Cookies you’ve ever had. And I promise, it’s way easier than it sounds. These cookies taste like sunshine and a lazy afternoon, all baked into one perfect little bite.
What You’ll Need
Okay, let’s talk ingredients. The trick to making these cookies taste special is using good stuff. Don’t grab the weird lemon juice in the plastic bottle. Get a real lemon. It makes all the difference, I swear.
For the Lemon Lavender Cookies
This part is for the actual cookie part. They’re sort of like a shortbread, so they’re buttery and crumbly in the best way.
| Ingredient | Amount |
|---|---|
| Unsalted Butter | 1 cup (2 sticks) |
| Powdered Sugar | ¾ cup |
| All-Purpose Flour | 2¼ cups |
| Cornstarch | ¼ cup |
| Dried Culinary Lavender | 1½ teaspoons |
| Lemon Zest | 1 tablespoon |
| Salt | ½ teaspoon |
| Vanilla Extract | 1 teaspoon |
For the Lemon Buttercream Filling
This is the yummy glue that holds our cookie sandwiches together. It’s sweet, tangy, and super simple.
| Ingredient | Amount |
|---|---|
| Unsalted Butter | ½ cup (1 stick) |
| Powdered Sugar | 2 cups |
| Fresh Lemon Juice | 2 tablespoons |
| Lemon Zest | 1 teaspoon |
| Pinch of Salt | ⅛ teaspoon |
The Tools for the Job
You don’t need a bunch of crazy expensive gadgets. Most of this stuff is probably already hiding in your kitchen cabinets.
| Tool | Purpose |
|---|---|
| Stand Mixer or Hand Mixer | For creaming butter |
| Baking Sheets | For baking, obviously |
| Parchment Paper | To stop sticking |
| Rolling Pin | To flatten the dough |
| 2-inch Round Cookie Cutter | For cutting shapes |
| Zester or Fine Grater | For the lemon zest |
| Piping Bag (Optional) | For fancy filling |
Pro Tips (from a person who’s messed this up before)
Listen up, because these little tips will save you from some headaches. I learned these the hard way so you don’t have to.
- Don’t Go Crazy with the Lavender. The first time I made these, I thought, “more is better!” Wrong. So wrong. Too much lavender makes your cookies taste like a bar of soap. Stick to the measurement. Culinary lavender is strong, and a little goes a long way to give you that nice floral hint without being overpowering.
- Chill Your Dough. Seriously. I know, I know. You want cookies now. But if you don’t chill the dough for at least an hour, it will be a sticky nightmare to roll out. The cookies will also spread out into thin, sad pancakes in the oven. Chilling keeps the butter cold, which is the secret to cookies that hold their shape.
- Zest the Lemon First. Before you squeeze that lemon for its juice, zest it! It’s basically impossible to zest a lemon half that’s already been squeezed. Just a little thing I forget sometimes when I’m in a hurry. Zest the whole thing, then cut it in half for juicing.
Let’s Get Baking: The Step-by-Step Guide
Alright, are you ready? Let’s do this. Put on some music, clear your counter, and let’s make some magic.
Making the Cookie Dough
Step 1: First things first, take your butter out of the fridge. For both the cookies and the filling. It needs to be soft, but not melty. Just soft enough that your finger leaves a little dent when you poke it. This usually takes about an hour on the counter.
Step 2: In a small bowl, rub the lemon zest and dried lavender into the powdered sugar with your fingers. This releases all the oils and makes the flavors really pop. It’ll smell amazing.
Step 3: In a big bowl (or your stand mixer), beat the softened butter until it’s smooth and creamy. Then, add that lavender-lemon sugar mixture and beat it for another 2-3 minutes until it looks pale and fluffy. Scrape down the sides of the bowl once or twice.
Step 4: Add your vanilla extract and mix it in. Now, in a separate bowl, whisk together the all-purpose flour, cornstarch, and salt.
Step 5: Dump the flour mixture into the butter mixture all at once. Mix it on low speed just until the flour disappears and the dough starts to come together. Don’t overmix it! Overmixing makes tough cookies, and nobody wants that.
Step 6: Divide the dough into two equal halves. Shape each half into a flat disk, wrap it tightly in plastic wrap, and stick it in the fridge. Let it chill for at least one hour. You can even leave it in there overnight.
Baking the Cookies
Step 1: When you’re ready to bake, preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper. This stuff is a lifesaver for cleanup.
Step 2: Take one disk of dough out of the fridge. Let it sit on the counter for 5-10 minutes just so it’s a little easier to roll. Lightly flour your counter and your rolling pin.
Step 3: Roll the dough out until it’s about ¼-inch thick. Try to keep it even. Use your 2-inch round cookie cutter to cut out as many circles as you can. Place them about an inch apart on your prepared baking sheets.
Step 4: Gently press the leftover dough scraps back together, re-roll, and cut out more cookies. Try not to work the dough too much. Repeat with the second disk of dough.
Step 5: Bake for 10-12 minutes. The cookies are done when the edges are just barely starting to turn a light golden brown. The centers will still look pale. That’s what you want.
Step 6: Let the cookies cool on the baking sheet for about 5 minutes before you move them to a wire rack to cool completely. They need to be totally, 100% cool before you add the filling, or you’ll have a melty mess.
Making the Filling and Assembling
Step 1: While the cookies are cooling, let’s make the filling. In a medium bowl, beat the softened butter until it’s creamy.
Step 2: Gradually add the powdered sugar and mix on low speed until it’s combined. Then add the lemon juice, lemon zest, and the tiny pinch of salt.
Step 3: Turn the mixer up to medium-high and beat for about 3 minutes until the buttercream is super light and fluffy.
Step 4: Time for the fun part! Match up your cookies into pairs of similar sizes. You can either spread a little filling on the flat side of one cookie with a knife or get fancy and use a piping bag.
Step 5: Place the other cookie on top and press down gently until the filling squishes out to the edges. Ta-da! You made a sandwich cookie. Repeat until you run out of cookies.
Swaps and Fun Variations
Once you get the hang of this recipe, you can play around with it. It’s pretty forgiving.
- Different Citrus: Try lime or orange zest instead of lemon for a completely different vibe.
- Other Herbs: Not a lavender fan? You can use finely chopped rosemary or thyme. It sounds weird, but trust me, rosemary and lemon are amazing together.
- Add a Glaze: Instead of a sandwich, you can just make the cookies and drizzle them with a simple glaze made from powdered sugar and lemon juice.
- Change the Filling: A raspberry or strawberry buttercream would be incredible with the lemon and lavender. Just add a little bit of seedless jam to the buttercream recipe.
Making Life Easier (Make-Ahead Tips)
I’m all about doing less work on the day I actually want to eat the thing.
- Dough: The cookie dough can be made and stored in the fridge for up to 3 days. You can also freeze the dough disks for up to 3 months. Just thaw it in the fridge overnight before you plan to roll it out.
- Baked Cookies: You can bake the cookies (without the filling) and store them in an airtight container at room temperature for up to a week. Or freeze them for a few months.
- Filled Cookies: I recommend filling these the day you plan to serve them for the best texture, but they’ll still be good for a couple of days.
What to Do with Leftovers (and how to hide them from your family)
If you somehow have leftovers, here’s how to store them.
Store the finished sandwich cookies in an airtight container in the refrigerator for up to 5 days. The cookies will soften a bit over time as they absorb moisture from the filling, but they’ll still be delicious. You can also let them sit out at room temperature for a few hours before serving to let the buttercream soften up a bit.
Pairing Suggestions
These cookies are perfect with a cup of hot tea, especially something like Earl Grey or chamomile. They are also fantastic with a simple cup of black coffee or even a glass of cold milk. Basically, they make any drink feel a little more special.
Nutrition Stuff (The boring but necessary part)
Look, these are cookies made with butter and sugar. They aren’t health food. But for those who are curious, each sandwich cookie will have roughly 150-200 calories, depending on how much filling you use. Just enjoy them as a treat. Everything in moderation, right?
Your Questions, Answered (FAQ)
Here are some questions people usually ask.
Q1. Can I use salted butter instead of unsalted?
Ans: Yes, you can. Just leave out the salt that the recipe calls for in both the cookie dough and the filling.
Q2. My dough is too crumbly to roll out. What did I do wrong?
Ans: It might be a little too cold from the fridge. Let it sit on the counter for another 5-10 minutes, or knead it a few times with your hands to warm it up slightly.
Q3. Where do I find culinary lavender?
Ans: You can usually find it in the spice aisle of larger grocery stores, at specialty food shops, or easily online. Make sure it says “culinary” or “food-grade.”
Q4. Can I make these gluten-free?
Ans: I haven’t tested it myself, but you could try substituting a good quality measure-for-measure gluten-free flour blend. The texture might be a little different, but it should still work.
Wrapping Up
See? You did it! You made these gorgeous, delicious cookies that look and taste like they came from a fancy bakery. They’re perfect for a party, a gift, or just for treating yourself on a Tuesday afternoon.
Now go enjoy the fruits of your labor. And hey, if you make these, I’d love for you to leave a comment below and tell me how they turned out. Happy baking
