Ingredients
For the Cookies:
- 2 cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ¾ cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 egg
- 1 teaspoon pure vanilla extract
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
- 1 teaspoon dried culinary lavender, finely ground
For the Filling:
- ½ cup unsalted butter, softened
- 2 cups powdered sugar
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- ½ teaspoon vanilla extract
Instructions
In a medium-sized bowl, whisk together the all-purpose flour, baking powder, and salt. Set this dry mixture aside. In a separate large mixing bowl, cream the softened butter and granulated sugar together using a hand mixer or stand mixer until the mixture is light and fluffy, about 2 minutes.
Beat in the egg, vanilla extract, lemon zest, and lemon juice until fully combined. Then, stir in the finely ground dried lavender, ensuring it’s evenly distributed throughout the dough.
Gradually add the dry ingredients to the wet mixture, mixing on low speed until the dough comes together. Be careful not to overmix, as this can make the cookies tough instead of tender.
Wrap the dough in plastic wrap and refrigerate for at least 30 minutes. This helps firm up the dough, making it easier to roll out and cut into shapes.
Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper. Lightly flour a clean surface and roll out the dough to about ¼-inch thickness. Using a round cookie cutter (or any preferred shape), cut out cookies and place them on the prepared baking sheets about 1 inch apart.
Bake the cookies for 10-12 minutes or until the edges are just slightly golden. Remove them from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
While the cookies are cooling, make the lemon buttercream filling. Beat the softened butter with powdered sugar until smooth. Add lemon juice, lemon zest, and vanilla extract, and continue mixing until light and fluffy.
Once the cookies are completely cool, pipe or spread a generous amount of the lemon buttercream filling onto the flat side of half of the cookies. Place the remaining cookies on top, pressing gently to create a sandwich.
Your Lemon Lavender Sandwich Cookies are ready to be enjoyed! Serve them immediately or store them in an airtight container at room temperature for up to 3 days.
- Prep Time: 20 minutes
- Chill Time: 30 minutes
- Cook Time: 12 minutes
Nutrition
- Calories: 180
- Sugar: 12g
- Fat: 9g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g