Lemon Lavender Sandwich Cookies

I stumbled onto this lemon lavender sandwich cookie recipe last spring when I was looking for something special to make for a garden party. The combination of bright lemon and subtle lavender creates these incredible cookies that taste like sunshine and flowers in the best possible way. They've become my signature dessert for bridal showers, afternoon teas, and any occasion that calls for something a little more elegant than your average cookie.

My neighbor stopped by just as these were cooling on the rack, and the aroma of lemon and lavender convinced her to stay for coffee. After one bite, she immediately asked for the recipe, saying they reminded her of cookies from a fancy bakery. Sometimes the simplest recipes create the most memorable impressions.

Simple Ingredients

• Dried lavender - A little goes a long way; look for culinary-grade in specialty stores or online
• Lemon zest - Fresh is essential here for that bright, aromatic citrus flavor
• Butter - Use good quality unsalted butter for the best flavor and texture
• Lemon curd - Store-bought works perfectly, though homemade takes these to another level
• Powdered sugar - Creates that classic shortbread-like coating and subtle sweetness

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Cookie Creation

Butter Temperature

The butter should be truly softened but not melted or greasy. I leave mine out for about an hour before baking, or if I'm in a hurry, I cut it into small cubes which softens it faster. When creamed with the sugar, it should become noticeably lighter in both color and texture. This creates the perfect base for these tender cookies. The first time I made these, I used butter that wasn't soft enough, and the cookies ended up more dense than they should have been.

Lavender Incorporation

Adding the dried lavender directly to the creamed butter and sugar allows the oils to infuse throughout the dough. For a more intense flavor, I sometimes rub the lavender between my fingers as I add it to release more of the aromatic oils. If you're concerned about texture, you can grind the lavender in a spice grinder or mortar and pestle first, but I love the subtle purple flecks throughout the cookies. Just make sure you're using culinary lavender, as ornamental varieties can have a soapy taste.

Dough Handling

This dough is similar to shortbread - it's more crumbly than typical cookie dough. When mixing in the flour, stop as soon as it comes together to avoid overworking, which could make the cookies tough. If the dough seems too dry, I add a teaspoon of lemon juice which both moistens and brightens the flavor. Rolling the dough balls in powdered sugar before baking not only adds sweetness but creates a lovely crackled appearance as they bake.

Size Consistency

Using a small cookie scoop or measuring tablespoon ensures all the cookies are the same size, which is important since they'll be sandwiched together. I aim for about 1-inch diameter balls, which spread to perfect 2-inch cookies during baking. Making them too large can result in cookies that are difficult to sandwich and eat. The fork-flattening step creates that classic crisscross pattern and ensures even baking.

Baking Precision

Watch these cookies carefully while baking - the difference between perfectly golden edges and overbaked can be just a minute. They won't brown much because of their high butter content, so look for just the slightest golden color at the edges. The centers will still look soft but will firm up as they cool. I start checking at 8 minutes, though 10-12 is usually perfect in my oven.

Filling Strategy

Make sure the cookies are completely cool before adding the filling, or it will melt and run off the edges. I use about a teaspoon of lemon curd or jam per sandwich - enough to taste in every bite but not so much that it squeezes out when eating. For the neatest presentation, I pipe the filling using a small plastic bag with the corner snipped off, creating an even circle that stops just short of the edges.

My husband, who typically passes on anything floral-flavored, ate three of these in one sitting and has requested them multiple times since. There's something about the balance of lemon and lavender that appeals even to those who are usually skeptical of floral notes in food.

Perfect Pairings

Serve these delicate cookies with afternoon tea or coffee for an elegant treat. For spring gatherings, they make a beautiful addition to dessert platters alongside fresh berries and whipped cream. During bridal or baby showers, I arrange them on tiered stands with other petit fours for a sophisticated presentation. My mother loves them with a glass of champagne for special celebrations, while I prefer them with a simple cup of Earl Grey tea.

Flavor Variations

Try orange zest and a touch of cardamom instead of lemon and lavender for a different aromatic profile. Substitute vanilla bean seeds for the lavender if you prefer a more classic flavor. Fill with raspberry jam for a fruity twist that complements both the lemon and lavender beautifully. Last spring, I experimented with adding culinary-grade dried rose petals instead of lavender, which created a more romantic, slightly different floral note that worked wonderfully with the lemon.

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I've made these lemon lavender sandwich cookies for everything from casual family desserts to elegant bridal showers, and they never fail to impress. There's something magical about the combination of bright citrus and subtle floral notes that elevates a simple butter cookie into something special. My daughter has started making them with me as a mother-daughter baking tradition, which makes them even more meaningful. Sometimes the most memorable recipes are the ones that bring together unexpected flavors in a way that feels both surprising and completely right.

Frequently Asked Questions

→ Where can I find dried culinary lavender?

Dried culinary lavender can be found at specialty food stores, herb shops, farmers markets, or online retailers. Make sure to use food-grade lavender specifically labeled for culinary use, as decorative or craft lavender may be treated with chemicals not safe for consumption.

→ Can I use fresh lavender instead of dried?

Yes, you can use fresh lavender buds, but you'll need to adjust the quantity. Since fresh herbs are generally less potent than dried, use about 1.5-2 times the amount called for in the recipe. Make sure to use only the buds (the purple part) and ensure they haven't been treated with any chemicals.

→ How do I prevent the lavender flavor from being too strong?

Lavender can quickly overwhelm a dish if used too generously. Stick to the amount in the recipe, and if you're concerned, you can grind the dried lavender with the sugar in a food processor before adding it to the dough. This helps distribute the flavor evenly and prevents biting into concentrated bits of lavender.

→ Can I make my own lemon curd for the filling?

Absolutely! Homemade lemon curd is delicious in these cookies. A basic recipe involves whisking together lemon juice, zest, sugar, eggs, and butter over low heat until thickened. Allow it to cool completely before using it as a filling for the cookies.

→ How far in advance can I make these cookies?

The unfilled cookies can be made up to a week ahead and stored in an airtight container. For best results, fill the cookies no more than 24 hours before serving, as the filling can soften the cookies over time. If using jam instead of lemon curd, they may stay crisp a bit longer.