Lemon Lavender Sandwich Cookies (Print Version)
# Ingredients:
→ Cookie Dough
01 -
1 cup unsalted butter, softened
02 -
½ cup granulated sugar
03 -
2 tablespoons lemon zest (from about 2 medium lemons)
04 -
1 tablespoon dried culinary lavender
05 -
2 cups all-purpose flour
06 -
¼ teaspoon salt
07 -
½ cup powdered sugar (for rolling)
→ Filling
08 -
⅔ cup lemon curd (store-bought or homemade)
09 -
Or jam of your choice (raspberry, strawberry, etc.)
→ Optional Garnish
10 -
Additional powdered sugar for dusting
11 -
Small lavender buds for decoration
# Instructions:
01 -
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
02 -
In a large mixing bowl, use an electric mixer to cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
03 -
Add the lemon zest and dried lavender to the butter mixture. Mix until evenly incorporated and fragrant.
04 -
In a separate bowl, whisk together the all-purpose flour and salt. Gradually add this dry mixture to the butter mixture, mixing on low speed until the dough comes together. Be careful not to overmix.
05 -
Roll the dough into small balls, approximately 1-inch in diameter (about 1 tablespoon of dough per ball).
06 -
Place the powdered sugar in a small bowl. Roll each dough ball in powdered sugar to coat completely.
07 -
Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart. Use a fork to gently press down on each ball to flatten slightly in a crisscross pattern.
08 -
Bake in the preheated oven for 10-12 minutes, or until the edges are just lightly golden. The centers should remain pale.
09 -
Allow the cookies to cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
10 -
Once the cookies are completely cooled, spread about 1 teaspoon of lemon curd or jam on the flat side of one cookie. Place another cookie, flat side down, on top to create a sandwich.
11 -
If desired, dust the assembled sandwich cookies with additional powdered sugar and garnish with small lavender buds for presentation.
12 -
Serve immediately or store in an airtight container in a single layer or with parchment paper between layers.
# Notes:
01 -
If you prefer a stronger lavender flavor, you can increase the dried lavender to 1.5 tablespoons.
02 -
For a more uniform lavender distribution, you can grind the dried lavender with the granulated sugar in a food processor before adding to the butter.
03 -
These cookies can be stored in an airtight container for up to a week, though they're best within the first 2-3 days.
04 -
Feel free to use any fruit jam you prefer in place of lemon curd, such as raspberry or strawberry, for a different flavor combination.