Lemon Lavender Sandwich Cookies
Lemon Lavender Sandwich Cookies are my favorite kind of “fancy but still familiar” cookie: buttery rounds with a bright lemon flavor and a gentle floral lavender finish.
The cookies themselves are crisp at the edges and tender in the middle, and that lemon-lavender buttercream makes them feel a little special. I like them best when the filling has had a few minutes to set so they slice cleanly and don’t squish.
These are especially good on a cookie tray, for a spring dessert, or with a mug of tea when you want something a little more interesting than plain shortbread.
Why You’ll Love This Recipe
Buttery and crisp: The cookie base bakes up sturdy enough for sandwich cookies, with that classic buttery snap around the edges.
Fresh lemon flavor: Lemon zest gives the cookies and the filling a real citrus punch that doesn’t taste flat or artificial.
Lavender, but not “soapy”: Using culinary lavender and grinding it fine keeps the flavor gentle and the texture smooth.
Tea-party friendly: These look pretty on a plate, and they’re easy to pick up and eat without making a mess.
Make-ahead ease: The cookies and filling can be done in stages, so you’re not trying to juggle everything at once.
Key Ingredients
Lemon Lavender Cookies
- All-purpose flour: I use regular flour here. If you scoop straight from the bag, fluff it up first so you don’t pack in too much.
- Unsalted butter: Softened butter creams better and gives you a smoother dough. If it’s greasy or melty, the dough will feel fussy—chilling helps.
- Granulated sugar: This keeps the cookies crisp and clean-tasting. I prefer it over brown sugar for this flavor combo.
- Egg: One egg gives the dough structure and helps the cookies hold their shape when you cut rounds.
- Lemon zest: Fresh zest is the main lemon flavor in the cookies, so don’t skip it. I use a microplane and only take the yellow part.
- Vanilla extract: Just enough to round out the butter and citrus. It makes the cookies taste more “complete.”
- Culinary dried lavender: Use culinary lavender only. I grind it very fine so you don’t get little crunchy bits in the cookie.
- Fine salt: Salt is what keeps the butter and sugar from tasting one-note. Fine salt mixes in evenly.
- Baking powder: A small amount helps the cookies bake up tender instead of dense.
Lemon Lavender Buttercream Filling
- Unsalted butter: Softened is key so the filling whips smooth. If it’s too cold, you’ll fight little lumps.
- Powdered sugar: This gives you that classic buttercream texture. Sifting helps if yours is clumpy.
- Lemon zest: This is where the filling gets that fresh lemon aroma. I like a generous zest here.
- Fresh lemon juice: Fresh is best, and it also loosens the buttercream. Add it gradually so it doesn’t get too soft.
- Heavy cream or milk: Use this to adjust the texture for piping or spreading. Cream gives a slightly richer filling, but milk works fine.
- Culinary dried lavender: Grind it fine just like for the cookies. A little goes a long way in frosting.
- Fine salt: It keeps the buttercream from tasting overly sweet and brings out the lemon.
Optional Finish
- Powdered sugar: A light dusting looks nice and keeps the tops from looking too plain.
- Extra lemon zest: This is my favorite garnish for these. It makes the citrus pop right away.
Recipe Instructions
- Preheat the oven: Heat the oven to 350°F and line baking sheets with parchment paper.
- Mix the dry ingredients: Whisk the flour, baking powder, and salt together in a medium bowl until combined.
- Cream the butter and sugar: Beat the butter, granulated sugar, and ground lavender until light and fluffy.
- Add the egg: Mix in the egg, then add the vanilla and lemon zest and mix until smooth.
- Add the dry ingredients: Add the flour mixture and mix just until you get a soft dough and you don’t see dry flour.
- Chill the dough: Chill the dough for about 20 minutes so it firms up and is easier to roll.
- Roll the dough: Roll the dough to about 1/4-inch thick between sheets of parchment paper.
- Cut the cookies: Cut into 2-inch rounds, rerolling scraps as needed, and place on the prepared baking sheets.
- Bake: Bake for about 10 to 12 minutes, until the edges are set and the bottoms are lightly golden.
- Cool: Let the cookies cool on the baking sheet for about 5 minutes, then move to a rack to cool completely.
- Make the filling: Beat the filling butter until smooth, then add powdered sugar, salt, ground lavender, lemon zest, and lemon juice. Whip, adding cream or milk as needed, until spreadable.
- Assemble: Pipe or spread filling onto half the cookies, top with the remaining cookies, and gently press. Let them rest about 10 minutes to set, then dust with powdered sugar if you want.
My Tips!
This is the section that separates “good” from “wow.” If you read only one part of this post, make it this one — it’s where I reveal my recipe trick.
Recipe Tips & Tricks
Use culinary lavender and grind it very fine. That’s the difference between a smooth cookie and a gritty one. A spice grinder works best, but a mortar and pestle is fine too.
Chill the dough if it feels soft. If your butter was very warm, the dough can get sticky fast. A short chill makes rolling and cutting much easier.
Chill the cut rounds for sharper edges. If you want those neat, clean circles, slide the tray into the fridge for about 10 minutes before baking.
Pull them when the edges are set. These shouldn’t brown much on top, so I watch the bottoms for that light golden color. They firm up more as they cool.
Go easy on the lemon juice at first. It’s easy to thin buttercream too much. Add the juice, whip, then decide if you need cream or milk to finish the texture.
Try lemon curd if you like them tangy. Swapping in lemon curd for part of the buttercream makes the center brighter and a little looser, so keep the layer thin.
Simple tweaks
Here’s where the fun begins — a few simple tweaks can turn this recipe from casual treats into the star of any party.
Serving Suggestions
- Tea: These are really good with black tea or Earl Grey. The lavender fits right in without fighting the tea.
- Coffee: I like these with plain coffee or a latte. The lemon cuts through that buttery cookie in a nice way.
- Fruit: A small bowl of berries on the side (especially blueberries or raspberries) is easy and makes the plate feel a little lighter.
- Dessert plate: Add a few extra curls of lemon zest and a light dusting of powdered sugar right before serving. It makes them look finished without much effort.
Eat it later
This section explains how to store leftovers properly and how far in advance the recipe can be prepared.
Storage and Make Ahead
Store the assembled cookies airtight at room temperature for up to 3 days. If your kitchen is warm, I usually move them to the fridge so the buttercream doesn’t get too soft.
Refrigerate for up to 7 days, then bring them to room temperature before serving so the cookies aren’t too firm. The flavors come through better once the buttercream softens a bit.
You can make the cookies ahead and keep them in an airtight container, then fill them later. I like doing the assembly the day I’m serving them.
If you want to freeze them, freeze the cookies (unfilled) in a tight container. Thaw at room temperature, then make the buttercream and assemble.
It could help!
Before you close the tab or print the recipe, scroll through these quick answers.
Recipe FAQs
Can I use fresh lavender instead of dried?
I don’t recommend it here. Fresh lavender is harder to measure and can taste stronger and more grassy, plus it won’t grind down the same way. Dried culinary lavender is the most consistent.
How do I keep lavender from tasting bitter?
Use culinary lavender, grind it very fine, and don’t overdo it. If you want more lavender flavor, I’d rather steep lavender in melted butter for a few minutes, strain it, then use that butter once it’s solid again.
Can I make these as lemon sandwich cookies without lavender?
Yes. Just leave the lavender out of the cookie dough and the buttercream. If you want a little extra flavor to replace it, add a bit more lemon zest or a tiny splash of vanilla.
Why did my cookies spread or lose their shape?
The dough was probably too warm. Next time, chill the dough a little longer and chill the cut rounds before baking. Also make sure you’re baking on parchment, not a warm pan that’s been sitting near the oven.
Can I use lemon curd in the filling?
Yes, and it’s really good if you like a sharper lemon flavor. I usually swap lemon curd for about half of the buttercream, but keep the layer thin so the cookies don’t slide around.
Keep it with you
The printable version with print button is at the end of the post, easy to follow, and includes all the steps you’ll need.
MORE RECIPES TO TRY
Lemon Lavender Sandwich Cookies
Ingredients
Lemon Lavender Cookies
- 2 cups all purpose flour
- 1 cup unsalted butter softened
- 3/4 cup granulated sugar
- 1 large egg
- 2 tsp lemon zest
- 1 tsp vanilla extract
- 1 tsp culinary dried lavender finely ground
- 1/2 tsp fine salt
- 1/4 tsp baking powder.
Lemon Lavender Buttercream Filling
- 1/2 cup unsalted butter softened
- 2 cups powdered sugar
- 1 tbsp lemon zest
- 2 tbsp fresh lemon juice
- 1 to 2 tbsp heavy cream or milk
- 1/2 tsp culinary dried lavender finely ground
- 1/8 tsp fine salt.
Optional Finish
- powdered sugar for dusting
- additional lemon zest for garnish.
Instructions
Make Cookie Dough
- Preheat oven to 350 F and line baking sheets with parchment paper
- Whisk flour baking powder and salt until combined
- Cream butter sugar and ground lavender until light and fluffy
- Mix in egg vanilla and lemon zest until smooth
- Add dry ingredients and mix just until a soft dough forms
- Chill dough 20 minutes to firm for rolling.
Roll Bake And Assemble
- Roll dough to 1/4 inch thickness between parchment sheets and cut into 2 inch rounds rerolling scraps as needed
- Bake 10 to 12 minutes until edges are set and bottoms are lightly golden
- Cool on sheet 5 minutes then transfer to a rack to cool completely
- Beat filling butter until smooth then add powdered sugar salt ground lavender lemon zest and lemon juice and whip adding cream as needed until spreadable
- Pipe or spread filling on half the cookies then top with remaining cookies and gently press
- Rest 10 minutes before serving to set and dust with powdered sugar if desired.
