Delicate, fragrant, and sweet—these Lemon Lavender Sandwich Cookies are the perfect treat for a tea party or just when I want something special. The combination of floral lavender and zesty lemon creates a light, flavorful experience that’s both refreshing and indulgent. With a soft cookie texture and a creamy lemon lavender filling, they’re ideal for sharing with friends or enjoying on my own with a cup of tea.
Why You’ll Love This Recipe
I love how these cookies balance the fresh, citrusy zing of lemon with the subtle floral notes of lavender. The combination feels elegant yet comforting, making them great for any occasion. The cookies themselves are slightly crisp on the edges and tender inside, while the filling is smooth, rich, and perfectly complements the flavors. Plus, they’re a fun twist on traditional sandwich cookies, making them perfect for gifting or serving at a tea party.
Ingredients
For the Cookies:
1 ½ cups all-purpose flour
1 tsp dried culinary lavender, finely chopped
1/2 tsp baking powder
1 tsp lemon zest
¼ tsp salt
1/2 cup unsalted butter, softened
1 egg
1/2 cup powdered sugar
1 tsp vanilla extract
1 tbsp lemon juice
For the Lemon Lavender Filling:
1/2 cup unsalted butter, softened
1 ½ cups powdered sugar
1 tbsp lemon juice
½ tsp dried lavender, finely chopped
1 tsp vanilla extract
1-2 tbsp heavy cream (to adjust consistency)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Preheat Oven:
Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent the cookies from sticking.
Make Cookie Dough:
In a bowl, I whisk together the flour, lavender, lemon zest, baking powder, and salt. In a separate bowl, I beat the softened butter and powdered sugar until creamy and smooth. Then, I add the egg, vanilla extract, and lemon juice, mixing until everything is well combined. Gradually, I add the dry ingredients into the butter mixture and mix until the dough comes together.
Roll & Shape Cookies:
I roll the dough into tablespoon-sized balls and place them on the prepared baking sheet. I gently flatten each ball with a fork or my fingers, creating a little disk shape. Then, I bake the cookies for about 10-12 minutes until the edges are light golden. After baking, I let them cool completely on a wire rack.
Make the Filling:
In a bowl, I beat the butter and powdered sugar until light and fluffy. Then, I add lemon juice, vanilla extract, and lavender, mixing until everything is well incorporated. To achieve the perfect consistency for spreading, I add heavy cream a little at a time until the filling is smooth but not too runny.
Assemble Sandwiches:
For each cookie, I spread a generous amount of the lemon lavender filling on the bottom of one cookie, then gently press a second cookie on top to form a sandwich.
Serve & Enjoy:
I store the assembled cookies in an airtight container, keeping them fresh for several days. These cookies are a delightful treat for any occasion—whether I’m gifting them or enjoying them with a cup of tea.
Servings and Timing
This recipe yields about 12-15 sandwich cookies, depending on how large I roll the dough. It takes around 30 minutes to prepare the dough and bake the cookies, and an additional 10-15 minutes to make the filling and assemble the cookies.
Variations
Gluten-Free: I can substitute the all-purpose flour with a gluten-free flour blend to make these cookies gluten-free.
Different Flavors: If I want to change the flavor, I can substitute the lavender with other herbs like rosemary or thyme, or add a few drops of rose water for a different floral note.
Extra Sweetness: If I want the filling to be sweeter, I can increase the amount of powdered sugar in the lemon lavender filling.
Storage/Reheating
I store these cookies in an airtight container at room temperature for up to 4-5 days. If I want to keep them fresh for a longer period, I can store them in the refrigerator. To reheat, I simply let the cookies come to room temperature before serving.
Related Recipes:
FAQs
Can I use dried lavender from my garden?
Yes, I can use dried lavender from my garden as long as it’s culinary lavender. Just make sure it’s thoroughly dried and finely chopped before using it in the recipe.
Can I make the dough ahead of time?
Yes, I can make the dough ahead of time and refrigerate it for up to 2 days. Before rolling and baking, I let the dough come to room temperature for about 10-15 minutes.
Can I freeze these cookies?
Yes, these cookies freeze well. I freeze them in an airtight container, separated by parchment paper, and they last up to 3 months. To enjoy, I let them thaw at room temperature or warm them slightly in the oven.
What can I use instead of heavy cream in the filling?
If I don’t have heavy cream on hand, I can use milk or a non-dairy milk alternative. However, using heavy cream will result in a thicker, creamier filling.
Can I make these cookies without the filling?
Absolutely! The cookies are still delicious on their own, with a slight crisp texture and a refreshing lemon flavor. If I prefer a simpler treat, I can skip the filling and enjoy the cookies as-is.
Conclusion
Lemon Lavender Sandwich Cookies are a lovely, elegant treat that’s perfect for any special occasion—or even a cozy afternoon at home. With their delicate flavor, soft texture, and fragrant filling, they’re sure to be a hit at my next tea party or when I’m looking to treat myself to something sweet and indulgent. Whether I’m enjoying them with friends or gifting them to loved ones, these cookies never fail to impress.
📖 Recipe:
Print
Lemon Lavender Sandwich Cookies
- Total Time: 45 minutes
- Yield: 12-15 sandwich cookies
- Diet: Vegetarian
Description
These delightful Lemon Lavender Sandwich Cookies combine floral lavender and zesty lemon for a refreshing and indulgent treat. Perfect for tea parties or special occasions, these cookies have a soft texture with a creamy lemon lavender filling. Enjoy them as a sweet gift or as a comforting dessert to savor with a cup of tea.
Ingredients
For the Cookies:
1 ½ cups all-purpose flour
1 tsp dried culinary lavender, finely chopped
1 tsp lemon zest
1/2 tsp baking powder
¼ tsp salt
½ cup unsalted butter, softened
½ cup powdered sugar
1 egg
1 tsp vanilla extract
1 tbsp lemon juice
For the Lemon Lavender Filling:
½ cup unsalted butter, softened
1 ½ cups powdered sugar
1 tbsp lemon juice
1 tsp vanilla extract
½ tsp dried lavender, finely chopped
1–2 tbsp heavy cream (to adjust consistency)
Instructions
-
Preheat Oven: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
-
Make Cookie Dough: Whisk together flour, lavender, lemon zest, baking powder, and salt. Beat butter and powdered sugar until creamy, then mix in the egg, vanilla, and lemon juice. Gradually combine the dry ingredients with the wet ingredients to form the dough.
-
Roll & Shape Cookies: Roll dough into tablespoon-sized balls, place them on the baking sheet, and flatten with a fork or fingers. Bake for 10-12 minutes until golden. Cool completely.
-
Make Filling: Beat butter and powdered sugar until fluffy. Mix in lemon juice, vanilla, and lavender. Add heavy cream, 1 tbsp at a time, until desired consistency.
-
Assemble Sandwiches: Spread the filling on one cookie, then top with another to form a sandwich.
-
Serve & Store: Store in an airtight container for up to 5 days. Optionally refrigerate for longer storage.
Notes
Gluten-Free Variation: Substitute all-purpose flour with a gluten-free flour blend.
Flavor Variations: Experiment with rosemary or thyme instead of lavender, or add rose water for a unique floral twist.
Storage Tip: These cookies can be stored at room temperature for up to 5 days or refrigerated for longer freshness. They freeze well for up to 3 months.
- Prep Time: 30 minutes
- Cook Time: 10-12 minutes
- Category: Dessert, Tea Party Treat
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12-15 sandwich cookies
