A warm breeze, a sun-warmed jar of lavender on the kitchen shelf, and the way Grandma used to press a lemon slice into my small hand — that’s the feeling these cookies bring back.
They smell like porch parties and quiet afternoons, a little floral, a little bright, and always made with someone’s loving hands.
If you like that gentle mix of citrus and bloom, you might also enjoy my notes on lemon raspberry cookies, which carry the same sunny heart.
Why make this recipe
Sometimes a cookie isn’t just a cookie — it’s a story on a plate. These Lemon Lavender Sandwich Cookies are perfect for sharing at tea, tucking into a picnic basket, or passing around a church social. They balance a buttery shortbread with a fragrant lavender buttercream, and they remind you how small rituals (like slicing a thin lemon for garnish) can make a moment feel like home. If you love sandwich cookies with a twist, think of these as cousins to cozy classics like the gingerbread sandwich cookies with lemon buttercream — same heart, different lullaby.
How to make Lemon Lavender Sandwich Cookies
These cookies are straightforward, but they reward gentle handling and a patient hand with the buttercream. Take your time zesting that lemon and grinding the lavender fine so it whispers through the frosting without being overpowering.
Ingredients:
- 2 cups all purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- 1/2 cup unsalted butter, softened (for frosting)
- 2 cups powdered sugar
- 1 tablespoon culinary lavender, finely ground
- 2 tablespoons heavy cream
- 1 teaspoon vanilla extract (for frosting)
- A few drops of purple food coloring (optional)
- Thin lemon slices (for decoration)
- Fresh lavender sprigs (for decoration)
Directions:
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, beat softened butter and granulated sugar together until light and fluffy, about 2-3 minutes. Add the egg, vanilla extract, and lemon zest, mixing until fully incorporated.
- Gradually add dry ingredients to the butter mixture, mixing just until combined. Be careful not to overmix.
- Roll out the dough to about 1/4 inch thickness on a lightly floured surface. Use a round cookie cutter to cut out cookies and place them on the prepared baking sheets.
- Bake for 8-10 minutes, or until edges start turning golden. Allow cookies to cool completely on a wire rack.
- For the lavender buttercream, beat softened butter until creamy. Gradually add powdered sugar until fully incorporated. Mix in ground culinary lavender, heavy cream, and vanilla extract. Add food coloring if desired.
- Once cookies are cool, spread or pipe a generous layer of lavender buttercream onto the flat side of half the cookies.
- Place another cookie on top to create a sandwich. Pipe a small swirl of buttercream on top of each sandwich for decoration.
- Decorate each cookie with a thin lemon slice and a fresh lavender sprig.
How to serve Lemon Lavender Sandwich Cookies
Serve them on a simple china plate with a pot of strong tea or a chilled glass of lemonade. The little lemon slice and lavender sprig make each cookie feel like a tiny present — perfect for afternoon visitors or a quiet dessert after supper. For a Southern touch, set them alongside buttery biscuits and let the floral notes offer a gentle contrast.
How to store Lemon Lavender Sandwich Cookies
Store in an airtight container at room temperature for up to 3 days. If your kitchen is warm, keep them in the fridge — the buttercream will firm up, and you can bring them back to room temperature before serving for the best texture. For longer keeping, freeze the sandwiches in a single layer until firm, then stack with parchment between layers; thaw in the fridge overnight.
Tips to make Lemon Lavender Sandwich Cookies
- Grind the culinary lavender very fine so it melds into the buttercream without any gritty bits.
- Don’t overwork the dough; shortbread-like cookies are tenderest when handled gently.
- If the lemon slices are too tart, blanch them quickly in simmering water to take the edge off before using as decoration.
- For a neat look, pipe the buttercream with a round tip and then add a small swirl on top.
- For more lemon-forward filling, fold a teaspoon of lemon curd into the buttercream. For inspiration on bright lemon cookies, see this simple lemon sugar cookies recipe that shares that same sunny zing.
Variations (if any)
- Lemon curd center: Add a thin layer of lemon curd under the buttercream for extra brightness.
- Honey-lavender: Swap half the granulated sugar in the cookie for honey for a deeper, rounder flavor.
- Chocolate-dipped: Dip half of each sandwich in melted white or dark chocolate and let set for a fancy finish.
FAQs
Q: Can I use dried lavender from the grocery store?
A: Use culinary lavender labeled for cooking. If you only have floral lavender, make sure it’s food-safe and grind it finely — a little goes a long way.
Q: How do I prevent the lemon slices from getting soggy?
A: Slice them very thin and pat dry. If you want an extra step, dehydrate the slices lightly in a low oven (about 200°F/95°C) for 20–30 minutes.
Q: Can I make the dough ahead of time?
A: Yes — wrap the dough in plastic and refrigerate for up to 48 hours, or freeze for up to 3 months. Thaw in the fridge before rolling.
Q: Is it okay to omit the purple food coloring?
A: Absolutely. The coloring is optional; the lavender will still give a delicate hue and lovely aroma without it.
Q: How much lavender is too much?
A: Start with the tablespoon called for in the recipe. If you’re unsure, use slightly less — you can always add more to the buttercream to taste.
Conclusion
If you want to wander through another baker’s take on this floral-citrus pairing, Emma’s Cake Studio has a lovely Lemon Lavender Sandwich Cookies Recipe that complements these notes beautifully, and Food Network Kitchen’s version of Lavender-Lemon Sandwich Cookies offers another helpful perspective on technique and flavor balance.
Come on by my kitchen any time — the kettle’s warm, the jar of lavender is ready, and there’s always room for one more cookie and one more story.
Lemon Lavender Sandwich Cookies
Ingredients
Method
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, beat softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.
- Add the egg, vanilla extract, and lemon zest, mixing until fully incorporated.
- Gradually add dry ingredients to the butter mixture, mixing just until combined. Be careful not to overmix.
- Roll out the dough to about 1/4 inch thickness on a lightly floured surface.
- Use a round cookie cutter to cut out cookies and place them on the prepared baking sheets.
- Bake for 8-10 minutes, or until edges start turning golden. Allow cookies to cool completely on a wire rack.
- For the lavender buttercream, beat softened butter until creamy.
- Gradually add powdered sugar until fully incorporated.
- Mix in ground culinary lavender, heavy cream, and vanilla extract. Add food coloring if desired.
- Once cookies are cool, spread or pipe a generous layer of lavender buttercream onto the flat side of half the cookies.
- Place another cookie on top to create a sandwich. Pipe a small swirl of buttercream on top of each sandwich for decoration.
- Decorate each cookie with a thin lemon slice and a fresh lavender sprig.