Ingredients
Method
Preparation
- 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.
Baking
- 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.
Making the Buttercream
- 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.
Assembling the Cookies
- 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.
Notes
Store in an airtight container at room temperature for up to 3 days. For longer storage, freeze the sandwiches in a single layer until firm, then stack with parchment between layers; thaw in the fridge overnight. For more lemon-forward filling, fold a teaspoon of lemon curd into the buttercream.