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These fancy lemon lavender sandwich cookies mix zesty citrus with soft floral notes for a posh tea snack. The soft, buttery cookies work perfectly with the rich lavender cream filling, making a grown-up flavor combo that's both zingy and cozy.
I whipped these up for my backyard get-together and they vanished quicker than anything else on the sweets table. Lemon and lavender has turned into my go-to baking blend, and now my family bugs me to bring these cookies to every single gathering.
Ingredients
- All purpose flour: Gives these delicate cookies their perfect texture
- Lemon zest: Grab organic lemons for the brightest flavor punch
- Culinary lavender: Stick with edible lavender buds for your filling
- Unsalted butter: Lets you manage saltiness in both parts of the recipe
- Heavy cream: Makes your buttercream super smooth
- Vanilla extract: Pulls together the flower and citrus flavors
- Granulated sugar: For cookies while powdered sugar works in the filling for different feels
Step-by-Step Instructions
- Ready Your Oven:
- Turn it to 350°F and line your cookie sheets with parchment. A fully warmed oven helps cookies bake evenly and keeps them from spreading too much. I always give mine at least 15 minutes to heat up completely before popping these dainty cookies in.
- Blend Dry Stuff:
- Stir flour, baking powder, and salt in a bowl until they're mixed well. This spreads the rising agent throughout so your cookies puff up nicely. I run mine through a sifter for super light results.
- Beat Butter and Sugar:
- Mix soft butter with regular sugar until it turns pale and puffy. This puts air bubbles in your mix, giving you soft cookies. Then add egg, vanilla, and lemon zest, mixing till everything's smooth.
- Join Everything Together:
- Slowly add your dry mix to the wet stuff, using low speed just until you can't see flour anymore. Mixing too much now makes tough cookies. I usually finish by hand with a rubber spatula for the best feel.
- Shape Your Cookies:
- Roll out dough to 1/4 inch thick on a slightly floured counter. Cut circles with a small round cutter for matching sizes. Gently re-roll leftover bits. Put cut dough on your prepared sheets about an inch apart.
- Bake Them Just Right:
- Cook for 8-10 minutes until edges start turning gold but middles stay light. These shouldn't get brown all over. Let them sit on the hot pan 5 minutes before moving to cooling racks.
- Whip Up Lavender Cream:
- Beat soft butter until smooth, then slowly mix in powdered sugar. Add finely ground food-grade lavender, heavy cream, and vanilla. Beat 2-3 minutes until super fluffy. It should hold shape but spread easily.
- Put Cookies Together:
- Pair up similar-sized cookies. Put lavender cream on the flat side of half your cookies. Press the other halves on top, squeezing gently. Add a fancy swirl of cream on each sandwich top.
- Pretty Them Up:
- Top each cookie with a tiny lemon slice and fresh lavender sprig. Add these right before serving so they look their best.
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Lavender really makes this recipe special. I grow my own cooking lavender in my backyard and pick it early summer when the buds just start opening. The smell fills my kitchen while baking and always takes me back to those lavender fields I saw in Provence long ago.
Storage Tips
Your sandwich cookies will stay good for about 5 days in a sealed container in the fridge. Let them warm up to room temp before eating so they taste and feel their best. If you want, freeze plain cookies without filling for up to 3 months in a freezer container with parchment between layers. Just thaw them out and add fresh buttercream when you're ready to serve them.
Flavor Variations
The lemon-lavender mix is amazing, but this cookie base works great with other flavors too. Try using orange zest with vanilla bean filling, or lime zest with coconut cream for a beachy vibe. During holidays, swap lemon zest for orange and use cinnamon in your buttercream instead of lavender. You can play with tons of options once you get the hang of the basic method.
Serving Suggestions
These fancy cookies deserve a classy presentation. Serve them with Earl Grey tea or some bubbly for special events. They look stunning on baby or bridal shower dessert tables, especially on a tiered plate stand. For an extra special treat, put a small scoop of vanilla ice cream between two cookies and chill briefly for a grown-up ice cream sandwich.
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These cookies look as good as they taste, just perfect for making sweet memories with the people you care about.
Frequently Asked Questions
- → Can I prepare these treats ahead of time?
Sure thing! You can bake the cookies up to 3 days early and keep them in a sealed container. The cream filling can be whipped up 1 day before and kept in the fridge. Just put everything together within 24 hours of eating them for the best taste.
- → Where do I get cooking lavender?
You'll find cooking lavender at fancy food shops, herb stores, local markets, or websites. Just make sure you grab food-safe lavender clearly marked for cooking, since garden lavender might have stuff on it that isn't good to eat.
- → Is it okay to leave out the purple coloring in the filling?
For sure! The purple coloring doesn't change the taste at all - it's just for looks. Your filling will taste just as lavender-y without any color added.
- → How do I keep these cookie sandwiches fresh?
Pop your finished treats in a sealed container in the fridge for up to 3 days. Let them sit out for about 20 minutes before you eat them so they taste better and aren't too hard.
- → Can I freeze these cookies?
You bet, you can freeze the plain cookies for up to 3 months. The cream can be frozen by itself too. Just thaw both completely before you put them together. Don't freeze the finished sandwiches though - the filling gets weird when it thaws out.
- → What can I use instead of lavender?
No lavender? Try 1 teaspoon of dried rosemary or thyme for a different herby flavor, or maybe 1 tablespoon of Earl Grey tea leaves which goes great with citrus. You could also just make plain vanilla or citrus cream filling instead.