If you’re craving something truly special that transforms a classic treat into a fragrant, citrusy delight, you’ll fall head-over-heels for these Lemon Lavender Sandwich Cookies. With tender, buttery cookies infused with bright lemon and delicate notes of floral lavender, sandwiched around a luscious lemon buttercream, every bite whisks you away to a springtime garden party. They’re just the right balance of sweet, tangy, and aromatic, making them perfect for an afternoon tea, holiday treat, or when you simply want to bake a little sunshine into your day.

Lemon Lavender Sandwich Cookies Recipe - Recipe Image

Ingredients You’ll Need

With just a handful of key ingredients, these cookies rely on the magic of citrus, real butter, and fragrant culinary lavender. Don’t skip or substitute the essentials; each one ensures that the Lemon Lavender Sandwich Cookies come out perfectly balanced in flavor and texture!

All-purpose flour: Forms the backbone of the cookie, giving the perfect tender crumb without being too soft or too crisp.
Baking powder: Adds a gentle lift so the cookies don’t bake up too flat.
Salt: Just a small amount sharpens the flavor and enhances both lemon and lavender.
Dried culinary lavender (finely ground): Brings that signature floral aroma; use only culinary-grade for the best (and safest) flavor.
Unsalted butter (softened): The secret to a rich, melt-in-your-mouth cookie and a fluffy, creamy filling.
Granulated sugar: For sweetening and giving structure to the cookies.
Large egg: Binds the dough together, giving the cookies structure and a tender bite.
Vanilla extract: Rounds out both lemon and lavender with a cozy, familiar warmth.
Lemon zest: Packs a punch of natural citrus flavor and bright color.
Fresh lemon juice: Intensifies that fresh, tangy taste you want in every bite.
Powdered sugar: Essential for a silky-smooth, cloudlike buttercream filling.

How to Make Lemon Lavender Sandwich Cookies

Step 1: Whisk Together the Dry Ingredients

Start by combining the flour, baking powder, salt, and finely ground lavender in a medium bowl. Whisking these together ensures the lavender distributes evenly for maximum floral flavor in every cookie, and helps avoid any pockets of dry baking powder or salt.

Step 2: Cream Butter and Sugar

In a large bowl, beat the softened butter with granulated sugar until the mixture is fluffy and pale. This step is where the cookie gets its signature melt-in-your-mouth texture, so don’t rush it! Give it at least 2-3 minutes, using a stand mixer or hand mixer if you have one.

Step 3: Add Egg, Vanilla, Lemon Zest, and Juice

Crack in the egg, pour in the vanilla extract, and add all that lovely lemon zest and juice. Mix until well combined. You’ll see—and smell—the dough come alive as the ingredients mingle, giving you that first hint of what’s to come with these Lemon Lavender Sandwich Cookies.

Step 4: Combine Wet and Dry Mixtures

Slowly add the dry ingredients into the wet mixture, mixing just until a soft dough forms. It’s important not to overmix here; you want to keep that tender texture intact! As soon as everything comes together smoothly, stop.

Step 5: Chill the Dough

Divide the dough in half, shape each half into a disk, and wrap them in plastic wrap. Let them chill in the refrigerator for at least 1 hour—this helps the cookies keep their shape when baked and enhances those lovely lavender and lemon flavors.

Step 6: Roll and Cut Out Cookies

Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper. On a lightly floured surface, roll one dough disk to about 1/4-inch thickness. Cut out rounds using your favorite cookie cutter, and arrange them on the prepared sheets with a bit of breathing room for even baking.

Step 7: Bake and Cool

Bake the cookies for 8-10 minutes, just until the edges begin to turn lightly golden. Don’t overbake; they’ll continue to set as they cool. Let them cool completely on a wire rack—an essential step for crisp outsides and soft interiors.

Step 8: Make the Lemon Buttercream Filling

For the luscious filling, beat softened butter until creamy, then slowly add powdered sugar, lemon juice, and zest. Beat until it’s airy, smooth, and spreadable. Don’t be afraid to taste and add extra zest if you like your Lemon Lavender Sandwich Cookies extra tangy!

Step 9: Assemble the Sandwich Cookies

Spread a generous teaspoon of lemon buttercream onto the bottom of one cooled cookie, then press another cookie on top to make a sandwich. Repeat until all cookies are filled—and don’t be shy about sampling one warm off the tray!

How to Serve Lemon Lavender Sandwich Cookies

Garnishes

For a truly irresistible presentation, try sprinkling a pinch of extra finely ground lavender or a little fresh lemon zest over the assembled Lemon Lavender Sandwich Cookies just before serving. A light dusting of powdered sugar makes them look irresistible for a tea party or dessert tray.

Side Dishes

These cookies shine brightest alongside a cup of good Earl Grey, chamomile tea, or a frosty glass of homemade lemonade. If you’re feeling fancy, arrange your Lemon Lavender Sandwich Cookies with fresh berries, a dollop of whipped cream, or delicate tea sandwiches for a complete afternoon spread.

Creative Ways to Present

Try stacking them artfully on a tiered cake stand for a birthday or bridal shower, or package them in a pretty box as a thoughtful home-baked gift. You can even make mini versions and use them as edible place cards, tying a tiny tag to each for extra charm.

Make Ahead and Storage

Storing Leftovers

Store any leftover Lemon Lavender Sandwich Cookies in an airtight container at room temperature for up to 3 days. They’ll stay tender and flavorful, and the filling will keep the cookies from drying out.

Freezing

If you want to make these cookies ahead, freeze the unfilled cookies in a sealed bag for up to a month. For best results, fill them with lemon buttercream only after thawing, so they taste just as fresh and vibrant as the day you baked them.

Reheating

These cookies don’t need to be reheated, but if you like a slightly softer texture, let refrigerated Lemon Lavender Sandwich Cookies sit at room temperature for 15-20 minutes before enjoying. This brings out the flavors and returns the filling to its most luscious state.

FAQs

Can I use fresh lavender instead of dried?

For the best texture and flavor, stick with dried culinary lavender. Fresh lavender can sometimes taste grassy or too strong, while dried provides a more mellow, floral note perfect for these cookies.

What’s the best way to grind the lavender?

The quickest way is to use a spice grinder, coffee grinder, or a mortar and pestle. Just make sure to measure after grinding, and always use culinary-grade lavender to avoid any bitterness.

Can I make the dough ahead of time?

Absolutely! You can prepare the dough up to 48 hours in advance and keep it wrapped and chilled in the fridge until you’re ready to bake. You can even freeze the dough disks for up to a month.

My cookies spread too much—what went wrong?

This usually happens if the butter was too soft or the dough wasn’t chilled long enough. Always give your Lemon Lavender Sandwich Cookies dough at least an hour in the fridge, and work quickly if your kitchen is warm.

Can I make these gluten-free?

Yes, just swap the all-purpose flour for your favorite cup-for-cup gluten-free blend. Keep an eye on texture and adjust the baking time slightly if needed.

Final Thoughts

I can’t imagine a more charming treat than a plateful of Lemon Lavender Sandwich Cookies—each bite brings a burst of sunshine and a hint of springtime in every nibble. Whether you bake them for a special occasion or simply to treat yourself, I promise they’ll steal the show. Now go on, gather your ingredients, and bake up a batch that’s sure to brighten your day!