These Lemon Lavender Sandwich Cookies are a delightful blend of bright citrus and subtle floral notes that transport your taste buds straight to a sunny afternoon in Provence. The buttery cookies provide the perfect canvas for the vibrant lemon filling, while the hint of lavender adds an unexpected sophistication that elevates these treats from ordinary to extraordinary.
I developed this recipe after being inspired by a trip to a local lavender festival, where the intoxicating scent of lavender fields mingled with freshly squeezed lemonade. These elegant little sandwich cookies capture that magical sensory experience in each bite, making them perfect for spring gatherings, afternoon tea, or anytime you need a little touch of edible luxury.
Why You’ll Love This
- The combination of lemon and lavender creates a unique flavor profile that’s both familiar and exciting
- These cookies come together in just 45 minutes, making them perfect for last-minute entertaining
- The dough can be made ahead and refrigerated, so you can bake fresh cookies whenever the mood strikes
- They’re impressive enough for special occasions but simple enough for weekday baking
- The recipe is easily doubled if you’re feeding a crowd
Ingredients
- 1 cup unsalted butter, softened
- ½ cup granulated sugar
- 2 tablespoons lemon zest (from about 2 medium lemons)
- 1 tablespoon dried culinary lavender
- 2 cups all-purpose flour
- ¼ teaspoon salt
- ½ cup powdered sugar (for rolling)
- ⅔ cup lemon curd (store-bought or homemade)
- Or jam of your choice (raspberry, strawberry, etc.)
- Additional powdered sugar for dusting
- Small lavender buds for decoration
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
- In a large mixing bowl, use an electric mixer to cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
- Add the lemon zest and dried lavender to the butter mixture. Mix until evenly incorporated and fragrant.
- In a separate bowl, whisk together the all-purpose flour and salt. Gradually add this dry mixture to the butter mixture, mixing on low speed until the dough comes together. Be careful not to overmix.
- Roll the dough into small balls, approximately 1-inch in diameter (about 1 tablespoon of dough per ball).
- Place the powdered sugar in a small bowl. Roll each dough ball in powdered sugar to coat completely.
- Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart. Use a fork to gently press down on each ball to flatten slightly in a crisscross pattern.
- Bake in the preheated oven for 10-12 minutes, or until the edges are just lightly golden. The centers should remain pale.
- Allow the cookies to cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
- Once the cookies are completely cooled, spread about 1 teaspoon of lemon curd or jam on the flat side of one cookie. Place another cookie, flat side down, on top to create a sandwich.
- If desired, dust the assembled sandwich cookies with additional powdered sugar and garnish with small lavender buds for presentation.
- Serve immediately or store in an airtight container in a single layer or with parchment paper between layers.
Tips & Variations
- For a more pronounced lavender flavor, steep the lavender buds in the heavy cream for 30 minutes before adding to the filling.
- If you don’t have culinary lavender, substitute 1/2 teaspoon of dried rosemary for a different but equally delicious herbal note.
- Make these cookies gluten-free by substituting a 1:1 gluten-free flour blend.
- For a more colorful presentation, add a drop of purple food coloring to the filling.
- Roll the edges of the filled cookies in finely chopped pistachios for added texture and visual appeal.
- If the dough is too sticky to handle, refrigerate for 30 minutes before rolling into balls.
Serving Suggestions
These Lemon Lavender Sandwich Cookies pair beautifully with a cup of Earl Grey tea or a glass of sparkling lemonade. For an elegant dessert platter, serve them alongside fresh berries and a dollop of whipped mascarpone cream.
They also make a lovely addition to a bridal shower or Mother’s Day spread, especially when arranged on a tiered cake stand with other petite desserts like chocolate truffles or mini fruit tarts.
Notes
- Store cookies in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
- Unfilled cookies can be frozen for up to 3 months; thaw and fill before serving.
- The cookies will soften slightly after being filled, giving them that perfect tender-crisp texture.
- Be sure to use culinary-grade lavender, not decorative or potpourri lavender which may contain chemicals.
FAQs
Can I make these cookies without lavender?
Yes! You can omit the lavender entirely for classic lemon sandwich cookies, or substitute 1/2 teaspoon of another herb like thyme or rosemary.
How do I know if my lavender is culinary-grade?
Culinary-grade lavender should be labeled as such and purchased from a reputable food supplier. It has a milder flavor than decorative lavender and is safe for consumption.
Can I make the dough ahead of time?
Absolutely! The dough can be refrigerated for up to 3 days or frozen for up to a month. If frozen, thaw overnight in the refrigerator before baking.
Why did my filling turn out too runny?
If your filling is too thin, gradually add more powdered sugar until it reaches spreading consistency. If it’s too thick, add a few drops of lemon juice or cream.
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