These Lemon Lavender Sandwich Cookies are a charming treat! With a refreshing lemon flavor and a hint of floral lavender, they taste like a spring day. Soft and delightful, they are perfect for tea time!
You won’t believe how easy it is to make these cookies! I love to fill them with sweet lemon icing. They are not only pretty but also a wonderful way to impress your friends at gatherings!
Key Ingredients & Substitutions
Flour: All-purpose flour is standard here, but for a gluten-free option, you can use a 1:1 gluten-free baking flour blend. Just ensure it has xanthan gum for good structure!
Butter: Unsalted butter provides control over salt levels. If you’re dairy-free, try using coconut oil or a plant-based butter, keeping consistency in mind.
Culinary Lavender: This is key for flavor. If unavailable, you can substitute dried chamomile or simply leave it out for a lemon cookie instead.
Heavy Cream: For a lighter filling, consider using whipped coconut cream or a dairy-free whipped topping, especially if you want to keep it vegan.
How Do You Create the Perfect Cookie Dough?
Making cookie dough is all about technique. Start with room-temperature butter for easy blending with sugar. Cream the two until fluffy; this adds air and makes for light cookies. Be careful not to overmix once you add flour; mix just until combined to keep cookies tender!
- Incorporate the egg and vanilla well, as these add moisture and flavor.
- When rolling out, keep your surface floured to prevent sticking, and roll evenly for uniform cookies.
- Chilling the dough briefly can help with easier handling if it gets too soft.
What’s the Secret to Whipping Heavy Cream to Stiff Peaks?
Whipping cream sounds simple, but there’s a little trick! Start with cold cream and a chilled bowl to help the process. Whip on medium speed, gradually add sugar and flavorings until firm. Be careful not to over-whip; you want light and fluffy, not grainy!
- Stiff peaks hold shape well for your filling, but if it starts to look curdled, stop immediately.
- If using food coloring, add it towards the end to control the shade better.
How to Make Lemon Lavender Sandwich Cookies
Ingredients You’ll Need:
For the Cookies:
- 2 ½ cups all-purpose flour
- 1 cup unsalted butter, softened
- 1 cup powdered sugar
- 1 large egg
- 1 tablespoon lemon zest
- 1 tablespoon dried culinary lavender, finely chopped
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
For the Lavender Lemon Cream Filling:
- 1 cup heavy cream
- ½ cup powdered sugar
- 1 tablespoon lemon juice
- 1 tablespoon dried culinary lavender
- 1 teaspoon lemon zest
- Purple food coloring (optional, to achieve desired color)
For Garnish:
- Lemon slices (thinly cut)
- A few dried lavender buds
How Much Time Will You Need?
This recipe will take about 30 minutes to prepare and bake the cookies, plus an additional 10 minutes to whip up the filling and assemble the cookies. Allow for some cooling time before serving, so overall, you can enjoy these delightful treats in about 1 hour!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Line your baking sheets with parchment paper to make sure the cookies don’t stick when baking.
2. Make the Cookie Dough:
In a large mixing bowl, use a hand mixer or a whisk to cream together the softened butter and powdered sugar until it’s light and fluffy. Then, mix in the egg, vanilla extract, lemon zest, and chopped lavender until everything is well combined. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Don’t over-mix!
3. Shape the Cookies:
Dust a clean surface with flour and roll out the dough to about ¼ inch thickness. Use a round cookie cutter to cut out cookies. Place them on the prepared baking sheet, leaving a little space between each cookie.
4. Bake the Cookies:
Time to bake! Place the baking sheets in the oven and bake for about 10-12 minutes, or until the edges of the cookies are lightly golden. When they’re done, take them out of the oven and let them cool on the baking sheets for a few minutes before moving them to a wire rack to cool completely.
5. Prepare the Filling:
While the cookies are cooling, grab another mixing bowl and whip the heavy cream until it thickens. Gradually add the powdered sugar, lemon juice, lemon zest, and dried lavender while continuing to whip until you see stiff peaks form. If you want your filling to have a lovely color, add a few drops of purple food coloring and mix until it’s even.
6. Assemble the Cookies:
Now it’s time for the fun part! Take half of your cooled cookies and pipe or spread a generous amount of lavender lemon cream filling on the flat side of each cookie. Top them off with another cookie to create delicious little sandwiches.
7. Garnish and Serve:
To make these treats even prettier, place a thin lemon slice and a few dried lavender buds on top of each cookie sandwich. You can serve them right away or store them in an airtight container in the refrigerator for up to a week. Enjoy every bite of your lovely Lemon Lavender Sandwich Cookies!
Can I Substitute the All-Purpose Flour?
Yes! You can use a 1:1 gluten-free all-purpose flour blend if you’re looking for a gluten-free option. Just keep in mind that texture might vary slightly. Alternatively, you can use cake flour for a softer cookie, but you may need to reduce the amount slightly to avoid overly soft dough.
What if I Can’t Find Culinary Lavender?
If culinary lavender is hard to find, you can substitute it with dried chamomile or simply omit it altogether. If using chamomile, start with the same amount and adjust to taste. Just make sure any herbs are food-safe and suitable for cooking.
How Should I Store the Cookie Sandwiches?
These cookies are best stored in an airtight container in the refrigerator, where they can stay fresh for up to a week. If you want to prevent them from getting too soggy, consider storing the cookies and the filling separately and assembling them just before serving.
Can I Make the Cookies Ahead of Time?
Definitely! You can make the cookie dough a couple of days in advance and refrigerate it. Just make sure to let the dough sit out at room temperature for about 15-20 minutes before rolling out. You can also bake the cookies ahead of time; they freeze well, so you can freeze them for up to three months before assembly!
