Description
Delicate and aromatic lemon lavender sandwich cookies filled with a tangy lemon buttercream, perfect for tea time or special occasions.
Ingredients
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- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tbsp dried culinary lavender, finely ground
- 1 tsp lemon zest
- 1/2 tsp salt
- For the Filling:
- 1/2 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1 tbsp lemon juice
- 1 tsp lemon zest
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, cream the butter and granulated sugar until light and fluffy.
- Add the egg and vanilla extract; mix until combined.
- Stir in the flour, ground lavender, lemon zest, and salt until a soft dough forms.
- Roll dough into 1-inch balls and place on prepared baking sheet. Flatten slightly.
- Bake for 10–12 minutes, or until edges are lightly golden. Cool completely on a wire rack.
- To make the filling, beat butter, powdered sugar, lemon juice, and zest until smooth and creamy.
- Spread or pipe filling onto the bottom of one cookie and sandwich with another.
Notes
- Use only culinary-grade lavender for safety and flavor.
- Cookies can be stored in an airtight container for up to 5 days.
- Chilling the dough for 30 minutes can help with shaping.
Nutrition
- Serving Size: 1 sandwich cookie
- Calories: 180
- Sugar: 12g
- Sodium: 60mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 25mg
