Let me just say this: Lemon Lavender Sandwich Cookies are the answer to boring cookie trays and bland tea parties.
If you’re tired of showing up somewhere with the same old chocolate chip (we all love them, but you know what I mean), you have to try these.
I first brought them to my book club and—no joke—people still talk about them. Plus, if you love easy, cozy cookie recipes, you might also want to check out these glazed maple shortbread cookies.
Don’t worry, I’ll give you all the details and honest tips, even the mistakes I made at first.
A Moment of Discovery: The Story Behind the Recipe
So, here’s how I stumbled on these Lemon Lavender Sandwich Cookies. A few years back, I visited a tiny farmers’ market in northern Michigan (so yes, lavender fields do exist up here).
This older lady was selling homemade cookies and let me try something that tasted like fancy lemonade crashed into a spring garden. Instantly, the flavor just stuck. Not too sweet, a little fresh, faint hints of lavender… I thought, “What on earth have I been missing?”
Honestly, I was scared to bake with lavender at first. I mean—isn’t that stuff just for soap? But nope, it pairs perfectly with sharp, fresh lemon.
I fiddled around in my own kitchen for weeks to get the combo just right, thinking “If I can pull this off, anyone can.” Turned out better than a lot of cookies I’ve made, and now it’s a favorite in our house, especially for spring and summer get-togethers!
Lemon Lavender Sandwich Cookies
Emmas Tips
Okay, so here’s where I just lay it all out. This recipe is friendly for bakers at any level, but there are a few little hacks I wish I’d known at the start.
First up, use good lemon zest—fresh is best, and don’t skimp on it. I’m talking big, bold flavor here. With lavender, make sure you’re getting culinary dried lavender, not some random potpourri! That stuff will taste like bathroom cleaner and ruin your day.
Another thing, chill your dough for at least 20 minutes before you try to roll anything out. Warm dough gets sticky and makes you mutter words you probably don’t want your kids hearing.
If your cookies come out a bit pale, don’t be tempted to just leave them in the oven forever—overbaking dries out the flavor big time. Also, for that creamy sandwich center, do not overbeat your butter or you’ll end up with a greasy mess.
A weird tip—taste your lavender! Sometimes different brands are stronger or milder, so you might want to adjust and not just dump in the whole lot at once. Bake them when you’re feeling a bit whimsical—they taste better that way.
“Tried Emma’s recipe on a whim for my sister’s baby shower. Now everyone wants the recipe. They’re elegant but still homey, just like she says!” – Sarah L.
Lemon Lavender Sandwich Cookies
Serving Suggestions
You’ve baked your Lemon Lavender Sandwich Cookies. Now, what do you do with them? Well, I’ve tried these serving styles and, honestly, they turn any situation into a five-star restaurant moment:
- Serve them on a vintage plate for afternoon tea—your friends will feel way fancier than they are.
- Pair with lemonade or iced lavender tea for summer picnics.
- Dust a little extra powdered sugar right before serving for that “bakery window” look.
Mostly, just let people eat two (or three) without giving them side-eye. That’s the unwritten rule.
Lemon Lavender Sandwich Cookies
Variations on the Recipe
Don’t feel stuck with the basic version. Once you get the hang of these Lemon Lavender Sandwich Cookies, you’ll wanna fiddle around a bit! Sometimes I swap half the lemon zest for orange, and wow, what a difference.
If you’re not a huge fan of strong floral, just add a little less lavender and bump up the lemon in the filling for a zingier taste.
For texture, throw some poppy seeds in with the dough—gives that nice little crunch. And hey, one time I even made these with a smear of blackberry jam in the middle instead of the lemon cream.
It was, well, shocking in the best way. Suit yourself but expect questions when folks try ’em!
Lemon Lavender Sandwich Cookies
Common Mistakes to Avoid
Look, I’ve been there and ruined a batch or two. It happens. Biggest hiccup? Forgetting to measure the lavender. Too much, and your cookies taste like soap. Too little, and what’s the point?
Don’t overbake—really, pull them when they’re just set. Also, sifting your powdered sugar for the filling helps avoid lumpy icing (trust me, it matters).
If the filling’s melting or sliding off, let your cookies cool all the way. Not “eh, that’s probably good enough”–they need to be cold. Lastly, resist the urge to skip chilling the dough! It sticks everywhere and you’ll regret it.
Wanna try even more garden-inspired treats? See how Emma does it at her Lemon Lavender Sandwich Cookies Recipe – Emma’s Cake Studio for a slightly fancier spin. If you’re hungry for cookie inspiration, don’t miss these delicious madeleine cookies fluffiest cookies you’ll love, or explore other classic favorites like big soft ginger cookies and no-bake cookies for those quick cravings. Happy baking—don’t say I didn’t warn you when these disappear fast!
Lemon Lavender Sandwich Cookies
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Lemon Lavender Sandwich Cookies
- Total Time: 32 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Deliciously unique sandwich cookies with a fresh lemon and lavender filling, perfect for tea parties and elegant occasions.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup powdered sugar
- 1 tablespoon fresh lemon zest
- 1 tablespoon dried culinary lavender
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- Filling: 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 3 tablespoons fresh lemon juice
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together 1 cup butter and 1 cup powdered sugar until light and fluffy.
- Add lemon zest and dried lavender, mixing until well combined.
- In a separate bowl, whisk together flour, salt, and baking powder.
- Gradually add the dry ingredients to the wet mixture, blending until smooth.
- Chill the dough for at least 20 minutes before rolling out.
- Roll out the dough and cut into desired shapes, placing them on a baking sheet.
- Bake for 10-12 minutes or until just set; do not overbake.
- To make the filling, beat together softened butter, powdered sugar, and lemon juice until smooth.
- Once cookies are cool, spread filling on one cookie and top with another to form a sandwich.
Notes
Use high-quality lemon zest and culinary lavender for the best flavor. Chill dough adequately to prevent stickiness.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 cookies
- Calories: 250
- Sugar: 18g
- Sodium: 100mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg