– **Title**: Lemon Lavender Sandwich Cookies
– **Ingredients**:
– **Cookies**:
– 1 3/4 cups all-purpose flour
– 1/2 cup granulated sugar
– 1/2 cup powdered sugar
– 1/2 cup unsalted butter, softened
– 1 large egg
– 1 tablespoon fresh lemon juice
– 1 teaspoon lemon zest
– 1 tablespoon dried culinary lavender
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– **Lemon Buttercream Filling**:
– 1/2 cup unsalted butter, softened
– 2 cups powdered sugar
– 2 tablespoons fresh lemon juice
– 1 teaspoon lemon zest
– Pinch of salt
– **Instructions**:
1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a mixing bowl, cream together the softened butter, granulated sugar, and powdered sugar until light and fluffy.
3. Beat in the egg, lemon juice, lemon zest, and dried lavender, mixing well to combine.
4. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
5. Scoop out tablespoon-sized amounts of dough and roll them into balls. Place them onto the prepared baking sheets, spacing them about 2 inches apart. Flatten each ball slightly with your hand or a fork.
6. Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. Remove from the oven and let them cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
7. While the cookies are cooling, prepare the lemon buttercream filling. In a bowl, beat the softened butter until creamy. Gradually add the powdered sugar, mixing until smooth.
8. Stir in the lemon juice, lemon zest, and a pinch of salt until combined.
9. Once the cookies are completely cooled, spread a dollop of lemon buttercream on the bottom of one cookie and sandwich it with another cookie on top. Repeat for the remaining cookies.
10. Enjoy your Lemon Lavender Sandwich Cookies with a cup of tea or coffee!
These cookies blend the refreshing flavor of lemon with the floral notes of lavender, creating a delightful treat perfect for any occasion.
Key Ingredients & Substitutions
All-Purpose Flour: This flour gives structure to the cookies. If you’re gluten-free, consider using a one-to-one baking flour blend. I’ve found that these blends work surprisingly well for cookies.
Culinary Lavender: This ingredient adds a unique floral note. If you can’t find culinary lavender, lavender extract can do the trick. Just start with a small amount; it’s potent!
Butter: Unsalted butter is best for controlling the saltiness of your cookies. If you’re looking for a dairy-free option, coconut oil or vegan butter can work well, but the texture might differ slightly.
Lemon Zest and Juice: Fresh lemon enhances flavor. If fresh lemons are unavailable, bottled lemon juice and zest can work, but nothing beats fresh! I always prefer fresh for that burst of brightness.
How Do You Get the Cookies to Have the Right Texture?
The key to great cookies is in the mixing and chilling. Start by creaming the softened butter and powdered sugar until fluffy. This adds air for lightness. Adding the flour gradually helps ensure you don’t overwork the dough, which can make cookies tough.
- Chill the dough for at least an hour. This firms it up for easy rolling and shapes.
- When rolling out the dough, flour your surface to prevent sticking, but don’t overdo it; too much flour can make cookies dense.
How to Make Lemon Lavender Sandwich Cookies
Ingredients You’ll Need:
For the Cookies:
- 1 cup all-purpose flour
- 1/2 cup powdered sugar
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 1 teaspoon culinary lavender, finely chopped
- 1/2 teaspoon baking powder
- Pinch of salt
For the Lavender Lemon Cream Filling:
- 1/2 cup unsalted butter, softened
- 1 cup powdered sugar
- 2 tablespoons heavy cream
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- 1 teaspoon culinary lavender, finely chopped (or use lavender extract for more flavor)
For Garnish:
- Dried lavender flowers
- Thin lemon slices (optional)
How Much Time Will You Need?
This recipe will take about 1 hour for prep, plus 1 hour for chilling the dough, and another 10-12 minutes for baking. Overall, you can expect about 2 hours to complete your delicious Lemon Lavender Sandwich Cookies.
Step-by-Step Instructions:
1. Prepare the Cookie Dough:
Start by creaming together the softened butter and powdered sugar in a large bowl until it’s light and fluffy. Then, add the egg, lemon zest, lemon juice, and finely chopped lavender, mixing well until everything is nicely combined. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually mix the dry ingredients into the butter mixture until just blended. Once combined, divide the dough into two portions, wrap each in plastic wrap, and refrigerate for at least 1 hour to firm up.
2. Bake the Cookies:
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Take one portion of the chilled dough and roll it out on a lightly floured surface to about 1/4 inch thick. Use a cookie cutter to cut out circles that are about 2 inches in diameter. Place the cut cookies on your prepared baking sheet. Bake them for 10-12 minutes, or until the edges are lightly golden. Let the cookies cool completely on a wire rack.
3. Make the Cream Filling:
While your cookies are cooling, prepare the filling. In a medium bowl, beat together the softened butter and powdered sugar until it’s creamy and smooth. Then, add the heavy cream, vanilla extract, lemon zest, lemon juice, and finely chopped lavender, mixing until everything is well combined. If you like, you can add a drop of food coloring to give it a lovely lavender shade.
4. Assemble the Sandwich Cookies:
Now, it’s time to put the cookies together! Take one cooled cookie and spread or pipe a generous amount of the cream filling onto its flat side. Then, place another cookie on top, flat side down, to create a sandwich. Repeat this process until all of the cookies have filling.
5. Garnish and Serve:
For the final touch, garnish each sandwich cookie with a small dollop of the cream filling. Sprinkle a few dried lavender flowers on top, and add a thin lemon slice if you want. Serve these delightful cookies immediately, or store them in an airtight container in the fridge for up to 5 days. Enjoy your delicious Lemon Lavender Sandwich Cookies!
Can I Use Dried Lavender Instead of Culinary Lavender?
It’s best to use culinary lavender for the best flavor and safety in your cookies. If you’re using dried lavender, make sure it’s specifically labeled as culinary grade. Regular dried lavender may have been treated with chemicals that aren’t safe for consumption.
How Can I Make These Cookies Gluten-Free?
You can substitute the all-purpose flour with a gluten-free flour blend. Make sure to pick one that includes xanthan gum or add a little bit yourself. The texture might differ slightly but they should still taste delicious!
Can I Prep the Cookie Dough Ahead of Time?
Absolutely! You can prepare the cookie dough and refrigerate it for up to 3 days or freeze it for up to 2 months. Just Thaw in the fridge overnight before rolling and baking. This can help the flavors meld beautifully!
What’s the Best Way to Store Leftover Cookies?
Store the sandwich cookies in an airtight container in the refrigerator for up to 5 days. To maintain their freshness, it’s best to keep the cream filling separate from the cookies until you’re ready to serve, if possible.
