Introduction
Lemon Lavender Sandwich Cookies are a delightful fusion of floral elegance and zesty brightness, perfect for springtime gatherings, afternoon teas, or any occasion that calls for a delicate yet flavorful treat. These cookies combine the tangy citrus punch of lemon with the subtle, calming aroma of culinary lavender, creating a unique and memorable flavor profile that’s both refreshing and comforting. Soft, buttery cookies flavored with lemon zest and a hint of vanilla are paired together with a creamy, floral lavender-infused filling that brings sophistication and charm to every bite. Their visual appeal is equally enchanting, often featuring a light purple hue or a dusting of powdered sugar for a charming finish. Whether served on a dessert platter or gifted in a tin, Lemon Lavender Sandwich Cookies are a sensory experience that feels both homemade and luxurious, making them a standout favorite among floral-infused desserts.
The History of Lemon Lavender Sandwich Cookies
The tradition of sandwich cookies dates back to the 19th century, with early examples including Viennese whirls, alfajores, and the ever-popular whoopie pie. These cookies were originally created as a more indulgent alternative to simple biscuits, featuring a sweet, creamy filling tucked between two layers of soft cookie. Lavender, on the other hand, has a much older history in culinary use, especially in Mediterranean and French cuisine. It’s commonly found in herbes de Provence and used to infuse syrups, sugars, and creams. Pairing lavender with lemon became popular in modern baking due to the complementary nature of the two flavors—lemon’s acidity brightens lavender’s herbal notes. This combination rose to prominence in artisanal bakeries and boutique patisseries in the 2000s, part of a broader movement to incorporate edible flowers into baking. Lemon Lavender Sandwich Cookies are a relatively new twist, blending classic sandwich cookie structure with modern flavor sophistication, symbolizing the intersection of tradition and innovation in contemporary baking.
Ingredients Breakdown
- All-Purpose Flour: Provides the structure and base of the cookie, creating a tender but stable bite.
- Butter: Unsalted butter adds richness and contributes to the cookie’s melt-in-your-mouth texture.
- Sugar: Granulated sugar is used in the cookie dough for sweetness and a slight crisp edge.
- Egg Yolk: Adds richness and helps bind the dough together.
- Lemon Zest and Juice: Lemon zest provides a concentrated citrus flavor, while the juice adds brightness and balances sweetness.
- Vanilla Extract: Enhances the overall flavor and complements both the lemon and lavender.
- Culinary Lavender: Dried, food-grade lavender is infused into the filling, bringing subtle floral notes.
- Heavy Cream or Milk: Used in the filling to create a smooth, creamy texture.
- Powdered Sugar: Forms the base of the buttercream-style filling and adds sweetness without grittiness.
- Optional Food Coloring: A touch of purple gel coloring can enhance the lavender theme for visual appeal.
Step-by-Step Recipe
- Make the Cookie Dough: In a mixing bowl, cream together softened butter and sugar until light and fluffy. Add the egg yolk, lemon zest, lemon juice, and vanilla extract, mixing until fully incorporated. Gradually add flour, mixing until a soft dough forms. Shape the dough into a disc, wrap in plastic wrap, and refrigerate for at least 1 hour to firm up.
- Prepare the Lavender Cream Filling: While the dough chills, heat the heavy cream or milk in a small saucepan until just warm (not boiling). Add the culinary lavender and let steep for 20–30 minutes. Strain out the lavender and allow the infused cream to cool. In a mixing bowl, beat softened butter with powdered sugar until fluffy, then slowly add the infused cream and a drop of purple food coloring, if using, until the desired consistency is reached.
- Roll and Bake the Cookies: Preheat the oven to 350°F (175°C). Roll the chilled dough out on a lightly floured surface to about 1/4 inch thick. Cut into rounds or desired shapes using cookie cutters. Place on a parchment-lined baking sheet and bake for 8–10 minutes or until the edges are just beginning to turn golden. Let cool completely on a wire rack.
- Assemble the Sandwich Cookies: Once cookies are fully cooled, pipe or spread a generous amount of the lavender filling onto the bottom of one cookie, then gently press another cookie on top to create a sandwich. Repeat with the remaining cookies.
- Finishing Touches: Dust with powdered sugar or decorate with edible lavender buds for an elegant presentation. Chill for 10–15 minutes to allow the filling to set before serving.
Tips for the Perfect Lemon Lavender Sandwich Cookies
Use only culinary-grade lavender to avoid bitterness and ensure safety for consumption. Always steep the lavender in warm cream or milk and strain it to remove any tough or overpowering bits. For a stronger lavender flavor, steep longer or add a very small pinch of crushed lavender directly into the filling. Don’t overbake the cookies—pull them out when the edges are barely golden to maintain softness. Use a microplane to zest the lemon for maximum oil extraction and citrus aroma. Chill the dough thoroughly before rolling to make cutting easier and to prevent cookies from spreading too much during baking. Use consistent cookie sizes for uniform sandwiches and refrigerate the assembled cookies briefly to help the filling set neatly.
Variations and Customizations
- Lemon Curd Filling: Swap the lavender cream for lemon curd for a punchier citrus twist.
- Honey Lavender: Add a teaspoon of honey to the filling for extra floral sweetness and depth.
- Gluten-Free: Use a 1:1 gluten-free flour blend for a gluten-free version that retains a similar texture.
- Vegan Version: Substitute vegan butter and a dairy-free cream alternative; replace the egg yolk with a flax egg or 1 tablespoon of non-dairy milk.
- Decorated Tops: Dip one side of the sandwich in white chocolate and sprinkle with dried lavender or lemon zest.
- Rose or Orange Blossom Twist: Infuse the filling with rosewater or orange blossom water instead of lavender for a different floral profile.
Health Considerations and Nutritional Value
Lemon Lavender Sandwich Cookies are a treat meant to be enjoyed in moderation. Each cookie contains butter, sugar, and flour, contributing to calories, fats, and carbohydrates, but also providing quick energy and satisfaction. The lemon offers a small amount of vitamin C, and lavender has mild calming and digestive benefits in small doses. Using whole ingredients such as real butter and fresh lemon zest ensures better nutritional integrity than overly processed options. For a slightly healthier take, reduce the sugar slightly or use a natural sweetener like coconut sugar. Opting for organic or local eggs and butter can also elevate the nutritional quality. Those with dietary restrictions can adapt the recipe with gluten-free flours, dairy-free substitutes, or reduced sugar without sacrificing flavor.
FAQ
Can I use lavender extract instead of dried lavender? Yes, but use it sparingly—a drop or two is usually enough as it’s highly concentrated.
How long do the cookies last? They stay fresh in an airtight container in the fridge for up to 5 days. Let them come to room temperature before serving.
Can I freeze the cookies? Yes, both the unfilled cookies and the assembled sandwiches can be frozen. Wrap tightly and thaw in the fridge overnight.
What’s the best way to make the cookies uniform in size? Use the same cookie cutter for all and chill the dough before cutting to prevent spreading.
Can I make the filling ahead of time? Absolutely. Store it in the fridge and let it soften slightly before using to pipe or spread.
Is it safe to eat lavender? Yes, as long as it is labeled “culinary lavender.” Other types may be too strong or chemically treated.
Lemon Lavender Sandwich Cookies Recipe
Ingredients
For the Cookies:
- 2 cups of all-purpose flour
- 1/2 teaspoon of baking powder
- 1/4 teaspoon of salt
- 1/2 cup of unsalted butter softened
- 1 cup of granulated sugar
- 1 large egg
- 1 teaspoon of vanilla extract
- Zest from 1 lemon
For the Lavender Buttercream Filling:
- 1/2 cup of unsalted butter softened
- 2 cups of powdered sugar
- 1 tablespoon of finely ground culinary lavender
- 2 tablespoons of heavy cream
- 1 teaspoon of vanilla extract
- A few drops of purple food coloring optional
Garnish:
- Thin slices of lemon
- Fresh lavender sprigs
Instructions
Making the Cookies:
- Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper and set them aside.
- Prepare the Dry Ingredients: In a medium-sized bowl, whisk together the flour, baking powder, and salt. Once combined, set the mixture aside.
- Cream the Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together for 2–3 minutes until the mixture is light and fluffy. Add in the egg, vanilla extract, and lemon zest, mixing until everything is well combined.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the butter mixture, mixing just until everything is incorporated. Avoid overmixing to keep the dough tender.
- Roll and Cut the Dough: On a lightly floured surface, roll the dough out to about 1/4 inch thick. Use a round cookie cutter to cut out shapes and place the cookies onto the prepared baking sheets.
- Bake the Cookies: Bake in the preheated oven for 8 to 10 minutes, or until the edges are lightly golden. Remove from the oven and allow the cookies to cool completely on a wire rack.
Preparing the Lavender Buttercream:
- Cream the Butter: In a large bowl, beat the softened butter until smooth and creamy.
- Incorporate the Sugar: Gradually add the powdered sugar a little at a time, beating until fully combined.
- Infuse with Lavender: Mix in the finely ground culinary lavender, heavy cream, and vanilla extract. Add a few drops of purple food coloring if you’d like to enhance the visual appeal.
- Whip Until Fluffy: Continue to beat the mixture for another 2 to 3 minutes until it becomes light, fluffy, and easy to pipe or spread.
Assembling the Cookies:
- Add the Filling: Once the cookies have cooled completely, spread or pipe a generous amount of lavender buttercream onto the bottom of half the cookies.
- Form the Sandwiches: Top each frosted cookie with a second one, gently pressing down to form sandwich cookies.
- Top with Extra Buttercream: For added flair, pipe a decorative swirl of lavender buttercream on the top of each sandwich cookie.
- Garnish: Finish by garnishing each cookie with a thin lemon slice and a fresh lavender sprig for a beautiful and elegant presentation.