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Lavender Lemon Sandwich Cookies Recipe

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3.9 from 33 reviews

Lavender Lemon Sandwich Cookies feature a delicate floral lavender shortbread paired with a tangy lemon buttercream frosting. These elegant 6-ingredient cookies are buttery, fragrant, and perfect for pairing with a lavender oat latte or enjoying as a sophisticated dessert or tea-time treat.

  • Total Time: 57 minutes
  • Yield: 24 Sandwich Cookies

Ingredients

Lavender Shortbread

  • 1 Cup + 2.5 Tbsp (142 g) Powdered Sugar
  • 1 Cup + 2 Tbsp (255 g) Unsalted Butter, room temperature
  • 1 Egg Yolk
  • ½ teaspoon Salt
  • 1 tablespoon Culinary Lavender
  • 2⅔ Cups (326 g) All-Purpose Flour

Lemon Buttercream

  • ½ Cup (120 g) Egg Whites
  • 1¼ Cup (240 g) Granulated Sugar
  • 1½ Cups (360 g) Unsalted Butter, room temperature
  • 1.5 teaspoon Vanilla Extract
  • 3 Tbsp Lemon Juice
  • Zest of 3 Lemons

Instructions

  1. Make the Lavender Shortbread Dough: Combine powdered sugar, unsalted butter, egg yolk, and salt in a food processor and pulse until smooth and creamy.
  2. Prepare the Lavender Flour: Using a mortar and pestle, gently grind the culinary lavender buds slightly, then mix into the measured all-purpose flour.
  3. Form the Dough: Add the lavender-flour mixture into the food processor with the wet ingredients and pulse just until the dough comes together. Avoid over-mixing.
  4. Chill the Dough: Divide the dough into two disks, wrap each in plastic wrap, and refrigerate for about 20 minutes until slightly firm.
  5. Roll and Cut Cookies: Remove dough from fridge. Place one parchment sheet under the dough and one on top and roll out to ¼ inch thickness. Use a cookie cutter to cut into circles.
  6. Freeze Cookies: Place cut cookies on a lined sheet and freeze for at least 20 minutes to help maintain shape during baking. Meanwhile, preheat oven to 330°F (165°C).
  7. Bake the Shortbread: Bake frozen cookies for 11 minutes or until they are set but before any browning occurs. Remove and cool completely on a wire rack.
  8. Prepare Lemon Buttercream Base: Combine granulated sugar and egg whites in a bowl set over a saucepan of boiling water (bain-marie), making sure the bowl doesn’t touch the water. Whisk until sugar is fully dissolved and the mixture reaches 160°F (71°C).
  9. Whip Egg White Mixture: Transfer bowl to stand mixer with a whisk attachment. Whisk starting low and gradually increasing speed until medium peaks form, about 8 to 10 minutes.
  10. Incorporate Butter: Switch to paddle attachment and gradually add room temperature butter in small cubes while mixing continuously until the frosting is smooth and glossy.
  11. Flavor the Buttercream: Reduce mixer speed to low and add vanilla extract, lemon juice, and lemon zest. Mix until fully combined and creamy.
  12. Assemble the Sandwich Cookies: Pipe or spread the lemon buttercream between two cooled lavender shortbread cookies. Press gently to sandwich.
  13. Chill and Serve: Place assembled cookies in an airtight container and refrigerate to set the filling. Enjoy chilled or at room temperature.

Notes

  • Grinding the lavender gently enhances flavor without overpowering the cookies.
  • Freezing the cookies before baking helps them retain shape and prevents spreading.
  • Ensure egg whites reach 160°F to safely dissolve sugar for the buttercream.
  • Adding butter slowly to the meringue base prevents curdling and ensures a smooth texture.
  • Store cookies in an airtight container in the fridge to keep buttercream fresh.
  • Author: ELLA
  • Prep Time: 45 minutes
  • Cook Time: 12 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://ellarecipe.com/lavender-lemon-sandwich-cookies-recipe/