Perfect Lemon Lavender Shortbread Sandwich Cookies
Delicate shortbread cookies infused with culinary lavender and filled with a smooth, tangy lemon buttercream. These cookies offer a perfect balance of citrus brightness and floral elegance, ideal for special occasions or a calming treat.
- Prep Time: 15 minutes
- Cook Time: 15-18 minutes
- Total Time: 45 minutes
- Yield: 24 cookies (12 sandwiches) 1x
- Category: Dessert
- Cuisine: American
Ingredients
- 2 cups (240g) all-purpose flour
- 1/2 cup (100g) granulated sugar
- 1 cup (227g) unsalted butter, softened
- 1 tablespoon dried culinary lavender
- 1/4 teaspoon fine sea salt
- 1 teaspoon pure vanilla extract
- 1/2 cup (115g) unsalted butter, softened (for buttercream)
- 1 1/2 cups (180g) powdered sugar, sifted
- 2 tablespoons fresh lemon juice (about 1 lemon)
- 1 teaspoon lemon zest (finely grated)
- 1/2 teaspoon vanilla extract (for buttercream)
- Pinch of salt (for buttercream)
Instructions
- Prepare the Cookie Dough (15 minutes): In a large bowl, cream the softened butter and granulated sugar together using an electric mixer until light and fluffy—about 3 to 4 minutes.
- Add vanilla and lavender: Mix in the vanilla extract and dried culinary lavender, beating just until combined.
- Combine dry ingredients: In a separate bowl, whisk the flour and salt together. Gradually add the flour mixture to the butter mixture, mixing on low speed until the dough just comes together. Do not overmix.
- Chill the dough (30 minutes): Form the dough into a disk, wrap tightly in plastic wrap, and refrigerate.
- Preheat oven and prepare pans (5 minutes): Heat oven to 325°F (165°C). Line baking sheets with parchment paper or silicone mats.
- Roll and cut cookies (15 minutes): On a lightly floured surface, roll chilled dough to about 1/4 inch (6 mm) thickness. Use a 2-inch (5 cm) round cookie cutter to cut shapes and transfer to baking sheet. Re-roll scraps as needed.
- Bake (15-18 minutes): Bake cookies until edges are set and just starting to turn golden. Let cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.
- Make the lemon buttercream (10 minutes): Beat softened butter until creamy. Gradually add sifted powdered sugar, mixing on low. Add lemon juice, zest, vanilla, and salt. Beat on medium-high until smooth and fluffy, about 3 minutes. Adjust consistency if needed.
- Assemble the cookies: Spread or pipe about 1 tablespoon (15 ml) of buttercream onto the flat side of one cookie, then sandwich with another. Press gently to spread filling evenly.
- Chill (optional): Chill assembled cookies for 30 minutes before serving to set buttercream and meld flavors.
Notes
Use culinary or food-grade dried lavender to avoid overpowering fragrance. Chill dough before baking to prevent spreading and ensure tender texture. Use room temperature butter for best creaming results. Watch baking time closely to avoid overbaking. For neat filling, use a piping bag or zip-top bag with a corner snipped. Dough can be refrigerated again if sticky while rolling.
Nutrition
- Serving Size: 1 cookie sandwich (a
- Calories: 160
- Sugar: 10
- Fat: 9
- Carbohydrates: 18
- Protein: 1.5
Keywords: lemon cookies, lavender cookies, shortbread, buttercream, lemon buttercream, floral cookies, homemade cookies, sandwich cookies, easy dessert