Lemon Lavender Sandwich Cookies are a beautifully balanced, elegant treat that combines the zesty brightness of lemon with the subtle floral notes of dried lavender, all nestled between two delicate, buttery cookies and filled with a creamy lemon or lavender-infused filling. These cookies are as lovely to look at as they are to eat—light, aromatic, and slightly crisp on the outside with a soft, luscious center that melts in your mouth. Perfect for afternoon tea, bridal showers, springtime celebrations, or as a charming homemade gift, these cookies bring together flavor and fragrance in a way that feels both comforting and refined. The floral citrus combination adds a gourmet flair while remaining approachable, offering a sophisticated twist on classic sandwich cookies.
The History of Lemon Lavender Sandwich Cookies
The roots of lemon and lavender as culinary pairings go back centuries, particularly in Mediterranean and European cuisine. Lavender, long used in French cooking and as part of the traditional Herbes de Provence blend, brings a light, aromatic touch to both savory and sweet dishes. Lemon, on the other hand, has been a staple in baking and confectionery across many cultures due to its bright, tangy flavor and natural acidity. The sandwich cookie concept likely originated from traditional filled biscuits and tea cookies popularized in British and European baking. Over time, bakers began to explore more nuanced flavors, and the combination of lemon and lavender became a favorite in patisseries and gourmet kitchens. The lemon lavender sandwich cookie as we know it today is a more modern innovation, blending rustic herbal tradition with the delicate structure of fine baking, particularly embraced by those who enjoy floral-infused desserts. This cookie has found a home in artisan bakeries, home kitchens, and upscale cafés, often associated with spring, relaxation, and natural elegance.
Ingredients Breakdown
For the Cookies:
- 1 cup (226 g) unsalted butter, softened: Provides richness and creates a tender, melt-in-your-mouth texture.
- ¾ cup (90 g) powdered sugar: Gives the cookies a smooth, delicate sweetness without the grit of granulated sugar.
- 1 tablespoon lemon zest: Adds fresh, zesty flavor that pairs beautifully with lavender.
- 1 teaspoon dried culinary lavender: Finely ground or chopped for even distribution and subtle floral notes.
- 1 teaspoon vanilla extract: Rounds out the flavor and enhances both lemon and lavender.
- 2 cups (240 g) all-purpose flour: The base of the cookie, providing structure while keeping it light and soft.
- ¼ teaspoon salt: Enhances overall flavor and balances sweetness.
For the Filling:
- ½ cup (113 g) unsalted butter, softened: Creates a smooth and creamy base for the filling.
- 1½ cups (180 g) powdered sugar: Sweetens and thickens the filling to the perfect consistency.
- 1 tablespoon lemon juice (or more to taste): Adds brightness and enhances the lemon-lavender profile.
- Optional: A drop of lavender or lemon extract for a more intense flavor, and food coloring for a pastel touch.
Step-by-Step Recipe:
- Prepare the Dough: In a large mixing bowl, cream the butter and powdered sugar together until light and fluffy. Add lemon zest, ground lavender, and vanilla extract. Mix until well incorporated. Gradually add the flour and salt, mixing just until the dough forms and pulls away from the sides of the bowl.
- Chill the Dough: Divide the dough into two discs, wrap in plastic wrap, and refrigerate for at least 1 hour to firm up. This helps maintain the shape of the cookies during baking.
- Roll and Cut: On a lightly floured surface, roll out the dough to about ¼-inch thickness. Use a cookie cutter to cut out desired shapes (rounds or scalloped circles work beautifully). Place on a parchment-lined baking sheet about 1 inch apart.
- Bake: Preheat the oven to 350°F (175°C). Bake cookies for 10–12 minutes or until edges are just beginning to turn golden. Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
- Make the Filling: While cookies cool, beat softened butter for the filling until creamy. Gradually add powdered sugar, then lemon juice. Mix until smooth and fluffy. Adjust with a few drops of lemon or lavender extract for a bolder flavor if desired.
- Assemble the Cookies: Once cookies are completely cooled, pipe or spread the filling onto the flat side of one cookie and sandwich it with another. Gently press together until the filling just reaches the edges.
- Serve or Store: Enjoy immediately or let them rest for a few hours so the flavors meld. Store in an airtight container at room temperature for 2–3 days or refrigerate for longer freshness.
Tips for the Perfect Lemon Lavender Sandwich Cookies
- Use culinary-grade lavender only to ensure it’s safe for consumption and free of pesticides.
- Grind lavender finely using a spice grinder or mortar and pestle so the texture is smooth and the flavor is well-distributed.
- Don’t overbake the cookies, as they can dry out quickly—look for just lightly golden edges.
- Let the dough chill thoroughly before rolling and cutting to make handling easier and maintain clean shapes.
- Use a piping bag for the filling to get a neat, even layer and more polished look.
- Add lemon zest to the filling if you want a double punch of citrus without adding extra liquid.
- Experiment with cookie shapes and sizes to fit different occasions—mini sandwich cookies for tea time, or heart shapes for special events.
Variations and Customizations
- Lavender Vanilla Cream: Omit the lemon in the filling for a purely floral vanilla experience.
- Lemon Curd Filling: Replace the buttercream with a dollop of homemade or store-bought lemon curd for a tangy twist.
- Earl Grey Infused: Add finely ground Earl Grey tea to the cookie dough for an added layer of citrusy bergamot flavor.
- Vegan Version: Use vegan butter and a plant-based filling like whipped coconut cream mixed with lemon zest and powdered sugar.
- Gluten-Free Option: Substitute all-purpose flour with a 1:1 gluten-free baking blend for a celiac-friendly version.
- Colored Dough: Add a hint of natural food coloring—like beet powder or turmeric—to the dough or filling for a pastel springtime look.
- Herbal Blend: Mix lavender with a hint of thyme or rosemary for a more complex botanical cookie.
Health Considerations and Nutritional Value
Lemon Lavender Sandwich Cookies are an indulgence meant to be enjoyed in moderation, but they do offer a few redeeming qualities. The lemon zest provides a touch of vitamin C and natural antioxidants, while lavender may offer calming and stress-relieving properties, especially when used in small, culinary amounts. The cookies are made with real butter and sugar, making them a traditional treat in terms of nutrition, so portion control is key. For a lighter version, you can experiment with sugar substitutes, reduce the butter, or use whole wheat flour for added fiber. They can also be adapted to suit special diets with plant-based or gluten-free ingredients. With no artificial preservatives or additives, these cookies are a cleaner alternative to many store-bought sweets, and since they’re homemade, you have full control over what goes in. Allergens to be mindful of include dairy, gluten, and possibly nuts if any additions or garnishes are used.
FAQ
Q: Can I use fresh lavender instead of dried?
A: Fresh lavender is not recommended as it’s harder to measure accurately and has a stronger, sometimes soapy taste. Stick with dried culinary lavender for best results.
Q: How do I store these cookies?
A: Store them in an airtight container at room temperature for 2–3 days or in the refrigerator for up to a week. For longer storage, freeze unfilled cookies and assemble before serving.
Q: Can I freeze the dough?
A: Yes! You can freeze the dough for up to 2 months. Thaw in the refrigerator overnight before rolling and cutting.
Q: Are these cookies overly floral?
A: Not if balanced correctly. Using a small amount of lavender enhances the flavor without overpowering it. If you’re unsure, start with half the amount and adjust to taste.
Q: Can I make the filling in advance?
A: Absolutely. The filling can be stored in the refrigerator for up to 3 days. Let it come to room temperature and re-whip for easy spreading or piping.
Q: What’s the best way to get a strong lemon flavor?
A: Use fresh lemon zest and juice in both the dough and the filling. You can also add a drop of lemon extract for a more intense citrus punch.

Lemon Lavender Sandwich Cookies Recipe
Ingredients
Method
- Preheat the Oven: Set your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set this mixture aside.
- Cream the Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes. Add the egg, vanilla extract, and lemon zest, mixing until fully incorporated.
- Combine the Mixtures: Slowly add the dry ingredients to the butter mixture, stirring just until combined. Be careful not to overmix.
- Roll Out the Dough: On a lightly floured surface, roll out the dough to about ¼ inch thickness. Use a round cookie cutter to cut out the cookies and transfer them to the prepared baking sheets.
- Bake: Bake the cookies for 8-10 minutes, or until the edges just begin to turn golden. Remove from the oven and let them cool completely on a wire rack.
- Cream the Butter: In a large bowl, beat the softened butter until smooth and creamy.
- Add the Dry Ingredients: Gradually add the powdered sugar, a little at a time, mixing until fully incorporated.
- Infuse with Lavender: Stir in the ground culinary lavender, heavy cream, and vanilla extract. If you want a more vibrant color, add a few drops of purple food coloring.
- Beat Until Fluffy: Continue to beat the buttercream mixture until it’s light and fluffy, about 2-3 minutes.
- Fill the Cookies: Once the cookies are completely cool, spread or pipe a generous layer of lavender buttercream onto the flat side of half the cookies.
- Create the Sandwiches: Place another cookie on top, gently pressing to form a sandwich.
- Add Lavender Buttercream on Top: Pipe a small swirl of lavender buttercream on top of each assembled sandwich for a beautiful and flavorful finishing touch.
- Garnish: Top each cookie with a thin slice of lemon and a fresh lavender sprig for a final elegant touch.