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Lemon Lavender Sandwich Cookies

Light and fragrant treats featuring a soft lemon cookie and creamy lemon buttercream filling, perfect for parties or tea time.
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Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

For the cookies
  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 cups all-purpose flour
  • 1/2 cup cornstarch
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 tablespoon culinary lavender
  • 1 large egg
  • 1 teaspoon vanilla extract
For the buttercream
  • 1 cup powdered sugar
  • 1/2 cup unsalted butter, softened
  • 1 tablespoon lemon juice

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  3. Beat in the egg, vanilla extract, and lemon zest.
  4. In another bowl, whisk together flour, cornstarch, baking powder, salt, and lavender.
  5. Gradually add the dry ingredients to the wet ingredients and mix until combined.
  6. Scoop tablespoon-sized amounts of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Baking
  1. Bake for 10-12 minutes, or until the edges are lightly golden. Allow to cool completely.
Making the buttercream
  1. For the buttercream, beat together softened butter and powdered sugar, then add lemon juice until smooth.
Assembling the cookies
  1. Spread buttercream on the flat side of one cookie and sandwich with another cookie. Serve and enjoy!

Notes

Store cookies in an airtight container at room temperature for up to 3 days. Freeze baked cookies for up to 2 months. To serve, pair with Greek yogurt or fruit for a balanced snack.