Lavender-Lemon Sandwich Cookies

  • Level: Easy
  • Total: 1 hr 45 min
  • Active: 50 min
  • Yield: about 24
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For the cookies:

1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature

1 cup granulated sugar

1/4 cup honey

1 large egg

1 teaspoon pure vanilla extract

Grated zest of 1 lemon

2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

2 tablespoons dried lavender

1/2 cup coarse sugar

For the filling:

1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature

Finely grated zest of 1 lemon, plus 2 tablespoons lemon juice

1/2 teaspoon pure vanilla extract

2 1/2 cups confectioners' sugar


Make the cookies: Beat the butter, granulated sugar and honey in a large bowl with a mixer on medium-high speed until fluffy, about 1 minute. Beat in

the egg, vanilla and lemon zest. Reduce the mixer speed to low; beat in the flour, baking soda and salt until the dough comes together. Cover and refrigerate until firm, 30 minutes.

Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. Grind the lavender in a spice grinder until crumbly. Mix with the coarse sugar in a medium bowl.

 Roll rounded teaspoonfuls of dough into balls, then roll in the lavender sugar; arrange 2 inches apart on the prepared pans. Bake, switching the pans halfway through, until the cookies are browned around the edges, 12 to 15 minutes. Let cool 5 minutes on the pans, then transfer to racks to cool completely.

Meanwhile, make the filling: Beat the butter, lemon zest, lemon juice and vanilla in a large bowl with a mixer on high speed until light, 1 to 2 minutes. Reduce the mixer speed to medium; beat in the confectioners' sugar until smooth. Spread the filling on half the cookies (about 1 teaspoon per cookie). Sandwich with the remaining cookies.

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