Description

Delight in these fragrant Lemon Lavender Sandwich Cookies, featuring a buttery cookie infused with fresh lemon zest and dried lavender buds. Perfectly balanced with a hint of floral lavender and a touch of citrus, these cookies are soft, flavorful, and dusted with powdered sugar for an elegant finish. Ideal for tea time or special occasions, they are easy to prepare and bake to golden perfection.

Ingredients

Scale

Cookie Dough

1 cup all-purpose flour
1/2 cup granulated sugar
2 tablespoons lemon zest
1 tablespoon dried culinary lavender buds
1/2 cup unsalted butter, softened
1 large egg
1/2 teaspoon baking powder
1 tablespoon fresh lemon juice

Finishing

1 cup powdered sugar (for dusting)

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Instructions

Preheat Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
Cream Butter and Sugar: In a large bowl, cream together the softened unsalted butter and granulated sugar until the mixture becomes light, fluffy, and well combined, which will help create a tender cookie texture.
Add Egg and Flavorings: Add the large egg to the creamed mixture and mix thoroughly. Then gently fold in the lemon zest, dried lavender buds, and fresh lemon juice to infuse the dough with bright citrus and floral notes.
Incorporate Dry Ingredients: Gradually mix in the all-purpose flour and baking powder to the wet mixture until just combined. Be careful not to overmix to maintain a tender crumb in the cookies.
Form and Bake Cookies: Scoop spoonfuls of dough onto the prepared baking sheets, spacing them about two inches apart to allow for spreading. Bake in the preheated oven for 12-15 minutes, or until the edges turn lightly golden, indicating the cookies are cooked through.
Cool and Dust: Remove the cookies from the oven and allow them to cool completely on the baking sheets before transferring to a wire rack. Once cool, dust generously with powdered sugar for a delicate, sweet finish.

Notes

For best flavor, use fresh lemon zest and fresh lemon juice to enhance the citrus aroma.
Make sure the butter is softened but not melted to achieve the perfect cookie texture.
Dried culinary lavender buds are preferred; avoid using regular lavender to prevent bitterness.
Do not overmix the dough once the flour is added to avoid tough cookies.
Cookies can be stored in an airtight container at room temperature for up to 3 days.
Feel free to sandwich two cookies together with lemon curd or a light frosting for variation.