Lavender Lemon Sandwich Cookies
Votes: 1
Time: 1 hour 45 minutes
Complexity: easily
Quantity: 24 cookies
Complexity: easily
Quantity: 24 cookies
These exquisite sandwich cookies with a delicate, airy buttercream filling are infused with the aromas of invigorating lemon and fragrant lavender. Lemon juice and zest are mixed into the cookie dough, which is then divided into balls before baking and rolled in a mixture of coarse sugar and dried flowers. The dough balls will spread during baking, allowing the cookies to take their desired shape. Secure two cookies with lemon curd and share with friends and family.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Cookie
- 165 g unsalted butter, room temperature
- 1 cup granulated sugar
- 1/4 cup honey
- 1 large egg
- 1 tsp vanilla extract
- Grated zest and juice of 1 lemon
- 2 cups premium flour
- 1 teaspoon of baking soda
- 0.5 tsp salt
- 2 tablespoons dried lavender
- 0.5 cup coarse sugar
Filling
- 165 g unsalted butter, room temperature
- Finely grated zest of 1 lemon + 2 tbsp lemon juice
- 0.5 tsp vanilla extract
- 2.5 cups powdered sugar
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Recipes with similar ingredients: premium flour, lavender, lemon zest, vanilla extract, powdered sugar, eggs, honey
Cooking the dish according to the recipe:
- Bake some cookiesIn a large bowl, beat the butter, granulated sugar, and honey with a mixer on medium-high speed until fluffy, about 1 minute. Beat in the egg, vanilla extract, and lemon zest. Reduce mixer speed to low; beat in the flour, baking soda, and salt; knead into a dough. Cover and refrigerate for 30 minutes.
- Preheat oven to 350°F (175°C). Line 2 baking sheets with parchment paper. Grind the lavender in a spice grinder. In a medium bowl, combine it with coarse sugar.
- Scoop 1 teaspoon of dough into balls, then roll them in lavender sugar. Place them 2 inches apart on the prepared baking sheets. Bake, rotating the baking sheets halfway through, until the cookies are golden brown around the edges, 12 to 15 minutes. Let cool on the baking sheets for 5 minutes, then transfer them to wire racks to cool completely.
- Meanwhile, prepare the filling.In a large bowl, beat the butter, lemon zest, lemon juice, and vanilla extract with a mixer on high speed until light and fluffy, 1 to 2 minutes. Reduce the mixer speed to medium; beat in the powdered sugar. Spoon the filling onto half of the cookies (about 1 teaspoon each). Top with the remaining cookies.
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