Lemon-Lavender Sandwich Cookies — Emma's Cake Studio

Introduction

Bright, delicate, and utterly charming — this recipe is written from the perspective of a baker who loves to turn small moments into memorable treats.
As a studio baker, I think of these cookies as the intersection of Sunday-tea comfort and thoughtful gifting. The shortbread carries a gentle richness that frames floral notes; the filling lifts the whole cookie with a clean citrus snap. In my kitchen, these cookies became a go-to when I wanted something that felt both polished and homey.
What I adore most is how the aromatic lavender and bright lemon play together: the lavender whispers while the lemon sings. The result is not overpowering — it's layered, surprising, and easy to nibble without overwhelm. I encourage brewers of tea, hosts, and weekend bakers to approach this recipe as an invitation to savor the details.
Baking these cookies can be meditative: the tactile press of a cutter, the scent of butter warming in your hands, the quiet crackle as the first cookie cools on the sheet. Embrace those little sensory moments; they’re part of the joy of homemade biscuits. Below, I’ll walk you through why this recipe works, what to notice as you bake, and how to make small adjustments for different occasions.

Why You’ll Love This Recipe

The appeal of this cookie is simple yet sophisticated.
From a baker’s standpoint, few recipes balance ease and elegance so seamlessly. The dough handles kindly, forgiving small variations in technique while rewarding precise edges and tender crumb. For hosts, these cookies travel well and present beautifully when stacked in a box or on tiered trays. For gift-givers, they hold up in small tins and feel artisan even when produced in batches.
Practical reasons to love them:

• They pair perfectly with tea and light desserts, adding a floral-citrus counterpoint.
• The components scale easily for larger batches without complex technique changes.
• They store neatly and maintain texture for several days with correct packing.

Beyond functionality, there’s a sensory delight: the tender shortbread gives way to a silky buttercream kissed by lavender—an experience that feels thoughtfully crafted with modest effort. If you’re someone who savors aesthetics as much as flavor, the subtle flecks of lavender and the pale lemon cream make these cookies as pleasing to look at as they are to eat.

Flavor & Texture Profile

Taste and mouthfeel are where this cookie truly shines.
The shortbread is buttery and delicate, designed to melt rather than snap. When you bite into it, expect an initial creaminess followed by a whisper of floral complexity. The buttercream centers the citrus note—clean, bright, and slightly tangy—to offset the mellow lavender and rich base.
Texture is intentionally layered: the cookie’s tender crumb creates a gentle resistance, while the buttercream offers silky contrast that makes every bite feel indulgent without heaviness. The floral element is used with restraint to avoid soapy or medicinal tones; it’s meant to be an accent, adding aroma and depth rather than dominating the palate.
How the balance works:

• Fat from the butter provides the luxurious mouth-coating sensation.
• Sugar levels are chosen to enhance, not mask, citrus vibrancy.
• A touch of acid in the buttercream brightens the overall flavor and prevents cloyingness.

When evaluating your own batch, look for a pale golden edge on the cookie and a buttercream that holds shape but yields immediately when pressed; these visual cues are a reliable shorthand for the intended texture profile.

Gathering Ingredients

Everything assembled before you start makes the bake joyful and efficient.
Lay out all components in small bowls and measure precisely; this step minimizes interruptions during creaming and rolling and protects delicate flavors. Pay attention to ingredient temperature and quality—fresh citrus and culinary-grade lavender make a discernible difference in aroma and flavor. Below is a clear list of ingredients used for both the cookies and the buttercream.

• Cookies: 225g unsalted butter, softened
• Cookies: 100g granulated sugar
• Cookies: 60g powdered sugar
• Cookies: 1 large egg yolk
• Cookies: 1 tsp vanilla extract
• Cookies: 300g all-purpose flour
• Cookies: 1/2 tsp fine salt
• Cookies: Zest of 1 lemon
• Cookies: 1 tsp culinary dried lavender, finely crushed
• Buttercream: 120g unsalted butter, softened
• Buttercream: 200g powdered sugar, sifted
• Buttercream: 2 tbsp fresh lemon juice
• Buttercream: 1 tsp lemon zest
• Buttercream: 120ml heavy cream (for infusion)
• Optional garnish: extra dried lavender buds and sanding sugar

Choose culinary-grade lavender to avoid bitterness, and use unsalted butter so you can control seasoning. If you prefer a softer floral note, buy whole dried lavender and crush it with a mortar and pestle just before measuring—the aroma will be fresher. For the citrus, always zest before juicing the fruit so you don’t lose bright oils that live in the peel.

Preparation Overview

Before the oven heats, set yourself up for seamless execution.
Start by preparing your infusion and chilling strategies so that each component will be ready exactly when you need it. The infusion is gentle work—heat the cream until steaming, steep the lavender long enough to extract aroma but not bitterness, then strain and cool. Chilling the dough briefly helps with rolling and maintains tidy edges when cutting shapes; a short rest yields a more predictable roll with fewer cracks and less spreading.
Tools and small rituals that help:

• Use a medium paddle or a sturdy wooden spoon for the initial creaming to control aeration.
• Weigh ingredients whenever possible; it reduces variation and delivers consistent texture.
• Roll dough between sheets of parchment to prevent over-flouring the surface and to preserve tenderness.

Work intentionally during assembly: cool the cookies fully before filling so the buttercream keeps its structure, and consider piping rather than spreading for a neater sandwich. These small process choices influence the final mouthfeel and presentation more than any single ingredient tweak.

Cooking / Assembly Process

Follow the step-by-step method below for reliable results; each step is designed to protect texture and flavor.

1. Prepare the lavender-infused cream by heating the heavy cream until steaming (do not boil), add the dried lavender, steep for 10 minutes, then strain and chill.
2. Preheat the oven and line baking sheets with parchment paper.
3. Cream the softened butter with granulated sugar and powdered sugar until light and airy, then add the egg yolk and vanilla and mix until combined.
4. Fold in the lemon zest and finely crushed dried lavender, followed by the flour and salt, mixing gently until a soft dough forms.
5. Shape the dough into a disk, wrap, and chill until firm enough to roll; roll to an even thickness and cut with a round cutter, re-rolling scraps as needed to produce matching pairs.
6. Bake the rounds until the edges are just set and the bottoms are pale golden; cool on the sheet briefly before transferring to a rack to cool completely.
7. Make the buttercream by beating softened butter until smooth, adding sifted powdered sugar gradually, then adding lemon juice and zest, and finally the chilled lavender-infused cream a tablespoon at a time to reach a piping consistency.
8. Fill a piping bag fitted with a round tip and pipe buttercream onto the flat side of half the cookies, then top with the matching cookie to form sandwiches; garnish with a tiny pinch of dried lavender and optional sanding sugar.

As you work, watch for visual cues: the dough should hold its shape when chilled, cookies should remain pale with only faint golden edges, and the buttercream should hold a smooth peak when loaded into the bag. Chill between stages if the buttercream or dough becomes too soft to handle; patience here pays off in clean edges and a silky final texture.

Serving Suggestions

Small moments, elevated.
These sandwich cookies are designed to complement delicate beverages and light sweets. Serve them on a simple ceramic plate or tucked into tissue-lined boxes for gifting. For a teatime menu, pair with floral or citrus-forward teas; the cookies’ butteriness balances the tannins of stronger blends while their citrus accent brightens mild infusions.
If you’d like to create a themed platter, consider contrasts that highlight their character:

• Pair with shortbread or lemon bars to vary texture across the plate.
• Add fresh berries or a small bowl of lemon curd for guests who want extra brightness.
• Finish boxed sets with a sprig of dried lavender and a handwritten tag for a boutique feel.

When plating, avoid overcrowding: the cookies look most inviting when spaced so their delicate texture and pale buttercream are visible. If serving outdoors, keep them shaded and cool to preserve the buttercream shape and prevent softening in warm weather. These small presentation choices enhance guest experience without altering the recipe.

Storage & Make-Ahead Tips

Plan ahead to keep texture and flavor at their best.
Store the assembled sandwiches in an airtight container in a single layer or with parchment between layers to avoid sticking. Keep the container in a cool place; refrigeration will extend freshness but can slightly firm the buttercream, so allow time to come to room temperature before serving for the best mouthfeel.
Make-ahead strategies I use in the studio:

• Prepare the lavender-infused cream and refrigerate up to two days; re-whisk before using.
• Bake the cookie rounds and store them in an airtight container for up to three days before assembly.
• Freeze unfilled cookie rounds between layers of parchment for longer storage; thaw fully before filling.

If freezing assembled cookies, insert parchment between layers and allow them to thaw in the refrigerator to prevent condensation on the buttercream. When planning for events, I often bake a day ahead and assemble the morning of, so the filling stays vibrant and the texture remains perfect for guests.

Frequently Asked Questions

Q: Can I substitute fresh lavender for dried?
A: Fresh lavender has a higher moisture content and a different intensity; culinary dried lavender is recommended for consistent flavor and easier control of aroma.
Q: How can I prevent a soapy taste from the lavender?
A: Use culinary-grade lavender and crush it finely; steep gently and taste the infusion to ensure it remains aromatic rather than overpowering. Less is often more when it comes to floral notes.
Q: My buttercream is too thin—what then?
A: Chill it briefly to firm up and then re-whip; add small amounts of sifted powdered sugar if additional thickening is needed, but do so conservatively to maintain the desired lemon brightness.
Q: Can I make these gluten-free?
A: You can experiment with a 1:1 gluten-free flour blend, but expect textural differences; the cookies may be more fragile, so handle and chill carefully during rolling and cutting.
Final note:
If you have other specific concerns—like altitude adjustments or how to scale the recipe—I’m happy to share targeted tips. Baking is a conversation between the recipe and your kitchen; small adjustments are often the key to making a recipe truly yours.