Lemon-Lavender Cookie Sandwiches


Spice up your regular cookie routine with some unique flavor and a twist of citrus.

Lemon-Lavender Cookie Sandwiches
Photo: Karla Conrad
Prep Time:
40 mins
Chill Time:
2 hrs
Bake Time:
10 mins
Total Time:
2 hrs 50 mins
36 cookies


  • 1 ½ cup all-purpose flour

  • 1 teaspoon dried lavender buds, finely crushed

  • 1 teaspoon finely shredded lemon peel

  • ¼ teaspoon salt

  • ¾ cup butter, softened

  • 1 cup powdered sugar

  • ¼ cup butter, softened

  • 1 tablespoon milk

  • 1 cup powdered sugar

  • Milk (optional)

  • Dried lavender buds (optional)

  • Thin lemon peel strips (optional)


  1. In a medium bowl stir together flour, crushed lavender buds, shredded lemon peel, and salt; set aside. In a large mixing bowl beat 3/4 cup butter with an electric mixer on medium to high speed for 30 seconds. Add 1 cup powdered sugar. Beat until combined, scraping sides of bowl occasionally. Beat in as much of the flour mixture as you can with the mixer. Using a wooden spoon, stir in any remaining flour mixture.

  2. On a lightly floured surface, shape dough into a 10-inch roll. Wrap roll in plastic wrap or waxed paper. Chill for 2 to 24 hours or until dough is firm enough to slice.

  3. Preheat oven to 350°F. Cut roll into 1/4-inch slices. Place slices 2 inches apart on an ungreased cookie sheet. Bake about 10 minutes or until edges are light brown. Transfer cookies to a wire rack; cool.

  4. For frosting, in a small bowl combine 1/4 cup butter and 1 tablespoon milk. Using a wooden spoon, beat in 1 cup powdered sugar until smooth. If necessary, stir in additional milk, 1 teaspoon at a time, to reach spreading consistency.

  5. Spread cookies with frosting. If desired, top with additional lavender buds and lemon peel strips.

To Store:

Place cookies in a single layer in an airtight container; cover. Store at room temperature for up to 3 days or freeze unfrosted cookies for up to 3 months. To serve, thaw cookies if frozen. Frost as directed.

Make it a Gift:

Roll a 12-inch length of corrugated cardboard to create approximately a 3-inch-diameter tube, allow for a 1/2 inch of overlap. Cut cork drink coasters to fit each end and hot-glue in place. Line interior with tissue paper, then nestle a stack of cookies in the tube. Wrap ribbon around cookie tube and insert a real or artificial berry stem.

Nutrition Facts (per serving)

91 Calories
5g Fat
11g Carbs
1g Protein
Nutrition Facts
Servings Per Recipe 36
Calories 91
% Daily Value *
Total Fat 5g 6%
Saturated Fat 3g 15%
Cholesterol 14mg 5%
Sodium 62mg 3%
Total Carbohydrate 11g 4%
Total Sugars 7g
Protein 1g
Vitamin C 0.1mg 1%
Calcium 4mg 0%
Iron 0.3mg 2%
Potassium 9mg 0%
Folate, total 9.9mcg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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