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- 2 cups all-purpose flour - 1 tablespoon dried culinary lavender - 1 teaspoon baking powder - ½ teaspoon salt - ½ cup unsalted butter, softened - 1 cup granulated sugar - 1 large egg - 1 tablespoon lemon zest - 2 tablespoons fresh lemon juice - 1 teaspoon vanilla extract - 1 cup powdered sugar - 2 to 3 tablespoons fresh lemon juice For these Lemon Lavender Sandwich Cookies, I carefully picked each ingredient to bring out the best flavors. The all-purpose flour gives structure, while the dried culinary lavender adds a floral note. The baking powder helps the cookies rise, and the salt balances the sweetness. For the wet ingredients, using unsalted butter ensures a rich, creamy base. Granulated sugar adds sweetness, and the egg binds everything together. The lemon zest and juice provide a bright, tangy flavor that pairs perfectly with lavender. Finally, a splash of vanilla extract rounds out the taste. To make the frosting, I mix powdered sugar with fresh lemon juice. It creates a smooth, tangy topping that complements the cookies. This balance of flavors makes each bite a delight. If you want the full recipe, check it out in the link above! 1. Prepare the lavender: In a small bowl, crush the dried lavender lightly. Use a mortar and pestle or the back of a spoon. This helps to release its fragrance. Set it aside for later. 2. Mix dry ingredients: In a mixing bowl, whisk together the all-purpose flour, crushed lavender, baking powder, and salt. This blend sets the base for your cookies. 3. Cream butter and sugar: In another bowl, cream the softened butter and granulated sugar together. Beat them until light and fluffy, about 3 to 5 minutes. This step is key for a soft texture. 1. Add wet ingredients to the mixture: Beat in the large egg, lemon zest, fresh lemon juice, and vanilla extract. Mix until everything is fully combined. 2. Combine mixtures carefully: Gradually add the flour mixture to the wet ingredients. Mix until just combined. Avoid overmixing to keep the cookies light. 3. Chill dough: Cover the dough with plastic wrap. Refrigerate it for at least 30 minutes. This makes it easier to roll out later. 1. Preheat oven and prepare baking sheets: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking. 2. Roll out and cut cookies: On a lightly floured surface, roll out the chilled dough to about ¼ inch thick. Use a cookie cutter to cut out shapes. Place the cookies on the prepared baking sheets. 3. Bake and cool cookies: Bake the cookies for 10 to 12 minutes. They should be lightly golden around the edges. Once done, let them cool on the baking sheets for 5 minutes before transferring to a wire rack. 1. Make the frosting: In a bowl, combine the powdered sugar and fresh lemon juice. Mix until you have a smooth frosting. 2. Assemble the sandwich cookies: Take one cookie, spread a layer of frosting on the bottom, and place another cookie on top. Repeat until all cookies are assembled. 3. Final decorative touches: Lightly sprinkle some dried lavender on top of the frosting. It adds a beautiful finish to your cookies. Enjoy the delightful flavors of lemon and lavender with each bite of your cookies! For more detailed instructions, check the Full Recipe. Using fresh lemon juice makes a big difference. Fresh juice tastes bright and zesty. Bottled lemon juice lacks that fresh kick. I always recommend using fresh lemons when you can. Adjusting the lavender is key too. Dried lavender can be strong. Start with one tablespoon. You can always add more if you want a bolder flavor. Remember, it’s easier to add than to take away. Chilling the dough is very important. It helps the cookies hold their shape. I chill the dough for at least 30 minutes. This makes rolling and cutting much easier. Avoid overmixing the dough. Overmixing can make cookies tough. Mix just until the flour disappears. This keeps them soft and chewy. For serving, try a decorative plate. Arrange the cookies in a circle or a fun shape. This makes them look more inviting. Garnishing adds charm! A light sprinkle of dried lavender on top of the frosting looks lovely. You can also add fresh lemon slices for color. These little touches make your cookies stand out. For the full recipe, check out the details above. {{image_2}} You can easily change the flavor of these cookies. Instead of lemon, try using orange zest. This gives a sweet and bright taste. You can also mix in other citrus fruits like lime or grapefruit. Each option adds a unique twist. For the filling, think beyond lemon frosting. You might like to try a cream cheese filling. Chocolate ganache can also be a fun choice. Experiment with flavors that you enjoy. If you need gluten-free options, use a gluten-free flour blend. This lets you enjoy these cookies without worry. Make sure the blend has a good starch mix for the best texture. For vegan cookies, swap the egg for a flax egg. Mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit for five minutes to thicken. Use vegan butter in place of regular butter. These changes keep the cookies tasty and kind to all diets. You can adapt these cookies for each season. In fall, add a touch of cinnamon or nutmeg for warmth. For winter holidays, try a hint of peppermint in the frosting. Spring can be bright with floral flavors like rose or hibiscus. Summer is perfect for adding fresh berries for a fruity burst. Each season brings new flavors to try. This keeps your baking fresh and exciting. You can find the full recipe [here](#). To keep your lemon lavender sandwich cookies fresh, start by placing them in an airtight container. This helps prevent them from drying out. You can also add a slice of bread to keep them soft. Store the cookies at room temperature for up to a week. If you need to keep them longer, consider freezing them. To freeze your cookies, first, let them cool completely. Then, wrap each sandwich cookie in plastic wrap. Place the wrapped cookies in a freezer bag or container. Make sure to remove as much air as possible. You can freeze them for up to three months. When you’re ready to enjoy, take them out and let them sit at room temperature. You can also warm them in the oven at a low temperature for a few minutes. Before serving, you might want to refresh your cookies a bit. If they feel dry, try adding a little lemon zest on top. This can help bring back the fresh flavor. Another tip is to warm them slightly in the oven. This will make the frosting soft and the cookies tasty. Enjoy your delicious treat! For the full recipe, check out the section above. What is the best way to infuse lavender flavor in cookies? To infuse lavender flavor, crush the dried lavender lightly. This helps release its oils. Mix it directly into the dry ingredients. This way, the flavor spreads evenly while baking. Can I use dried lavender flowers from my garden? Yes, you can use dried lavender from your garden. Just make sure it is culinary grade. This means it’s safe to eat and free from chemicals. How do I know when the cookies are done baking? The cookies are done when the edges turn lightly golden. They may look soft in the center but will firm up as they cool. Can I substitute ingredients in this recipe? Yes, you can make some substitutions. For example, use coconut oil instead of butter. You can also swap lemon juice for orange juice for a different taste. What are some common mistakes to avoid when making these cookies? Some mistakes include overmixing the dough and not chilling it. Overmixing makes cookies tough. Chilling helps the cookies hold their shape while baking. Where can I find pre-made Lemon Lavender Sandwich Cookies? You can find these cookies at specialty bakeries or online. Check local shops that focus on gourmet treats. What to look for when buying quality cookies? Look for cookies that list real ingredients. Avoid those with artificial flavors or preservatives. Freshness is key, so check the expiration date before buying. You learned how to make delicious Lemon Lavender Sandwich Cookies. We covered essential ingredients, preparation steps, and baking techniques. I shared tips for enhancing flavor and texture, as well as variations to try. Remember, you can store your cookies for freshness and even freeze them for later. Baking can be fun and rewarding. Enjoy your tasty cookies with loved ones, and let your creativity shine!

Lemon Lavender Sandwich Cookies

Indulge in the refreshing taste of Lemon Lavender Sandwich Cookies with this easy recipe! Perfect for any occasion, these delightful cookies combine the zesty flavor of lemon with aromatic lavender for a unique treat. Follow our simple step-by-step instructions to create a batch that will impress your family and friends. Click through to explore this delicious recipe and elevate your baking game today!
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Ingredients
  

2 cups all-purpose flour

1 tablespoon dried culinary lavender

1 teaspoon baking powder

½ teaspoon salt

½ cup unsalted butter, softened

1 cup granulated sugar

1 large egg

1 tablespoon lemon zest

2 tablespoons fresh lemon juice

1 teaspoon vanilla extract

1 cup powdered sugar (for frosting)

2 to 3 tablespoons fresh lemon juice (for frosting)

Instructions
 

Prepare the Lavender: In a small bowl, crush the dried lavender slightly with a mortar and pestle or the back of a spoon to release its fragrance. Set aside.

    Mix Dry Ingredients: In a mixing bowl, whisk together the flour, crushed lavender, baking powder, and salt. Set aside.

      Cream Butter and Sugar: In another bowl, cream the softened butter and granulated sugar together until light and fluffy, approximately 3-5 minutes.

        Add Wet Ingredients: Beat in the egg, lemon zest, lemon juice, and vanilla extract until fully incorporated.

          Combine Mixtures: Gradually add the flour mixture to the wet ingredients, mixing until just combined. Be careful not to overmix.

            Chill Dough: Cover the dough with plastic wrap and refrigerate for at least 30 minutes. This will make it easier to roll out.

              Preheat Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

                Roll Out and Cut Cookies: On a lightly floured surface, roll out the dough to about ¼ inch thick. Use a cookie cutter (about 2 inches in diameter) to cut out shapes and place them on the prepared baking sheets.

                  Bake Cookies: Bake for 10-12 minutes or until the edges are lightly golden. Allow cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

                    Make the Frosting: In a bowl, combine the powdered sugar and lemon juice, mixing until you have a smooth frosting.

                      Assemble Cookies: Take one cookie, spread a layer of lemon frosting on the bottom, and then sandwich it with another cookie. Repeat until all cookies are assembled.

                        Final Touch: Lightly sprinkle some dried lavender on top of the frosting for a beautiful finish.

                          Prep Time: 30 minutes | Total Time: 1 hour 15 minutes | Servings: 12-15 sandwich cookies

                            - Presentation Tips: Arrange the sandwich cookies on a decorative plate and garnish with fresh lemon slices and lavender sprigs to enhance visual appeal.