Print

Perfect Lemon Lavender Shortbread Cookie Sandwiches with Easy Buttercream Recipe

lemon lavender shortbread cookie sandwiches - featured image
Print Recipe

Delicate, buttery shortbread cookies infused with lemon zest and dried lavender, sandwiched with a luscious lemon buttercream filling. These elegant cookies are perfect for special occasions or a sophisticated treat.

Ingredients

Scale
  • 1 cup (2 sticks / 226g) unsalted butter, softened
  • ¾ cup (150g) granulated sugar
  • 2 cups (250g) all-purpose flour
  • 1 tablespoon dried culinary lavender buds, finely crushed
  • 1 teaspoon lemon zest (from about 1 medium lemon)
  • ½ teaspoon salt
  • ½ cup (1 stick / 113g) unsalted butter, softened (for buttercream)
  • 1 ½ cups (180g) powdered sugar, sifted
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon lemon zest (for buttercream)
  • ¼ teaspoon vanilla extract (optional)
  • A pinch of salt (for buttercream)

Instructions

  1. Take the butter out early so it’s softened but not melting. Preheat your oven to 325°F (160°C). Line two baking sheets with parchment paper or silicone mats.
  2. In a large bowl, beat 1 cup (226g) of softened unsalted butter with ¾ cup (150g) granulated sugar until pale and fluffy, about 3-4 minutes.
  3. Stir in 1 teaspoon of lemon zest and 1 tablespoon of finely crushed dried lavender buds.
  4. Sift together 2 cups (250g) all-purpose flour and ½ teaspoon salt. Gradually add the flour mixture to the butter mixture, mixing on low speed or folding gently with a spatula until just combined.
  5. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
  6. Lightly flour your work surface and rolling pin. Roll the dough out to about ¼-inch (6mm) thickness. Use a 2-inch round cookie cutter to cut out shapes. Place the cookies about 1 inch (2.5 cm) apart on the prepared baking sheets.
  7. Bake at 325°F (160°C) for 15-18 minutes, until the edges are just starting to turn golden.
  8. Transfer cookies to a wire rack and let cool fully before filling.
  9. Beat ½ cup (113g) softened unsalted butter until creamy. Gradually add 1 ½ cups (180g) sifted powdered sugar, mixing on low until combined.
  10. Add 1 tablespoon fresh lemon juice, 1 teaspoon lemon zest, ¼ teaspoon vanilla extract, and a pinch of salt. Beat on high for 2-3 minutes until fluffy and spreadable.
  11. Spread or pipe a generous teaspoon of lemon buttercream onto the flat side of one cookie, then gently press another cookie on top to form a sandwich. Repeat with remaining cookies.
  12. For firmer sandwiches, refrigerate for 15-20 minutes before serving.

Notes

Chilling the dough before baking is essential for a perfect crumbly texture and to prevent spreading. Avoid overbaking to keep cookies tender. Adjust buttercream consistency by adding lemon juice or powdered sugar as needed. Use food-grade dried lavender and crush it lightly to avoid a soapy taste. For gluten-free, substitute almond flour but expect a softer texture. Vegan adaptations are possible by substituting butter and using aquafaba or flax egg.

Nutrition

Keywords: lemon, lavender, shortbread, cookie sandwiches, buttercream, floral cookies, easy dessert, elegant treats

Find it online: https://tempotaste.com/perfect-lemon-lavender-shortbread-cookie-sandwiches-with-easy-buttercream-recipe/