Description
Delightful cookies that blend bright citrus lemon flavors with the floral notes of lavender, perfect for spring celebrations and tea time.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup sugar
- 1 large egg
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1/4 teaspoon dried lavender
- 1 cup powdered sugar
- 2 tablespoons milk
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper for easy cleanup.
- Whisk together the all-purpose flour, baking powder, and salt until well combined.
- Cream the softened unsalted butter with sugar until it’s light and fluffy.
- Beat in the large egg, lemon zest, and vanilla extract until smoothly combined.
- Gradually mix in the dry ingredients, making sure everything is well incorporated. Fold in the dried lavender.
- Scoop spoonfuls of dough onto the prepared baking sheet, flattening them slightly.
- Bake for 10-12 minutes, or until the edges are lightly golden.
- Allow the cookies to cool completely on a wire rack.
- Beat together the powdered sugar and milk for the buttercream filling. Sandwich two cookies together with the filling.
Notes
Store cookies in an airtight container at room temperature for up to 5 days. Freeze for longer storage without filling.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich cookie
- Calories: 150
- Sugar: 12g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg