These delicate lavender cookies with lemon icing and lemon buttercream filling have just the right balance of lemon, vanilla and lavender flavors. The cookie dough is made with finely chopped dried lavender that turns nicely fragrant during baking. A thin vanilla buttercream filling makes the cookies smooth and creamy and a lemon icing adds a touch of intense lemon flavor.
For more herb and citrus dessert flavors, also check out this goat cheese cheesecake with rosemary and lemon!
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How to make the cookies:
See full ingredients & instructions in the recipe card below!
Step 1. Cream butter and sugar.
Step 2. Whip in egg, flour, salt and lavender.
Step 3. Knead into a ball.
Step 4. Cut the ball in half, form into disks and wrap in plastic. Chill the dough, then roll it out, cut out the cookies and bake.
How to make the glaze:
Step 1. Whisk together lemon juice and powdered sugar.
Step 2. Spread onto half of the cookies.
How to make the filling:
Step 1. Whip together butter, powdered sugar, lemon zest, milk and vanilla extract.
Step 2. Spread onto the unglazed the cookies, then top with a glazed cookie.
Recipe notes, tips and questions:
Because lavender is sold not only for cooking but also as home decor, you want to be sure to use culinary lavender in the kitchen. How do you know your lavender is edible? The best way is to buy it in a food store or a spice shop. If you get your lavender somewhere other than that, be sure it is labeled “culinary.”
For a 2-inch diameter round cookie, use about 1 teaspoon of filling. This will make a thin layer of buttercream. Anything more than that will make the cookies too sweet.
You can let the filled and glazed cookies sit out at cool room temperature for several hours. To store them longer than that I recommend to transfer them to a freezer bag and freeze. Let the cookies sit out on the kitchen counter for about 20 minutes to thaw.
Yes. Transfer the glazed and filled cookies in a single layer into freezer bags and freeze. Let them sit on the kitchen counter for 20 minutes to thaw.
Yes, you can prepare the cookie dough 1 day ahead and keep in the fridge. Let it sit on the kitchen counter for about 1 hour to warm up before rolling it out.
More delicious spring sweets:
- Lemon Bavarian Cream with Ginger1 Hours 20 Minutes
- Cardamom Meringue Cookies1 Hours 55 Minutes
- Raspberry Custard with Lime Zest and Crystallized Ginger2 Hours 15 Minutes
- Lemon Cardamom Cake1 Hours 15 Minutes
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Full Printable Recipe
Lavender Cookies with Lemon Icing and Lemon Filling
Equipment:
- measuring cups and spoons
- mixing bowls
- standing mixer or handheld mixer
- knife or bench scraper
- plastic wrap
- cookie cutter
- rolling pin
- two large baking sheets
- parchment paper or silicone mats
- whisk
Ingredients:
For the cookies:
- 16 tablespoons unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 3 cups all-purpose flour
- ¼ teaspoon salt
- 2 tablespoons finely chopped dried culinary lavender
For the glaze:
- 1 ¼ cup powdered sugar, more, if needed
- 2 tablespoons lemon juice, more, if needed
For the filling:
- 3 ½ tablespoons unsalted butter, softened
- 1 cup + 2 tablespoons powdered sugar
- ¾ teaspoon vanilla extract
- ¾ teaspoon whole milk
- 1 tablespoon lemon zest (about 1 large lemon)
Instructions:
For the cookies:
- In a large bowl, whip butter and sugar together until creamy.
- Whip in the egg, then the flour and the salt and continue to whip until the dough starts to form large crumbles.
- Whip in the lavender, then transfer the dough onto a large work surface and knead into a ball.
- Cut the ball in half, shape into two disks, wrap them tightly in plastic wrap and chill in the fridge for 30 minutes.
- Heat the oven to 350 degrees F. Roll out the dough on a lightly floured surface, then cut out the cookies. Set the cookies onto two* large baking sheets lined with parchment paper or silicone baking mats. (You can set them very closely together, they won't spread very much at all.)**
- Bake the cookies until lightly browned (about 14 minutes), then let them cool.
For the glaze:
- Whisk powdered sugar and lemon juice together. (Adjust with more powdered sugar or lemon juice until you have a thick but spreadable consistency.)
- Spread the glaze onto half of the cookies and let dry.
For the filling:
- Whip all ingredients together until creamy and fluffy.
- Spread a dollop of filling onto each unglazed cookie. (Use about 1 teaspoon of filling for a 2-inch diameter cookie.)
- Top with a glazed cookie.
Notes:
Nutrition Information (Estimated):
Nutrition values provided on this website are generated from a nutrition database and are estimates only. The accuracy of the nutrition information for any recipe on this website is not guaranteed. Nutrition values can vary quite a lot depending on which brands are used.
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