Ingredients:

  • 1/2 cup (113g) unsalted butter, softened
  • 1/2 cup (100g) granulated sugar
  • 1 large egg
  • 1 tablespoon (15 ml) lemon juice, freshly squeezed
  • 1 teaspoon (5ml) lemon zest, finely grated
  • 1/2 teaspoon (2.5ml) vanilla extract
  • 1 1/4 cups (156g) all-purpose flour
  • 1/4 teaspoon (1.25ml) baking soda
  • 1/4 teaspoon (1.25ml) salt
  • 1 teaspoon (approx. 1g) culinary-grade dried lavender, finely ground
  • 1/2 cup (113g) unsalted butter, softened (for buttercream)
  • 2 cups (240g) powdered sugar (confectioners' sugar)
  • 2 tablespoons (30ml) heavy cream or milk
  • 1 tablespoon (15ml) lemon juice, freshly squeezed (for buttercream)
  • 1/2 teaspoon (2.5ml) lemon zest, finely grated (for buttercream)
  • Pinch of salt (for buttercream)

Instructions:

  1. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  2. Beat in the egg, lemon juice, lemon zest, and vanilla extract until well combined.
  3. In a separate bowl, whisk together the flour, baking soda, salt, and ground lavender.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
  5. Wrap the dough in plastic wrap and chill in the refrigerator for at least 30 minutes to prevent spreading.
  6. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
  7. If desired, roll out the chilled dough on a lightly floured surface to about 1/4 inch thickness. Use cookie cutters to cut out shapes. Alternatively, drop by rounded teaspoons onto the prepared baking sheets.
  8. Bake for 10-12 minutes, or until the edges are lightly golden brown.
  9. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
  10. While the cookies are cooling, prepare the lemon buttercream. In a large bowl, cream together the softened butter and powdered sugar until light and fluffy.
  11. Beat in the heavy cream (or milk), lemon juice, lemon zest, and salt until smooth and creamy.
  12. Once the cookies are completely cooled, spread a generous amount of lemon buttercream onto the flat side of one cookie and top with another cookie, pressing gently to create a sandwich.
  13. For a firmer filling, chill the assembled cookies in the refrigerator for 15-20 minutes before serving.