Ingredients:

  • 1 cup (227g) unsalted butter, softened
  • ½ cup (100g) granulated sugar
  • ¼ cup (50g) powdered sugar, sifted
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon zest, finely grated
  • 1 teaspoon dried culinary lavender
  • 2 ¼ cups (281g) all-purpose flour
  • ¼ teaspoon salt
  • ½ cup (113g) unsalted butter, softened (for buttercream)
  • 2 cups (240g) powdered sugar, sifted (for buttercream)
  • 2 tablespoons heavy cream or milk (for buttercream)
  • 2 tablespoons lemon juice, freshly squeezed (for buttercream)
  • 1 teaspoon lemon zest, finely grated (for buttercream)

Instructions:

  1. In a large bowl, cream together the softened butter, granulated sugar, and powdered sugar until light and fluffy.
  2. Beat in the egg yolk and vanilla extract. Add the lemon zest and lavender, mixing until evenly distributed.
  3. In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
  4. Divide the dough in half, flatten each half into a disc, wrap tightly in plastic wrap, and chill for at least 1 hour.
  5. Preheat oven to 350°F (175°C). On a lightly floured surface, roll out one disc of dough to about ¼ inch thickness. Use cookie cutters or a knife to cut out desired shapes.
  6. Place cookies on prepared baking sheets, leaving some space between each. Bake for 10-12 minutes, or until the edges are lightly golden brown.
  7. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
  8. While the cookies cool, make the lemon buttercream. In a large bowl, cream together the softened butter and powdered sugar until light and fluffy.
  9. Beat in the heavy cream or milk, lemon juice, and lemon zest until smooth and creamy.
  10. Once the cookies are completely cool, spread a generous layer of lemon buttercream on the bottom of one cookie and top with another cookie. Repeat until all cookies are assembled.