Pastel Lavender Buttercream Sugar Cookie Sandwiches

These Pastel Lavender Buttercream Sugar Cookie Sandwiches are a delightful fusion of delicate floral flavors and charming aesthetics. Imagine biting into a soft, buttery sugar cookie, perfectly complemented by a subtly sweet and fragrant lavender buttercream. The pastel hues and optional floral garnish make these cookies not only a treat for the taste buds but also a feast for the eyes. Perfect for spring gatherings, afternoon tea, or simply a moment of self-care, these sandwiches are sure to bring a touch of magic to your day. Let’s dive into the ingredients you’ll need to create this enchanting dessert!

Ingredients for Lavender Bliss

• 250g (2 cups) All-Purpose Flour, sifted: Sifting the flour is crucial for creating a tender cookie texture. It removes any lumps and aerates the flour, resulting in a lighter crumb. Using all-purpose flour provides the perfect balance of protein for structure and tenderness.
• 113g (½ cup) Unsalted Butter, softened: The butter needs to be properly softened – not melted! – to cream effectively with the sugar, creating a light and airy base for the cookies. Using unsalted butter allows you to control the overall saltiness of the recipe.
• 100g (½ cup) Granulated Sugar: Granulated sugar provides sweetness and helps to create a crisp edge on the cookies. It also contributes to the cookies’ golden-brown color during baking.
• 1 Large Egg (≈50g): The egg binds the ingredients together and adds richness and moisture to the dough. Ensure it’s at room temperature for better emulsification.
• 5ml (1 tsp) Alcohol-Free Vanilla Extract: Vanilla extract enhances the overall flavor profile of the cookies, adding a warm and comforting note. Choosing alcohol-free ensures it’s suitable for all ages.
• 2g (½ tsp) Baking Powder: Baking powder is a leavening agent that helps the cookies rise, resulting in a softer and more tender texture.
• 1g (¼ tsp) Fine Sea Salt: A pinch of salt balances the sweetness and enhances the other flavors in the cookies. Fine sea salt dissolves easily into the dough.
• 2ml (½ tsp) Pastel Pink Food Colouring (optional): This is purely for aesthetic appeal! A touch of pastel pink can add a lovely subtle hue to the cookies. Gel food colouring is recommended for vibrant, concentrated colour.
• 200g (1 ¾ cups) Powdered Sugar: Also known as confectioners’ sugar, powdered sugar is essential for creating a smooth and creamy buttercream frosting. It dissolves easily and provides a delicate sweetness.
• 60g (½ cup) Unsalted Butter, softened: Just like with the cookie dough, softened unsalted butter is key for a smooth and creamy buttercream.
• 60g (½ cup) Cream Cheese, softened: Cream cheese adds a tangy richness to the buttercream, balancing the sweetness and complementing the lavender flavor. Ensure it’s full-fat cream cheese for the best texture.
• 2g (½ tsp) Culinary Dried Lavender Buds: The star of the show! Culinary lavender buds impart a delicate floral aroma and flavor to the buttercream. Ensure you use culinary-grade lavender, as other types may be bitter or contain pesticides.
• 2ml (½ tsp) Pastel Lavender Food Colouring (optional): Enhance the lavender theme with a touch of pastel lavender food colouring. Again, gel food colouring is recommended.
• 30g (2 tbsp) Raspberry Jam (optional, for extra color): A thin layer of raspberry jam adds a beautiful pop of color and a subtle fruity note that complements the lavender.
• Edible Pastel Flower Petals or Pastel Sprinkles – for garnish: These are the finishing touches! Edible flower petals or pastel sprinkles add a whimsical and decorative element to the cookie sandwiches.

Ingredient Substitutions

While this recipe is designed for optimal flavor and texture, here are a few substitutions you can make if needed:

• All-Purpose Flour: Gluten-free all-purpose flour blend can be used, but the texture may be slightly different.
• Unsalted Butter: Salted butter can be used, but reduce the amount of added salt to ¼ tsp.
• Cream Cheese: Mascarpone cheese can be substituted for a slightly richer buttercream.
• Culinary Lavender Buds: If you can’t find culinary lavender, you can omit it, but the lavender flavor will be absent.

Assembling Your Pastel Lavender Dream: A Step-by-Step Guide

1. Prepare the Baking Sheets: Preheat your oven to 180°C (350°F). This ensures even baking. Line two baking sheets with parchment paper. This prevents sticking and makes cleanup a breeze.
2. Combine Dry Ingredients: In a medium bowl, whisk together the sifted flour, baking powder, and salt. Sifting the flour is crucial for a tender cookie; it removes lumps and aerates the flour. Setting this aside ensures it’s ready when needed.
3. Cream Butter and Sugar: In a separate bowl, using a hand mixer, beat the softened butter and granulated sugar on medium speed for 2-3 minutes. The mixture should become pale and fluffy. This process incorporates air, which is essential for a light and airy cookie texture.
4. Add Egg and Vanilla: Add the egg and vanilla extract to the creamed butter and sugar. Beat until fully incorporated. Ensure the egg is at room temperature for better emulsification.
5. Incorporate Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients, mixing on low speed just until a smooth dough forms. Avoid overmixing, as this can develop the gluten and result in tough cookies.
6. Add Color (Optional): If using pastel pink food coloring, gently fold it into the dough until evenly tinted. Be careful not to overmix after adding the color.
7. Chill the Dough: Shape the dough into a disc, wrap it tightly in plastic wrap, and chill in the refrigerator for at least 30 minutes. Chilling the dough prevents spreading during baking and makes it easier to handle.
8. Roll and Cut Cookies: On a lightly floured surface, roll the chilled dough to a thickness of ½ cm (¼ inch). Use a 5 cm (2 inch) cookie cutter to cut out circles. Place the cookies 2 cm (¾ inch) apart on the prepared baking sheets.
9. Bake to Perfection: Bake for 10-12 minutes, or until the edges are lightly golden. Keep a close eye on them, as baking times can vary depending on your oven.
10. Cool Completely: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This prevents them from breaking.
11. Prepare Lavender Buttercream: While the cookies cool, prepare the buttercream. In a clean bowl, beat the softened butter and cream cheese together until smooth and creamy.
12. Add Powdered Sugar: Gradually add the powdered sugar, beating on low speed initially to prevent a sugar cloud. Increase the speed to medium and beat for about 2 minutes, until the mixture is light and fluffy.
13. Infuse with Lavender: Stir in the dried lavender buds and let the mixture sit for 5 minutes to allow the lavender flavor to infuse into the buttercream. Then, whisk again to ensure even distribution.
14. Add Color (Optional): If desired, add pastel lavender food coloring to achieve a muted hue.
15. Assemble the Sandwiches: If using raspberry jam, spread a thin layer on the underside of each bottom cookie. Spread a generous dollop of lavender buttercream on the flat side of a cooled cookie, then top with a second cookie, pressing gently to create a sandwich.
16. Garnish and Serve: Arrange the finished sandwiches on a beautiful plate. Drizzle with extra buttercream and garnish with edible pastel flower petals or sprinkles.

The Science of Lavender in Baking

Lavender isn’t just a pretty scent; it adds a unique floral complexity to baked goods. The key is using culinary lavender, as other varieties may contain pesticides or have a soapy taste. The essential oils in lavender interact beautifully with the fats in the buttercream, creating a subtle, aromatic flavor that complements the sweetness of the cookies. The infusion process – letting the lavender buds sit in the buttercream – allows these oils to fully release, maximizing the flavor impact.

Tips for Perfect Sugar Cookie Sandwiches

• Don’t Overbake: Slightly underbaked cookies are softer and chewier, which is ideal for sandwiches.
• Chill the Dough Thoroughly: This is the most important step to prevent spreading.
• Use Room Temperature Ingredients: Softened butter and cream cheese blend together more easily, creating a smoother buttercream.
• Be Gentle with the Buttercream: Overmixing can make the buttercream too soft.

Flavor Variations & Additions

While the lavender and raspberry combination is divine, feel free to experiment! Consider adding a hint of lemon zest to the cookie dough for a brighter flavor. You could also swap the raspberry jam for a different fruit preserve, such as apricot or strawberry. A sprinkle of chopped pistachios or almonds around the edges of the buttercream adds a delightful crunch.

Storing Your Lavender Cookie Sandwiches

These cookies are best enjoyed fresh, but they can be stored in an airtight container at room temperature for up to 3 days. The buttercream may soften slightly over time, but the flavor will remain delicious. For longer storage, you can freeze the cookies (without the buttercream) for up to 2 months.

Frequently Asked Questions

Can I use fresh lavender instead of dried?

While tempting, fresh lavender isn’t recommended. It contains a lot of moisture, which can affect the texture of the buttercream. Dried culinary lavender is the best option.

What if I don’t have pastel food coloring?

That’s perfectly fine! The cookies and buttercream will still taste amazing without the coloring. You can also use natural food coloring options, like beet juice for pink or spirulina for lavender.

These Pastel Lavender Buttercream Sugar Cookie Sandwiches are a delightful treat that’s sure to impress. Don’t forget to save this recipe to Pinterest for later inspiration!

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• Author: Brooke Ellis
• Total Time: 42 minutes
• Yield: 24 sandwiches 1x
• Diet: General

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Description

These Pastel Lavender Buttercream Sugar Cookie Sandwiches offer a delightful blend of floral flavors and charming aesthetics. They’re perfect for spring gatherings or a moment of self-care, combining soft sugar cookies with a subtly sweet lavender buttercream.

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Ingredients

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• 250g (2 cups) All-Purpose Flour, sifted
• 113g (½ cup) Unsalted Butter, softened
• 100g (½ cup) Granulated Sugar
• 1 Large Egg (≈50g)
• 5ml (1 tsp) Alcohol-Free Vanilla Extract
• 2g (½ tsp) Baking Powder
• 1g (¼ tsp) Fine Sea Salt
• 2ml (½ tsp) Pastel Pink Food Colouring (optional)
• 200g (1 ¾ cups) Powdered Sugar
• 60g (½ cup) Unsalted Butter, softened
• 60g (½ cup) Cream Cheese, softened
• 2g (½ tsp) Culinary Dried Lavender Buds
• 2ml (½ tsp) Pastel Lavender Food Colouring (optional)
• 30g (2 tbsp) Raspberry Jam (optional)
• Edible Pastel Flower Petals or Pastel Sprinkles – for garnish

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Instructions

1. Prepare Baking Sheets: Preheat oven to 180°C (350°F) and line with parchment paper.
2. Combine Dry Ingredients: Whisk flour, baking powder, and salt.
3. Cream Butter & Sugar: Beat butter and sugar until pale and fluffy.
4. Add Egg & Vanilla: Mix in egg and vanilla extract.
5. Incorporate Dry Ingredients: Gradually add dry ingredients, mixing until just combined.
6. Chill Dough: Shape dough into a disc, wrap, and chill for 30 minutes.
7. Roll & Cut Cookies: Roll dough and cut out circles.
8. Bake Cookies: Bake for 10-12 minutes, until edges are golden.
9. Cool Cookies: Cool on baking sheet, then wire rack.
10. Prepare Buttercream: Beat butter and cream cheese until smooth.
11. Add Powdered Sugar: Gradually add powdered sugar, beating until fluffy.
12. Infuse with Lavender: Stir in lavender buds and let sit for 5 minutes.
13. Assemble Sandwiches: Spread jam (optional) and buttercream between cookies.
14. Garnish & Serve: Garnish with flowers or sprinkles.

Notes

Chilling the dough is crucial to prevent spreading. Using room temperature ingredients ensures a smooth buttercream.

• Prep Time: 30 minutes
• Cook Time: 12 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 sandwich
• Calories: 250 kcal
• Sugar: 20 g
• Sodium: 100 mg
• Fat: 15 g
• Saturated Fat: 8 g
• Unsaturated Fat: 5 g
• Trans Fat: 0 g
• Carbohydrates: 30 g
• Fiber: 1 g
• Protein: 3 g
• Cholesterol: 40 mg