Lemon Cookie Sandwiches: A Refreshing Summer Treat
Welcome to another delicious blog post! Today, we’re embracing the vibrant flavors of lemon with a delightful recipe for Lemon Cookie Sandwiches. These cookies combine the tangy zest of fresh lemons with the creamy sweetness of a lemon cream cheese buttercream, making them a perfect treat for any summer gathering or a cozy afternoon tea.
Ingredients
For the Cookie:
- 16 tbsp unsalted butter, softened
- 1 1/4 cup sugar
- Zest of 2 small lemons
- 1 large egg, room temperature
- 3 tbsp lemon juice (separated)
- 1 tsp vanilla extract
- 2 2/3 cups flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/4 tsp salt
For the Lemon Cream Cheese Buttercream:
- 8 oz. cream cheese, softened
- 8 tbsp unsalted butter, softened
- Zest of 1/2 lemon
- Splash of lemon juice
- 3 1/2 to 4 cups powdered sugar
- 2 tbsp heavy cream
For the Drizzle (optional):
- 1 cup powdered sugar
- 3 tbsp milk
Directions
- Preheat and Prepare: Set your oven to 350°F (175°C) and line a large cookie sheet with parchment paper for easy cleanup.
- Cookie Dough: In a medium bowl, cream together butter, sugar, and the zest of 2 lemons until smooth. Mix in the egg, 1 1/2 tbsp of lemon juice (reserve the rest), and vanilla extract. Gradually blend in the flour, baking soda, baking powder, and salt. Chill the dough for 10 minutes to make it easier to handle.
- Shape and Bake: Using a small or medium ice cream scooper, scoop out dough balls and place them on the prepared cookie sheet, spaced about 2 inches apart. Bake for 5 minutes, then gently flatten each cookie using the back of a spoon or measuring cup. Bake for another 5 minutes or until golden. Transfer cookies to a cooling rack.
- Lemon Cream Cheese Buttercream: While cookies cool, beat together butter and cream cheese until creamy. Add lemon zest, the remaining lemon juice, and powdered sugar, mixing until smooth. Incorporate heavy cream to achieve a silky consistency. Transfer the frosting to a piping bag.
- Assemble the Sandwiches: Pipe a generous amount of buttercream onto the flat side of a cooled cookie. Top with another cookie to form a sandwich.
- Add a Sweet Drizzle (optional): Mix powdered sugar and milk until smooth. Drizzle over the cookie sandwiches for an extra touch of sweetness.
Nutritional Information
- Prep Time: 20 minutes
- Cooking Time: 10 minutes
- Total Time: 30 minutes
- Servings: 24 cookie sandwiches
- Calories: Approximately 200 kcal per serving
These Lemon Cookie Sandwiches are not only a treat to eat but also a joy to make. The zesty lemon flavor paired with the creamy frosting offers a refreshing burst of summer in every bite. Serve them at your next party or enjoy them with a cup of tea on a leisurely afternoon.
Enjoy your baking, and do let me know how your cookies turn out! If you’re looking for more sweet inspirations, check out my other dessert recipes. Happy baking!
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Lemon Cookie Sandwiches
- Total Time: 30 minutes
- Yield: 24 1x
Description
Indulge in the refreshing taste of Lemon Cookie Sandwiches, where zesty lemon meets creamy delight. These cookies are a perfect balance of tart lemon flavor and sweet cream cheese buttercream, making them a delightful treat for any occasion. The soft, buttery cookies paired with the tangy, creamy filling create a sensational flavor combination that is sure to please any palate.
These Lemon Cookie Sandwiches are not only delicious but also visually appealing, with a drizzle of sweet icing adding the final touch. Whether you’re enjoying them with a cup of tea or sharing them at a gathering, these cookies are sure to impress. The recipe is easy to follow, ensuring you can whip up a batch in no time and delight your friends and family with this citrusy treat.
Ingredients
Cookie:
16 tbsp unsalted butter, softened
1 1/4 cup sugar
2 small size lemons, zested
1 egg, room temp
3 tbsp lemon juice, separated
1 tsp vanilla extract
2 2/3 cup flour
1 tsp baking soda
1 tsp baking powder
1/4 tsp salt
Lemon Cream Cheese Buttercream:
8 oz. cream cheese, softened
8 tbsp unsalted butter, softened
1/2 lemon, zested
Splash of lemon juice
3 1/2– 4 cups powdered sugar
2 tbsp heavy cream
Drizzle:
1 cup powdered sugar
3 tbsp milk
Instructions
Preheat oven to 350°F (175°C). Line a large cookie sheet with parchment paper.
In a medium bowl, beat together butter, sugar, and lemon zest until smooth. Add in the egg.
Squeeze both lemons that you zested and remove 1 1/2 tbsp of lemon juice and add to the mixture. Add vanilla extract. Set aside the remaining lemon juice.
Slowly add in the dry ingredients and beat slowly until combined. Chill the dough for 10 minutes.
Using a small or medium ice cream scooper, scoop cookie dough and roll into balls. Place onto the cookie sheet, leaving about 2 inches apart from each cookie. Bake for 5 minutes and flatten the cookie with the back of a spoon or measuring cup. Bake for another 5 minutes until done. Remove from the oven. Using a round cookie cutter, you can make your cookies perfectly round if desired. Place on a cooling rack.
Make the frosting by beating butter and cream cheese together until smooth. Add in lemon zest and the remaining lemon juice you set aside. Add in powdered sugar. Beat until smooth and add in heavy cream until combined. Place frosting in a piping bag and pipe onto the bottom of a cooled cookie and place another cookie on top.
Optional drizzle: Combine powdered sugar and milk. Place into a piping bag and drizzle over the cookie sandwiches.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
Nutrition
- Calories: 200 kcal