How To Make Lemon Sandwich Cookies
Fun yet sophisticated, these lemon sandwich cookies are light and fluffy with a zesty and smooth lemon and cream cheese filling.
Preheat oven to 350 degrees F. In a large bowl using an electric mixer on high speed, beat butter, confectioners’ sugar, lemon zest, and salt until combined.
Turn dough out onto a piece of plastic wrap, pat into a disk about 1/2 inch thick. Wrap, and chill until firm for about 1 hour (and up to 3 days).
Unwrap dough; place on a lightly floured piece of parchment or waxed paper. With a lightly floured rolling pin, roll dough about ⅛ inch thick (if dough cracks, let it warm up slightly).
Cut out cookies with a 1½-inch round cutter (reroll scraps once, chilling of too soft). Place 1 inch apart on two baking sheets; sprinkle with granulated sugar.
Bake for 15 to 20 minutes, until barely beginning to brown; transfer to wire racks to cool completely.
In a small bowl, mix cream cheese and zest until smooth. Gradually add 1 cup confectioners’ sugar, mixing until smooth.
Mix in remaining sugar as necessary to create a firm but spreadable filling.
Place about 1 teaspoon Creamy Lemon Filling between two cookies, sugared sides facing out; squeeze gently.
- Calories: 107.38kcal
- Fat: 6.00g
- Saturated Fat: 3.71g
- Trans Fat: 0.21g
- Monounsaturated Fat: 1.54g
- Polyunsaturated Fat: 0.25g
- Carbohydrates: 12.80g
- Fiber: 0.22g
- Sugar: 7.33g
- Protein: 0.92g
- Cholesterol: 16.17mg
- Sodium: 41.91mg
- Calcium: 5.41mg
- Potassium: 12.89mg
- Iron: 0.34mg
- Vitamin A: 51.82µg
- Vitamin C: 0.43mg
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