Description
These lemon sandwich cookies are soft, chewy, and filled with a creamy lemon frosting, perfect for any lemon lover!
Ingredients
Scale
- 1 cup Plugrà unsalted butter (softened)
- 1 cup granulated sugar
- 2 tbsp light brown sugar (packed)
- 1 large egg
- 1 large egg yolk
- 1½ tbsp fresh lemon juice
- 2 tbsp lemon zest (packed, about 2 large lemons)
- ½ tsp lemon extract
- 1 tsp vanilla extract
- 2½ cups all-purpose flour
- 1½ tbsp cornstarch
- ¾ tsp baking soda
- ¼ tsp salt
- ⅓ cup granulated sugar (for rolling)
- 4 oz cream cheese (softened)
- ¼ cup Plugrà unsalted butter (softened)
- 1½ cups powdered sugar (sifted)
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest
- ¼ tsp lemon extract
- Pinch of salt
Instructions
- Whisk together the flour, cornstarch, baking soda, and salt in a medium bowl. Set aside.
- In the bowl of a stand mixer rub the sugar with the lemon zest using your fingers to release the oils.
- In the same bowl of a stand mixer fitted with the paddle attachment, cream the Plugrà butter, lemon granulated sugar mixture, and brown sugar on medium-high for 3 to 4 minutes until light and fluffy.
- Add the egg and egg yolk one at a time, mixing well after each addition. Add the lemon juice, lemon zest, lemon extract, and vanilla extract. Mix until combined. Slight curdling is normal.
- Add the dry ingredients and mix on low just until the flour disappears. Do not overmix.
- Cover the dough and refrigerate for at least 2 hours or up to overnight.
- Preheat the oven to 325°F and line two baking sheets with parchment paper.
- Scoop 1 tablespoon dough balls, roll smooth between your palms, then roll in the plain granulated sugar. Place 2 inches apart on the prepared baking sheets.
- Bake for 10 to 11 minutes, until the edges are just set and the centers look slightly underdone.
- If any cookies spread more than you’d like, place a round cookie cutter, the rim of a mug, or a small bowl over each cookie right out of the oven and gently swirl it in a circle.
- Cool on the pan for 10 minutes, then transfer to a wire rack to cool completely before filling.
- In a medium bowl, beat the cream cheese and Plugrà butter together on medium-high for 2 minutes until smooth and fluffy.
- Add the powdered sugar, lemon juice, lemon zest, lemon extract, and salt. Mix on low to combine, then beat on medium-high for 1 minute until light and creamy.
- If the frosting is too soft to hold its shape, refrigerate for 15 to 20 minutes before filling the cookies.
- Pair up the cooled cookies by matching similar sizes.
- Pipe or spread about 1 tablespoon of frosting onto the flat bottom of one cookie, then top with a second cookie, flat side down, pressing gently to spread the frosting just to the edges.
- Serve immediately or refrigerate in a single layer for up to 5 days.
Notes
- For a firmer frosting, refrigerate it before spreading between cookies.
- You may also use a cookie scoop to help evenly portion the dough.
- Prep Time: 30 minutes
- Cook Time: 11 minutes
- Category: Desserts
- Method: bake
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 30mg