Lemon Cream Cookies

Here’s another set of super bright and festive cookies for the holidays! These cookies are gorgeously marbled sugar cookies filled with lemon cream buttercream. The secret to this lemon cream is using clear vanilla extract! Clear vanilla extract tastes like birthday cake (it’s a tip I picked up from Chistina Tosi while I was on MasterChef!). The end results in a lemon cake or lemon cream soda-like flavor that’s tart, sweet, and slightly creamy!

I used a clay marbling technique for the sugar cookies: I lined up three different colors and kept folding them until they were marbled together! I love how bright they are! I ended up coloring the filling with bright blue to contrast the warm colors in the cookies. 

These lemon cream cookies are so fun to make, and the flavors are out of this world! Enjoy! 

Lemon Cream Cookies

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• Author: Milk and Cardamom
• Yield: 12 1x
• Diet: Vegetarian

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Description

Creamy, tart bright and colorful lemon cream sandwich cookies. Makes 24 sandwich cookies

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Ingredients

Units USM Scale 1x2x3x

COOKIES

• 2 1/2 cups (300 g) all purpose flour
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 1 cup ( 227 g) unsalted butter, room temperature
• 1 cup (198 g ) granulated sugar
• 1 egg (or use 1/4 cup heavy cream plus 2 tsp cornstarch)
• 1 tsp vanilla extract
• food coloring

LEMON CREAM FILLING

• 1/2 cup (113 g) unsalted butter, softened
• 1 2/3 cups (190g) powdered sugar
• 1 teaspoon clear vanilla extract
• 2 tsp lemon zest
• 2 tsp fresh lemon juice
• food coloring

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Instructions

1. Mix flour, baking powder, and salt in a small mixing bowl. Set aside.
2. Add butter and sugar in a stand mixer bowl and mix for 2 minutes on high speed. Add egg and vanilla and mix for 1 minute on medium speed. Add in the dry ingredients and mix until the flour is well incorporated.
3. Split the dough into 3 equal portions. Add food coloring to each portion and mix until the color is even. Shape the dough into a flat square and wrap each portion in plastic wrap, and chill in the fridge for 1-2 hours.
4. Split each colored dough into 2 portions so it’s easier to work with. Line up one dough triangle of each color so that they are all touching. Press the dough do its a rectangle and fold the dough on itself long ways. Roll the dough and press it into a rectangle. Fold the rectangle down, like a letter, and press it into a rectangle again. Repeat 3-4 times. This helps swirl the colors together. Roll the dough into a 13-inch log. Repeat with the rest of the dough. Wrap the logs in plastic wrap and freeze the dough for 30 minutes.
5. Preheat the oven to 350°F. Line a baking sheet pan with parchment paper or a silicone mat.
6. Cut the dough into 1/4 inch cookies and place the cookies onto the prepared baking tray 2 inches apart. Bake for 8-10 minutes, or until the cookies JUST start to take on color. You don’t want them to brown! Cool completely.
7. To make the lemon cream filling, mix the butter, powdered sugar, clear vanilla extract, lemon zest, lemon juice, and a pinch of salt until smooth. Add any food coloring and mix until well combined. Pipe 2 teaspoons of filling onto half of the cooled cookies. Gently press the rest of the cookies on top to sandwich the filling. Enjoy!

• Category: Dessert
• Cuisine: American

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