Description
Creamy, tart bright and colorful lemon cream sandwich cookies. Makes 24 sandwich cookies
Ingredients
Units
Scale
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
Instructions
- Mix flour, baking powder, and salt in a small mixing bowl. Set aside.
- 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.
- 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.
- 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.
- Preheat the oven to 350°F. Line a baking sheet pan with parchment paper or a silicone mat.
- 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.
- 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
