Description

These Soft and Chewy Lemon Sandwich Cookies with Cream Cheese Frosting are a delightful treat! With their vibrant lemon flavor and rich cream cheese filling, they’re perfect for any occasion, and easy to make from home.

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

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Instructions

In a medium bowl, whisk together the flour, cornstarch, baking soda, and salt. Set aside.
In the bowl of a stand mixer, rub the sugar with lemon zest to release the oils.
In the stand mixer, cream the Plugrà butter with the lemon-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. Then add lemon juice, lemon zest, lemon extract, and vanilla extract. Mix until combined, noting that slight curdling is normal.
Incorporate the dry ingredients, mixing on low until just combined. Avoid overmixing.
Cover the dough and refrigerate for at least 2 hours or up to overnight.
Preheat your oven to 325°F and line two baking sheets with parchment paper.
Scoop 1.5 tablespoon dough balls, roll smooth between palms, and coat in granulated sugar. Place them 2 inches apart on the baking sheets.
Bake for 10 to 11 minutes until edges are just set and centers appear slightly underdone.
If any cookies spread more than desired, use a round cookie cutter or similar item to reshape while still hot. Swirl gently to tighten the cookies' shape.
After baking, cool cookies on the pan for 10 minutes before transferring to a wire rack to cool completely before filling.

Notes

Chill the dough for at least 2 hours to enhance flavor and texture.
These cookies can be stored in an airtight container for up to one week.
Feel free to adjust the amount of lemon zest based on your taste preference.

Nutrition

Serving Size: 1 sandwich
Calories: 250
Sugar: 22g
Sodium: 100mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 0g
Protein: 3g
Cholesterol: 35mg