Citrus Sandwich Cookies Recipes

LEMON SANDWICH COOKIE WITH LEMON CREAM FILLING

Steps:

• Begin by preparing the Thin Lemon Cookies. The recipe is linked in the notes below.
• As the cookies cool, prepare the lemon cream filling.
• Beat the cream cheese with an electric mixer until smooth. (Either a stand or hand mixer will work. I recommend using the whisk attachment.)
• Then, beat in the confectioners' sugar, lemon zest, vanilla extract, and lemon juice. Next, slowly add the heavy whipping cream, beating until stiff peaks form.
• Add the filling to a piping bag fitted with a round tip (or a plastic bag with a corner snipped off). Place 2-3 teaspoons of filling on the bottom of a thin lemon cookie and top with another thin lemon cookie to sandwich the cream. Repeat with remaining cookies.
• Store the cookies in an airtight container in a chilled location. The cookies can also be frozen.

LEMON SANDWICH COOKIES RECIPE

Steps:

• Cream the sugar, butter, and salt until light and fluffy. Stir in the vanilla extract, lemon juice, and lemon zest. Add the flour in thirds just until incorporated.
• Turn the dough out of the bowl and roll into a 9"x2" log. Wrap tightly in plastic wrap and chill for at least 2 hours up to overnight.
• Preheat the oven to 350ºF. Slice into thin 1/4" discs. Place one inch apart on a parchment-lined baking sheet. Bake about 20 minutes or until the edges are lightly golden. Cool on the pan for 5 minutes and then cool completely on a wire rack.
• With an electric mixer, mix the cream cheese, lemon juice, zest, confectioners' sugar, and salt. Place in a piping bag or spread with a spoon onto the flat side of half of the cookies. Place another cookie on top to make a sandwich.
• Let the filling set up for a few hours before serving.

GLITTERING LEMON SANDWICH COOKIES

Steps:

• Preheat oven to 350°F with rack in middle. Line 2 large baking sheets with parchment paper.
• Whisk together flour, cornstarch, and salt.
• Beat together butter and confectioners sugar with an electric mixer until pale and fluffy, then beat in zest and vanilla. At low speed, mix in flour mixture just until a soft dough forms.
• Put sanding sugars in different bowls. Roll a scant teaspoon of dough into a ball and drop into sugar, turning to coat. Reshape if necessary and transfer to a baking sheet. Repeat, spacing balls 3/4 inch apart, until baking sheet is filled.
• Bake until tops are slightly cracked but still pale (bottoms will be pale golden), 12 to 15 minutes. Transfer cookies on parchment to a rack to cool completely.
• Form and bake more cookies on second baking sheet.
• Make filling and sandwich cookies:
• Beat together all filling ingredients in a large bowl with an electric mixer at medium speed until combined well. Transfer to sealable bag and snip off a corner.
• Turn over half of cookies and pipe about 1/2 teaspoon filling on flat side of each. Sandwich with remaining cookies, pressing gently.

MOLASSES AND SPICE LEMON SANDWICH COOKIES

Steps:

• Preheat oven to 350 degrees.
• Combine wet ingredients and sugar in one bowl, dry ingredients in another, then combine.
• Chill for about in hour so the dough is easy to work with.
• Form into balls and roll in sugar and place on a baking sheet lined with parchment paper. Bake for 10 minutes or until the tops just start to crack a bit. Remove from oven and cool completely before filling.
• Filling:.
• Combine remaining 3 tablespoons margarine, lemon juice, and confectioner's sugar in bowl and whisk until smooth. Spread heaping teaspoon filling over bottoms of half of cooled cookies. Top with remaining cookies and let filling set 1 hour.
• When cookies are cool, and filling is ready, just frost the bottom of one cookie with the frosting and place another cookie on top to make a sandwich.
• Enjoy!

GLITTERING LEMON SANDWICH COOKIES

Steps:

• Preheat oven to 350°F with rack in middle. Line 2 large baking sheets with parchment paper.
• Whisk together flour, cornstarch, and salt.
• Beat together butter and confectioners sugar with an electric mixer until pale and fluffy, then beat in zest and vanilla. At low speed, mix in flour mixture just until a soft dough forms.
• Put sanding sugars in different bowls. Roll a scant tsp of dough into a ball and drop into sugar, turning to coat. Reshape if necessary and transfer to a baking sheet. Repeat, spacing balls 3/4 inch apart, until baking sheet is filled.
• Bake until tops are slightly cracked but still pale (bottoms will be pale golden), 12 to 15 minutes. Transfer cookies on parchment to a rack to cool completely.
• Form and bake more cookies on second baking sheet.
• Make Filling and Sandwich Cookies: Beat butter then add all other filling ingredients in a large bowl with an electric mixer at medium speed until combined well. Transfer to sealable bag and snip off a corner.
• Turn over half of cookies and pipe about 1/2 tsp filling on flat side of each. Sandwich with remaining cookies, pressing gently.

LEMON SANDWICH COOKIES

Steps:

• Boil lemon zest and juice in a small saucepan over medium heat until reduced to 1 tablespoon, 3 to 5 minutes. Remove from heat and cool.
• Beat together butter, sugar, and salt with an electric mixer at medium speed until pale and fluffy, about 5 minutes. Add yolk and egg, one at a time, beating well after each addition, then beat in lemon reduction. At low speed, mix in baking soda and flour until just combined.
• Form dough and into a 6-inch disk. Chill, wrapped, until firm, about 2 hours.
• Preheat over to 375 with racks in middle and upper positions. Butter 2 large baking sheets. Roll out dough on a lightly floured surface with a lightly floured rolling pin to a 13-inch (1/8-inch-thick) round. Cut out cookies, rerolling dough once. Bake 1 inch apart until edges are golden, about 15 minutes.
• Transfer to a rack to cool completely.
• MAKE LEMON FILLING: Mince zest with salt. Beat butter with electric mixer until light and fluffy, then beat in zest paste. Reduce speed to low, then mix in sugar until well combined.
• ASSEMBLE COOKIES: Spread filling (about a rounded Tbsp) on half of the cookies and sandwich with remaining cookies. Press slightly, then smooth edges with a butter knife or small spatula. Chill until filling sets, about 30 minutes.

LIME SANDWICH COOKIES

Steps:

• Whisk together flour, baking powder, and 1 teaspoon salt. Beat 2 sticks butter with sugar on high until fluffy, 4 minutes. Beat in egg, vanilla, and 1 tablespoon water. Reduce speed to low; add flour mixture and beat to combine. Divide dough in half; flatten into disks. Wrap in plastic and freeze until firm, 30 minutes.
• Preheat oven to 325 degrees. Remove one disk from freezer; let stand 15 minutes. On a floured surface, roll out 1/8 inch thick. Using a 2 1/2-inch cutter, stamp out rounds; place on parchment-lined baking sheets. Roll scraps; cut out more rounds. Repeat with other disk. Cut 3/4-inch teardrops from half of cookies. Refrigerate 30 minutes. Bake, rotating sheets once, until edges are golden, about 20 minutes. Let cool on sheets on wire racks.
• Heat milk in a small pan over medium-high, stirring until bubbling. Reduce heat to medium. Cook, stirring, until it has the consistency of pudding, 5 minutes. Strain into a bowl. Whisk in juice, zest, and a pinch of salt. Cover surface with plastic; refrigerate 30 minutes.
• Beat remaining 6 tablespoons butter, cream cheese, and milk mixture on medium-high until fluffy. Spread 2 teaspoons filling on a solid cookie; top with a cutout. Repeat with remaining cookies. Refrigerate, covered, at least 1 hour and up to 4 days.

GLITTERING LEMON SANDWICH COOKIES

Steps:

• Make Cookies:
• Preheat oven to 350°F with rack in middle. Line 2 large baking sheets with parchment paper.
• Whisk together flour, cornstarch, and salt.
• Beat together butter and confectioners' sugar with an electric mixer until pale and fluffy, then beat in zest and vanilla. At low speed, mix in flour mixture just until a soft dough forms.
• Put sanding sugars in different bowls. Roll a scant teaspoon of dough into a ball and drop into sugar, turning to coat. Reshape if necessary and transfer to a baking sheet. Repeat, spacing balls 3/4 inch apart, until baking sheet is filled.
• Bake until tops are slightly cracked but still pale (bottoms will be pale golden), 12 to 15 minutes. Transfer cookies on parchment to a rack to cool completely.
• Form and bake more cookies on second baking sheet.
• Make Filling and Sandwich Cookies:
• Beat together all filling ingredients in a large bowl with an electric mixer at medium speed until combined well. Transfer to sealable bag and snip off a corner.
• Turn over half of cookies and pipe about 1/2 teaspoon filling on flat side of each. Sandwich with remaining cookies, pressing gently.

CITRUS SANDWICH COOKIES

Steps:

• Place a rack in the center of the oven and preheat the oven to 350 degrees F. Line 2 sheet pans with parchment paper.
• For the citrus cookies: Combine the sugar and lemon and orange zests in a stand mixer fitted with the paddle attachment. Mix on low speed until the zests are rubbed into the sugar and the mixture is fragrant, light yellow and looks like wet sand. Add the butter, oil, baking powder, salt and vanilla and mix on low to combine. Raise the speed to medium and cream until lightened and smooth, 1 to 2 minutes.
• Scrape down the sides of the bowl and mix on medium speed for a few seconds. Add the flour all at once and blend on low speed until no streaks of flour remains. The mixture will look dry but will come together. Use your spatula to give the dough a few turns in the bowl to incorporate any remaining flour.
• Take about half of the dough and place it between 2 sheets of parchment paper lightly dusted with flour. Roll the dough out until it is just under 1/4-inch thick. Use a 1 1/2-inch round cutter to cut out as many circles as possible, placing 6 rows of 4 cookies per row on a prepared sheet pan (24 per sheet). Bake the first sheet on the middle rack of the oven until evenly golden on the edges and top, 12 to 14 minutes.
• While the first tray bakes, reroll any scraps and roll out the second half of the dough to fill the second prepared pan with 24 cookies. Bake the second sheet of cookies after you take the first sheet out. Allow the cookies to cool on the trays 1 hour before filling; they will crisp as they cool.
• For the orange cream filling: Combine the white chocolate chips and 1 tablespoon of the butter in a small microwave-safe bowl. Microwave in 15-second intervals, stirring well after each interval, until melted, about 45 seconds. (It's okay if the mixture separates; it will come together after it's melted and stirred.)
• Combine the remaining 3 tablespoons butter and the orange zest in a separate medium bowl and use a rubber spatula to mix and spread the butter until it is smooth and creamy. Add the confectioners' sugar and mix until smooth. Add the melted white chocolate and mix until smooth.
• Place the filling in a disposable pastry bag or sandwich bag and snip off a 1/4-inch opening. Pipe about 1 teaspoon of the filling onto the bottoms of 24 cookies. Top with the remaining cookies to make sandwiches. Serve immediately or allow to rest for a few hours so that the filling can set up. Store at room temperature in an airtight container for up to a week.