Lemon Cream Filled Sandwich Cookies Recipes

LEMON COOKIES WITH LEMON CREAM FILLING

Steps:

• Preheat oven to 350°F.
• Cut two pieces of parchment to fit your baking sheet(s). Using a round cookie cutter create a template by drawing 1 ½-inch circles, about 1-inch apart, on one side of the parchment. Turn the paper over so the circles are on the bottom. Repeat with the second sheet of parchment. Set aside.
• Fit a large pastry bag with a large open decorator tip and set aside.

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.

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 CREAM FILLED SANDWICH COOKIES

Steps:

• 1. Preheat oven to 375.
• 2. In a mixing bowl, cream together butter, sugar for 3 minutes. Add in vanilla, eggs, extract, juice and zest, beat for 1 minute.
• 3. Next place the remaining ingredients into mixing bowl and blend well. If dough is slightly sticky you may want to add in a 1/4 cup more flour.
• 4. Let dough chill while you mix the filling. For the filling heat the cream cheese until smooth. Add in remaining ingredients and beat well.
• 5. Place filling in covered container, chill for 1 hour. Roll dough into balls and flatten.
• 6. Bake for 9-11 minutes. Cool on a wire rack completely before filling and sandwiching.

LEMON SANDWICH COOKIES

Steps:

• Preheat oven to 350 degrees. In a large bowl using an electric mixer on high speed, beat butter, confectioners' sugar, lemon zest, and salt until combined. With mixer on low, add flour (dough will still be stiff); finish mixing with a wooden spoon.
• Turn dough out onto a piece of plastic wrap, pat into a disk about 1/2 inch thick. Wrap, and chill until firm, about 1 hour (and up to 3 days).
• Unwrap dough; place on a lightly floured piece of parchment or waxed paper. With a lightly floured rolling pin, roll dough about 1/8 inch thick (if dough cracks, let it warm up slightly).
• Cut out cookies with a 1 1/2-inch round cutter (reroll scraps once, chilling of too soft). Place 1 inch apart on two baking sheets; sprinkle with granulated sugar. Bake until barely beginning to brown, 15 to 20 minutes; transfer to wire racks to cool completely.
• Form sandwiches: Place about 1 teaspoon Creamy Lemon Filling between two cookies, sugared sides facing out; squeeze gently.

LEMON-CREAM SANDWICH COOKIES

Steps:

• In a bowl, cream butter and confectioners' sugar. Beat in extract. Combine flour and cornstarch; beat into creamed mixture. Divide into two balls; wrap in plastic and refrigerate for 1 hour., On a lightly floured surface, roll each portion of dough to 1/8-in. thickness. Cut into 2-in. rounds. Place on ungreased baking sheets. Bake at 350° for 10-12 minutes or until edges are lightly browned. Remove to wire racks to cool., For filling, in a small bowl, cream butter and confectioners' sugar. Beat in lemon juice and zest. Spread over the bottoms of half of the cookies; top with remaining cookies.

LEMON-CREAM SANDWICH COOKIES

Steps:

• For filling:
• Using back of spoon, mash lemon peel and salt to paste in medium bowl. Add butter. Using electric mixer, beat until fluffy. Add sugar in 4 batches, beating after each addition until blended.
• For cookies:
• Boil lemon juice and lemon peel in small saucepan until mixture is reduced to 2 tablespoons, about 4 minutes. Pour into small bowl and cool. Sift flour, salt, and baking soda into medium bowl.
• Using electric mixer, beat butter in large bowl until fluffy. Add sugar; beat until blended. Beat in eggs, 1 at a time, then beat in yolks. Beat in lemon juice mixture. Add dry ingredients and stir to blend well. Cover dough and chill until firm, at least 4 hours and up to 1 day.
• Preheat oven to 375°F. Line 2 baking sheets with parchment paper. Roll out 1/3 of dough on lightly floured surface to scant 3/8-inch thickness. Using 2-inch round cutter, cut out cookies. Transfer cookies to prepared baking sheets. Bake cookies, 1 sheet at a time, until golden at edges, about 12 minutes. Let cookies cool 5 minutes. Transfer to racks and cool completely. Repeat with remaining dough.
• Spread 2 teaspoons filling on flat side of 1 cookie. Top with another cookie, flat side down. Repeat to make more sandwich cookies. DO AHEAD: Can be made 2 days ahead. Store airtight in refrigerator.

LEMON SANDWICH COOKIES (W/ LEMON CREAM CHEESE FILLING)

Steps:

• To make cookies, preheat oven to 350°F
• In a large bowl using an electric mixer on high speed, beat butter, icing sugar, lemon zest, and salt until combined.
• With mixer on low, add flour (dough will be stiff); finish mixing with a wooden spoon.
• Turn dough out onto a piece of plastic wrap; pat into a disk about 1/2 inch (1 cm) thick.
• Wrap and chill until firm, about 1 hour (and up to 3 days).
• Unwrap dough; place on a lightly floured piece of parchment or waxed paper.
• With a lightly floured rolling pin, roll dough about 1/8 inch (3 mm) thick. (If dough cracks, let it warm up slightly).
• Cut out cookies with a 1 1/2 inch (4 cm) round cutter.
• (Re-roll scraps once, chilling if too soft).
• Place 1 inch (2.5 cm) apart on two baking sheets; sprinkle with granulated sugar.
• Bake until barely beginning to brown, 15-20 minutes. Transfer to wire racks to cool.
• For the filling, in a small bowl, mix cream cheese and zest until smooth.
• Gradually add 1 cup of icing sugar, mixing until smooth.
• Mix in remaining sugar as necessary to create a firm but spreadable filling.
• To form the sandwiches, place about 1 teaspoon filling between two cookies, sugared sides facing out; squeeze gently.