Description
Light, buttery sandwich cookies filled with tangy lemon cream and finished with a dusting of powdered sugar—perfectly zesty and elegant for springtime treats or tea parties.
Ingredients
Units
Scale
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1/2 tsp vanilla extract
- 1/4 tsp salt
- 1 3/4 cups all-purpose flour
- Extra powdered sugar for dusting
- 1/2 cup unsalted butter, softened
- 1 1/4 cups powdered sugar
- 2 tbsp fresh lemon juice
- 1 tbsp lemon zest
- 1/4 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and line baking trays with parchment paper.
- In a bowl, beat 1 cup butter and 1/2 cup powdered sugar until light and creamy. Add vanilla extract and salt.
- Gradually mix in the flour until a dough forms. Chill dough for 20 minutes.
- Roll dough to 1/4-inch thickness and cut using a fluted or shell-shaped cookie cutter.
- Place cookies on prepared trays and bake for 10–12 minutes, or until just golden on the edges. Let cool completely.
- To make the filling, beat 1/2 cup butter until smooth. Add 1 1/4 cups powdered sugar, lemon juice, zest, and vanilla. Beat until fluffy.
- Pipe or spoon the lemon cream onto half the cookies and sandwich with the remaining cookies.
- Dust the tops with powdered sugar before serving.
Notes
- Chilling the dough helps the cookies keep their shape during baking.
- For extra lemony flavor, add a few drops of lemon extract to the filling.
- Store in an airtight container at room temperature for up to 3 days.
Nutrition
- Serving Size: 1 sandwich cookie
- Calories: 180
- Sugar: 10g
- Sodium: 45mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 30mg
