Description
These Soft and Chewy Lemon Sandwich Cookies with Cream Cheese Frosting are a perfect blend of sweetness and zesty flavor. With simple ingredients like butter, fresh lemon juice, and cream cheese, this recipe is easy to follow and results in delightful homemade treats, ideal for any occasion!
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
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 using your fingers to release the oils.
- Cream the plugrà butter, lemon-sugar mixture, and brown sugar on medium-high speed for 3-4 minutes until light and fluffy in the same bowl of the mixer fitted with a paddle attachment.
- Add the egg and egg yolk one at a time, mixing well after each addition, followed by the lemon juice, lemon zest, lemon extract, and vanilla extract. Mix until combined; slight curdling is normal.
- Add the dry ingredients and mix on low until the flour just disappears. Avoid overmixing.
- Cover the dough and refrigerate for at least 2 hours or up to overnight. Choose your preferred chilling method!
- Preheat the oven to 325°F and line two baking sheets with parchment paper.
- Scoop 1.5 tablespoon portions of dough, roll them smooth, then roll in granulated sugar. Place them 2 inches apart on the baking sheets.
- Bake for 10-11 minutes until the edges are set, and the centers look slightly underdone.
- If cookies spread too much, use a round cutter or the rim of a mug while cookies are still hot to adjust them into a perfect round shape.
- Cool on the pan for 10 minutes, then transfer to a wire rack to cool completely before filling.
Notes
Chilling the dough is essential for the best texture and flavor.
Use fresh lemon juice and zest for the brightest flavor.
Baking times may vary; keep an eye on your cookies to avoid overbaking.
Nutrition
- Serving Size: 1 cookie
- Calories: 170
- Sugar: 12g
- Sodium: 70mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 25mg