Lemon Sandwich Cookies Cream (Print Version)
Tangy lemon cookies filled with smooth, creamy citrus center. Soft, vibrant, and irresistibly sweet.
# Ingredients:
→ Lemon Cookies
01 -
1/2 cup (100g) caster sugar, plus extra for coating
02 -
Zest of 2 medium lemons
03 -
7 ounces (200g) cold dairy-free block butter, cubed
04 -
2 1/2 cups (300g) all-purpose flour
05 -
Yellow food gel, as needed
→ Lemon Cream Filling
06 -
2/3 cup (150g) dairy-free butter
07 -
1 1/2 tablespoons (20g) dairy-free cream cheese
08 -
1 3/4 cups (200g) powdered sugar
09 -
1 teaspoon lemon extract
10 -
Zest of 1 lemon
11 -
Fresh mint leaves, for garnish
# Steps:
01 -
Place caster sugar and lemon zest in a mixing bowl. Rub the zest into the sugar with your fingers until aromatic.
02 -
Add cold dairy-free butter and a drop of yellow food gel to the sugar. Cream together using a stand mixer with paddle attachment or a hand mixer until the mixture is pale and fluffy.
03 -
Sift in the all-purpose flour. Mix until a thick, uniform dough is formed. Wrap the dough tightly in plastic wrap or parchment paper and refrigerate for 40–60 minutes to chill and firm.
04 -
Preheat oven to 355°F (180°C) with fan. Line a baking tray with parchment paper.
05 -
On a floured work surface, roll out chilled dough to 1/2 inch thickness. Use a lemon-shaped or oval cookie cutter to cut shapes. Transfer cookies to prepared baking tray.
06 -
Bake in the center of the oven for 10–12 minutes until lightly golden at the edges. For even baking, rotate the tray halfway through if needed.
07 -
Allow cookies to cool on the tray for a few minutes before transferring to a wire rack. Cool completely prior to filling.
08 -
Place dairy-free butter and cream cheese in a large mixing bowl. Whip until creamy using a stand mixer with a whisk attachment or a hand mixer.
09 -
Add powdered sugar, lemon extract, and zest. Whip for 5 minutes on high speed until pale, fluffy, and thick. Adjust consistency with a small amount of dairy-free milk if needed. Transfer filling to a piping bag fitted with a medium round tip.
10 -
Dip tops of half the cookies in extra caster sugar. Pipe cream filling onto the flat side of the remaining cookies, then sandwich each with a sugar-coated cookie.
11 -
Garnish each cookie sandwich with a fresh mint leaf. Serve immediately or store in an airtight container.
# Notes:
01 -
Ensure cookies are fully cooled before adding filling to prevent the cream from melting. Chilling the dough helps maintain the cookies' shape while baking.