Description
These soft and chewy lemon sandwich cookies are filled with creamy frosting, making them irresistibly delicious. Simple to prepare, these cookies feature fresh lemon juice and zest, perfect for sharing at gatherings or enjoying as a sweet treat at home.
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
- â…“ 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
- Whisk together the flour, cornstarch, baking soda, and salt in a medium bowl and set aside.
- In a stand mixer, rub the sugar with lemon zest using your fingers to release the oils.
- In the same mixing bowl, cream the Plugrà butter, lemon sugar mixture, and brown sugar on medium-high for 3 to 4 minutes until light and fluffy.
- Add the egg and egg yolk one at a time, mixing well after each addition. Incorporate the lemon juice, lemon zest, lemon extract, and vanilla extract. Mix until combined, slight curdling is normal.
- Add the dry ingredients, mixing on low just until the flour disappears. Avoid overmixing.
- Cover the dough and refrigerate for at least 2 hours or up to overnight, selecting a chilling method as per your preference.
- Preheat the oven to 325°F and line two baking sheets with parchment paper.
- Scoop 1.5 tablespoon dough balls, roll them smooth between your palms, then in granulated sugar. Space them 2 inches apart on the baking sheets.
- Bake for 10 to 11 minutes until edges are set and centers look slightly underdone.
- If cookies spread too much, use a round cookie cutter or a mug rim to gently reshape them while hot.
- Cool on the pan for 10 minutes before transferring to a wire rack to cool completely before filling.
Notes
For best flavor, use fresh lemons for juice and zest.
You can chill the dough overnight for deeper flavor development.
Experiment with different types of extracts for flavor variations.
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 20g
- Sodium: 100mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 25mg