Luscious Lemon Cookies with Creamy Lemon Filling: A delightful recipe featuring buttery lemon cookies paired with a tangy lemon buttercream. Main ingredients include granulated sugar, lemon zest, cream cheese, unsalted butter, egg yolk, lemon juice, vanilla extract, all-purpose flour, and powdered sugar.
A Zesty Tale of Lemon Love:
This recipe for Lemon Cookies with Lemon Cream holds a special place in my heart. It all started during a sunny spring afternoon when I was craving something sweet yet tangy. Experimenting in my kitchen, I decided to blend the vibrant flavors of lemon with the classic comfort of buttery cookies. The result? A delightful treat that’s been a hit at every family gathering since. It’s not just a recipe; it’s a sweet reminder of sunny days and joyful moments shared with loved ones.
Why You’ll Love These Lemon Cookies:
- Perfect Balance: These cookies strike a delectable balance between the richness of butter and the zesty punch of lemon.
- Versatile Delight: Ideal for tea parties, picnics, or as a comforting treat alongside your favorite book.
- Simple Yet Sophisticated: Easy to make, yet they boast an elegant flavor profile that impresses guests every time.
- Texture Haven: Enjoy the contrasting textures of a crisp cookie and smooth, creamy filling.
Ingredients Notes
Lemon Cookies with a Twist:
- Sugar and Lemon Zest: The heart of this recipe. The zesty aroma of lemon infused in sugar sets the tone.
- Cream Cheese and Butter: They bring richness and depth, ensuring a melt-in-your-mouth experience.
- Egg Yolk and Lemon Juice: These add moisture and tang, enhancing the lemony flavor.
- Vanilla Extract: A subtle hint of vanilla complements the lemon’s brightness.
- Flour: The structure of our cookies, ensuring they hold their shape while remaining tender.
Step-by-Step Instructions
Baking Sunshine in Cookie Form:
- Preparation: Begin by preheating your oven and preparing your baking sheets with parchment paper.
- Making the Dough: Blend sugar and lemon zest, then mix with cream cheese, butter, and other ingredients until fluffy. Gradually add flour to form a cohesive dough.
- Piping Perfection: Pipe dough rounds onto your prepared sheets, aiming for uniformity to ensure even baking and a perfect sandwich fit.
- Baking and Assembly: Bake until golden, then let them cool before sandwiching with the lemon cream.
Storage Options
Keeping Lemon Cookies Fresh:
- Short-term Storage: Store in an airtight container at room temperature for up to 3 days.
- Long-term Option: Freeze the unfilled cookies for up to 3 months. Thaw and fill with cream as needed.
- Refrigeration: Filled cookies can be refrigerated for up to a week, though they’re best enjoyed within a few days.
Variations and Substitutions
Lemon Cookies, Multiple Ways:
- Citrus Variations: Swap lemon with orange or lime zest and juice for a different citrus twist.
- Cream Cheese Substitutes: If cream cheese isn’t your thing, try mascarpone for a richer filling.
- Vegan Adaptation: Use plant-based butter and cream cheese for a vegan-friendly version.
- Gluten-Free Option: Replace all-purpose flour with your favorite gluten-free blend.
Lemon Cookies with Lemon Cream
A delightful recipe featuring buttery lemon cookies paired with a tangy lemon buttercream. Main ingredients include granulated sugar, lemon zest, cream cheese, unsalted butter, egg yolk, lemon juice, vanilla extract, all-purpose flour, and powdered sugar.
3.54 from 60 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 20 minutes minutes
Cook Time: 10 minutes minutes
Total Time: 30 minutes minutes
Servings: 42 Sandwich cookies
Ingredients
For the Cookie Dough:
- Granulated Sugar: 1 cup 206g
- Lemon Zest: Finely grated zest from 2 lemons no white pith
- Cream Cheese: 3 ounces softened (86g)
- Unsalted Butter: 8 ounces softened (16 tablespoons or 226g)
- Egg Yolk: 1 large at room temperature
- Fresh Lemon Juice: 1 teaspoon
- Salt: ⅛ teaspoon
- Vanilla Extract: 1 teaspoon
- All-Purpose Flour: 2 ⅔ cups 337g
For the Lemon Filling:
- Unsalted Butter: ½ cup softened 4 ounces or 113g
- Powdered Sugar: 1 ⅔ cups plus more for dusting (190g)
- Vanilla Extract: ½ teaspoon
- Lemon Zest: Finely grated zest of 1 lemon
- Fresh Lemon Juice: 1 tablespoon
Instructions
Preparation:
Preheat the oven to 350°F (177°C).
Cut two pieces of parchment paper to fit your baking sheets. Draw 1 ½-inch circles, approximately 1-inch apart, on one side of each parchment piece. Flip the parchment so the drawn circles are on the underside. Set aside.
Prepare a large pastry bag by fitting it with a large open decorator tip.
Cookie Dough:
In a small food processor, combine half of the granulated sugar with the finely grated zest of two lemons. Process until the sugar adopts a light yellow hue and the zest is well integrated.
In a sizable mixing bowl, blend the cream cheese, butter, lemon-infused sugar, the remaining granulated sugar, egg yolk, lemon juice, salt, and vanilla extract. Beat on medium-high speed until the mixture achieves a fluffy consistency, approximately 3-4 minutes. Periodically scrape down the sides and bottom of the bowl, then continue to mix. Incorporate the flour in three separate additions, scraping the sides and bottom of the bowl as necessary.
Piping the Cookies:
Transfer half of the cookie dough into the prepared pastry bag. The dough should be exceptionally soft for optimal piping. If necessary, warm the dough by placing the pastry bag in a warm location or by holding it with hands rinsed in warm water.
Pipe out generous 1 ½-inch rounds onto the parchment paper, using the pre-drawn circles as a guide. Ensure the cookies are uniform in size for consistent baking and assembly.
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