Ingredients
For the Cookies:
- 2 ¼ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
For the Lemon Cream Filling:
- ½ cup unsalted butter, softened
- 2 cups powdered sugar
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- ½ teaspoon vanilla extract
Instructions
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside. In a large mixing bowl, use an electric mixer to beat the butter and granulated sugar until light and fluffy, about 2 minutes. Add the egg, lemon juice, lemon zest, and vanilla extract, mixing until fully incorporated. Gradually add the dry ingredients, stirring until a soft dough forms.
Cover the dough with plastic wrap and refrigerate for at least 30 minutes. This step is crucial for ensuring the cookies hold their shape and develop the perfect texture.
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Scoop tablespoon-sized portions of dough and roll them into balls. Place them on the baking sheet, spacing them about 2 inches apart. Flatten each ball slightly with your fingers or the bottom of a glass.
Bake for 10-12 minutes, or until the edges turn a light golden color. Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
While the cookies are cooling, prepare the filling. In a mixing bowl, beat the butter until creamy. Gradually add the powdered sugar, mixing until smooth. Stir in the lemon juice, lemon zest, and vanilla extract until the mixture is light and fluffy. If the filling is too thick, add a teaspoon of lemon juice at a time until you reach the desired consistency.
Once the cookies are completely cool, spread about 1 tablespoon of lemon cream filling onto the flat side of one cookie. Place another cookie on top and gently press down to create a sandwich. Repeat with the remaining cookies.
Your Lemon Cookies with Lemon Cream are ready to be enjoyed! Serve them fresh, or let them set in the fridge for 15 minutes to allow the filling to firm up.
- Prep Time: 20 minutes
- Chill Time: 30 minutes
- Cook Time: 12 minutes
Nutrition
- Calories: 210
- Sugar: 16g
- Fat: 10g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g