Description
These Soft and Chewy Lemon Sandwich Cookies with Cream Cheese Frosting are a delightful treat featuring a burst of lemon flavor and creamy frosting. Perfect for events or anytime you crave a sweet bite!
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
- 1 & 1/2 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
- Whisk together the flour, cornstarch, baking soda, and salt in a medium bowl and set aside.
- In a stand mixer, rub the sugar with the lemon zest to release the oils.
- Cream the Plugrà butter, lemon granulated sugar mixture, and brown sugar on medium-high speed for 3 to 4 minutes until light and fluffy in the same bowl.
- Add the egg and egg yolk one at a time, mixing well after each addition. Then, add 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 just combined. Avoid overmixing.
- Cover the dough and refrigerate for at least 2 hours or up to overnight.
- Preheat the oven to 325°F and line two baking sheets with parchment paper.
- Scoop 1.5 tablespoons of dough, roll into balls, coat with granulated sugar, and place 2 inches apart on the baking sheets.
- Bake for 10 to 11 minutes until edges are just set and centers look slightly underdone.
- To reshape spread cookies, use a round cookie cutter, mug rim, or small bowl to swirl around each cookie while still hot.
- Cool on the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
Chill the dough for better texture and flavor. You can refrigerate overnight or use a quick method in the freezer for 30 minutes.
For tidily shaped cookies, use a round cutter immediately after baking to refine their shape.
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 15g
- Sodium: 100mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg