Description

These Soft and Chewy Lemon Sandwich Cookies with Cream Cheese Frosting are delightfully tangy and sweet. The creamy frosting complements the lemony cookies perfectly, making them an ideal treat for gatherings or as an everyday dessert. Easy to prepare, they bring a refreshing burst of flavor to any occasion.

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
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

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Instructions

In a medium bowl, whisk the flour, cornstarch, baking soda, and salt together and set aside.
In a stand mixer, rub the sugar with the lemon zest using your fingers to release the oils.
Cream the Plugrà butter, lemon granulated sugar mixture, and brown sugar in the stand mixer on medium-high speed for 3 to 4 minutes until light and fluffy.
Add the egg and egg yolk one at a time, mixing well after each. Then add lemon juice, lemon zest, lemon extract, and vanilla extract, mixing until combined. A slight curdling is normal.
Gently fold in the dry ingredients on low speed just until the flour disappears, taking care not to overmix.
Cover the dough and refrigerate for at least 2 hours or overnight.
Preheat the oven to 325°F (160°C) and line two baking sheets with parchment paper.
Scoop 1.5 tablespoon dough balls, roll them smooth, and coat in granulated sugar. Arrange them on the prepared baking sheets, spaced 2 inches apart.
Bake for 10 to 11 minutes until edges are set and centers look underdone.
If cookies spread too much, use a round cookie cutter or a mug to gently reshape them right out of the oven.
Let the cookies cool on the pan for 10 minutes before transferring them to a wire rack to cool completely.

Notes

Chilling the dough is essential for achieving the perfect texture and maintaining shape while baking.
You can substitute the Plugrà butter for any high-fat unsalted butter, but it helps achieve a richer flavor.
Keep the filled cookies in an airtight container to maintain freshness.

Nutrition

Serving Size: 1 cookie
Calories: 218
Sugar: 16g
Sodium: 45mg
Fat: 9g
Saturated Fat: 5g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 0g
Protein: 2g
Cholesterol: 25mg