Description

These soft and chewy lemon sandwich cookies are deliciously filled with cream cheese frosting. Simple ingredients like lemon zest and juice create a delightful treat, perfect for gatherings or snacks.

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

Whisk together flour, cornstarch, baking soda, and salt in a medium bowl, then set aside.
Rub the sugar with lemon zest in the bowl of a stand mixer to release oils.
Cream together plugrà butter, lemon granulated sugar mix, and brown sugar on medium-high for 3-4 minutes until light and fluffy.
Add the egg and egg yolk one at a time, mixing well after each addition. Include lemon juice, lemon zest, lemon extract, and vanilla extract, and mix until combined.
Add dry ingredients and mix on low until flour disappears. Avoid overmixing.
Cover the dough and refrigerate for at least 2 hours or overnight, using your preferred chilling method.
Preheat oven to 325°F and line two baking sheets with parchment paper.
Scoop 1.5 tablespoon dough balls, roll into smooth spheres, coat in granulated sugar, and place on prepared sheets, 2 inches apart.
Bake for 10-11 minutes, until edges are set and centers appear slightly underdone.
If cookies spread, use a round cookie cutter or mug to reshape them while still hot.
Cool on the baking pan for 10 minutes, then transfer cookies to a wire rack to cool completely.

Notes

For a firmer cookie, place in the fridge for 30 minutes before baking.
These cookies can be made ahead and stored in an airtight container for up to 5 days.
Adjust the frosting sweetness by adding more or less powdered sugar to taste.

Nutrition

Serving Size: 1 cookie
Calories: 180
Sugar: 12g
Sodium: 120mg
Fat: 8g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 0g
Protein: 2g
Cholesterol: 30mg