Lemon Sandwich Cookies
These buttery sugar cookies get a double dose of bright citrus flavor—lemon zest and juice are blended into the dough, and a dash of lemon juice is added to the buttercream that’s tucked between the cookies to form sandwiches. Be sure to refrigerate the dough for at least 30 minutes before rolling it out so the butter can solidify; this ensures it will take longer to melt in the oven, preventing the cookies from spreading too much as they bake. We love using our Nordic Ware citrus cookie stamps, which create beautifully detailed designs in the dough, but use whatever cookie shape you prefer. If you like, you can use a 2 1/2-inch (6-cm) cookie cutter instead of the 3-inch (7.5-cm) one called for below; the smaller cutter will yield about 30 cookies, ready to be made into sweet sandwiches.
Ingredients:
For the cookies:
- 3 1/4 cups plus 2 Tbs. (13 1/4 oz./420 g) all-purpose flour, plus more for dusting
- 2 tsp. baking powder
- 16 Tbs. (2 sticks) (8 oz./250 g) unsalted butter, at room temperature
- 1 tsp. kosher salt
- 1 1/4 cups (9 oz./280 g) granulated sugar
- 2 tsp. vanilla extract
- 1 Tbs. lemon zest
- 1 egg, at room temperature
- 1 Tbs. fresh lemon juice
For the lemon buttercream:
- 16 Tbs. (2 sticks) (8 oz./250 g) unsalted butter, at room temperature
- 3 cups (11 1/2 oz./360 g) confectioners’ sugar
- 2 Tbs. fresh lemon juice
- 2 tsp. vanilla extract
- 1/4 tsp. kosher salt
Directions:
To make the cookies, in a medium bowl, whisk together the flour and baking powder. Set aside.
In the bowl of an electric mixer fitted with the flat beater, beat together the butter and salt on medium speed until combined, about 1 minute. Add the granulated sugar, vanilla and lemon zest and beat until smooth, about 1 1/2 minutes. Add the egg and lemon juice and beat until well combined, about 1 minute. Stop the mixer and scrape down the sides of the bowl.
Add the flour mixture a little at a time and beat on low speed until combined, stopping the mixer occasionally to scrape down the bowl. The dough should form a ball around the beater and be soft but not sticky.
Transfer the dough to a work surface, wrap in plastic wrap and press into a disk about 1 inch (2.5 cm) thick. Refrigerate for at least 30 minutes or up to 5 days.
Preheat an oven to 375°F (190°C). Line 2 baking sheets with silicone baking mats or parchment paper.
On a lightly floured surface, roll out the dough about 1/4 inch (6 mm) thick, dusting with more flour as needed to prevent sticking. Using a 3-inch (7.5-cm) cookie cutter or cookie stamps, cut out shapes from the dough. Transfer the cookies to the prepared baking sheets, spacing them about 1 inch (2.5 cm) apart. Gather up the scraps, reroll the dough and cut out more cookies. You should have 22 cookies.
Bake the cookies one sheet at a time until slightly puffy, 7 to 8 minutes. Let the cookies cool on the sheet for 2 minutes, then transfer the cookies to a wire rack and let cool completely, about 45 minutes.
To make the lemon buttercream, in the clean bowl of the electric mixer fitted with the clean flat beater, beat the butter on medium speed until creamy, about 30 seconds. Reduce the speed to low, add the confectioners’ sugar and beat until combined, about 1 minute. Stop the mixer and scrape down the sides of the bowl. Add the lemon juice, vanilla and salt and beat on low speed until combined, about 30 seconds. Increase the speed to medium and beat until light and creamy, about 2 minutes.
To assemble the sandwiches, place half of the cooled cookies, flat side up, on a work surface, then using a piping bag or an offset spatula, pipe or spread the buttercream on the cookies. Top each with one of the remaining cookies, flat side down. Serve immediately, or let the sandwiches stand at room temperature for 2 hours or refrigerate for 30 minutes to allow the frosting to set. Makes 11 sandwich cookies.
Williams Sonoma Test Kitchen
Recommended Products:
-
$699.95
(183)
-
$29.95
-
$24.95
-
$17.95
-
$22.95
-
$59.95
-
$65.95
-
$45.95
-
$59.95
-
$44.95
