Description
Lemon Meltaway Sandwich Cookies are irresistibly delicious treats that combine a buttery, melt-in-your-mouth cookie with a zesty lemon cream filling.
Ingredients
Scale
- 1 cup (225 g) unsalted butter, softened
- ½ cup (60 g) powdered sugar
- Zest of 2 lemons
- 1 tsp vanilla extract
- 2 cups (250 g) all-purpose flour
- 2 tbsp cornstarch
- ¼ tsp salt
- ½ cup (115 g) unsalted butter, softened (for filling)
- 1½ cups (180 g) powdered sugar (for filling)
- 2 tbsp lemon juice (freshly squeezed)
- Zest of 1 lemon (for filling)
- ½ tsp vanilla extract (for filling)
Instructions
- In a large mixing bowl, cream together butter, powdered sugar, lemon zest, and vanilla until light and fluffy.
- In another bowl, whisk together flour, cornstarch, and salt.
- Gradually add the dry ingredients to the butter mixture, mixing until just combined.
- Roll dough into a log or pat into a disk. Wrap in plastic wrap and refrigerate for 1 hour.
- Preheat oven to 350°F (175°C).
- Roll out dough to about ¼-inch thickness and cut with a round or scalloped cookie cutter.
- Place cookies on a parchment-lined baking sheet and bake for 10–12 minutes, or until edges are just beginning to turn golden.
- Let cool completely.
- Beat butter until creamy for the filling.
- Add powdered sugar, lemon juice, lemon zest, and vanilla extract. Beat until smooth and fluffy.
- Pipe or spread lemon cream onto the bottom of one cookie, then sandwich with another cookie.
- Dust tops with powdered sugar before serving.
Notes
- Ensure the butter is softened for easy mixing.
- Use fresh lemon juice for the best flavor.
- Chilling the dough helps maintain the shape of the cookies while baking.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10 g
- Sodium: 50 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 30 mg