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Creamy Lemon Shortbread Sandwich Cookies

Creamy Lemon Shortbread Sandwich Cookies by JavaCupcake,com

It’s Girl Scout cookie season here in Germany – yes, be jealous… we get cookies a month before you do in the USA!  Anyhoo… my hubby has been complaining that the lemon cookies this year (Savannah Smiles) aren’t the traditional lemon cookie sandwiches he used to love as a kid.  So today when I realized I had two lemons in my fridge that I forgot to use last week, I knew today would be the perfect opportunity to whip up some lemon cookies that would satisfy his craving!

Dave wanted a cream filling inside the sandwiches, but I wanted to fill them with a berry preserve and top with a lemon glaze.  I said screw it… I’ll do both.  You can find the recipe for the berry filled cookies here.

PS… These cookies are so easy to make… you have no excuse not to make them… ASAP!

Enjoy!

Creamy Lemon Shortbread Sandwich Cookies by JavaCupcake,com

Creamy Lemon Shortbread Sandwich Cookies

Yield: 12-15 sandwich cookies
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes

Ingredients

Lemon Shortbread

  • 1 cup unsalted butter, room temperature and soft
  • 1 lemon, zested and juiced
  • 1/2 cup sugar
  • 2 1/2 cups sifted flour - measure after sifting

Lemon Cream Filling

  • 2oz cream cheese, room temperature and soft
  • zest of 1 lemon
  • 2 tsp fresh squeezed lemon juice
  • 3/4 cup powdered sugar

Lemon Drizzle

  • 1 heaping cup powdered sugar
  • 2 tsp fresh squeezed lemon juice

Instructions

Lemon Shortbread

  1. Preheat oven to 325 F degrees. Line 2 cookie sheets with parchment paper.
  2. In the bowl of your mixer, press the lemon zest into the sugar. Your sugar will become thick and fragrant.
  3. Add the butter to the sugar and cream until fluffy. Scrape the sides of the bowl to make sure all the butter is incorporated.
  4. Mix in 1 Tbsp of the fresh squeezed lemon juice.
  5. Add the flour and mix on low until a dough ball forms.
  6. Place dough on a lightly floured counter and knead 2-3 times until smooth.
  7. Roll dough out about 1/4-1/2 inch thick.
  8. Using a 2 1/4in biscuit cutter (I used one from a Martha Stewart set), cut cookies and place onto prepared cookie sheet.
  9. Bake on center rack in your oven for 12-13 minutes or just until the edges begin to brown. Remove immediately to a wire rack to cool completely.

Lemon Cream Filling

  1. In a medium bowl, mix together the lemon zest and the cream cheese with a hand mixer.
  2. Add the lemon juice and mix until incorporated.
  3. Slowly add the powdered sugar and mix until no more lumps appear and the mixture is smooth.

Lemon Drizzle

  1. In a small bowl, combine the lemon juice and sugar.
  2. With a fork, stir until smooth and no lumps remain.

Assembly

  1. Spread the lemon cream in a thick layer on the bottom side of one cookie almost to the edges.
  2. Place another cookie on top of the cream filling (bottom side of the cookie face down on the filling) and press gently until the filling reaches the edges.
  3. Drizzle lemon and sugar mixture over the top of each cookie.

9 comments

  1. Janell

    Soooo awesome, here in the states they no longer have the lemon sandwich cookies…. They were my dad’s favorite too… I’ll have to make these for him!!!

    Reply

  2. emmalee

    SCORE… I have been thinking about these all night, off to the store to buy cream cheese

    Reply

  3. Judy R

    Its snowing here in CT and I was wondering what I would bake today to help warm up the house. Now I know – thanks so much for a delicious recipe.

    Reply

    1. Betsy Eves

      Yay! Let me know how they turn out for you!

      Reply

      1. Judy R

        They came out great – everyone loved them. Thanks again for the recipe.

        Reply

  4. Wendy

    These look luscious! Can you suggest a filling that would be similar to this but no cream cheese? I am looking for a frosting/filling that wouldn’t require refrigeration. If not, I will just have to eat these myself 🙂 Thanks!

    Reply

    1. Betsy Eves

      Hi Wendy – you could just sub butter for the cream cheese. But – I’ve left these cookies out of the fridge since I made them and they’re A-okay! If you’re going to wait a while to eat them, pop them in the fridge or freezer. But they’re best if eaten in the first couple days! ENJOY!

      Reply

  5. Terry C.

    SO yummy! I made these for a gathering before Christmas Eve service and everyone who tried one took more…none were left. They were a lovely addition to the holiday flavors or ginger and pumpkin. Thanks so much for your recipe. A definite keeper and worth the little extra work.

    I too left them out with the cream cheese filling and didn’t have any problem, with them melting or getting too soft. It make a delicious cookie with that silky cream cheese filling so don’t substitute. 😊 also keep an eye on them with the baking. Just a very light golden on the bottom is perfect.

    Wonderful cookie!!

    Terry

    Reply

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