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Lemon Cookies with Lemon Cream

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These Lemon Cookies with Lemon Cream are the perfect combination of tangy citrus and sweet cream, making them a delicious treat for any occasion. The bright, refreshing flavor of lemon shines through both in the cookie dough and in the creamy filling, making these cookies a true standout.

Ingredients

1 ½ cups all-purpose flour

1 teaspoon baking soda

¼ teaspoon salt

½ cup unsalted butter, softened

¾ cup granulated sugar

1 large egg

1 teaspoon lemon zest

2 tablespoons fresh lemon juice

1 teaspoon vanilla extract

8 oz cream cheese, softened

½ cup powdered sugar

2 tablespoons fresh lemon juice (for the filling)

1 teaspoon lemon zest (for the filling)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
  2. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
  3. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
  4. Add the egg, lemon zest, lemon juice, and vanilla extract to the butter mixture, and mix until well combined.
  5. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.
  6. Scoop tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheet, spaced about 2 inches apart.
  7. Gently flatten each dough ball with the back of a spoon or your fingers to form discs.
  8. Bake for 10-12 minutes or until the edges are lightly golden. Remove from the oven and allow to cool completely on the baking sheet.
  9. While the cookies are cooling, make the lemon cream filling. In a medium bowl, beat together the cream cheese, powdered sugar, lemon juice, and lemon zest until smooth and creamy.
  10. Once the cookies are fully cooled, spread a generous amount of lemon cream on the bottom of one cookie and sandwich it with another. Repeat with the remaining cookies.
  11. Serve and enjoy!

Notes

  • Store the cookies in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days.
  • You can freeze the cookies for up to 3 months. To freeze, place the cookies in a single layer on a baking sheet and freeze until solid, then transfer to a freezer-safe container.
  • If you'd like to enjoy the cookies slightly warm, microwave for 10-15 seconds.
  • If you'd like a stronger lemon flavor, increase the amount of lemon zest or lemon juice in the dough or filling.

Nutrition

Find it online: http://recipesbyjanet.com/lemon-cookies-with-lemon-cream/