Description
Delightful lemon cream cookies with a tangy filling, perfect for any occasion.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- 1/4 cup powdered sugar
Instructions
- Preheat the oven to 350°F (175°C).
- Line a baking sheet with parchment paper.
- Whisk together flour, baking soda, baking powder, and salt in a mixing bowl.
- Cream the softened butter and granulated sugar until light and fluffy.
- Add egg, lemon zest, lemon juice, and vanilla extract to the creamed mixture.
- Gradually add the dry ingredient mixture to the wet ingredients and mix until combined.
- Scoop portions of dough onto the prepared baking sheet, spacing 2 inches apart.
- Bake for 10-12 minutes, until edges are golden.
- Allow cookies to cool completely on a wire rack.
- Whip the heavy cream until soft peaks form and gently fold in powdered sugar.
- Spread lemon cream on one cookie and sandwich it with another.
Notes
Store in an airtight container at room temperature for up to 3 days or in the fridge for up to a week. Freeze empty cookies for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 15g
- Sodium: 50mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg