Lemon Cookies With Lemon Cream

Lemon Cookies With Lemon Cream

Luscious Lemon Cookies with Creamy Lemon Filling: A delightful recipe featuring buttery lemon cookies paired with a tangy lemon buttercream. Main ingredients include granulated sugar, lemon zest, cream cheese, unsalted butter, egg yolk, lemon juice, vanilla extract, all-purpose flour, and powdered sugar.

Ingredients Notes

Lemon Cookies with a Twist:

Sugar and Lemon Zest: The heart of this recipe. The zesty aroma of lemon infused in sugar sets the tone.

Cream Cheese and Butter: They bring richness and depth, ensuring a melt-in-your-mouth experience.

Egg Yolk and Lemon Juice: These add moisture and tang, enhancing the lemony flavor.

Vanilla Extract: A subtle hint of vanilla complements the lemon’s brightness.

Flour: The structure of our cookies, ensuring they hold their shape while remaining tender.

Instructions

Baking Sunshine in Cookie Form:

Preparation: Begin by preheating your oven and preparing your baking sheets with parchment paper.

Making the Dough: Blend sugar and lemon zest, then mix with cream cheese, butter, and other ingredients until fluffy. Gradually add flour to form a cohesive dough.

Piping Perfection: Pipe dough rounds onto your prepared sheets, aiming for uniformity to ensure even baking and a perfect sandwich fit.

Baking and Assembly: Bake until golden, then let them cool before sandwiching with the lemon cream.

Ingredient

For the Cookie Dough:

• Granulated Sugar: 1 cup 206g
• Lemon Zest: Finely grated zest from 2 lemons no white pith
• Cream Cheese: 3 ounces softened (86g)
• Unsalted Butter: 8 ounces softened (16 tablespoons or 226g)
• Egg Yolk: 1 large at room temperature
• Fresh Lemon Juice: 1 teaspoon
• Salt: ⅛ teaspoon
• Vanilla Extract: 1 teaspoon
• All-Purpose Flour: 2 ⅔ cups 337g

For the Lemon Filling:

• Unsalted Butter: ½ cup softened 4 ounces or 113g
• Powdered Sugar: 1 ⅔ cups plus more for dusting (190g)
• Vanilla Extract: ½ teaspoon
• Lemon Zest: Finely grated zest of 1 lemon
• Fresh Lemon Juice: 1 tablespoon

Preparation

1. Preheat the oven to 350°F (177°C).

2. Cut two pieces of parchment paper to fit your baking sheets. Draw 1 ½-inch circles, approximately 1-inch apart, on one side of each parchment piece. Flip the parchment so the drawn circles are on the underside. Set aside.

3. Prepare a large pastry bag by fitting it with a large open decorator tip.

Cookie Dough:

1. In a small food processor, combine half of the granulated sugar with the finely grated zest of two lemons. Process until the sugar adopts a light yellow hue and the zest is well integrated.

2. In a sizable mixing bowl, blend the cream cheese, butter, lemon-infused sugar, the remaining granulated sugar, egg yolk, lemon juice, salt, and vanilla extract. Beat on medium-high speed until the mixture achieves a fluffy consistency, approximately 3-4 minutes.

3. Periodically scrape down the sides and bottom of the bowl, then continue to mix. Incorporate the flour in three separate additions, scraping the sides and bottom of the bowl as necessary.

Piping the Cookies:

1. Transfer half of the cookie dough into the prepared pastry bag. The dough should be exceptionally soft for optimal piping. If necessary, warm the dough by placing the pastry bag in a warm location or by holding it with hands rinsed in warm water.

2. Pipe out generous 1 ½-inch rounds onto the parchment paper, using the pre-drawn circles as a guide. Ensure the cookies are uniform in size for consistent baking and assembly.