Citrus Sandwich Cookies
Brighten up your dessert table with these irresistible Citrus Sandwich Cookies! Featuring a buttery, melt-in-your-mouth shortbread base infused with zesty lemon and lime, these cookies are paired with a tangy citrus cream cheese filling that's bursting with orange and lemon flavor. Perfectly soft yet satisfying with a hint of crunch, these elegant treats are ideal for spring gatherings, afternoon tea, or any occasion where you'd love a burst of sunshine in every bite. With just 30 minutes of prep time and a simple yet rewarding assembly, these citrus cookies are easy to make and guaranteed to impress. Make them ahead and serve them chilled or at room temperature for the ultimate citrus dessert experience! Keywords: Citrus Sandwich Cookies, lemon lime dessert, orange cream cookie filling, easy spring cookies.
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Recipe Information
Ingredients
- 226 grams Unsalted butter, softened
- 150 grams Granulated sugar
- 60 grams Powdered sugar
- 2 teaspoons Vanilla extract
- 1 tablespoon Lemon zest
- 1 teaspoon Lime zest
- 260 grams All-purpose flour
- 60 grams Cornstarch
- 0.25 teaspoons Salt
- 115 grams Cream cheese, softened
- 120 grams Powdered sugar (for filling)
- 1 teaspoon Orange zest
- 1 tablespoon Fresh orange juice
- 1 tablespoon Fresh lemon juice
Instructions
In a large bowl, beat the softened butter, granulated sugar, and powdered sugar together using a hand or stand mixer until light and fluffy, about 2-3 minutes.
Mix in the vanilla extract, lemon zest, and lime zest, continuing to beat until combined.
In another bowl, whisk together the all-purpose flour, cornstarch, and salt.
Gradually add the dry ingredients to the butter mixture, mixing on low speed until a dough forms. Do not overmix.
Divide the dough in half, flatten each half into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour or until firm.
Preheat your oven to 175°C (350°F) and line baking sheets with parchment paper.
Roll out one disk of dough on a lightly floured surface to about 1/4-inch thickness. Use a round or fluted cookie cutter (about 2 inches in diameter) to cut out shapes. Repeat with the remaining dough.
Place the cookies about 2 inches apart on the prepared baking sheets. Bake for 8-10 minutes or until the edges are just lightly golden. Let cool completely on a wire rack.
To make the filling, beat the cream cheese in a medium bowl until smooth.
Add the powdered sugar, orange zest, orange juice, and lemon juice, mixing until smooth and fluffy.
Spread about 1 teaspoon of the citrus filling on the bottom side of one cookie, then top with another cookie to sandwich them. Repeat with the remaining cookies and filling.
Store the Citrus Sandwich Cookies in an airtight container in the refrigerator for up to 5 days. Serve chilled or at room temperature for the best flavor.
Nutrition Facts
Calories |
231 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.4 g | 15% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 31 mg | 10% | |
| Sodium | 44 mg | 2% | |
| Total Carbohydrate | 30.1 g | 11% | |
| Dietary Fiber | 0.4 g | 1% | |
| Total Sugars | 16.7 g | ||
| Protein | 1.9 g | 4% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 10 mg | 1% | |
| Iron | 0.5 mg | 3% | |
| Potassium | 24 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
