Glittering Lemon Sandwich Cookies
Brighten up your dessert table with these Glittering Lemon Sandwich Cookies, a sweet and tangy treat that’s as beautiful as it is delicious! Soft, buttery cookies are infused with fresh lemon zest and rolled in sparkling sanding sugar for a dazzling, jewel-like finish. Sandwiched together with a luscious lemon buttercream filling, these cookies strike the perfect balance between citrusy zing and melt-in-your-mouth creaminess. Perfect for special occasions or as an eye-catching addition to your dessert platter, these cookies are easy to make and ready in under an hour. With their elegant sparkle and refreshing flavor, they’re bound to be the star of any gathering!
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Recipe Information
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 tablespoons lemon zest
- 1 large egg
- 1 teaspoon pure vanilla extract
- 2.5 cups all-purpose flour
- 1 teaspoon baking powder
- 0.25 teaspoon salt
- 0.5 cup sanding sugar (for decoration)
- 1.5 cups powdered sugar
- 3 tablespoons lemon juice, freshly squeezed
- 0.25 cup unsalted butter, softened (for filling)
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large bowl, cream together 1 cup of unsalted butter, 1 cup of granulated sugar, and 2 tablespoons of lemon zest until light and fluffy, about 2-3 minutes.
Add 1 large egg and 1 teaspoon of pure vanilla extract, mixing until fully combined.
In a separate bowl, whisk together 2.5 cups of all-purpose flour, 1 teaspoon of baking powder, and 0.25 teaspoon of salt.
Gradually add the dry ingredients to the butter mixture, mixing until a soft dough forms.
Roll the dough into 1-inch balls and then roll each ball in sanding sugar to coat. Place the balls 2 inches apart on the prepared baking sheets.
Using the bottom of a glass or your fingers, gently flatten each ball slightly.
Bake the cookies in the preheated oven for 8-10 minutes, or until the edges are set and lightly golden. Remove from the oven and allow them to cool completely on wire racks.
To make the lemon filling, beat 0.25 cup of softened butter with 1.5 cups of powdered sugar and 3 tablespoons of freshly squeezed lemon juice until smooth and creamy.
Once the cookies have cooled, spread about 1 teaspoon of the lemon filling onto the flat side of one cookie and sandwich it with another cookie, pressing gently to seal.
Repeat with the remaining cookies and filling. Store the cookies in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
295 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.6 g | 17% | |
| Saturated Fat | 8.4 g | 42% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 46 mg | 15% | |
| Sodium | 62 mg | 3% | |
| Total Carbohydrate | 41.4 g | 15% | |
| Dietary Fiber | 0.5 g | 2% | |
| Total Sugars | 27.9 g | ||
| Protein | 2.3 g | 5% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 8 mg | 1% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 28 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.
