Can I make these cookies with gluten-free flour?

Yes, you can substitute a good quality cup-for-cup gluten-free flour blend. The texture might be slightly different, but they'll still be delicious. You may need to adjust the chilling time, as gluten-free dough can be more fragile to work with. I recommend chilling it a bit longer before rolling.

How do I get the most lemon flavor without making the cookies too tart?

The secret is in the zest! Lemon zest contains the essential oils that give the most aromatic lemon flavor without the acidity of the juice. Make sure to zest your lemons before juicing them, and don't forget to avoid the bitter white pith. If you want extra lemon punch, increase the zest rather than the juice to maintain the proper dough consistency.

My dough seems too crumbly – what am I doing wrong?

This is usually because the butter wasn't soft enough or the dough is a bit too dry. Try kneading it gently with warm hands to bring it together. If it's still too crumbly, you can add 1-2 teaspoons of milk or an extra teaspoon of lemon juice and work it in until the dough holds together. Remember, it should feel like slightly firm play-dough.

How thick should I roll the cookies for the best results?

Aim for ¼ inch thickness – this gives you cookies that are sturdy enough to hold the filling but not so thick that they become cakey. If you go too thin (under ⅛ inch), they'll become crisp and potentially burn, while cookies thicker than ⅓ inch might not cook through properly in the center.

Lemon Sandwich Cookies Recipe

Description

A sweet and tangy treat that’s perfect for any occasion! These Lemon Sandwich Cookies feature buttery, melt-in-your-mouth cookies filled with a creamy lemon filling. The delightful balance of tart lemon zest and smooth sweetness makes these cookies irresistible.

Ingredients

Units Scale

For the Cookies:

1 cup unsalted butter, softened
3/4 cups granulated sugar
1 tablespoon lemon juice, fresh squeezed
Zest of 1 lemon
2 teaspoons vanilla extract
1 large egg yolk
2 1/4 cups all-purpose flour
1/2 teaspoon salt

For the Lemon Filling:

1/2 cup unsalted butter, softened
1 3/4 cups powdered sugar, sifted
1 teaspoon vanilla extract
1 teaspoon lemon zest
1–2 tablespoons heavy cream or milk (only if needed)

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Instructions

Prepare the Dough
With an electric hand mixer or stand mixer, beat the softened butter until well-creamed. Add the sugar, lemon juice, lemon zest, and vanilla extract. Mix until creamy. Stir in the egg yolk and beat until combined. Gradually add in the flour and salt, scraping down the sides of the bowl to ensure everything is incorporated. Once combined, transfer the dough to a clean surface and form it into a ball. Flatten it into a 1-inch-thick disk, wrap in plastic, and chill for 15 minutes.
Shape and Bake Cookies
Preheat your oven to 350°F. Roll the chilled dough on a lightly floured surface to about ¼-inch thickness. Use cookie cutters to cut out shapes, placing the shapes on a greased cookie sheet at least 1 inch apart. Re-roll scraps to use all the dough. Bake for 9-10 minutes, or until the edges are lightly golden. Allow the cookies to cool completely on a wire rack before assembling.
Prepare the Lemon Filling
In a large bowl, beat the softened butter until creamy (about 2 minutes). Gradually sift in the powdered sugar and beat on low speed until combined. Add the vanilla extract and lemon zest, and beat until smooth. If needed, add heavy cream or milk 1 tablespoon at a time until the filling reaches a smooth, spreadable consistency.
Assemble the Cookies
Pair the cooled cookies by size. Using a piping bag or small spatula, spread a generous amount of lemon filling on the flat side of one cookie. Place another cookie on top and gently press to form a sandwich. Repeat with all remaining cookies.

Notes

Chill the Dough: If the dough feels sticky, chill it for about 15 minutes before rolling. This makes it easier to handle.
Even Rolling: Use dough guides or rulers on either side of the dough to ensure uniform thickness for even baking.
Don’t Overbake: Keep an eye on the cookies as they bake. The edges should be lightly golden for a soft texture.
Adjust the Filling: Add extra lemon zest or a drop of lemon extract for more tang, or balance the flavor with a bit more powdered sugar if it’s too tart.
Work in Batches: Roll smaller portions of dough to prevent it from getting too soft; keep the rest chilled.

Nutrition

Serving Size: 1 cookie
Calories: 120
Sugar: 10g
Sodium: 40mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 14
Fiber: 0g
Protein: 1g
Cholesterol: 25