Lemon Meltaway Sandwich Cookies
Tender lemon cookies that melt in your mouth with creamy rich frosting sandwiche in the middle for the perfect flavor and texture bite!
Servings: 24
Ingredients
- ⅔ c + 2 Tbsp butter softened
- ½ c powdered sugar
- 1 Tbsp lemon juice
- 2 tsp lemon zest
- 1 ¼ c flour
- ½ c cornstarch
- ¼ tsp salt
- 1/2 tsp lemon extract optional
For the frosting:
- 1 ½ c powdered sugar
- 4 Tbsp butter softened
- ½ tsp lemon juice
- ½ tsp lemon zest
- 1/4 tsp lemon extract optional
Instructions
- Cream the butter and powdered sugar together. Add in the lemon juice, extract, and lemon zest and beat to thoroughly incorporate.
- In a small bowl, whisk the flour and cornstarch and salt together. Add it to the butter mixture and mix.
- Stretch out a piece of plastic wrap and scoop the dough into a log shape in the center of the wrap. Roll it up into a log about 1-2” in diameter and place into the refrigerator to chill for about 2 hours.
- Preheat the oven to 350 degrees.
- Once chilled, remove and slice into thin pieces, about ¼” thick and place on a baking tray.
- Bake for 12 minutes. Place on a cooling rack to thoroughly come to room temperature before adding the filling.
- To make the filling, place the powdered sugar, butter, lemon juice, extract, and zest into a bowl and beat with an electric mixer until the frosting is smooth and creamy. For ease of filling, place into a frosting bag with any tip of choice.
- Turn the cookies over and pipe a swirl of frosting into the center of the cookie, staying just a little bit away from the edge as the frosting will be pushed out when the top cookie is placed on to create the sandwich. Repeat with all the cookies until you have them all matched.
- Store any leftovers in an airtight container for up to 3 days.