Lemon Cream Cookies (Printable Format)
Delicate piped cookies infused with fresh lemon zest, sandwiched together with creamy lemon buttercream filling. A perfect balance of sweet and citrus.
# What You'll Gather:
01 -
Granulated sugar, 1 cup (206g).
02 -
Fresh lemons, zest of 2.
03 -
Cream cheese, softened, 3 ounces (86g).
04 -
Unsalted butter, softened, 8 ounces (226g).
05 -
Large egg yolk, room temperature, 1.
06 -
Fresh lemon juice, 1 teaspoon.
07 -
Salt, 1/8 teaspoon.
08 -
Vanilla extract, 1 teaspoon.
09 -
All-purpose flour, 2 2/3 cups (337g).
10 -
For filling: Unsalted butter, softened, 1/2 cup (113g).
11 -
For filling: Powdered sugar, 1 2/3 cups (190g).
12 -
For filling: Vanilla extract, 1/2 teaspoon.
13 -
For filling: Lemon zest of 1 lemon.
14 -
For filling: Fresh lemon juice, 1 tablespoon.
# Step-by-Step Instructions:
01 -
Heat oven to 350°F. Draw 1.5-inch circles on parchment paper and flip over on baking sheets.
02 -
Process half the sugar with lemon zest in food processor until well combined and yellow.
03 -
Beat cream cheese, butter, lemon sugar, remaining sugar, egg yolk, lemon juice, salt and vanilla until fluffy, 3-4 minutes.
04 -
Mix in flour in three additions, scraping bowl as needed.
05 -
Transfer dough to pastry bag with large tip. Pipe 1.5-inch rounds using drawn circles as guides.
# Important Tips:
01 -
Dough should be soft for easy piping.
02 -
Can warm dough if needed for piping.
03 -
Cookies must be uniform size for best results.