Description
Delicious lemon cream sandwich cookies filled with a light whipped cream filling.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- Zest of 2 lemons
- 1/4 cup fresh lemon juice
- 1 tsp baking powder
- 1 tsp vanilla extract
- 1 cup heavy cream
- 1/4 cup brown sugar (for topping)
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a bowl, whisk together flour, baking powder, and salt.
- Cream softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, along with vanilla extract and lemon juice.
- Gradually mix in dry ingredients until just combined.
- Scoop dough onto prepared sheets and bake for 12-15 minutes until golden.
- For the filling, whip heavy cream with additional lemon zest and juice until soft peaks form.
- Cool cookies completely, sandwich filling between pairs, sprinkle brown sugar on top, and caramelize using a kitchen torch or broiler.
Notes
- Ensure cookies are completely cooled before adding filling to prevent melting.
- For a stronger lemon flavor, add more lemon zest to the filling.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 cookies
- Calories: 250
- Sugar: 15 grams
- Sodium: 150 mg
- Fat: 12 grams
- Saturated Fat: 7 grams
- Unsaturated Fat: 3 grams
- Trans Fat: 0 grams
- Carbohydrates: 32 grams
- Fiber: 1 gram
- Protein: 3 grams
- Cholesterol: 50 mg