LEMON CREME SANDWICH COOKIES
These easy lemon creme sandwich cookies are half-homemade, half store-bought, and totally delicious. This fast and quick lemon dessert recipe shows you how to transform cookies into delicious summer treats you can make in just a few minutes.
Categories lemon creme sandwich cookies recipe sandwich cookies recipe cookie recipe lemon dessert recipes lemon recipes homemade cookie recipes cookie recipes easy cookie recipes lemon cookie recipe lemon recipe
Yield 32 servings
Number Of Ingredients 6
Steps:
- Beat softened cream cheese with an electric mixer on medium speed until smooth. Beat in confectioners' sugar, lemon zest, and lemon juice.
- Slowly add cold heavy cream, beating until stiff peaks form. Sandwich cream between 32 thin lemon cookies (about 2 teaspoon per sandwich). Makes 32 cookies.
LEMON-CREAM SANDWICH COOKIES
A light lemon filling sandwiched between flaky butter cookies makes these a perfect accompaniment to hot tea or coffee.
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 2 dozen.
Number Of Ingredients 10
Steps:
- In a bowl, cream butter and confectioners' sugar. Beat in extract. Combine flour and cornstarch; beat into creamed mixture. Divide into two balls; wrap in plastic and refrigerate for 1 hour., On a lightly floured surface, roll each portion of dough to 1/8-in. thickness. Cut into 2-in. rounds. Place on ungreased baking sheets. Bake at 350° for 10-12 minutes or until edges are lightly browned. Remove to wire racks to cool., For filling, in a small bowl, cream butter and confectioners' sugar. Beat in lemon juice and zest. Spread over the bottoms of half of the cookies; top with remaining cookies.
Nutrition Facts : Calories 142 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 77mg sodium, Carbohydrate 17g carbohydrate (9g sugars, Fiber 0 fiber), Protein 1g protein.
LEMON CREAM SANDWICH COOKIES
These lemon sandwich cookies feature a buttery lemon sugar cookie sandiwched around a lemon cream cheese filling. Sunshiney and beautiful!
Provided by Courtney
Categories Cookies
Time 48m
Number Of Ingredients 17
Steps:
- Preheat the oven to 375 degrees.
- In the bowl of a stand mixture, cream the butter. Add the sugars and eggs and continue to beat until smooth. Beat in the lemon juice, vanilla, extract, and lemon zest.
- In a mixing bowl, whisk together the flour, salt, and baking powder. Add the flour mixture to the wet ingredients and beat on low speed until well combined, scraping the bowl as needed.
- Place heaping teaspoons of dough on a parchment lined baking sheet and flatten a bit with the palm of your hand. Sprinkle with sanding sugar. Bake for 8-9 minutes, or until cookies are set on the edges and no longer jiggly in the center. Allow to cool on the pan for a few minutes before removing to a cooling rack to cool completely.
- Combine the cream cheese and butter in the bowl of an electric mixer. Beat on medium high speed until smooth. Add the powdered sugar, beating on low speed and increasing the speed slowly as the sugar is incorporated. Add the lemon zest and juice, to taste. I like a lot of lemon flavor, so I always use the full 3 teaspoons.
- Pipe or spread the cream cheese frosting on a lemon cookie and sandwich with a second cookie. Store the finished cookies in the fridge. I love the taste of these cold directly out of the fridge, but they can set out at room temperature for several hours and be fine.
LEMON-CREAM SANDWICH COOKIES
This is a terrific and addictive recipe for the best lemon cookies that you will ever put in your mouth. I can't take credit as this recipe comes from Citizen Cake in San Francisco. Enjoy!! These are well worth the work. This recipe can make 30+ cookies. It reall depends on how you cut the cookies and how much filling you add.
Provided by TaterBug
Categories Dessert
Time 35m
Yield 30 serving(s)
Number Of Ingredients 14
Steps:
- Filling:.
- Using the back of a spoon mash lemon zest and salt to a paste in a medium bowl.
- Add butter. Using an electric mixer, beat until fluffy.
- Add powdered sugar in 4 batches, beating after each addition until well blended.
- Cookies:.
- Boil lemon juice and lemon zest in small pan until the mixture is reduced to two tablespoons, this takes about four minutes, watch it closely.
- Pour into a small bowl and let cool.
- Sift flour, salt, and baking soda into a small bowl.
- Using an electric mixer beat butter in a large bowl until fluffy.
- Add sugar, beat until well blended.
- Beat in two whole eggs, one at a time, then beat in two egg yolks.
- Beat in lemon juice mixture.
- Add in dry ingredients and stir until well blended but do not overstir!
- Cover dough and chill until very firm, at least four hours and up to one day.
- Preheat oven to 375°F Line 2 baking sheets with parchment paper.
- Roll out dough on lightly floured surface to scant 3/8 inch thickness.
- Using 2 inch round cookie cutter, cut out cookies.
- Transfer cookies to baking sheets and bake one pan at a time for best results.
- Bake for 12 minutes or until edges are golden brown.
- Transfer to racks and cool completely, repeat with remaining dough.
- Spread 2 tablespoons of filling on the flat side of one cookie. Top with another cookie.
- Repeat process to make your sandwich cookies.
- Can be made 2 days ahead.
- Store airtight in the refrigerator.
Nutrition Facts : Calories 247.2, Fat 11.5, SaturatedFat 7, Cholesterol 56.5, Sodium 125, Carbohydrate 34.4, Fiber 0.5, Sugar 21.9, Protein 2.4
LEMON-CREAM SANDWICH COOKIES
Categories Cookies Mixer Dessert Kid-Friendly Lemon Party Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes about 24 cookies
Number Of Ingredients 15
Steps:
- For filling:
- Using back of spoon, mash lemon peel and salt to paste in medium bowl. Add butter. Using electric mixer, beat until fluffy. Add sugar in 4 batches, beating after each addition until blended.
- For cookies:
- Boil lemon juice and lemon peel in small saucepan until mixture is reduced to 2 tablespoons, about 4 minutes. Pour into small bowl and cool. Sift flour, salt, and baking soda into medium bowl.
- Using electric mixer, beat butter in large bowl until fluffy. Add sugar; beat until blended. Beat in eggs, 1 at a time, then beat in yolks. Beat in lemon juice mixture. Add dry ingredients and stir to blend well. Cover dough and chill until firm, at least 4 hours and up to 1 day.
- Preheat oven to 375°F. Line 2 baking sheets with parchment paper. Roll out 1/3 of dough on lightly floured surface to scant 3/8-inch thickness. Using 2-inch round cutter, cut out cookies. Transfer cookies to prepared baking sheets. Bake cookies, 1 sheet at a time, until golden at edges, about 12 minutes. Let cookies cool 5 minutes. Transfer to racks and cool completely. Repeat with remaining dough.
- Spread 2 teaspoons filling on flat side of 1 cookie. Top with another cookie, flat side down. Repeat to make more sandwich cookies. DO AHEAD: Can be made 2 days ahead. Store airtight in refrigerator.
ZESTY LEMON ICE CREAM COOKIE SANDWICHES
A double dose of lemon makes these frosty ice cream sandwiches irresistible. The cookies have lemon zest, lemon juice and lemon extract, and before they're sandwiched with vanilla ice cream, they're smeared with tangy lemon curd.
Provided by Kardea Brown
Categories dessert
Time 4h45m
Yield 12 servings
Number Of Ingredients 14
Steps:
- Spoon the ice cream into a rimmed baking sheet and spread to 1/2-inch thickness. Freeze until firm, 2 to 3 hours. Use a 3-inch round cookie cutter to cut the ice cream into 12 rounds, reshaping the ice cream "sheet" as needed. Keep frozen.
- Preheat the oven to 350 degrees F. Line 2 rimmed baking sheets with parchment paper.
- Stir together the flour, baking soda, baking powder, cornstarch and salt in a large bowl; set aside.
- Beat the butter and granulated sugar with an electric mixer at high speed until creamy. Add the egg, and beat until the yellow disappears. Beat in the lemon zest, juice and extract.
- Add the flour mixture in 2 batches and beat until combined. Roll the dough into twenty-four 2-inch balls. Roll the balls in coarse sugar, if using, and place on the prepared pans. Use the bottom of a glass to press down the dough balls.
- Bake until the cookies are set and lightly golden on the bottoms, 15 to 18 minutes. Remove to wire racks to cool completely.
- To assemble the sandwiches, spread 1 to 2 tablespoons lemon curd on the flat sides of 12 cookies. Sandwich an ice cream round between 2 cookies (one lemon curd-coated and one uncoated). Roll the edges in the sprinkles. Wrap and freeze the ice cream sandwiches until ready to serve.
LEMON SANDWICH COOKIES (W/ LEMON CREAM CHEESE FILLING)
Haven't tried these yet, but posting here for safe-keeping. I clipped it out of the newspaper --says recipe is originally from the May 2007 Issue of Everyday Food Magazine.
Provided by frozen_rain
Categories Dessert
Time 50m
Yield 36 cookies, 36 serving(s)
Number Of Ingredients 9
Steps:
- To make cookies, preheat oven to 350°F
- In a large bowl using an electric mixer on high speed, beat butter, icing sugar, lemon zest, and salt until combined.
- With mixer on low, add flour (dough will be stiff); finish mixing with a wooden spoon.
- Turn dough out onto a piece of plastic wrap; pat into a disk about 1/2 inch (1 cm) thick.
- Wrap and chill until firm, about 1 hour (and up to 3 days).
- Unwrap dough; place on a lightly floured piece of parchment or waxed paper.
- With a lightly floured rolling pin, roll dough about 1/8 inch (3 mm) thick. (If dough cracks, let it warm up slightly).
- Cut out cookies with a 1 1/2 inch (4 cm) round cutter.
- (Re-roll scraps once, chilling if too soft).
- Place 1 inch (2.5 cm) apart on two baking sheets; sprinkle with granulated sugar.
- Bake until barely beginning to brown, 15-20 minutes. Transfer to wire racks to cool.
- For the filling, in a small bowl, mix cream cheese and zest until smooth.
- Gradually add 1 cup of icing sugar, mixing until smooth.
- Mix in remaining sugar as necessary to create a firm but spreadable filling.
- To form the sandwiches, place about 1 teaspoon filling between two cookies, sugared sides facing out; squeeze gently.
Nutrition Facts : Calories 110.3, Fat 6.3, SaturatedFat 3.9, Cholesterol 17, Sodium 42.5, Carbohydrate 12.8, Fiber 0.2, Sugar 7.3, Protein 1
LEMON SANDWICH COOKIES
These lemon sandwich cookies are sophisticated, delicious, and very easy to make.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 2h15m
Yield Makes 3 dozen
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. In a large bowl using an electric mixer on high speed, beat butter, confectioners' sugar, lemon zest, and salt until combined. With mixer on low, add flour (dough will still be stiff); finish mixing with a wooden spoon.
- Turn dough out onto a piece of plastic wrap, pat into a disk about 1/2 inch thick. Wrap, and chill until firm, about 1 hour (and up to 3 days).
- Unwrap dough; place on a lightly floured piece of parchment or waxed paper. With a lightly floured rolling pin, roll dough about 1/8 inch thick (if dough cracks, let it warm up slightly).
- Cut out cookies with a 1 1/2-inch round cutter (reroll scraps once, chilling of too soft). Place 1 inch apart on two baking sheets; sprinkle with granulated sugar. Bake until barely beginning to brown, 15 to 20 minutes; transfer to wire racks to cool completely.
- Form sandwiches: Place about 1 teaspoon Creamy Lemon Filling between two cookies, sugared sides facing out; squeeze gently.
LEMON SANDWICH COOKIES
This recipe comes to us from Rose Levy Beranbaum, renowned baker and author.
Provided by By Betty Crocker Kitchens
Categories Dessert
Yield 24
Number Of Ingredients 8
Steps:
- Food Processor Method Process the lemon zest with the sugar and salt until the zest is very fine. Cut the butter into several pieces and add it with the motor running. Process until smooth and creamy, Add the egg and vanilla and process until incorporated, scraping the sides of the bowl as needed. Add the flour and pulse in just until incorporated. The mixture will hold together if pinched.
- Electric Mixer Method For the best texture use superfine granulated sugar. Soften the butter and chop the lemon zest until very fine. In a mixing bowl cream together the sugar and butter until fluffy. Add the lemon zest, egg, and vanilla extract and beat until blended. In a small bowl, whisk together the flour and salt. On low speed, gradually add it to the butter mixture and mix until incorporated and the dough just begins to come away from the sides of the bowl.
- For Both Methods Scrape the mixture onto a large sheet of plastic wrap and use the wrap to press down on the dough, kneading it until it is smooth. Divide the dough into four pieces, wrap each one with plastic wrap, and press to form flat discs. Refrigerate for 2 hours up to 2 days placed in a zip-seal bag, to firm and give the dough a chance to absorb the moisture evenly to make rolling easier.
- Place 2 oven racks in the upper and lower thirds of the oven. Preheat the oven to 350°F.
- Remove the dough from the refrigerator and set it on a lightly floured surface. Lightly flour the dough and cover it with plastic wrap. (I like to use Wondra® flour for dusting.) Allow the dough to soften for about 10 minutes or until supple enough to roll. Roll the dough to 1/8 inch thick, moving it from time to time and adding more flour if necessary to keep it from sticking.
- Cut out 2-1/4 inch cookies. preferably using a scalloped cutter. Use a 3/4 inch round cutter or pastry tube to cut out the centers of half of them. (If using a plastic cutter, or parchment-lined cookied sheet, it's best to do this after placing the cookies on the cookie sheet.) Set the cookies, about 1/2 inch apart, on the cookie sheets. Knead together the scraps and reroll them, chilling them first if necessary.
- Bake the cookies for 8 to 12 minutes or just until they begin to brown lightly. For even baking, rotate the cookie sheets from top to bottom and front to back halfway through baking.
- Use a small offset spatula or pancake turner to transfer the cookies to cooling racks. When cool, spread the bottom sides of the cookie halves without the cutouts with 1 teaspoon of lemon buttercream or your favorite jam or jelly, and set the second set of cookies with the cutouts on top, bottom side down to create the sandwiches.
- Lemon Neoclassic Buttercream Makes: 1 cup/about 8 ounces 2 large egg yolks 1/4 cup superfine sugar 2 tablespoons light corn syrup 8 tablespoons (1 stick) unsalted butter, softened-65 to 75°F 1 tablespoon lemon zest, finely chopped, loosely packed 2 tablespoons lemon juice, freshly squeezed 1/2 teaspoon pure vanilla extract
- In a medium bowl, with a handheld mixer, beat the yolks on high speed until light in color.
- Have ready a 1-cup heatproof glass measure, coated lightly with nonstick cooking spray.
- In a small saucepan, preferably nonstick, using a silicone spatula, stir together the sugar and corn syrup until all the sugar is moistened. Heat over medium-high, stirring constantly, until the sugar dissolves and the syrup begins to bubble around the edges. Stop stirring completely and continue cooking for a few minutes until the syrup comes to a rolling boil. (The entire surface will be covered with large bubbles.) Immediately transfer the syrup to the glass measure to stop the cooking.
- Beat the syrup into the yolks in a steady stream. Don't allow the syrup to fall on the beaters or they will spin it onto the sides of the bowl. Continue beating on high speed for 5 minutes. Allow it to cool completely. To speed cooling, place the buttercream in an ice water bath or the refrigerator, stirring occasionally. When the outside of the bowl feels cool, on high speed, beat in the butter by the tablespoon. The buttercream will not thicken until almost all of the butter has been added. On low speed, add the lemon zest, lemon juice, and vanilla. Raise the speed to high and beat until smooth and creamy. It may separate at first but come together on beating.
- Place the buttercream in an airtight bowl. Use it at once or set it aside for up to 4 hours. If keeping it longer than 4 hours, refrigerate it. Bring it to room temperature and rebeat to restore the texture.
Nutrition Facts : ServingSize 1 Serving
More about "lemon creme sandwich cookies food"
LEMON SANDWICH COOKIES - DON'T SWEAT THE RECIPE
From dontsweattherecipe.com
VALU TIME SANDWICH CREME COOKIES, LEMON NUTRITION FACTS
From fastfoodnutrition.org
LEMON CREME SANDWICH COOKIES RECIPE - CREATE THE MOST ...
From recipeshappy.com
LEMON SANDWICH COOKIES - CANADIAN LIVING
From canadianliving.com
PISTACHIO AND LEMON CREAM SANDWICH COOKIES | FOOD & …
From foodandtable.com
LEMON CREME SANDWICH COOKIES RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
LEMON CREME SANDWICH COOKIES NUTRITION FACTS - EAT THIS MUCH
From eatthismuch.com
LEMON SUGAR COOKIE SANDWICHES - I AM BAKER
From iambaker.net
33 SANDWICH COOKIE RECIPES BETTER THAN ANY ... - TASTE OF HOME
From tasteofhome.com
LEMON CREAM SANDWICH COOKIES RECIPE | SWERVE
From swervesweet.com
BEST LEMON AND BUTTERCREAM SANDWICH COOKIES RECIPE - HOW ...
From goodhousekeeping.com
LEMON CREAM SANDWICH COOKIES RECIPE! : COOKIES - FOOD NEWS
From foodnewsnews.com
LEMON BUTTERCREAM SANDWICH COOKIES - BETTER HOMES & GARDENS
From bhg.com
LEMON MERINGUE SANDWICH COOKIES | RECIPE | SANDWICH ...
From pinterest.com
LEMON CREAM SANDWICH COOKIES - THE WASHINGTON POST
From washingtonpost.com
BEST YET SANDWICH COOKIES FILLED WITH FLUFFY CREME, LEMON ...
From fastfoodnutrition.org
LEMON SANDWICH COOKIES WITH LEMON CREAM FILLING
From inspiredbycharm.com
HOW TO MAKE CARR'S-STYLE GINGER LEMON CREMES FROM SCRATCH
From seriouseats.com
SCHNUCKS SANDWICH CREME COOKIES, LEMON NUTRITION FACTS
From fastfoodnutrition.org
CRISPY LEMON-GINGER SANDWICH COOKIES RECIPE
From seriouseats.com
LEMON BUTTERCREAM SANDWICH COOKIES - MY POPPET LIVING
From mypoppet.com.au
LEMON SANDWICH COOKIES WITH CREAM CHEESE FROSTING ...
From kitchengidget.com
LEMON SANDWICH COOKIES RECIPE | PBS FOOD
From pbs.org
LEMON CORNMEAL SANDWICH COOKIES RECIPE - REAL SIMPLE
From realsimple.com
OREO GOLDEN SANDWICH COOKIES, LEMON FLAVORED CREME
From oreo.com
LANCE NEKOT COOKIE SANDWICHES LEMON CREME FILLING - 8 CT ...
From amazon.ca
LEMON SHORTBREAD SANDWICH COOKIES - THE FRESH COOKY
From thefreshcooky.com
LEMON CREME SANDWICH COOKIES NUTRITION FACTS - EAT THIS MUCH
From eatthismuch.com
FROZEN LEMON CREAM SANDWICHES RECIPE - FOOD & WINE
From foodandwine.com
LEMON CREAM SANDWICH COOKIE RECIPE - WILLIAMS-SONOMA TASTE
From blog.williams-sonoma.com
LEMON CREME COOKIE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
GINGER-SPICE SANDWICH COOKIES WITH LEMON CREAM - RECIPE ...
From finecooking.com
LEMON GINGER CREAM SANDWICH COOKIES - CULINARY GINGER
From culinaryginger.com
FROZEN LEMON CREAM SANDWICHES RECIPE - RECIPES.NET
From recipes.net
LEMON COOKIES WITH LEMON CREAM FILLING - SAVING ROOM FOR ...
From savingdessert.com
LEMON CREAM PALEO SANDWICH COOKIES - THE PALEO RUNNING MOMMA
From paleorunningmomma.com
POLISH LEMON SANDWICH TEA COOKIES (CYTRYNOWE CIASTECZKA ...
From thespruceeats.com
LEMON CREME SANDWICH COOKIE RECIPE - CREATE THE MOST ...
From recipeshappy.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love