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Lemon Sugar Cookie Sandwiches

Get a burst of lemon and sweet buttercream in every bite with these Lemon Sugar Cookie Sandwiches.
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Course: Dessert
Cuisine: American
Keyword: Amazing Sugar Cookies, lemon cookies, Vanilla Buttercream
Servings: 12
Calories: 798kcal
Author: Amanda Rettke--iambaker.net

Ingredients

SUGAR COOKIES

  • 1 1/2 cups (339g) butter, room temperature
  • 2 cups (400g) granulated sugar
  • 2 large eggs, room temperature
  • 2 large egg yolks
  • 3 teaspoons lemon extract
  • 2 drops yellow gel food coloring
  • 1 tablespoon lemon zest, optional
  • 4 cups (500g) all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder

BUTTERCREAM

  • 1 cup (2 sticks or 226g) unsalted butter
  • 2 teaspoons vanilla extract
  • 32 ounces (about 7 1/2 cups) confectioners' sugar
  • 2 tablespoons whole milk
  • 1 pinch salt

Instructions

SUGAR COOKIES

  • Heat oven to 350°F.
  • In a stand mixer, beat butter and sugar until well combined, about 2 minutes.
  • Add in 2 eggs and 2 egg yolks and mix until combined.
  • Add in lemon extract and yellow food coloring; mix until combined. You may add more food coloring to achieve the desired color.
  • If you want to use fresh lemon zest, add it now. (I did not add any with these cookies.)
  • In a separate bowl, sift together flour, salt, and baking powder. Slowly add the flour mixture (about a cup at a time) to the butter mixture and combine. You can use a mixer or not, it just depends on how strong you are.
  • Put the dough in plastic wrap and refrigerate for at least one hour.
  • When you are ready to bake, heat oven to 350°F. Roll dough out, cut out cookies, and bake for 6-8 minutes. Let the cookies cool before assembling the sandwich cookies.

BUTTERCREAM

  • Beat butter in the bowl of a stand mixer with a whisk attachment on medium-high speed until light and fluffy (about 3 minutes).
  • Add vanilla extract.
  • With the mixer on low, slowly add in confectioners sugar, milk, and salt, frequently scraping sides and bottom of the bowl.
  • Once incorporated, whip frosting for at least 3 minutes on medium-high to high (about 7 minutes).
  • If frosting is too thick, gradually beat in additional milk.

ASSEMBLING THE COOKIES

  • Allow cookies to cool completely before assembly.
  • Use a small cookie scoop (or a tablespoon) to place the buttercream on the bottom side of one cookie.
  • Place a second cookie on top of the frosting, pressing down lightly. Enjoy!

Nutrition

Calories: 798kcal