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Tangy Lemon Cookies with Lemon Cream mix zingy citrus notes with the cozy warmth of butter-rich cookies. Every mouthful delivers a lovely balance between crunchy cookie exterior and velvety lemon filling. They're perfect for fancy get-togethers or just as a sunny treat to lift your spirits.
What Makes These So Special
These treats pack a bright citrus punch that's wonderfully balanced by creamy lemon buttercream. They work for everything from fancy tea gatherings to backyard cookouts or quiet nights in. The easy prep and fancy taste make them a hit wherever they show up.
Must-Have Components
- Lemon Zest and Sugar: The heart of the mix, giving the dough its bright citrus kick.
- Butter and Cream Cheese: Add richness and softness to both cookies and filling.
- Lemon Juice: Brings that mouth-watering tartness and lifts all flavors.
- Egg Yolk: Adds needed moisture and helps everything stick together.
- Vanilla Extract: Cuts the sharpness with a hint of sweetness.
- Flour: Keeps your cookies from falling apart while staying soft.
Mixing Your Dough
Rub granulated sugar with fresh lemon zest to unlock those fragrant oils. Beat this mix with soft butter and cream cheese until it's fluffy and pale. Mix in the egg yolk, fresh lemon juice, and vanilla, then slowly add flour until you've got a nice, smooth dough.
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Getting Cookies Ready
Scoop your dough into a piping bag with a simple round tip attached. Squeeze out same-sized circles onto baking sheets lined with parchment, making sure they're not too close. This helps them bake evenly and makes them just right for adding cream between pairs later.
Cookie Baking Time
Get your oven hot at 350°F (175°C) and pop those cookies in for 10-12 minutes until they're just turning golden at the edges. Let them sit on the hot tray for a bit before moving them to a cooling rack to finish cooling down.
Whipping Up Lemon Filling
Mix soft butter with cream cheese, add powdered sugar and fresh lemon juice, then beat until it's all smooth and fluffy. Need it thicker? Toss in more sugar. Want more tang? Splash in extra lemon juice.
Putting Cookies Together
Smear or pipe plenty of the lemon filling onto the flat bottom of one cookie. Place another cookie on top and press down gently so the filling spreads to the edges. Keep going until all your cookies are matched up and filled.
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Keeping Them Fresh
Keep plain cookies in a sealed container on your counter for up to 3 days. Once filled, store them in the fridge for about a week, though they're tastiest right after making. Want to plan ahead? Freeze unfilled cookies for up to 3 months and add filling when you're ready to serve.
Fun Twists to Try
Swap lemons for oranges or limes to change up the flavor. Try using mascarpone instead of cream cheese for an extra rich filling. Finish with a thin white chocolate coating or dust the tops with powdered sugar to make them pretty.
Making Them Perfect
Make sure your butter and cream cheese aren't cold when you start. If your dough feels too runny for piping, chill it first. Keep an eye on them while they're in the oven so they don't get too brown and lose their soft texture.
Sunshine in Cookie Form
These Lemon Cookies with Lemon Cream blend sour and sweet just right, making them stand out at parties. Whether you're sharing them at a birthday bash or enjoying them with afternoon tea, they bring a little brightness to every single bite.
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Recipe FAQs
- → What's the purpose of mixing zest and sugar?
Blending zest with sugar spreads the lemon flavor evenly in the dough and enhances the overall taste with aromatic oils.
- → Why does the dough need to be soft for piping?
Soft dough makes piping easier and ensures the cookies come out evenly shaped. Stiff dough can be too hard to work with.
- → Can I prepare these cookies in advance?
Yes, bake the cookies ahead but don’t add the filling until closer to when you’ll serve them for peak freshness.
- → What if I don’t have a piping bag?
A piping bag looks neat, but you can roll the dough into balls and press them down slightly for an alternative method.
- → How do I store these cookies?
Keep filled cookies in the fridge in an airtight container. Set them out to warm up before eating for the best texture and flavor.
Lemon Buttercream Cookies
Soft cookies flavored with lemon zest, held together by a creamy, zingy lemon filling. Sweet and citrusy in every bite.
Ingredients
Steps
Set oven to 350°F. Trace 1.5-inch circles on parchment paper and place it flipped over on cookie sheets.
Blend half the sugar and lemon zest together in a food processor until you get a bright yellow mix.
Use a mixer to whip together cream cheese, butter, lemon sugar, the rest of the sugar, egg yolk, lemon juice, salt, and vanilla until the mixture is airy (takes about 3-4 minutes).
Gradually add the flour in three parts, scraping the bowl as you go.
Fill a pastry bag with the dough, attach a large tip, and pipe 1.5-inch circles onto the parchment using the traced circles as a guide.
Notes
- The dough should be soft to make piping easier.
- Warm the dough up slightly if it feels too firm to pipe.
- Try to keep cookie sizes uniform for the best outcome.
Required Tools
- Food processor.
- Mixer with electric beaters.
- Piping bag and a big piping tip.
- Baking parchment.
Allergy Information
Check each ingredient for potential allergens and consult a healthcare professional if needed.
- Contains dairy.
- Includes eggs.
- Made with gluten.
Nutritional Facts (per serving)
These details are provided for informational purposes and aren't a substitute for medical advice.
- Calories: 165
- Fats: 9 g
- Carbohydrates: 18 g
- Proteins: 2 g