Lemon Buttercream Cookies (Print-Friendly Version)
Soft cookies flavored with lemon zest, held together by a creamy, zingy lemon filling. Sweet and citrusy in every bite.
# Ingredients:
01 -
1 cup (206g) of granulated sugar.
02 -
Zest from 2 fresh lemons.
03 -
3 ounces (86g) of softened cream cheese.
04 -
8 ounces (226g) of unsalted butter, softened.
05 -
1 large egg yolk, room temperature.
06 -
1 teaspoon fresh lemon juice.
07 -
1/8 teaspoon of salt.
08 -
1 teaspoon of vanilla extract.
09 -
2 2/3 cups (337g) of all-purpose flour.
10 -
Filling: 1/2 cup (113g) softened unsalted butter.
11 -
Filling: 1 2/3 cups (190g) powdered sugar.
12 -
Filling: 1/2 teaspoon vanilla extract.
13 -
Filling: Zest from 1 lemon.
14 -
Filling: 1 tablespoon of fresh lemon juice.
# Steps:
01 -
Set oven to 350°F. Trace 1.5-inch circles on parchment paper and place it flipped over on cookie sheets.
02 -
Blend half the sugar and lemon zest together in a food processor until you get a bright yellow mix.
03 -
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).
04 -
Gradually add the flour in three parts, scraping the bowl as you go.
05 -
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:
01 -
The dough should be soft to make piping easier.
02 -
Warm the dough up slightly if it feels too firm to pipe.
03 -
Try to keep cookie sizes uniform for the best outcome.