Servings: 12 cookies
Calories: 120kcal
Cost: $8
Equipment
- Mixing bowls
- Electric mixer or whisk
- Rolling pin
- Round cookie cutter
- Baking sheets
Ingredients
- 200 g wheat flour
- 1 egg yolk
- 80 g glass sugar (or powdered sugar) as a substitute
- 1 teaspoon lemon zest
- 1 pinch baking powder
- 50 g unsalted butter
- 100 g glass sugar (for lemon cream)
- Juice from 2 fresh lemons juice
Instructions
- Cream the soft butter with the glass sugar until light and fluffy.
- Add the egg yolk and lemon zest to the mixture and mix until fully incorporated.
- Gradually add the flour and baking powder, mixing until a smooth dough forms.
- Wrap the dough in plastic wrap and chill in the fridge for 10 minutes.
- Roll out the chilled dough on a floured surface and cut with a round cookie cutter.
- Bake the cookies on a parchment-lined baking sheet at 170°C (340°F) for about 20 minutes until golden.
- Beat the butter with the glass sugar and lemon juice in a separate bowl until smooth.
- Once the cookies are cool, pipe the lemon cream onto half of the cookies and sandwich with the remaining cookies.
Notes
For extra flair, dust the assembled cookies with powdered sugar before serving. Store in an airtight container at room temperature for up to 3 days or in the fridge for up to a week. To freeze, wrap each cookie individually and store in a freezer-safe bag for up to 2 months. Thaw overnight in the fridge before enjoying. If you want to experiment, you can swap the lemon juice with lime or orange juice for a different flavor profile.
Nutrition
Calories: 120kcal | Carbohydrates: 17g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 50mg | Potassium: 20mg | Sugar: 9g | Vitamin A: 100IU | Vitamin C: 2mg | Calcium: 15mg | Iron: 0.5mg
Tried this recipe?Let us know how it was!