Go Back
Lemon sandwich cookies laid out on parchment paper. On the bottom right are three lemon slices, and on the bottom left is a small bowl with lemon buttercream filling.
Print

Lemon Cookies | Lemon Sandwich Cookies

These simple lemon cookies are flecked with lemon zest, filled with a lemon buttercream and taste just like the EBM lemon sandwich biscuits. The best way to enjoy these buttery lemon sandwich cookies is with a cup of tea.
Course Afternoon Tea, Dessert, Hi Tea
Cuisine American, Pakistani
Prep Time 35 minutes
Cook Time 20 minutes
Chilling Time 45 minutes
Total Time 1 hour 40 minutes
Servings 8 people
Calories 350kcal

Ingredients

For the cookie dough:

  • 1 cup / 250g butter softened
  • 1 teaspoon vanilla essence
  • ½ - 1 teaspoon lemon zest
  • ½ cup / 80g icing sugar
  • 1 ½ cups / 225g all purpose flour
  • ½ cup / 75g cornflour

For the lemon buttercream filling:

  • cup 80g butter
  • cup 110g icing sugar
  • 1 teaspoon grated lemon rind
  • 1 teaspoon lemon juice

Instructions

For the cookie dough:

  • Place softened butter, vanilla essence and lemon zest in a large bowl. Sift icing sugar on top and beat with an electric mixer until pale and creamy. Sift the flour and cornflour over the butter mixture and beat with an electric whisk till a soft dough is formed. If the dough is still sticky, add in more flour, 1 tablespoon at a time.
  • Divide the dough into 3 equal pieces, and shape each into a circular disk. Wrap each disk in clingfilm and refrigerate for at least 45 minutes. The dough can be stored in the fridge for upto 2 days, but in that case you will need to soften it slightly at room temperature before rolling the dough.
  • Preheat oven to 160 C / 320 F (140 C fan forced). Line a baking sheet with parchment paper.
  • Place 1 portion of dough on a lightly floured parchment paper or silicon baking mat. Use a lightly floured rolling pan to roll out the dough to about ¼ inch thickness (6 mm). In case the dough is still sticky, use more flour or you can place a sheet of parchment paper on top of the dough, and then roll.
  • Cut cookies using a square cookie cutter. I used the Soffritto cookie stamp cutter for the signature lemon biscuit sandwich look. But you can use any square or round cookie cutter that you have available at home. To prevent sticking to the dough, dust the cookie cutter in flour and then cut the dough. Make sure to use a good cookie cutter and press firmly so that the cut cookies have sharp edges and release easily.
  • Repeat with the other two dough disks. Any dough scraps can be re-rolled and cut into cookies. If at any time, the dough feels sticky keep it in the fridge or freezer for a couple of minutes to chill.
  • Transfer the biscuits to the prepared baking sheet, spacing them about 2 inches (5 cm) apart.
  • Bake until the biscuits are pale golden and cooked through, 11 to 14 minutes swapping the trays halfway through. The cookies will be soft when they come out of the oven but they will firm up after cooling. Transfer to a wire rack and let cool completely.

For the lemon buttercream filling:

  • Use an electric mixer to beat the butter in a small bowl until pale and creamy. Add icing sugar along with lemon zest and lemon juice. Beat on low speed until combined and smooth.
  • Use a butter knife to spread a little buttercream on the base of a cooled biscuit, and sandwich it together with another biscuit. Repeat till all biscuits are made.
  • This recipe makes about 16 - 18 biscuits, and the nutrition is keeping in mind 2 biscuits per person.