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–+ servings
Lemon Cream Cookie Bliss

Lemon Cream Cookie Bliss

Indulge in Lemon Cream Cookie Bliss—zesty, creamy, and utterly irresistible. Perfect for any occasion!
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Prep Time 20 minutes
Cook Time 20 minutes
Chill Time 10 minutes
Total Time 50 minutes
Servings: 12 cookies
Calories: 160
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 200 g all-purpose wheat flour
  • 1 egg yolk
  • 80 g granulated sugar
  • 1 teaspoon lemon zest
  • 1 pinch baking powder
  • 50 g unsalted butter, softened
  • 100 g granulated sugar (for the lemon cream)
  • 60–70 ml juice of fresh lemons
  • 50 g unsalted butter, softened (for the lemon cream)

Equipment

  • Mixing bowls
  • Hand mixer
  • Rolling pin
  • Round cookie cutter
  • Baking tray

Method
 

  1. Beat the softened unsalted butter with 80 g of sugar until pale and fluffy, then mix in the egg yolk and lemon zest.
  1. Sift in the flour and pinch of baking powder, folding until you get a smooth, pliable dough.
  1. Wrap the dough in plastic or parchment and chill in the fridge for 10 minutes.
  1. Preheat your oven to 170°C (340°F) and roll out the dough to about 5–6 mm thick; cut out rounds using a cookie cutter.
  1. Bake for 18–20 minutes until the edges are golden; let them cool completely on a wire rack.
  1. While cookies cool, make the lemon cream by beating 50 g of butter with 100 g sugar until creamy, then add the lemon juice and mix until smooth.
  1. Once cookies are cool, pipe or spoon about 1 teaspoon of lemon cream on half, and sandwich with the other cookies.

Nutrition

Calories: 160kcalCarbohydrates: 22gProtein: 1gFat: 7gSaturated Fat: 4gCholesterol: 24mgSodium: 20mgPotassium: 10mgFiber: 0.5gSugar: 8gVitamin A: 140IUVitamin C: 5mgCalcium: 2mgIron: 0.5mg

Notes

Feel free to substitute butter with vegan butter for a dairy-free option. For a gluten-free version, you can use a 1:1 gluten-free flour blend.
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