Vegan Lemon Sandwich Cookies (Print version)
Bright, zesty vegan sandwich cookies with creamy lemon filling for a sweet citrus treat.
# What goes in:
→ Cookie Dough
01 - 2 cups (250 g) all-purpose flour
02 - 1/2 cup (60 g) powdered sugar
03 - 1/4 cup (30 g) cornstarch
04 - 1/4 teaspoon salt
05 - 1/2 cup (120 g) vegan butter, softened
06 - 1/3 cup (80 ml) coconut oil, melted
07 - 1 teaspoon vanilla extract
08 - Zest of 2 lemons
→ Lemon Filling
09 - 1 cup (120 g) powdered sugar
10 - 1/4 cup (60 g) vegan butter, softened
11 - 2 tablespoons freshly squeezed lemon juice
12 - Zest of 1 lemon
13 - 1/2 teaspoon turmeric (optional, for color)
# Cooking steps:
01 - Preheat oven to 350°F and line two baking trays with parchment paper.
02 - In a large mixing bowl, whisk together the all-purpose flour, powdered sugar, cornstarch, and salt until evenly blended.
03 - Add the softened vegan butter, melted coconut oil, vanilla extract, and lemon zest to the dry mixture. Stir until a soft, cohesive dough comes together.
04 - Scoop tablespoon-sized portions of dough and roll into balls. Place on the prepared trays, spacing them about 2 inches apart. Flatten each ball gently with your fingers or a fork for a uniform shape.
05 - Bake for 10 to 12 minutes, until the edges are lightly golden. Transfer to a wire rack and cool completely.
06 - In a medium bowl, beat the powdered sugar and softened vegan butter together until light and fluffy. Add the lemon juice, lemon zest, and turmeric if using, then beat until creamy and smooth.
07 - Pipe or spread a small dollop of filling onto the flat side of half the cooled cookies. Top each with a second cookie, flat side down, pressing gently to form a sandwich.
08 - Refrigerate the assembled cookies for at least 30 minutes to firm the filling before serving.
# Tips from flavorandfeast:
01 -
- The dough comes together in one bowl with no chilling required, which means you can go from craving to cookie in about half an hour.
- That lemon filling is tangy and luscious enough that even people who do not care about vegan baking will ask for the recipe.
02 -
- Do not rush the cooling step because even slightly warm cookies will make the filling slide right off.
- If your dough feels too sticky to roll, dust your hands with a little flour and it will cooperate immediately.
03 -
- Use a microplane to zest your lemons because the fine grating releases way more aromatic oil than a standard zester and that oil is where all the flavor lives.
- For perfectly uniform sandwich cookies, pipe the filling using a zip top bag with a corner snipped off rather than spreading with a knife.