Vegan Lemon Sandwich Cookies (Printer-friendly)
Bright citrus sandwich cookies with creamy lemon filling, perfect for snacking or sharing.
# What You Need:
→ Cookie Dough
01 - 2 cups (250 g) all-purpose flour
02 - ½ cup (60 g) powdered sugar
03 - ¼ cup (30 g) cornstarch
04 - ¼ teaspoon salt
05 - ½ cup (120 g) vegan butter, softened
06 - ⅓ 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 - ¼ cup (60 g) vegan butter, softened
11 - 2 tablespoons freshly squeezed lemon juice
12 - Zest of 1 lemon
13 - ½ teaspoon turmeric (optional, for color)
# How to Make It:
01 - Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper and set aside.
02 - In a large mixing bowl, whisk together the all-purpose flour, powdered sugar, cornstarch, and salt until evenly distributed.
03 - Add the softened vegan butter, melted coconut oil, vanilla extract, and lemon zest to the dry mixture. Stir and mix until a soft, cohesive dough comes together.
04 - Scoop tablespoon-sized portions of dough and roll into smooth balls. Arrange on the prepared baking sheets, spacing them about 2 inches apart. Gently flatten each ball with your fingers or the tines of a fork for a uniform shape.
05 - Bake for 10 to 12 minutes, or until the edges are lightly golden. Remove from the oven and let the cookies cool completely on a wire rack.
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 continue beating until the filling is smooth and creamy.
07 - Pipe or spread a small dollop of lemon filling onto the flat side of half the cooled cookies. Gently press the remaining cookies on top, flat side down, to form neat sandwiches.
08 - Refrigerate the assembled cookies for at least 30 minutes to allow the filling to set and achieve the best texture before serving.
# Expert Tips:
01 -
- The cornstarch trick makes these cookies impossibly tender without any eggs.
- That creamy lemon filling tastes like sunshine squeezed between two shortbread wafers.
02 -
- Do not skip the chilling step or the filling will squish out when you bite into them.
- If your dough feels crumbly, wet your hands slightly and knead it a few times until it holds together.
03 -
- Zest your lemons before juicing them because a soft lemon is miserable to grate.
- Use a piping bag or a zip-top bag with the corner snipped off for neat, even filling every time.