Sourdough Lemon Cookie Sandwiches with Creamy Filling
Brighten your day with these sourdough lemon cookie sandwiches! Soft, tangy cookies paired with a creamy lemon filling make this dessert irresistible. Ready in just over an hour!
Ingredients
- ¾ cup 154 g granulated sugar
- Zest of 2 lemons
- 8 tbsp 113 g salted butter, room temperature
- 1 medium egg approx. 45 g
- ¼ cup 60 g sourdough starter or discard (100% hydration)
- ½ tsp vanilla extract
- 2 tsp fresh lemon juice
- 1 ¾ cups 215 g all-purpose flour
- ¼ tsp salt
- ¼ tsp baking soda
- ¼ cup 50 g granulated sugar (for coating)
Lemon Cream Cheese Filling:
- 4 tablespoons 56 g salted butter, room temperature
- 4 oz 115 g full-fat cream cheese, room temperature
- Zest of 2 lemons
- 1 ½ cups 190 g powdered sugar
- 1 tablespoon fresh lemon juice
Instructions
- In a bowl, rub the granulated sugar (¾ cup) with lemon zest. Add butter and beat until light and fluffy. Mix in egg, sourdough starter, vanilla, and lemon juice.
- In a separate bowl, whisk flour, salt, and baking soda. Gradually add to the wet mixture, mixing until just combined. Chill dough for 30 minutes.
- Preheat oven to 350°F (175°C). Roll dough into 1-inch balls, coat in the remaining sugar, and place on a parchment-lined baking sheet. Bake for 10-12 minutes until edges are set. Cool completely.
- For the filling, beat butter, cream cheese, and lemon zest until smooth. Gradually add powdered sugar and lemon juice, beating until creamy.
- Spread or pipe the filling onto the flat side of half the cookies, then sandwich with the remaining cookies.
