Description
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
Scale
- 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.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
Nutrition
- Serving Size: 1 cookie sandwich
- Calories: 220 kcal
- Sugar: 20 g
- Sodium: 150 mg
- Fat: 11 g
- Saturated Fat: 7 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 40 mg