Ingredients
Cookie Dough
- 100g caster sugar (plus extra for coating the cookies once baked)
- Zest of 2 medium lemons
- 200g dairy-free block butter (cold and cubed)
- 300g all-purpose / plain flour
- Yellow food gel (a drop, for color)
Cream Filling
- 150g dairy-free butter
- 20g dairy-free cream cheese
- 200g icing sugar
- 1 teaspoon lemon extract
- Zest of 1 lemon
Decoration
- Fresh mint leaves
Instructions
- Prepare the Lemon Sugar: Add the caster sugar and lemon zest into a bowl. Use your fingers to rub the zest into the sugar, releasing the citrus oils for maximum flavor.
- Make the Cookie Dough: Cream the cold cubed dairy-free butter, a drop of yellow food gel, and lemon sugar together in a bowl until pale and fluffy. This can be done using a stand mixer with a paddle attachment or by hand with a whisk or spatula. Sift in the flour and mix until a thick dough forms.
- Chill the Dough: Wrap the dough in plastic wrap or baking paper and chill in the fridge for at least 40 minutes up to 1 hour to firm up for easier handling.
- Preheat the Oven: Preheat your oven to 180°C fan (160°C conventional) and line a baking tray with greaseproof paper.
- Roll and Cut Shapes: Once chilled, roll out the dough on a heavily floured surface to about 1/2 inch thickness to prevent sticking. Use an oval or lemon-shaped cookie cutter to cut shapes and place them on the prepared baking tray.
- Bake the Cookies: Bake in the center of the oven for 10-12 minutes until the edges are golden brown. Rotate the tray halfway through baking for even cooking.
- Cool the Cookies: Remove from oven and let cookies cool slightly on the tray before transferring to a wire rack. Allow them to cool completely before filling to prevent melting.
- Prepare the Cream Filling: In a mixing bowl, whip together the dairy-free butter and cream cheese until creamy using a stand or hand mixer.
- Add Flavor and Sweetness: Add icing sugar, lemon extract, and lemon zest to the whipped mixture. Whip on high speed for 5 minutes until pale and fluffy. If too thick, add a splash of dairy-free milk to achieve a thick, creamy consistency.
- Fill a Piping Bag: Transfer the buttercream to a piping bag fitted with a medium round tip nozzle for easy application.
- Assemble the Sandwich Cookies: Dip the tops of half the cookies in caster sugar for added texture and sweetness. Pipe cream onto the other half, then sandwich with a sugar-coated cookie on top.
- Garnish and Serve: Decorate each assembled cookie with a fresh mint leaf and serve immediately. Enjoy your refreshing vegan lemon sandwich cookies!
Notes
- Ensure the dough is well chilled before rolling to prevent sticking and easier shaping.
- Adjust the amount of lemon zest and extract for a stronger or milder lemon flavor based on preference.
- The yellow food gel is optional and only used for a slight lemony color.
- If the buttercream is too thick, gradually add dairy-free milk to avoid making it runny.
- Store the cookies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- Use gluten-free flour to make this recipe gluten-free if needed.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
- Diet: Vegan
