Easy homemade Lemon Sandwich Cookies with buttery sugar cookies and a vibrant lemon cream filling. This easy vegan treat is perfect for summer!
Prep Time 20minutes
Cook Time 14minutes
Chill Time 10minutes
Total Time 44minutes
Servings 9cookie sandwiches
Author Two Market Girls
100g(½ cup) granulated sugar
226g(1 cup) salted vegan butter
300g(2 ½ cups) all purpose flourplus more for rolling
15-30mL(1-2 tbsp) lemon juiceif needed
113g(½ cup) vegan buttersoftened
240g(2 cups) icing sugar
15mL(1 tbsp) lemon juice
Cream together the vegan butter, sugar, lemon zest, and the vanilla until light and fluffy, about 5 minutes.
Add flour to creamed butter and beat until a dough just comes together. If the dough isn't coming together and is still crumbly add lemon juice (1 tbsp at a time) and beat until the dough comes together. Don't add too much liquid to avoid a sticky dough.
Lightly flour two pieces of parchment paper and roll out the dough between them to about 1/4" thick. Using a cookie cutter, cut cookies using a 2-3" cookie cutter. Re-roll out any dough scraps to make additional cookies.
Transfer cookies to a lined baking sheet and optionally sprinkle any extra lemon zest on top and press gently into cookies for decoration. Place baking sheet in the freezer for 10-20 minutes while the oven preheats.
Preheat the oven to 325F.
Bake cookies for 12-14 minutes or until golden brown on the bottom and slightly golden around the edges.
Allow cookies to cool for 5-10 minutes on baking sheet before transferring to a cooling rack.
While the cookies cool make the the filling by beating vegan butter in a stand mixer until light and fluffy. Slowly add icing sugar and beat until combined. Add lemon zest and lemon juice and beat until combined. Place in a piping bag.
Once the cookies have cooled completely, cut the piping bag to make a 1 cm opening and pipe a layer of butter cream on half of the cookies. Top with remaining cookies and serve.