The zesty lemon-cream filling for the cookies can be made one day ahead. Cover and refrigerate the filling; bring it to room temperature before using.
Ingredients
Makes about 24 cookies
Filling:
Cookies:
For filling:
Step 1
Using back of spoon, mash lemon peel and salt to paste in medium bowl. Add butter. Using electric mixer, beat until fluffy. Add sugar in 4 batches, beating after each addition until blended.
For cookies:
Step 2
Boil lemon juice and lemon peel in small saucepan until mixture is reduced to 2 tablespoons, about 4 minutes. Pour into small bowl and cool. Sift flour, salt, and baking soda into medium bowl.
Step 3
Using electric mixer, beat butter in large bowl until fluffy. Add sugar; beat until blended. Beat in eggs, 1 at a time, then beat in yolks. Beat in lemon juice mixture. Add dry ingredients and stir to blend well. Cover dough and chill until firm, at least 4 hours and up to 1 day.
Step 4
Preheat oven to 375°F. Line 2 baking sheets with parchment paper. Roll out 1/3 of dough on lightly floured surface to scant 3/8-inch thickness. Using 2-inch round cutter, cut out cookies. Transfer cookies to prepared baking sheets. Bake cookies, 1 sheet at a time, until golden at edges, about 12 minutes. Let cookies cool 5 minutes. Transfer to racks and cool completely. Repeat with remaining dough.
Step 5
Spread 2 teaspoons filling on flat side of 1 cookie. Top with another cookie, flat side down. Repeat to make more sandwich cookies. DO AHEAD:Can be made 2 days ahead.Store airtight in refrigerator.
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Reviews (27)
Back to Top这些饼干是最好的柠檬饼干I've ever had. Three stars is because, I, like many others, found this dough absolutely impossible to roll out. I refrigerated it for six hours, froze it for 1 hour, and still it was insanely sticky. Perhaps reducing the lemon juice mixture by half was not enough. Anyway, the flavor of this cookie is AMAZING. And it is very tender - almost cakey on the inside. I ended up just rolling them into little balls by hand and baking. They turned out very cute and plump, and I made a simple lemon icing to drizzle on top. I'll definitely make them this way again. They'd also be cute rolled in sanding sugar before baking to make them sparkly.
aalicht
Upstate, NY
5/14/2017
I made them with a heart-shaped cutter for a bridal shower and was bowled over by the reaction. They loved them! I was confused by the comments about using 2 cups of flour and thought this recipe should be 2 cups, but no. These ingredients are correct, but I also added lemon extract to the cookies and the filling. I made mine about 3/8" thick and did bake them for the full 12 minutes. They were perfect.
joanlmikk
Berkeley, CA
1/26/2014
These are fantastic. A serious improvement upon the cookies mom used to buy us when we were children. I wouldn't change them a bit.
meyerlemonlover
Ft. Lauderdale, Fl.
9/15/2010
Yummy and refreshing. Took hints from previous reviews: added 1/6 Tsp lemon extract to the filling and increased the lemon juice and zest in the cookies and filling. Also spread a thin layer of raspberry jam between the two cookies. Perfect combination of flavors. These were a delight!
Anonymous
NYC
11/11/2009
These were good cookies. I added the lemon extract to bump up the lemon. The cookies alone did not have a very intense lemon flavor.
sjbmorris
Sanford, NC
10/11/2009
I have the original recipe from last year when they were called "Lemon Sandwich Cookies" which calls for 2 C of flour. I made these tonight. As others have said, I prefer a more pronounced lemon flavor. I will see if they get more lemony as the days go by. I need these for a dinner party Saturday night. I will add the T of lemon juice next time if they don't get lemony on their own. I also burned my first batch. I knew 15 minutes was crazy, so I set it for 9 minutes and they burned. I love the cookie. I think it has a wonderful flavor and crisp texture. If I can't get the cream right with this recipe, I will experiment with other creams. These cookies are too good to let go just because of the cream.
Anonymous
Fairfax, VA
8/6/2009
I saw this recipe in June '09 issue of Gourmet. The amount of flour is 2 cups and the dough is rolled out to 1/8-inch thickness for a crisper cookie.
amy428
8/6/2009
I used a 1.5 in. cutter and baked for 6 min. and they came out the perfect sized bite of cookie. I overbaked my first batch baking in 9 min. DON'T OVERBAKE these cookies, they really need to be soft. Also, I took another reviewers tip and refrigerated the dough for awhile then rolled the dough between sheets of wax paper and let it finish getting firm in the fridge before cutting. It was great to have ready to cut sheets of dough waiting for me and made the process really quick. I too think the lemon flavor could be more pronounced and actually had to had 1/2 a tsp. of lemon extract to the frosting which helped.
MrsDre
8/3/2009
I'm a chemist so I like to think I have a pretty good handle on measuring. But, somehow this cookie dough ended up being the most sticky, gooey mess I've ever tried to roll. I ultimately deemed it completely unrollable, despite having chilled small rounds of it in the fridge overnight. I had to just mold some of the cookies by hand, and put the rest between sheets of wax paper, rolled it and froze it before making more. I ended up just making huge cookies out of some of it. Anyway, the cookies themselves have a hint of lemon flavor...but I didn't find them extraordinarily different from a standard sugar cookie. The buttercream filling was delicious, but it definitely does kill the joy of eating cookies when you know just how much butter you are eating in every bite.
superpuji
Rockville, MD
7/23/2009
I was very surprised by the soft, almost cakey texture of the cookies. The subtle lemon flavor of the cookies themselves goes increadibly well with the sweetness of the lemon cream filling. I would suggest rolling out the dough, not on a floured surface as the recipe calls for, but between parchment paper to keep the dough from getting too tough and overworked. These have become my staple summer cookies.
indielicious
New Baltimore, MI
6/29/2009
我认为这些cookie是好,但不是很好。Unlike some other reviewers, I did not think the cookies had a "bright lemon flavor"; I thought it was muted. I have to say I agree with McKenna123 - I prefer a more pronounced lemon flavor. After tasting the filling, I did increase the amount of zest in it (added about another 1/2 tablespoon of zest and also some lemon juice). What would really be good is to try using lemon curd as a filling - I think I will fill the rest of the cookies with that. If I make this recipe in the future, I will increase the zest and the lemon juice reduction, as well.
pampriest
San Francisco Bay Area
4/10/2009
These are ridiculously sinful, addictive and delicious! I tried as is with great results. For Easter I am considering trying to make orange or lime cookies as well...wish me luck!
heatherdream
4/7/2009
I made these earlier this week and they received rave reviews. I agree with other reviewers that the consistency of the lemon filling is a little thick. But it's so delicious! Rather than thin it out, I actually made a second batch and used all of it for the 36 cookies I got out of the recipe (maybe I have just have a big sweet tooth because I could not get enough of the filling). I am making them again today!
TMayerhofer
alexandria, va
4/5/2009
Warning: these cookies may cause addiction!! They are the best lemon cookies!! Some hints: add the 1 T. lemon juice to the the filling; roll between parchment paper; make sure you refrigerate as recommended and do not roll these too thin.
Anonymous
Everett, WA
4/2/2009
I wish there had been a photo of these cookies, so I'd know how they were supposed to look. I rolled my dough thinner than the recipe called for (and pricked them with fork, for looks), baking them at 350° for 11 minutes. Since they were thinner, I ended up with a gazillion cookies! Unfortunately, I only had enough confectioner's sugar to make a half batch of filling, so I ran out. The cookies were very tasty, and had lots of lemon flavor, but they were a lot of work. But I have to say, that lemon reduction smelled wonderful! Since I had so many cookies, I added a thin swipe of raspberry preserves on several 'tops', which were very pretty. The raspberry added another layer of flavor to the lemon. I have leftover unfilled cookies, and I'm toying with make a lime filling, and adding a layer of blackberry preserves. Or maybe orange filling, with orange marmalade.
Anonymous
Ballard Washington
2/15/2009
