Sandwiched between two delicate, lemon-infused shortbread cookies lies a vibrant layer of lemon cheesecake cream and tangy lemon curd. Each bite delivers a delightful combination of citrusy lemon and buttery flavors that work seamlessly together. These cookies are really like slices of lemon cheesecake transformed into a truly delicious cookie. Also, the snoopy cookie design makes the baking process even more enjoyable!
Ingredients You’ll Need & Why It Works:
Lemon Shortbread Dough —
Unsalted Butter: Unsalted butter plays several roles in these lemon shortbread cookies. For one, the fat lipids found in butter help to reduce the elongation of gluten strands by interfering with gluten formation. As a result, the butter’s high fat and low moisture content contribute to these cookies’ flaky and crumbly texture. Additionally, butter imparts tenderness and improves the flavor of these cookies.
Powdered Sugar: Powdered sugar typically contains around 3% cornstarch or tapioca starch. The conventional variety has cornstarch, while the organic variety has tapioca. These starches are added to absorb moisture and prevent clumping in the powdered sugar. Thanks to the thickening abilities of cornstarch and tapioca, their inclusion in the shortbread dough not only sweetens but also gives these cookies a thicker consistency.
Vanilla Extract: One advantage of using vanilla extract is its consistency in flavor and higher quality, ensuring consistent results each time. Additionally, vanilla extract helps to balance and enhance the other flavor nuances in these cookies.
All-Purpose Flour: The protein content in all-purpose flour is ideal for providing adequate structure for these lemon shortbread cookies. It not only helps to absorb liquids in the shortbread dough but also aids in binding all of the other ingredients together. Precise flour measurement is especially important as it provides these cookies with structural stability.
Table Salt: Incorporating a hint of salt into your shortbread dough can effectively counterbalance the sweetness and accentuate the inherent flavors of the other ingredients.
Lemon Juice: Lemon juice imparts its tangy and tart flavor to these cookies, helping to counterbalance the richness of the buttery cookies.
Lemon Zest: Lemon zest adds a concentrated and vibrant lemon flavor, making these cookies even more flavorful.
Lemon Cheesecake Cream —
Cream Cheese: When sourcing cream cheese, it is best to look for one that includes a thickener, such as locust bean gum, xanthan gum, guar gum, or carob bean gum. These additives increase the cream cheese’s viscosity, resulting in a thick and luxurious lemon cheesecake cream. Opt for full-fat and block form for optimal results.
Unsalted Butter: Softened, pliable butter works best here.
Powdered Sugar: Powdered sugar contributes to the thickening of this lemon cheesecake cream while also providing a sweet touch.
Vanilla Extract: Vanilla extract adds a touch of warmth and depth to these cookies, taking them from good to great.
Lemon Juice: Lemon juice is a key ingredient when making this lemon cheesecake cream, as it helps to counterbalance the cream cheese’s richness. Additionally, the tanginess and tartness of the lemon juice infuse this cream with a delightful flavor.
Lemon Curd Filling —
Lemon Curd: Feel free to use homemade or store-bought lemon curd. My favorite store-bought lemon curd is from Trader Joe’s, which perfectly balances tanginess and sweetness.
Tips for Making Lemon Curd Cheesecake Cookies:
Chilling Dough — Be sure to chill the shortbread dough in the refrigerator for at least an hour prior to rolling and cutting. This will make the process easier, allowing you to stamp out cookies with a more pronounced imprint of the cookie’s design.
Cookie Stamp Issues — Should you encounter difficulties when imprinting the snoopy design, dip the stamper into a small bowl of flour and shake off any excess. This method effectively prevents the cookie dough from adhering to the stamp upon lifting. Additionally, using a small offset spatula will make it easier to transfer the cookie cutouts onto a baking tray.
Freeze Cookies Cutouts — Once you’ve stamped and cut out all your cookies, pop them into the freezer for 20 minutes. This step is key to preserving the cookie’s design while baking, so don’t skip it.
Cooling Cookies — Allow cookies to cool completely before beginning the assembling process. This is necessary as it prevents the lemon cream and lemon curd from melting and oozing out of the cookies.
Freeze Cookies — After assembling the cookie sandwiches, freeze them for 30 minutes to ensure the cookie fillings are set.
Step By Step Instructions — Assembling Lemon Cheesecake Sandwich Cookies:
1. Arrange the cookies in sets of two, placing them side by side. Turn over half of the cookies; they will be the bottom cookies. Pipe a ring of lemon cheesecake cream onto the bottom cookies (photo 1). This will act as the outer barrier for the lemon curd centers.
2. Take half a heaping tablespoon of lemon curd and fill the centers (photo 2). Sandwich on the top cookie and press lightly. Repeat the process with the rest of the cookies until all are filled and topped. Place the cookies in the freezer for 30 minutes to set the cream centers.
Storing & Freezing Information for Lemon Curd Cheesecake Cookies:
Storage Instructions — Store any leftover cookies in an airtight container in the fridge for up to 4 days. When you’re ready to eat them, remove them from the refrigerator and allow them to sit for about 2-5 minutes before consuming them.
Freezing Instruction — For optimal freshness, you can freeze these cookies for up to 3 months. Store the sandwich cookies in a freezer-safe container. Be sure to label the container with the cookie’s name and the date for future reference. When you’re ready to savor them, transfer the cookies to the refrigerator to thaw overnight. Follow storing instructions before consuming.
Lemon Cheesecake Sandwich Cookies
Equipment
- Stand mixer
- 2 sheet pans
- Mixing bowl
- Rolling pin with thickness rings
- Snoopy cookie stamps or 3" round cookie cutter
Ingredients
Lemon Shortbread:
- 160 g (3/4 cup) unsalted butter room temperature
- 60 g powdered sugar
- 2 tsp vanilla extract
- 220 g all purpose flour
- ½ tsp table salt
- 2 tsp (8ml) lemon juice
- 3 tbsp lemon zest
Lemon Cheesecake Cream:
- 4 oz cream cheeese room temperature
- 4 tbsp unsalted butter room temperature
- 100 g powdered sugar
- 1 tsp vanilla extract
- 15 ml lemon juice
Lemon Curd:
- 80 g lemon curd store-bought or your favorite recipe
Instructions
Lemon Shortbread:
- In the bowl of a stand mixer fitted with a paddle attachment, beat unsalted butter, powdered sugar, lemon juice, lemon zest, and vanilla extract at medium speed until smooth, about 1-2 minutes. Scrape the bowl a few times to ensure thorough and even mixing. Next, add flour and salt; beat at medium speed until combined. Cover shortbread dough with plastic wrap and chill for 1 hour.
- Line 2 sheet pans with parchment paper. Set aside. Dust flour onto a work surface. Roll cookie dough to a thickness of ¼ inch between two sheets of parchment paper. Stamp and cut out the cookies; carefully transfer the cutouts onto a baking sheet, ensuring they are 1 inch apart. Freeze the cookies for 20 minutes.
- Preheat the oven to 350°F. Bake the cookies until the edges turn a light golden brown, about 13-15 minutes. After baking, allow the cookies to cool on the pan for 5 minutes before transferring them to a cooling rack.
Lemon Cheesecake Cream:
- In the bowl of a stand mixer fitted with a paddle attachment, beat cream cheese and unsalted butter at medium speed until smooth, about 1 – 2 minutes.
- Add powdered sugar, lemon juice, vanilla extract, and salt. Continue to beat at medium-high speed until smooth and fluffy, about 1 minute. Transfer the cream to a piping bag with the piping tip of your choice. Chill cream in the fridge until ready to use.
Cookie Assembly:
- Arrange the cookies in sets of two, placing them side by side. Turn over half of the cookies; they will be the bottom cookies. Pipe a ring of lemon cheesecake cream onto the bottom cookies. This will act as the outer barrier for the lemon curd centers.
- Take half a heaping tablespoon of lemon curd and fill the centers. Sandwich on the top cookie and press lightly. Repeat the process with the rest of the cookies until all are filled and topped. Place the cookies in the freezer for 30 minutes to set the cream centers.
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