Lemon Cheesecake Sandwich Cookies
These lemon cheesecake sandwich cookies combine the richness of buttery, flaky cookies with the vibrant taste of zesty lemon cheesecake cream and tangy lemon curd. It's essentially a slice of lemon cheesecake encapsulated into a cookie.
Servings: 6 large 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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