Lemon Rosemary Sandwich Cookies
A buttery and dense rosemary shortbread is filled with a citrusy lemon buttercream frosting for a delightful sandwich cookie. The combination of sweet and savory makes these Lemon Rosemary Sandwich Cookies a true indulgence.
Equipment
- Digital Food Scale
- Stand Mixer
- Half Sheet Pan
- Parchment Paper Sheets
Ingredients
Dough
- 226 grams salted butter (softened)
- 142 grams powdered sugar (sifted)
- 2 teaspoons vanilla extract
- 255 grams all purpose flour
- 2 teaspoons dried rosemary
Filling
- 226 grams powdered sugar (sifted)
- 113 grams salted butter (softened)
- 1 large lemon
Instructions
- Preheat the oven to 350°F. Line 2 cookie sheets with parchment paper.
- To make the dough: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, powdered sugar, and vanilla extract. Mix on low until combined and you don’t see powdered sugar anymore, there will still be a few chunks of butter but that is okay because it’s very soft.
- Add the dry ingredients: flour and rosemary into the butter mixture and mix on low until combined and smooth. The dough should feel like play dough in your hands.
- Using your hands, shape dough into 30 balls and place them on each parchment paper-lined cookie sheet. Flatten each one slightly so they are a round disk that's about 1 ¾-inch in diameter. You'll have 15 dough balls per sheet.
- Bake for 15 to 17 minutes until golden brown. Allow to cool completely on the cookie sheets.
- To make the filling: In the bowl of a stand mixer fitted with the paddle attachment, add the powdered sugar, butter, lemon juice, and zest and mix on low until combined. Speed mixer up to high for 1 to 3 minutes or until light and fluffy. Put in a piping bag with no tip.
- Turn over every other cookie so they are all paired. Pipe a dollop of filling onto each cookie and sandwich them together. Continue with all the remaining cookies.
- Store in a cool dry place for up to 7 days.
Notes
Tips
- Always weigh ingredients for the best results.
- Make sure your butter is really soft. I like to leave butter out at room temperature so it softens naturally. If you're microwaving, only do 10 seconds at a time per half cup, otherwise it will melt portions of the butter — and we do not want that. These cookies highly depend on the butter, soften it properly!
- If you don't have a lemon, you can use lemon extract or lemon flavor. I recommend 1 teaspoon in the filling.
- I use a piping bag with no tip, but you could also use a decorating tip to make these cookies look more bougie.
- These need to be stored in a cool dry place so they keep their buttery and crisp texture. Don't put them in an airtight container!
- Gluten Free — Replace the flour with 226 grams (scant 1 ½ cups) gluten free flour blend and 57 grams (½ cup plus 1 tablespoons) coconut flour.
- High Altitude – Bake at 350°F for 13 to 15 minutes or until golden brown.
Nutrition
Calories: 323kcalCarbohydrates: 38gProtein: 2gFat: 19gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 49mgSodium: 146mgPotassium: 35mgFiber: 1gSugar: 24gVitamin A: 567IUVitamin C: 4mgCalcium: 10mgIron: 1mg
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