Light and airy lemon sugar cookie sandwiches filled with cake batter frosting. These lemon sandwich cookies are a bright and fun dessert the kids will adore!
So I decided to make something for my daughter with the cake batter frosting I just shared with you. I didn’t really want to make cupcakes, so I made a variation of the lemon sugar cookies I made when I first started my blog and used the frosting to make lemon sandwich cookies. We couldn’t be happier with how they turned out!
Is it just me, or is facebook getting too much for you too? I feel like I go in there to see what my friends and family are up to, but all I see are posts about politics and horrible things happening everywhere. If it’s not that, then it’s nonsense about pseudo-talented celebrity quarrels and how to become a literal mermaid. Okay, I admit, I was kind of interested in that last one. I mean, who didn’t want to become Ariel for a day? I want to be a part of her world, for sure.
Seriously though, I think I need a break. But I am not going to be one of “those people” who need to announce their break on facebook oh so dramatically. No, I talk about it in a blog post about lemon sandwich cookies with cake batter frosting like a normal person. 😉
These lemon sandwich cookies are lighter and more fluffy than the original recipe I shared for lemon sugar cookies. They remain nice and puffy, so if you prefer a flatter cookie, I recommend flattening the balls slightly. Instead of a strong hit of lemon, they have a nice light lemon flavor throughout which really complements the cake batter frosting and brightens the whole sandwich cookie. It’s optional, but I truly recommend it! These cookies are also really great when you replace the lemon zest with just a couple of drops of almond extract!
To make the lemon sandwich cookies more fun, you can also add sprinkles into the cookie batter. I also recommend experimenting with adding food coloring to the frosting, or adding additional sprinkles to the entire batch of frosting, or just around the edges of the sandwich cookies. You can make these as fun and crazy as your heart desires! Obviously, I like mine a little more plain and keep all the goodness a wonderful surprise once you bite into them.
- 3 cups all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cornstarch (I used arrowroot starch)
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla bean paste
- zest of 2 lemons
- sugar for rolling
- 1 recipe cake batter frosting (<- click for recipe)
- Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper or baking mats.
- Mix together the flour, baking soda, salt, and cornstarch together. Set aside.
- Beat the butter and sugar together until light and fluffy. Add the eggs in one at a time, and beat well after each addition.
- Add in the vanilla and lemon zest and beat until well incorporated.
- Add the flour mixture into the butter mixture and mix until just combined.
- Roll balls of dough that are 1½ tablespoons big and roll in the sugar. Evenly space on the baking sheets. Gently press for less fluffy cookies (if desired).
- Bake for 8 - 10 minutes, or just until the edges start to get color.
- Leave on the baking sheets for about 2 - 3 minutes before transferring to a wire rack to finish cooling.
- Once the cookies are cool, Turn over half the cookies and spread the cake batter frosting on the bottoms of the cookies. Top with the remaining cookies.