Lemon Sandwich Cookies with Cake Batter Frosting
Bright and sub lemon sandwich cookies filled with a creamy cake batter frosting
Ingredients
- 3 cups all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cornstarch or arrowroot starch
- 1 cup 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
Instructions
- Preheat the oven to 350F. 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 1 ½ 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.