Vegan Lemon Sandwich Cookies (Printable)
Bright citrus sandwich cookies with creamy lemon filling, perfect for sweet treats and afternoon gatherings.
# What You'll Need:
→ Cookie Dough
01 - 2 cups (250 g) all-purpose flour
02 - 1/2 cup (60 g) powdered sugar
03 - 1/4 cup (30 g) cornstarch
04 - 1/4 teaspoon salt
05 - 1/2 cup (120 g) vegan butter, softened
06 - 1/3 cup (80 ml) coconut oil, melted
07 - 1 teaspoon vanilla extract
08 - Zest of 2 lemons
→ Lemon Filling
09 - 1 cup (120 g) powdered sugar
10 - 1/4 cup (60 g) vegan butter, softened
11 - 2 tablespoons freshly squeezed lemon juice
12 - Zest of 1 lemon
13 - 1/2 teaspoon turmeric (optional, for color)
# Directions:
01 - Preheat oven to 350°F (175°C). Line two baking trays with parchment paper.
02 - In a large bowl, whisk together the all-purpose flour, powdered sugar, cornstarch, and salt until evenly distributed.
03 - Add softened vegan butter, melted coconut oil, vanilla extract, and lemon zest to the dry mixture. Stir until a soft, cohesive dough forms.
04 - Scoop tablespoon-sized portions of dough and roll into smooth balls. Arrange on the prepared baking trays, spacing 2 inches apart.
05 - Gently flatten each dough ball with your fingers or a fork to create a uniform, even shape.
06 - Bake for 10–12 minutes until edges are lightly golden. Transfer to a wire rack and cool completely.
07 - Beat powdered sugar and softened vegan butter together until light and fluffy. Add lemon juice, lemon zest, and turmeric if using. Beat until smooth and creamy.
08 - Pipe or spread a small amount of filling onto the flat side of half the cookies. Top with remaining cookies, flat side down, to form sandwiches.
09 - Refrigerate assembled cookies for 30 minutes to set the filling and achieve the best texture before serving.
# Expert Tips:
01 -
- The dough comes together in one bowl with no chilling required, so you can go from craving to cookie in about half an hour.
- That creamy lemon filling tastes rich enough to fool anyone, vegan or not.
- They look bakery fancy but the steps are straightforward enough for a relaxed weekend bake.
02 -
- Cooling the cookies completely before adding filling is non negotiable, warm cookies will melt the filling into a greasy puddle.
- If your dough feels too sticky to roll, dust your hands lightly with flour and work quickly.
- These cookies firm up as they cool, so do not overbake thinking they seem too soft coming out of the oven.
03 -
- Use a microplane for zesting, the finer the zest, the more flavor releases into every single bite without any gritty texture.
- A small zip top bag with the corner snipped off works perfectly as a makeshift piping bag for neat, even filling distribution.