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Vegan Lemon Sandwich Cookies

Delightful Vegan Lemon Sandwich Cookies for Sweet Summer Treats

Delightful Vegan Lemon Sandwich Cookies are zesty, soft, and perfect for summer gatherings.
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Prep Time 15 minutes
Cook Time 12 minutes
Chilling Time 1 hour
Total Time 1 hour 27 minutes
Servings: 12 cookies
Course: Dessert
Cuisine: Vegan
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookies
  • 200 g Dairy-Free Block Butter Acts as the fat for tenderness and richness; replace with vegan margarine.
  • 300 g All-Purpose Flour Main structure; substitute with gluten-free flour for a gluten-free version.
  • 150 g Caster Sugar Sweetener for cookies and filling; substitute with coconut sugar for healthier option.
  • 2 medium lemons Lemon Zest Provides a bright lemon flavor; use organic lemons for best zest.
  • Yellow Food Gel Enhances cookie color; omit if a natural look preferred.
For the Cream Filling
  • 150 g Dairy-Free Butter Used for creamy filling; substitute with vegan shortening for firmer cream.
  • 20 g Dairy-Free Cream Cheese Adds tanginess and creaminess; replace with coconut cream for different flavor.
  • 200 g Icing Sugar Sweetens and thickens filling; dust with coconut sugar for added flavor.
  • 1 teaspoon Lemon Extract Amplifies lemon flavor; fresh lemon juice may be substituted.
  • 1 lemon Lemon Zest Adds extra zing for the filling.
  • Fresh Mint Leaves Used for garnish, providing fresh contrast.

Equipment

  • Mixing Bowl
  • Hand mixer
  • sifter
  • Rolling Pin
  • cookie cutters
  • Baking tray
  • Plastic Wrap
  • Wire Rack

Method
 

Step-by-Step Instructions
  1. Combine caster sugar and the zest of two medium lemons in a bowl. Rub the zest into the sugar until fragrant.
  2. Add the lemon sugar and dairy-free block butter at room temperature in a mixing bowl. Beat on medium speed until pale and fluffy.
  3. Sift in all-purpose flour and mix until a thick dough forms. Wrap in plastic film and chill in the refrigerator for 40 minutes to an hour.
  4. Roll out the dough to about ½ inch thickness. Cut out desired shapes with cookie cutters and place on a lined baking tray.
  5. Bake in a preheated oven at 180°C for 10-12 minutes until edges are golden brown. Let cool on the tray for 5 minutes before transferring to a wire rack.
  6. Whip together dairy-free butter and dairy-free cream cheese. Gradually add icing sugar, lemon extract, and lemon zest until fluffy.
  7. Dip the tops of half the cookies in caster sugar. Pipe or spread creamy filling onto the bottoms of the remaining cookies and sandwich them together.
  8. Garnish each sandwich with a fresh mint leaf. Serve arranged on a platter.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 22gProtein: 2gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1.5gSodium: 120mgPotassium: 50mgFiber: 0.5gSugar: 10gVitamin C: 5mgCalcium: 1mgIron: 2mg

Notes

Chill the dough well to prevent spreading during baking. Use fresh lemons for the best flavor.

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