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These soft vegan lemon sandwich cookies are perfectly buttery, sweet and delicious. Zesty ‘melt in the mouth’ sugar cookies are sandwiched with a whipped lemon cream, rolled in sugar and decorated as little lemons. You can’t even tell they’re vegan, dairy-free and egg-free!
Vegan Lemon Sandwich Cookies
Lemon lovers, this one’s for you! If you’re a fellow fan of all things lemon, you’re going to absolutely LOVE these lemon sandwich cookies with zingy lemon cream filling. They are bursting with sweet, bright, and creamy lemon flavour! These mouthwatering cookies are a must make for Summer. You can make them any time of the year really, but I especially like to enjoy them on a warm and sunny summers day… it’s simply divine. You are going to love making and especially tucking into these delightfully light, buttery and fresh cookies, trust me!
Looking for more Lemon desserts, check out my Vegan Lemon Possetts, Vegan Lemon Sheet Cake, No-Bake Lemon Cheesecake, Mini Vegan Lemon Tarts and Vegan Lemon Creme Brûlée Cookies.
Why you need to make these cookies
- Fully vegan: This recipe doesn’t require the use of any animal derived ingredients, and uses ingredients such as dairy-free butter! My go-to vegan butter is Flora Plant Block.
- Burst of lemony flavour: This cookie recipe delivers a vibrant burst of citrus flavour that is both refreshing and delightful. The natural tanginess of lemon paired with the sweetness of the cookie creates an irresistible taste that stands out from more traditional cookies! A Summer MUST MAKE!
- Perfect for any occasion: These cookies are versatile enough to be served from Summer parties, get-togethers to elegant tea parties. Their bright flavour and appealing ‘fruity’ appearance make them a hit at gatherings, celebrations, or as a thoughtful homemade gift.
- Quick and easy to make: This recipe is straightforward and easy to follow, making it perfect for both novice bakers and experienced bakers looking for a quick, tasty treat. Simple instructions and minimal preparation needed, these cookies can be made in a snap.
- Super aesthetic: These lemon sandwich cookies not only taste great but also look delightful. Their golden-yellow hue and creative lemon shape make them visually appealing, perfect for presentation on any dessert tray!!
Lemon Sandwich Cookie ingredients
These lemon cookies come together with a 10 simple ingredients that meld into the softest, bright, lemon cookie you’ll ever sink your teeth into! Jot these ingredients down on your shopping list and make sure to grab them on your next shopping trip!
- Caster sugar : Use a fine white sugar for this recipe. Alternatively, you can use granulated sugar.
- Lemons: As we’re using fresh lemon zest, make sure to use un-waxed lemons.
- Lemon extract / flavour : Helps to add a fresh flavour to the cookies!
- Dairy-free block butter : The butter wants to be chilled, so place in the fridge for minimum of a few hours before using. My go-to vegan butter are Naturli Vegan Block and Flora Plant Butter.
- All purpose / plain flour : As the cookies don’t need to rise unlike cake, simply use plain flour.
- Yellow food gel : Add in a drop of yellow food gel to help give the cookies a glorious lemon colour. I use a Vegan food Gel by Rainbow Dust Colours.
- Dairy-free cream cheese : My go-to vegan cream cheese is Violife!
- Icing sugar : Sieve before using to remove any lumps and make for a super smooth and creamy filling.
- Fresh mint leaves : Optional decoration, use fresh mint leaves.
To successfully bake this recipe, you’ll need a variety of tools to prepare, bake, and serve the dessert. Basic kitchen tools include:
If you make, and love this recipe, please leave a ⭐⭐⭐⭐⭐ rating below. Thank you & happy baking! Make sure to tag me in your photos onInstagramandFacebook! And if you want to pin this recipe for later, you can use the button on the recipe card, above or below this post, or on any of the photos. Happy baking all!
Vegan Lemon Sandwich Cookies
5 Stars 4 Stars 3 Stars 2 Stars 1 Star
5 from 1 review
- Author: thelittleblogofvegan
- Total Time: 30 minutes
- Yield: 10–12 1x
- Diet: Vegan
Description
Lemon shaped and flavoured shortbread sandwich cookies are soft, delicious, melt in the mouth, and stuffed with vegan friendly lemon cream for the ultimate summery treat.
Ingredients
Units Scale
Ingredients for the lemon cookies
- 100g of caster sugar ( + extra for coating the cookies once baked)
- Zest of 2 medium lemons
- 200g of dairy-free block butter (cold and cubed)
- 300g of all purpose / plain flour
- Yellow food gel
Ingredients for the cream filling
- 150g of dairy-free butter
- 20g of dairy-free cream cheese
- 200g of icing sugar
- 1 teaspoon of lemon extract
- Zest of 1 lemon
- Fresh mint leaves
Instructions
Method (cookies)
- Add the caster sugar into a bowl, along with the lemon zest. Use your fingers to rub the lemon into the sugar.
- Cream the butter, drop of yellow food gel and lemon sugar together in a bowl until pale and fluffy. This can either be done using a stand mixer and paddle attachment or in a bowl with a hand whisk / spatula. Sift in the flour and mix into a thick dough. Transfer the dough into plastic wrap or baking paper and chill in the fridge for at least 40 minutes -1 hour to firm up.
- In the meantime, preheat the oven to 180°C fan and line a baking tray with grease proof paper.
- Once the dough is chilled and firm to the touch, roll out to approximately 1/2 inch thickness on a heavily floured work surface (this prevents the dough from sticking). Cut into shapes using a oval / lemon shape cookie cutter. Place the shapes on the lined baking tray.
- Bake in the middle of the oven for 10-12 minutes until golden brown at the edges. You can even turn the tray half way through to ensure an even baking.
- Once baked, remove from the oven and allow the cookies to cool slightly on the tray before transferring to a wire rack. Repeat until all the cookies are baked.
- Allow to cool before adding in the cream filling, or it may melt.
Method (cream filling)
- In a large mixing bowl, add in the dairy-free butter and cream cheese, whip until creamy. I use a stand mixer with a balloon whisk attachment, a hand mixer will work great too.
- Add in the icing sugar, lemon extract and lemon zest, whip to combine. Whip for 5 minutes on high speed until the buttercream becomes pale and fluffy in texture. If it’s too thick add in a splash of dairy-free milk to get it to the right consistency. It should be thick and creamy.
- Transfer the buttercream in to a piping bag fitted with a medium sized round tip nozzle.
- Dip the tops of half the cookies in some caster sugar. Pipe cream to half of the cookies, and place a sugar coated cookie on top to sandwich.
- Add in a mint leaf for decoration.
- Serve and enjoy!
Notes
To store: Store the cookies in a air tight / sealed container in the fridge. Enjoy chilled. Best enjoyed within 3-4 days of making.
- Prep Time: 5 minutes
- Cook Time: 10-12 minutes
- Category: cookies
- Method: Baking
- Cuisine: American
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You may also enjoy:
Vegan Pistachio Sheet Cake
Vegan Penguin Shortbread Cookies
Vegan Chocolate Bat Cookies
Vegan Lemon Sweet Rolls
