Looking for a light, lemony, luscious bake that is perfect for summer bake sales, baby showers, gifting or to have ready and waiting in the house for when you’re in need of a little comfort food? These are the perfectly sized cookies, so it’s totally acceptable to eat several in one go – but they are just the cutest as part of a gift for someone – the colour is enough to brighten someone’s day, even if that someone is you!
Prepare for a gorgeous lemon smell to fill your kitchen when you make these – there is fresh lemon zest in the cookie dough, which fills the kitchen (and most likely, your entire home) with citrus aromas that will be sure to bring questions of “how much longer” from any nosey family members or housemates!
This shortbread requires no chill time prior to baking, the filling is a super light and easy buttercream made with vegan butter, and the glaze on top is a simple icing. It really doesn’t take too much effort to create these little cuties! They are a great balance of crunchy biscuit and creamy filling. Feel free to play around with fillings, decoration and sprinkles to truly make ’em your own!
Some notes for optimal cookies:
– Shortbread: Don’t work the dough too much or use your hands too much, as a warm dough won’t bake so well. Ensure the butter is fairly well creamed before adding flour, this gets the texture light and airy.
– Buttercream: Use room temperature butter otherwise the mixture can split. If it does split, you want to place the bowl near a boiling kettle/saucepan of hot water to make it warm. Depending on the temperature and humidity of your kitchen, you may find you need a little more or less liquid to reach the desired thickness. If it is too thin, add more icing sugar, too thick, add a little milk (vegan alternative).
For more cookies, check out these Copycat Millie’s Cookies or these Vegan Banana Bread Cookies. For videos and more baking inspiration, head over to my Instagram.
Lemon Shortbread Sandwich Cookies (Vegan)
Makes: 10 Sandwich Cookies
Prep Time: 30 Minutes
Cook Time: 20 Minutes
Total Time: 50 Minutes
Ingredients:
– 100g Butter (Vegan)
– 50g Caster Sugar
– 175g Plain Flour
– Pinch of Salt
– Zest of 1 Lemon
For the Buttercream:
– 100g Butter (Vegan – at room temperature)
– 300g Icing (Powdered) Sugar
– Juice of Half a Lemon
– Optional: Drop of Lemon Food Colouring
For the Glaze:
– 100g Icing Sugar
– 2tbsp Oat Milk (or any milk alternative)
Method:
- Preheat the oven to 150C/130C Fan/Gas Mark 2. Line 2 large baking trays with greaseproof paper (or silicone liners).
- In a large bowl, beat the butter for several minutes to soften – best done with a stand/electric mixer. Add the sugar and continue to beat until fully incorporated. Add the flour, lemon zest and salt and beat again until it comes together. You’ll know it’s done when you it will hold together when you press it with your hands – a solid dough.
- Roll out onto a lightly floured surface to about 1-2cm thick. Cut out 20 rounds with a small circular cookie cutter and place on the lined trays – they don’t need to be too spaced out as they won’t spread.
- Bake for 15-20 minutes, until golden at the edges. They will continue to cook once removed. Remove and leave to cool.
- Make the buttercream: first whip the butter using an electric mixer/stand mixer until creamed. Add in half the icing sugar, and whisk to combine. Then add the lemon juice, colouring (if using) and the remaining icing sugar. Whisk again until fully combined. The mixture should be fairly thick as it will need to hold it’s shape. You can check it’s ready by seeing if it stands in peaks/clings to the mixer without dripping.
- Using either a piping bag or spoon, place some of the buttercream on half of the cooled cookies, then top with another cookie. You won’t need too much buttercream in each, about a tablespoon max as otherwise it’ll spill out the sides!
- Make the glaze by combining the ingredients, then use a teaspoon to drizzle over the cookies. Decorate with any additional sprinkles etc that you like!
