Vegan Lemon Sandwich Cookies (Printable)
Bright, zesty vegan sandwich cookies with creamy lemon filling, perfect for sweet treats.
# What You Need:
→ Cookie Dough
01 - 2 cups all-purpose flour
02 - 1/2 cup powdered sugar
03 - 1/4 cup cornstarch
04 - 1/4 teaspoon salt
05 - 1/2 cup vegan butter, softened
06 - 1/3 cup coconut oil, melted
07 - 1 teaspoon vanilla extract
08 - Zest of 2 lemons
→ Lemon Filling
09 - 1 cup powdered sugar
10 - 1/4 cup vegan butter, softened
11 - 2 tablespoons freshly squeezed lemon juice
12 - Zest of 1 lemon
13 - 1/2 teaspoon turmeric (optional, for color)
# How-To:
01 - Preheat the oven to 350°F. Line two baking trays with parchment paper and set aside.
02 - In a large mixing bowl, whisk together the all-purpose flour, powdered sugar, cornstarch, and salt until evenly distributed.
03 - Add the softened vegan butter, melted coconut oil, vanilla extract, and lemon zest to the dry mixture. Stir and mix until a soft, cohesive dough comes together.
04 - Scoop tablespoon-sized portions of dough and roll into smooth balls. Place on the prepared baking trays, spacing them about 2 inches apart. Flatten each ball gently with your fingers or a fork for a uniform, even shape.
05 - Bake for 10 to 12 minutes, until the edges are lightly golden. Remove from the oven and let the cookies cool completely on a wire rack.
06 - In a medium bowl, beat the powdered sugar and vegan butter together with an electric mixer until light and fluffy. Add the lemon juice, lemon zest, and turmeric if using, then beat until smooth and creamy.
07 - Pipe or spread a small amount of filling onto the flat side of half the cooled cookies. Press the remaining cookies on top, flat side down, to form sandwiches.
08 - Refrigerate the assembled cookies for 30 minutes to allow the filling to set and achieve the best texture before serving.
# Expert Tips:
01 -
- The dough comes together in one bowl with no chilling required, which means you can go from craving to cookie in under forty minutes.
- That creamy lemon filling tastes rich enough to fool anyone who thinks vegan desserts are somehow less indulgent.
- They look like they came from a bakery case but require zero decorative skill, just a steady hand for sandwiching.
02 -
- Warm cookies will melt the filling into a puddle, so patience during the cooling step is the difference between neat sandwiches and a sticky mess on your hands.
- Vegan butter brands vary wildly in salt content and melting point, so taste your dough and adjust if things seem off before you start shaping.
03 -
- Use a cookie scoop with a release mechanism for perfectly uniform portions, which means even baking across the entire tray and no sad undersized cookies.
- Rotating the baking trays halfway through the cooking time prevents hot spots in your oven from creating cookies that are golden on one side and pale on the other.