Lemon and Buttercream Sandwich Cookies

Get cracking on these egg-shaped sweets.

lemon and buttercream sandwich cookies
Mike Garten

These cookie sandwiches are filled with buttercream and topped with lemon curd "yolks."

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Yields: 2 dozen
Total Time: 1 hour 30 mins
For cookies
2 3/4 c.

all-purpose flour

1/2 tsp.

baking powder

1/4 tsp.

kosher salt

1 c.

(2 sticks) unsalted butter, at room temperature

3/4 c.

granulated sugar


large egg, at room temperature

1 tsp.

pure almond extract

1 tsp.

pure vanilla extract


2-inch egg cookie cutter


1/2-inch round cookie cutter

For buttercream and decorating
1/2 c.

(1 stick) unsalted butter, at room temperature

2 c.

confectioners’ sugar, plus more for dusting

Pinch of kosher salt 

1 tsp.

pure almond extract


11- to 12-oz. jar lemond curd

  1. Make cookies: In medium bowl, whisk together flour, baking powder, and salt.
  2. In large bowl, using electric mixer, beat butter and sugar on medium-high speed until light and fluffy, about 3 minutes. Reduce speed to medium and beat in egg, then almond and vanilla extracts.
  3. Reduce mixer speed to low and gradually add flour mixture, mixing just until incorporated. Shape dough into 4 disks and roll each between 2 sheets of waxed paper to 1/8 inch thick. Chill until firm, 30 minutes in refrigerator or 15 minutes in freezer.
  4. Heat oven to 350°F. Line baking sheets with parchment paper. Using floured egg cookie cutter, cut out cookies. Use round cutter to cut out centers of half of eggs. Place on prepared sheets. Reroll, chill, and cut scraps.
  5. Bake, rotating positions of pans halfway through, until cookies are light golden brown around edges, 10 to 12 minutes. Let cool on sheets 5 minutes before transferring to wire racks to cool completely.
  6. Meanwhile, prepare buttercream: In large bowl, using electric mixer, beat butter on medium speed until creamy, about 2 minutes, then add confectioners’ sugar and salt and beat until light and fluffy. Beat in almond extract.
  7. Working with 1 cookie at a time, spread cookies without holes with buttercream (about 2 teaspoons each). Top with cookies with hole cutouts. Dust generously with confectioners’ sugar, then fill holes with lemon curd (about 1 teaspoon each).

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