Lemon Spritz Cookie Recipe
User Reviews
5
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Prep Time
25 mins
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Cook Time
10 mins
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Total Time
35 mins
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Servings
36 sandwich cookies
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Calories
96 kcal
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Course
Baked Goods
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Cuisine
American
Lemon Spritz Cookie Recipe
Description
Lemon Spritz Cookie Recipe combines the richness of butter with bright citrus notes by incorporating both lemon zest and lemon curd into the dough. The dough's texture allows it to be shaped precisely with a cookie press, resulting in consistently sized cookies that bake evenly. Baking at a high temperature crisps the edges lightly while keeping the interior tender. After baking, the cookies are sandwiched with a smooth lemon frosting made from cream cheese and lemon curd, adding a creamy tartness that balances the sweetness. This recipe yields about 60 cookies (30 sandwiches), ideal for events or sharing.
Because the cookies are sandwiched with frosting, they are a delicate treat best served fresh. The lemon flavor is both prominent and balanced, making them a refreshing choice among typical butter cookies. Sprinkling decorating sugar immediately after baking adds a subtle crunch and visual appeal. These cookies can be stored in an airtight container for up to a week or frozen for longer storage.
The recipe suggests no parchment paper to allow the heat of the cookie sheet to slightly caramelize the bottoms for extra texture. Optional yellow food coloring and decorating sugar create a sunny appearance complementing the lemon flavor. The frosting is best piped after the cookies cool to prevent melting and sliding.
Ingredients
For the Lemon Cookies Dough:
- 3/4 cup butter softened, unsalted
- 1/3 cup granulated sugar
- 1/4 teaspoon salt
- 1 egg large
- 1/2 teaspoon vanilla extract
- 2 tablespoons lemon curd
- lemon zest of 1
- 2 cup all-purpose flour
- 2-3 drops yellow food coloring optional
- Decorating sugar optional, yellow color
For the Lemon Frosting:
- 4 ounces cream cheese
- 1 cup powdered sugar
- 3 tablespoons lemon curd
Instructions
- Preheat the oven to 400 degrees F. Using an electric mixer, cream the butter and sugar together until light and fluffy, 3-5 minutes. Then beat in the salt, egg, vanilla, lemon curd, lemon zest and food coloring. Scrape the bowl and beat again to combine. Slowly add the flour until just combined.
- Scoop the dough into a cookie press gun. Press the cookies onto ungreased baking sheets (no parchment paper.) Bake for 8-10 minutes. If using decorating sugar, sprinkle it on the cookies immediately as they come out of the oven. Cool for 2-3 minutes on the cookie sheets before moving.
- Using a clean bowl, beat the cream cheese, powdered sugar and lemon curd together for the frosting. Place it in a piping bag (or use a zip bag and snip off the corner).
- Then flip half the cookies over and pipe a dollop of frosting on the bottoms. Top each frosting dollop with a second cookie and press gently. Store the cookies in an airtight container until ready to serve. Makes 60 cookies, 30 sandwich cookies.
Notes
- Store the cookies in an airtight container to maintain freshness for up to 7 days.
- For longer storage, freeze the cookies for up to 3 months, defrosting before frosting and serving.
- Use a cookie press for consistent shapes and sizes; ensure dough is softened but not melted for best results.
- Decorating sugar can be added immediately after baking for added texture and color.
Nutrition Information
Show DetailsNutrition Facts
Serving: 36sandwich cookies
Amount Per Serving
Calories 96 kcal
% Daily Value*
| Serving | 1sandwich cookie | |
| Calories | 96kcal | 5% |
| Carbohydrates | 12g | 4% |
| Protein | 1g | 2% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 16mg | 5% |
| Sodium | 41mg | 2% |
| Potassium | 18mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 7g | 14% |
| Vitamin A | 140IU | 3% |
| Calcium | 8mg | 1% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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