These Lemon Rosemary Sandwich Cookies are one of my favorite non chocolate desserts! And you know I’m a chocoholic – dessert has got to be really good for me to sway from my chocolate ways. But, these Lemon Rosemary Sandwich Cookies are something I crave often.
I made a simple vanilla shortbread cookie and added dried rosemary, and it’s filled with a creamy lemon buttercream. While summer is coming to an end, it still feels like summer here, so I’m hanging on as long as I can with the light and fruity desserts. It will be pumpkin spice season before we know it, and I prefer lemon over pumpkin any day!
Tips for making the best Lemon Rosemary Sandwich Cookies
• Make sure your butter is really soft. If you’re made any of my sandwich cookie recipes, then you know I preach this! Seriously, this is the one thing that you need to do to make these cookies literally so easy! I like to leave butter out at room temperature so it softens naturally. If you’re microwaving, only do 10 seconds at a time per 1/2 cup, otherwise it will melt portions of the butter – and we do not want that. These cookies highly depend on the butter, soften it properly!
• The lemon flavor is a big deal in these cookies too as it’s where most of the flavor comes from. So, you want to make sure you are buying a high quality flavor that has a true lemon flavor. My favorite is Frontier Co-Op and you can find it here.
• I use a piping bag with no tip, but you could also use a decorating tip to make these cookies look more bougie.
• These need to be stored in a cool dry place so they keep their buttery and crisp texture. Don’t put them in an airtight container!
Lemon Rosemary Sandwich Cookies
Makes 18 sandwiches
1 cup (226 grams) organic salted butter, softened
142 grams (1 cup) organic powdered sugar, sifted
2 teaspoons organic vanilla extract
255 grams (2 cups) organic all purpose flour
2 teaspoons organic rosemary
226 grams (1 1/2 cups plus 1 tablespoon) organic powdered sugar, sifted
1/2 cup (113 grams) organic salted butter, softened
1 teaspoon organic lemon flavor
1 to 2 teaspoons water
Preheat the oven to 350°F. Line 2 cookie sheets with parchment paper.
To make the dough: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, powdered sugar, and vanilla extract. Mix on low until combined and you don’t see powdered sugar anymore, there will still be a few chunks of butter but that is okay because it’s very soft.
Add the flour and rosemary into the butter mixture and mix on low until combined and smooth. The dough should feel like play dough in your hands.
Using your hands, form the dough into 36 balls and place them on the prepared cookie sheets. Flatten each one slightly so they are about 1 3/4-inch in diameter.
Bake for 13 minutes until golden brown. Allow to cool completely on the cookie sheets.
To make the filling: In the bowl of a stand mixer fitted with the paddle attachment, add the powdered sugar, butter, lemon flavor, and water and mix on low until combined. Speed mixer up to high for 1 minute or until light and fluffy. Put in a piping bag with no tip.
Turn over every other cookie so they are all paired. Pipe a dollop of filling onto each cookie and sandwich them together.
Store in a cool dry place for up to 7 days.
Gluten Free – Replace the flour with 226 grams (scant 1 1/2 cups) organic gluten free flour blend and 57 grams (1/2 cup plus 1 tablespoons) organic coconut flour.
High Altitude – Bake at 350°F for 12 minutes or until golden brown.
Did you make this recipe? Make sure to tag @mimibakescookies on Instagram!