Lemon Cream Biscuits
I don’t even know how to begin describing these cookies. The refreshing aroma of lemon combined with the soft cream cheese filling creates a truly unique flavor. If you're looking for a recipe to brighten up your afternoon tea, especially in the summer months, these lemon cream cookies are just what you need. With their melt-in-your-mouth texture and lemony cream filling, each bite delivers a burst of freshness. Plus, they look so elegant that they make a perfect addition to tea party spreads.
What makes this recipe special is the use of lemon zest in both the cookies and the cream. The natural lemon aroma not only intensifies the flavor but also offers a healthy, homemade alternative free from artificial flavorings. This is a must-have recipe for lemon lovers, and also an ideal choice for those looking for sandwich-style cookies like baci di dama.
Standing out with both their elegance and taste, these cookies are a clear favorite among cookie recipes. It's also the perfect answer to anyone asking, “How do you make lemon cookies?” If you’d prefer a lighter version without the cream filling, you can simply bake the cookies on their own. You don’t need a cookie cutter either—just shape the dough into small balls with your hands.
Straining the water from melted butter helps the cookies turn out crispier, but it's not strictly necessary. Just keep in mind that skipping this step may require using a bit more flour.
You can also experiment with the same dough using different flavors—try orange zest or vanilla instead of lemon for a variation.
Chilling the assembled cookies in the fridge helps the cream set and blend better with the cookie, preventing it from oozing out when eaten.
In short, this lemon cream cookie recipe is sure to become a favorite among your teatime treats, thanks to its delicious flavor and beautiful presentation.
Enjoy the recipe!
Ingredients
- 150 g unsalted butter, at room temperature,
- 3/4 cup powdered sugar,
- 2 cups all-purpose flour,
- Zest of 2 lemons.
For the filling:
- 200 g cream cheese,
- 2 heaping tablespoons powdered sugar,
- Zest of 1 lemon.
Preparation
- Melt the butter, let it cool to room temperature, and strain off any water collected at the bottom,
- In a bowl, mix the butter, powdered sugar, and lemon zest,
- Gradually add the flour and knead until you get a soft, non-sticky dough,
- Roll the dough between two sheets of parchment paper to about 0.5 mm thickness, cut into circles with a cookie cutter, and place them on a baking tray lined with parchment paper,
- Bake in a preheated oven at 170°C (340°F) until the edges are lightly golden,
- While the cookies cool, prepare the filling by mixing cream cheese, powdered sugar, and lemon zest in a bowl,
- Transfer the mixture into a piping bag fitted with a star tip,
- Pipe a small amount of cream onto the flat side of half the cookies,
- Place the remaining cookies on top to form sandwiches,
- Chill in the fridge for a few hours before serving.
Bon appétit…