Lemon Shortbread Sandwich Cookies
Tender buttery lemon shortbread cookies filled with sweet strawberry jam make the perfect spring dessert. These elegant sandwich cookies are ideal for Mother’s Day, gifting, or enjoying with a cup of tea.
- Prep Time: 20 minutes
- Chill Time: 1 hour
- Cook Time: 12-15 minutes
- Total Time: 0 hours
- Yield: 24 sandwich cookies 1x
- Category: Dessert
- Method: Baking
Ingredients
Scale
1 cup (226g) unsalted butter, softened
3/4 cup (90g) powdered sugar
1 teaspoon vanilla extract
1 tablespoon lemon zest
2 cups (250g) all-purpose flour
1/2 teaspoon salt
1/2 cup thick strawberry jam or preserves
Instructions
- In a large bowl, beat the softened butter and powdered sugar until smooth and fluffy.
- Add the vanilla extract and lemon zest and mix until combined.
- Add the flour and salt and mix until a soft dough forms.
- Shape the dough into a disc, wrap tightly, and refrigerate for 1 hour.
- Preheat oven to 325°F. Line baking sheets with parchment paper.
- Roll dough to ¼-inch thickness and cut into shapes. Cut a small window into half of the cookies.
- Bake for 12 to 15 minutes, until edges are just lightly golden. Cool completely.
- Spread strawberry jam onto the bottom cookies.
- Top with the cut-out cookies and gently press together.
- Dust with powdered sugar if desired and allow cookies to set before serving.
Notes
- Use thick jam for the cleanest sandwich cookies.
- Chill cut cookies before baking if your dough becomes soft.
- Store in an airtight container at room temperature for up to 4 days.