Ingredients

The following ingredients have 4 Servings
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 6 tablespoons unsalted butter, (room temperature)
  • 1 cup sugar
  • 1 teaspoon finely grated lemon zest
  • 1 large egg
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk
  • 6 tablespoons unsalted butter, (room temperature)
  • 6 ounces cream cheese, (room temperature)
  • 1 teaspoon vanilla extract
  • 1 teaspoon finely grated lemon zest
  • 2 tablespoons lemon juice
  • 2 3/4 cup powdered sugar

Instruction

  • Preheat oven to 350 degrees and line 2 baking sheets with parchment paper.
  • Combine dry ingredients in a medium bowl: flour, baking powder, baking soda, and salt. Stir together with a whisk and set aside.
  • Using a mixer fitted with a paddle attachment beat butter, sugar, and lemon zest at medium speed until smooth, about 3 minutes.
  • Add eggs, lemon juice, and vanilla and mix until combined.
  • Reduce speed to low and add 1/2 of flour, then the buttermilk, and then remaining flour. Mix just until combined.
  • Drop heaping tablespoon full of dough onto baking sheets about 3 inches apart.
  • Bake until firm on top, 10 to 12 minutes.
  • Remove from oven and let cool on baking sheets for 10 minutes and then carefully remove to wire rack.
  • To make filling, use a mixer with a paddle attachment beat butter, cream cheese, vanilla, lemon juice, and lemon zest until combined and smooth.
  • Add powdered sugar and mix until smooth.
  • Place a large dollop of filling on underside of 1/2 of the cookies and top with remaining cookies. Refrigerate until ready to serve.