vanilla citrus sandwich cookies

2K Shares
2K
7
0
0

Vanilla citrus sandwich cookies are the ideal spring treat! Sweet and buttery, with the perfect balance of rich vanilla and bright citrus, you’ll love these golden shortbread cookies filled with citrus buttercream.

Vanilla Citrus Sandwich Cookies

With a double dose of citrus in both the shortbread cookie and the buttercream filling, the vibrant sandwich cookies are the ideal canvas for your favorite citrus flavors (I used a blend of Meyer lemon and tangerine zest). Topped with a generous sprinkling of sugar, pack a platter of these cookies for your next picnic and enjoy!

Vanilla Citrus Sandwich Cookies

Print
Vanilla Citrus Sandwich Cookies

Vanilla Citrus Sandwich Cookies


Scale

Ingredients

Cookies

  • 3/4 cup unsalted butter, at room temperature
  • 2/3 cup sugar
  • 1 tsp vanilla bean paste (or extract)
  • 1 Tbsp citrus zest
  • 1/8 tsp salt
  • 1 3/4 cups flour
  • 1 Tbsp sugar (for sprinkling)

Filling

  • 1/2 cup unsalted butter, at room temperature
  • 1/8 tsp salt
  • 1 Tbsp citrus zest
  • 1/2 tsp vanilla extract
  • 1 3/4 cups powdered sugar, sifted
  • 1 Tbsp citrus juice

Instructions

  1. Beat butter and sugar in a large mixer bowl at medium speed until combined; add vanilla bean paste, citrus zest, and salt and beat until incorporated. Scrape down bowl as needed. Reduce speed to low and mix in flour just until incorporated and dough begins to come together in large pieces. Scrape dough out onto a piece of plastic wrap, shape into a disk and wrap well. Chill dough until firm, about 30 minutes.
  2. Preheat oven to 350°F and line two baking sheets with silicone mats or parchment paper. Roll out dough to just shy of 1/4-inch thick on a lightly floured board. Use a floured 2-inch fluted biscuit cutter to cut out cookies. Gather scraps, re-roll, and cut until you have a total of 32 cookies. Place cookies on baking sheets, sprinkle with sugar, and chill for 15 minutes.
  3. Bake, rotating pans halfway through, for 14 to 15 minutes, until lightly golden and edges are set. Cool for 5 minutes on baking sheets, then transfer to a wire rack to cool completely.
  4. For the filling, combine butter, salt, citrus zest, and vanilla in a mixer bowl until combined. Beat in powdered sugar and citrus zest on low speed until incorporated, then on medium speed until light and airy. Transfer filling to a piping bag.
  5. To assemble the sandwich cookies, pipe about a tablespoon of filling in the center of half the cookies. Top with remaining cookies, pressing gently to adhere. Store cookies in an airtight container in the refrigerator; bring to room temperature before serving.

Keywords: Vanilla, Citrus, Shortbread, Sandwich Cookie

Vanilla Citrus Sandwich Cookies

More sandwich cookies you’ll love:

Berry Cream Sandwich Cookies
Strawberry Cream Sandwich Cookies

8 comments
    1. Hi Carolyn, yes you can freeze these cookies. After they’re assembled, arrange them in a single layer on a baking sheet and freeze them for 1 hour, then transfer to a freezer bag. Let them thaw at room temperature before serving.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.