Lemon Cookies with White Chocolate Chips & Strawberry Buttercream
Recipe type: Dessert
Makes: 20 cookie sandwiches
Chewy lemon white chocolate chip cookies sandwiched together with creamy strawberry buttercream.
White Chocolate Chip Lemon Cookies:
  • 10⅛ ounces (~2¼ cups) all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • ½ teaspoon table salt
  • 2 sticks unsalted butter, softened at room temperature
  • 11¼ ounces (~1½ cups) granulated sugar
  • 2 x-large eggs at room temperature
  • 2 tablespoons lemon zest (~1 large lemon)
  • 1½ cups white chocolate chips
Strawberry Buttercream:
  • 4 ounces (1/2 cup / 1 stick) unsalted butter, softened at room temperature
  • ½ cup strawberry jelly
  • 1 cup powdered sugar
White Chocolate Chip Lemon Cookies:
  1. Pre-heat oven to 400 degrees; line baking sheets with parchment paper or slipats and set aside
  2. In a medium bowl, whisk together flour, cream of tartar, baking soda and salt; set aside
  3. In the large bowl of an electric mixer, cream butter and sugar for several minutes until light and fluffy
  4. Scrape the sides of the bowl and add eggs and lemon zest, mix on medium speed just until combined
  5. Reduce speed to low and slowly add flour mixture just until combined; scrape sides of bowl again and then stir in white chocolate chips
  6. Use a medium cookie dough scoop (~2 tablespoons) and scoop cookie dough 1-2 inches apart on prepared pans
  7. Bake 8-10 minutes or until center of cookie appears set and edges are a very light golden brown
  8. Set aside cookies to cool and prepare buttercream
Strawberry Buttercream:
  1. Beat the butter in the bowl of an electric mixer with the paddle attachment on high speed for several minutes until butter is light and creamy
  2. Add jelly and beat on high speed for one minute; scrape the side of the bowl
  3. Add sugar and mix on low speed until combined; then increase the speed to high and beat for several minutes until frosting is light and fluffy
To make the cookie sandwiches:
  1. Set cookies into pairs closest in size to one another
  2. Pipe or spread 1-2 tablespoons of buttercream on the bottom half of one cookie in each pair; lightly press other cookie on top of buttercream
  3. Store cookies in an airtight container up to three days; may be frozen up to one month
Cookies very slightly adapted from Martha Stewart  (as seen on Baked by Rachel)
These were pretty large cookie sandwiches, you can definitely use a smaller cookie dough scoop and just reduce the cooking time by a couple of minutes.
If you aren't a fan of white chocolate chips, feel free to leave them out, but they do compliment the other flavors really well.
Recipe by Keep It Sweet Desserts at http://www.keepitsweetdesserts.com/lemon-cookies-with-white-chocolate-chips-strawberry-buttercream/