Lemon Ricotta Buttercream Sandwich Cookies

The best of sweet and tart flavors work together here, in the glaze on top and the whipped filling sandwiched between tender, lemon-infused cookies.

Need more inspiration? Check out our Holiday Cookie Generator, featuring more than 300 recipes to suit any taste.

Make Ahead: The sandwich cookies can be stored at room temperature in an airtight container for up to 3 days; for longer-term storage, we recommend keeping the single cookies (half of them with glazed tops) stored separately at room temperature for up to 10 days, and refrigerating the ricotta buttercream filling for up to 1 week; assemble just before serving.


Servings:

30 sandwich cookies

Tested size: 30 sandwich cookies

Ingredients
  • For the cookies
  • 2 1/2 cups flour

  • 1 teaspoon baking powder

  • 1 teaspoon kosher salt

  • 16 tablespoons (2 sticks) unsalted butter, at room temperature

  • 2 cups granulated sugar

  • 2 large eggs

  • 1 tablespoon finely grated zest plus 3 tablespoons juice (from 1 lemon)

  • For the filling
  • 16 tablespoons (2 sticks) unsalted butter, at room temperature

  • 1 1/2 cups confectioners' sugar

  • 1 1/2 teaspoons heavy cream

  • 7 ounces whole-milk ricotta cheese

  • Scrapings of 1/2 vanilla bean

  • For the glaze
  • 3/4 cup confectioners' sugar

  • 1 tablespoon finely grated zest plus 3 tablespoons juice (from 1 lemon)


Directions

For the cookies: Position oven racks in the upper and lower thirds of the oven; preheat to 400 degrees. Line 3 baking sheets with parchment paper or silicone liners.

Whisk together the flour, baking powder and salt in a medium bowl. Combine the butter and granulated sugar in the bowl of a stand mixer or use a handheld electric mixer on medium-high speed for about 3 minutes, until lightened. Add the eggs one at a time, beating after each addition. Add the lemon zest and juice, beating to incorporate. Stop to scrape down the bowl.

On low speed, gradually add the flour mixture until just incorporated. Transfer the dough to a large piping bag fitted with a 1M open star tip; alternatively, fill a gallon-size zip-top bag with the dough and cut off one bottom corner. Pipe a dozen 2-inch rounds on each baking sheet, and the remaining 6 rounds on the third baking sheet, spacing the rounds at least 2 inches apart (these cookies will spread). Bake (upper and lower racks) for 12 to 15 minutes, rotating the baking sheets from top to bottom and front to back halfway through. The cookies will be pale and barely golden at the edges. Repeat with the remaining dough to create a total of 60 cookies.

For the filling: Combine the butter and confectioners' sugar in the bowl of a stand mixer fitted with a balloon-whisk attachment or use a handheld electric mixer; beat on medium-high speed until creamy. Stop to scrape down the bowl. Add the heavy cream, ricotta and vanilla bean scrapings, then beat on low speed until well incorporated.

For the glaze: Whisk together the confectioners' sugar, lemon zest and juice in a medium bowl, until smooth.

When ready to assemble, invert half the cookies. Spread a heaping tablespoon of the filling on each one. Top with the remaining cookies. Use a pastry brush or your clean finger to coat the top of each sandwich cookie with the glaze. Wait for it to set before serving or storing.


Recipe Source

Adapted from "MasterChef Junior Cookbook: Bold Recipes and Essential Techniques to Inspire Young Cooks" (Clarkson Potter, 2017).

Tested by Lori Aratani.

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