Buttery shortbread cookies with bright lemon and orange zest, filled with a simple lemon buttercream. Light, crisp, and perfect for spring or holiday cookie trays.
1teaspoonlemon juicemore as needed for consistency
Instructions
Cream butter and sugar. In a large bowl, use a hand mixer to cream together butter and sugar until light and fluffy.
Finish dough. Add flour and mix until the dough looks crumbly. Drizzle in milk a little at a time until it holds together when pressed.Add orange zest, lemon zest, and just enough lemon juice to form a smooth dough
Chill. Shape into a flat disk, wrap in plastic, and chill for 1–2 hours.
Shape. Preheat oven to 350°F. Roll chilled dough on parchment paper to about ¼ inch thick. Cut into even rounds or desired shapes.
Bake. Place on a parchment-lined baking sheet and pierce each cookie once or twice with a fork. Bake 15 minutes or until lightly golden on edges. Cool completely on wire racks.
Make frosting. For the buttercream: Beat softened butter with powdered sugar and lemon juice until smooth. Adjust with more sugar or juice for piping consistency.
Assemble. Pipe a small amount of buttercream onto half the cookies. Top with another cookie to make sandwiches.
Notes
Store citrus sandwich cookies in an airtight container in the refrigerator for up to 1 week. Freeze for up to 3 months. Dough can also be made ahead and chilled overnight.