Lemon Cream Cookies

Hey night owl friends!  It’s Kelley from the Grant life back again to share an easy Lemon Cream Cookies recipe with yall.  Is anyone else glad that it’s Spring already?  I actually enjoy winter because it’s so mild where we live, but there is just something about Spring.  All the beautiful flowers start poking up and everything starts to turn green.  The weather is just right for playing outside until it gets dark.  And the Spring fruits and veggies might be my favorite.

Lemon is my most favorite too.  I love it oh so much and I love cooking with it, especially around Spring time.  We have a lady from our church that has a huge lemon tree that will leave lemons for us to take on Sundays.  It’s like heaven to me!  I grab a few even though I want the whole case.  I have to allow other people time to snag a few free lemons.  If there are any leftover when everyone heads out the door, I snag a few more.  No shame in my lemon game!

To be fair, most of the time I end up making treats to take to church the following Sunday.  One week I made a lemon velvet cake and the next I brought these lemon cream cookies.  Well, I brought what was left of these Lemon Cream Cookies.  They.are.so.good.  My kids and I munched of them until we realized we should probably stop if we plan on sharing with others.  That good.

So grab your a few lemons (free or store bought.. or even home grown!) and try these delicious Lemon Cream Cookies.  To make them you need two things – a basic sugar cookie recipe (found below) and homemade lemon cream.  I shared the easy recipe on my site but will share it below as well.

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Lemon Cream Cookies

Author Kelley Grant

Ingredients

For the lemon cream:

• 2 large eggs
• ½ cup of sugar
• Zest of 1 small lemon
• ⅓ cup of lemon juice about 3 lemons
• ice for cooling
• 2 tablespoons unsalted butter
• ½ cup heavy cream

For the sugar cookies:

• 1 1/4 cup sugar
• 1 cup butter softened
• 1 large egg
• 1 tsp vanilla extract
• 2 1/2 cup flour
• 1/2 tsp salt
• 1/2 tsp baking soda
• 1 tsp cream of tartar

Instructions

For the lemon cream:

1. Whip together the eggs and sugar until light and fluffy and a pale yellow.
2. Mix in the lemon zest and the lemon juice.
3. Make a double boiler by placing two similar sized saucepans on top of each other. The bottom pan should have a few inches of water. Bring to a boil and place the saucepan with the lemon mixture on top.
4. Cook the lemon mixture, whisking often, until it starts to thicken and becomes pudding like. About 10 minutes.
5. Remove from heat. Mix in the butter and place the pan/bowl in an ice bath to allow the mixture to thicken.
6. When slightly cooled, fold in the heavy cream and whisk until smooth.
7. Allow to cool and enjoy!

For the sugar cookies:

1. Preheat oven to 350.
2. Beat together the sugar and butter until creamy.
3. Add in the egg and mix until combined.
4. Add the flour, salt baking soda and cream of tartar until combined.
5. Scoop 1/4 cup of dough onto a silicone baking sheet lined cookie sheet.
6. Bake for 10-12 minutes, or until the edges are golden brown.
7. Allow to cool completely.
8. Add a dollop of the lemon cream to the cooled cookies and enjoy!

And if you liked this post be sure to check out:

• Easy strawberry sauce
• Salted caramel stuffed pretzel cookies
• Espresso cookies

I hope yall enjoy and I’ll see you back here next month with another easy recipe!