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Gluten Free + Allergy Friendly
Lemon Coconut Creme Sandwich Cookies

Sugar cookies sandwiched with our bright lemon coconut cream reminds us of sunshine, all year long!

 
Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes
Makes: 20 2" sugar cookie sandwiches

Ingredients

For the Cookie:

2 cups Hungry Harry's All-Purpose Flour Blend

3/4 teaspoon baking powder

1/4 teaspoon kosher salt

1/2 cup granulated sugar

3 tablespoons powdered sugar

8 tablespoons coconut oil or vegetable shortening, softened, not melted

2 eggs or 2 egg replacers, lightly beaten

1 teaspoon gluten-free vanilla extract

 

For the Lemon Creme:

1/4 cup coconut oil - softened, not melted

3 ½ cup powdered sugar (16 oz)

1 teaspoon milk of choice

2 teaspoons lemon juice

1/2 teaspoon lemon zest

 

How-To

Preheat oven to 350ºF. Combine all the dry ingredients in a bowl and whisk. Add the oil, egg and vanilla and mix to combine. The dough will be thick and stiff – you can squeeze it together with your hands to bring it all together.

Roll the dough out between two pieces of parchment paper to about ¼ inch thick. Cut out your shapes. Bake for about 6 - 8 minutes, until they just start to brown.

For the Lemon Creme:

Beat the coconut oil, juice, and milk together until smooth. Slowly add in the zest and powdered sugar, then beat until thick.  

When the cookies are cool, sandwich with the lemon creme.