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
Yield: 20 2" sugar cookie sandwiches


For the Cookie:
3/4 teaspoon baking powder
1/4 teaspoon kosher salt
1/2 cup granulated sugar
3 tablespoons confectioner's sugar
8 tablespoons coconut oil or vegetable shortening, soft but not melted
2 eggs, lightly beaten, or 2 egg replacers
1 teaspoon vanilla extract
For the Lemon Creme:
1/4 cup coconut oil - soft, but not melted
16 oz powdered sugar
1 teaspoon milk of choice
2 teaspoons lemon juice
1/2 teaspoon lemon zest

How To

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/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 at 350 degrees for about 6 to 8 minutes until just starting to brown.

For the lemon creme:

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

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