Lemon Clove Cookie Sandwiches (Gluten-Free Recipe)
Gluten-Free Lemon Sandwich Cookies Recipe

Lemon Clove Cookie Sandwiches (Gluten-Free Recipe)

These melt-in-your-mouth gluten-free cookies combine refreshing lemon with aromatic cloves, creating a memorable treat.

30
sandwich
45 min
PREP TIME
03 hrs 30 min
TOTAL TIME

Ingredients

Cookie

3/4 cup Land O Lakes® Butter softened

3/4 cup powdered sugar

1 large Land O Lakes® Egg

1/2 teaspoon lemon extract

1 2/3 cups Gluten-Free Flour Blend (see below)

1/4 teaspoon ground cloves

1/8 teaspoon salt

Coarse grain sugar

Filling

2 1/2 cups powdered sugar

1/4 cup Land O Lakes® Butter softened

2 tablespoons lemon juice

1/2 teaspoon lemon extract

1 to 2 teaspoons milk

How to make

  1. STEP 1

    Combine 3/4 cup butter and 3/4 cup powdered sugar in bowl; beat at medium speed until creamy. Add egg and 1/2 teaspoon lemon extract; continue beating until combined. Add gluten-free flour blend, cloves and salt; beat at low speed until well mixed.

  2. STEP 2

    Divide dough in half; on surface sprinkled lightly with gluten-free flour blend, shape each half into 8-inch log, flouring hands with gluten-free flour blend, if necessary. Wrap each log in plastic food wrap. Refrigerate at least 2 hours or until firm.

  3. STEP 3

    Heat oven to 350ºF.

  4. STEP 4

    Cut logs into 1/4-inch slices. Place 1 inch apart onto ungreased cookie sheets. Sprinkle half of cookies with coarse grain sugar. Bake 8-10 minutes or until edges are lightly browned. Cool completely.

  5. STEP 5

    Combine all filling ingredients in bowl, adding enough milk for desired spreading consistency. Beat on low speed until well mixed. Spread about 2 teaspoons filling onto bottom-side of each cookie without sugar. Top with remaining cookies, sugar-side up.

Tip #1

Gluten-Free Flour Blend: Combine 2 cups rice flour, 2/3 cup potato starch, 1/3 cup tapioca flour and 1 teaspoon xanthan gum. Use appropriate amount for recipe; store remainder in container with tight-fitting lid. Stir before using.

Tip #2

- If necessary, re-shape refrigerated logs before slicing.

Tip #3

This recipe was developed using alternative flours and products labeled as “gluten-free.” The best source for additional information is the ingredient listing on product packaging. Learn about gluten-free baking.

Nutrition

130Calories
6Fat (mg)
20Cholesterol (mg)
60Sodium (mg)
19Carbohydrates (g)
0Dietary Fiber
1Protein (g)

Reviews

Explore reviews from
our online community

  October 30, 2015

Variation, cookie: I froze the dough for 20 minutes instead of refrigerating for 2 hours-- much quicker and easy to cut. Baked them at 350 (about 15 minutes) until they were light brown when flipped over. Variation, filling: Instead of 2 1/2 cups of powdered sugar, I used 1 1/2 cream cheese frosting and 1/2 powdered sugar, along with the required lemon ingredients.That eliminated the need for the butter and milk. I personally think it tastes good both with or without the sandwiching. The best part about these cookies was that nobody could tell they were gluten-free!

— says Jilly
Helpful?
  October 30, 2015

Very satisfying cookies. Firm enough to keep their shape, yet soft enough to bite into even with sore braces-teeth. They didn't brown at the edges until about 15 minutes in though. I used cream cheese frosting instead of powdered sugar, it's delicious. Nobody could tell they were gluten-free!

— says Jilly
Helpful?
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