Lemon Cream Cheese Cookie Sandwiches
Ingredients
Scale
For the cookies
- 1 box of lemon cake mix
- 1/2 cup vegetable oil
- 2 eggs
For the frosting
- 1 stick of butter, salted
- 1– 8 oz package of cream cheese cold
- 4 cups of powdered sugar
- 1 tsp vanilla
Instructions
- In a medium bowl, combine the cake mix, vegetable oil, and eggs. Refrigerate for at least a half hour. You can bake them right away, but I suggest getting the dough cooler so that it’s easier to work with.
- Preheat the oven to 350 degrees and line two cookie sheets with parchment paper.
- Using a small cookie scoop (about 1-1/4″ diameter/1 tbsp of dough), add scoops of the dough to the cookie sheet, about 2″ apart.
- Bake for 9-11 minutes or until set. Do not over bake because cookie sandwiches are much better with softer cookies!
- Let them cool on the pan for 10-15 minutes then move to wire racks to cool completely.
- To make the frosting, beat the butter and cream cheese in a mixing bowl until smooth. I use a standing mixer with paddle attachment, but you can also use a hand mixer. Add in the rest of the sugar and vanilla extract and mix.
- Spread the cookies out onto a flat surface.
- Using a piping bag with an open tip, add a generous dollop of frosting onto half of the cookies. Be sure to flip each cookie before you add the frosting so that the top of the cookie is still showing. If you don’t have piping bags just use a knife and spread the frosting. Top with another cookie with the flatter part of the cookie touching the buttercream.
- Repeat with the rest of the cookies and enjoy. I personally love colder cookies, so if desired refrigerate for 30 minutes or so!