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Rosemary Lemon Sandwich Cookies (Vegan)

Nathanial Hawthorne once said, “Happiness is a butterfly, which when pursued, is always beyond your grasp, but which, if you will sit down quietly, may alight upon you.”

I think the same can be said for inspiration. It finds you not when you’re hunting for it, but in a moment of leisure, enjoying a sunny Sunday afternoon, shaded by a big oak and enjoying a large glass of iced tea with lemon. I don’t often have tea at home with lemon, but the local grocer had them on sale and I found myself grabbing one without much thought of its prescience.

To pass the time, I turned slowly through a magazine. It was an old one, but one that featured a dozen cakes and that was what I was focused on – finding a perfect cake. What I found instead was nothing short of inspiration.

Maybe it was the idea of rosemary in a cookie that caught my attention initially, but it was the lemon that made me pause. I was drawn to a small photograph featuring a lemon sandwich cookie and I knew it was only a matter of time before I made a vegan version of these cookies for myself. Well, and for my family too. Like my mom always used to tell me, it’s nice to share. There’s just some days where I don’t really want to.

Rosemary Lemon Sandwich Cookies

This Recipe is :

Dairy FreeVegan

Serves

20 cookies

Ingredients

Lemon Filling Ingredients

  • ½ cup lemon juice
  • ½ cup sugar
  • 1 tablespoon soy milk
  • 1 tablespoon cornstarch
  • 1 tablespoon lemon zest
  • 1 tablespoon dairy free margarine
  • ½ cup vegan cream cheese
  • 3 tablespoons powdered sugar

Cookie Ingredients

  • 1 cup dairy-free margarine
  • ¾ cup sugar
  • 2 teaspoons rosemary (fresh or dried works just fine)
  • 3 teaspoons finely shredded lemon zest
  • 1 teaspoon vanilla
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 2 ¼ cups flour
  • ½ cup sugar combined with ½ teaspoon or rosemary

Preparation

Lemon Filling Preparation

  1. Begin by making your lemon curd because it will need to cool before you can finish making the filling.
  2. Combine lemon juice and sugar in a small saucepan over medium heat. Stir until sugar is dissolved.
  3. In a separate bowl, add corn starch to cold soy milk and stir until corn starch is dissolved.
  4. Slowly add the cornstarch mixture to the lemon sauce, stirring constantly to avoid lumps.
  5. Raise heat to medium high and continue cooking while stirring until the sauce thickens.
  6. Next, add the fresh lemon zest and margarine and stir until well combined.
  7. Remove from heat and allow to cool.
  8. Once the lemon curd has cooled, add the vegan cream cheese and powdered sugar and stir well to remove all lumps.
  9. I gave it a few turns with the immersion blender to get it nice and smooth.
  10. Refrigerate the Lemon Filling while you make the cookies.

Cookie Preparation

  1. Heat your oven to 350 F.
  2. In a mixing bowl beat together the margarine and sugar until light and fluffy.
  3. Next add the rosemary, lemon peel, and vanilla, and continue beating until all the ingredients are well combined.
  4. In a separate bowl combine the flour, baking powder and salt. Stir the flour mixture gradually into the wet ingredients.
  5. Use a cookie dough scoop (or a tablespoon) to measure equal amounts of batter.
  6. Roll the batter into balls and roll the balls in prepared sugar (1/2 cup of sugar combined with ½ teaspoon of rosemary).
  7. Place on an ungreased cookie sheet with about 1 -2 inches of space between them.
  8. Flatten cookies with the bottom of a glass (you can dip that in the prepared sugar as well to help the cookie not stick to the glass).
  9. Bake the cookies 8 – 10 minutes until lightly browned.
  10. Remove from the oven and allow the cookies to cool for a few minutes on the cookie sheet before transferring to a wire rack to cool.
  11. Repeat this process until all the cookie dough is gone.
  12. Assemble the cookies by spreading the Lemon Filling on the flat side of one cookie and top with the flat side placed down on the filling.
  13. Continue this process until all the cookies are adequately filled.

Notes

If you’re lucky enough to have some of that Lemon Filling left over, enjoy it spread over a muffin or pancake for tomorrow’s breakfast. It is heavenly!

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7 comments on “Rosemary Lemon Sandwich Cookies (Vegan)”

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lorali
2 Years Ago

This is exactly what I was looking for they were the refreshing and yummy cookie EVER! I am a huge fan of lavender... wonder how it would wok sub the rosemary with lavender any suggestions for making that sub? Thank you for this amazing recipe!


Reply
Annette
2 Years Ago

This recipe looks wonderful! I do have a question, however. Would Earth Balance work as the non-dairy margarine? I'm wondering if other vegan margarines exist that might work better.


Reply
Dana Zia
2 Years Ago

Beautiful post and pictures. Thank you


Reply
Kristina Vanni
2 Years Ago

Oh my goodness! That was my recipe from BHG! I am glad you found inspiration in the photo and made it your own. Now I know how to make it for my vegan friends :)


Reply
Ash
2 Years Ago

Michelle, the cornstarch can be eyeballed - I added around 3 tablespoons but if you find your lemon curd is too runny while cooking, you can always dissolve more in a bit more soymilk. Hope that helps!


Reply
Michelle
2 Years Ago

You're directions say "3. In a separate bowl, add corn starch to cold soy milk and stir until corn starch is dissolved. 4. Slowly add the cornstarch mixture to the lemon sauce, stirring constantly to avoid lumps" but in the ingredients there is no call for cornstarch. How much are you supposed to use?


Reply
onegreenplanet
22 Jun 2011

The recipe calls for one tablespoon of cornstarch. It's been added to the list of ingredients. Thanks for catching that!



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