The idea to make these cookies was born out of my completely over-estimating the amount of buttercream needed to fill these lemon macarons. After trying the macarons, Daren mentioned that the filling reminded him of Lemon Chalet Girl Scout cookies. I had been trying to decide what to do with all the leftover buttercream, and once he said that, there was no other choice – lemon sandwich cookies it was. I spent a decent amount of time searching for a recipe for homemade Lemon Chalets, to no avail. These lemon cookies from Bakers Royale looked delicious, so I figured they would work just as well. As far as whether or not they taste like Lemon Chalets, I have no idea! The cookies were apparently discontinued by the Girl Scouts a few years ago, so I guess we’ll never know – either way, they were a great substitute
For the cookies:
- 1 stick unsalted butter, softened
- 1/3 cup granulated sugar
- 1/2 cup confectioner sugar
- 1 large egg, plus one egg yolk
- 1 tbsp. lemon zest
- 1 tsp. lemon extract
- 1 1/2 cup all-purpose flour, plus 2 tablespoons
- 3 tablespoons cornstarch
For the filling:
- 13 tbsp. unsalted butter, at room temperature
- 1 1/2 cups confectioners’ sugar
- pinch of salt
- 1 tbsp. heavy cream
- zest and juice from 1/2 a lemon
- 1/2 tsp. lemon extract or 1/8 tsp. Fiori di Sicilia
Preheat the oven to 350°F. Line baking sheets with parchment paper or silicone baking mats.
In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugars. Cream together on medium speed until light and fluffy, about 3 minutes. Add in first the whole egg and then the egg yolk, beating after each until combined. Mix in the lemon extract and lemon zest and beat until combined.
In a small bowl, whisk together the flour and cornstarch. Add to the wet ingredients and mix on low speed until just combined.
Transfer the dough to a pastry bag fitted with an open star tip. Pipe the dough in a circular motion working from the outside in to the center. Alternatively, roll the dough into 1/2 balls. Bake for about 10-12 minutes, or until the bottoms of the cookies just begin to turn golden brown. Transfer to a wire rack to cool completely.
To make the filling, add the butter to the bowl of a stand mixer fitted with the whisk attachment. Beat on medium-high speed until smooth, 2-3 minutes. Add in the confectioners’ sugar and mix until combined. Blend in the heavy cream, lemon zest and lemon juice. Continue beating on medium-high speed until light and fluffy, 3-5 minutes. If you would prefer a stronger lemon flavor, add in the lemon or Fiori di Sicilia extract and beat until combined.
To assemble the cookies, match the cookies up in pairs by size. Spread some of the filling on to the bottom of one of the cookies and top with the other.
Yield: about 2 dozen cookies
Source: adapted from Bakers Royale