Lemon Shortbread Ice Cream Sandwiches

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Tangy, tart, buttery, and crisp, these are beautiful cookies. They’re divine when filled with lemon sherbet or vanilla ice cream.

Difficulty: Easy

Hands-on: 20 minutesTotal: 40 minutes

Serves: 24

Ingredients

  • 1 cup unsalted butter, softened
  • ¾ cup light brown sugar
  • Zest of 3 lemons
  • 1 Tbsp. vanilla extract
  • Juice of 2 lemons
  • 2 cups all-purpose flour
  • 2 cups ice cream, softened

Directions

  • Preheat the oven to 325°F.
  • Cream butter and brown sugar in mixer, scraping down sides of bowl occasionally. Add lemon zest, vanilla, lemon juice, and flour. Mix on low until just combined.
  • Roll shortbread dough out flat to ⅓" thickness on a lightly floured surface. Cut into 2" circles and place on parchment-lined cookie sheets. Bake 15–18 minutes, until the cookies just begin to take on a golden hue. Cool cookies on a wire rack.
  • Spread ice cream on half of the cookies. Top with remaining cookies. Serve immediately.

Recipe Information

Serves: 24

Ingredients

  • 1 cup unsalted butter, softened
  • ¾ cup light brown sugar
  • Zest of 3 lemons
  • 1 Tbsp. vanilla extract
  • Juice of 2 lemons
  • 2 cups all-purpose flour
  • 2 cups ice cream, softened

Directions

  • Preheat the oven to 325°F.
  • Cream butter and brown sugar in mixer, scraping down sides of bowl occasionally. Add lemon zest, vanilla, lemon juice, and flour. Mix on low until just combined.
  • Roll shortbread dough out flat to ⅓" thickness on a lightly floured surface. Cut into 2" circles and place on parchment-lined cookie sheets. Bake 15–18 minutes, until the cookies just begin to take on a golden hue. Cool cookies on a wire rack.
  • Spread ice cream on half of the cookies. Top with remaining cookies. Serve immediately.

Nutrition Information

Nutrition Information
Amount per serving
Calories150
Total Fat9g
Saturated Fat6g
Cholesterol25mg
Sodium135mg
Total Carbohydrate16g
Dietary Fiber0g
Sugars8g
Protein2g