Gluten-Free Elevated Lemon Sandwich Cookies

AuthorCannabis Cooking MagaznieCategoryDifficultyBeginner

Gluten-free elevated lemon sandwich cookies are filled with a sweet Meyer lemon & cannabutter cream. These bite-sized beauties are perfect for gifting.

Yields12 Servings
Prep Time1 hr 30 minsCook Time10 minsTotal Time1 hr 40 mins

Base Cookie Dough
 1 ¾ sticks butter, room temperature or non dairy alternative
 ¾ cup sugar
 1 ¾ cups rice flour
 1 ½ cups gluten-free all-purpose flour
 ¼ tsp salt
 1 egg, room temperature
 1 tsp baking powder
 ¼ tsp vanilla extract
  tsp almond extract
Elevated Meyer Lemon Filling
 ¾ cup icing sugar (plus a little extra if you need it)
 ¼ cup cannabutter, room temperature or infused non dairy alternative
 juice from 2 Meyer lemons
 ¼ tsp lemon extract
 2 tbsp Meyer lemon zest

Base Cookie Dough
1

In a large mixing bowl, beat butter & sugar until soft & fluffy. Beat in egg, vanilla & almond extracts.

2

In a separate bowl sift all flour, salt & baking powder together. Mix well & set aside.

3

Once your wet mixture is well blended, start incorporating the dry ingredients. Add a little at a time until well blended, do NOT over mix.

4

Split the cookie dough into two batches, flatten for easier rolling, wrap in wax paper & refrigerate for at least 1 hour.

5

After the dough has chilled for at least one hour. Preheat oven to 350°F/175°C.

6

Remove one batch of the dough from the fridge & roll out to about ¼ inch thick (you may need to sprinkle down some rice flour so your dough does not stick to your rolling pin.) Use cookie cutters of choice to cut two of the same shapes for stacking on one another.

7

Bake for 10-12 minutes or until edges are golden brown. Set cookies aside to cool.

Filling
8

Beat icing sugar & cannabutter in a large bowl with electric mixer at medium speed, about 2 minutes till light & fluffy. Add lemon extract & lemon juice. Mix until smooth. Fold in lemon zest.

Cookie Assembly
9

Spread lemon filling on one side of one cookie & sprinkle lemon zest on the filling then stack another cookie of the same shape on top.

 

Ingredients

Base Cookie Dough
 1 ¾ sticks butter, room temperature or non dairy alternative
 ¾ cup sugar
 1 ¾ cups rice flour
 1 ½ cups gluten-free all-purpose flour
 ¼ tsp salt
 1 egg, room temperature
 1 tsp baking powder
 ¼ tsp vanilla extract
  tsp almond extract
Elevated Meyer Lemon Filling
 ¾ cup icing sugar (plus a little extra if you need it)
 ¼ cup cannabutter, room temperature or infused non dairy alternative
 juice from 2 Meyer lemons
 ¼ tsp lemon extract
 2 tbsp Meyer lemon zest

Directions

Base Cookie Dough
1

In a large mixing bowl, beat butter & sugar until soft & fluffy. Beat in egg, vanilla & almond extracts.

2

In a separate bowl sift all flour, salt & baking powder together. Mix well & set aside.

3

Once your wet mixture is well blended, start incorporating the dry ingredients. Add a little at a time until well blended, do NOT over mix.

4

Split the cookie dough into two batches, flatten for easier rolling, wrap in wax paper & refrigerate for at least 1 hour.

5

After the dough has chilled for at least one hour. Preheat oven to 350°F/175°C.

6

Remove one batch of the dough from the fridge & roll out to about ¼ inch thick (you may need to sprinkle down some rice flour so your dough does not stick to your rolling pin.) Use cookie cutters of choice to cut two of the same shapes for stacking on one another.

7

Bake for 10-12 minutes or until edges are golden brown. Set cookies aside to cool.

Filling
8

Beat icing sugar & cannabutter in a large bowl with electric mixer at medium speed, about 2 minutes till light & fluffy. Add lemon extract & lemon juice. Mix until smooth. Fold in lemon zest.

Cookie Assembly
9

Spread lemon filling on one side of one cookie & sprinkle lemon zest on the filling then stack another cookie of the same shape on top.

Gluten-Free Elevated Lemon Sandwich Cookies

Leave a Reply

Your email address will not be published. Required fields are marked *