Lemon Mint Sandwich Cookies
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5 from 1 vote

Honey-Sweetened Lemon Mint Sandwich Cookies

These honey-sweetened lemon mint sandwich cookies are super refreshing for your pool parties. 
Prep Time40 mins
Cook Time15 mins
Total Time55 mins
Course: Dessert
Cuisine: American
Keyword: honey-sweetened cookies, lemon mint sandwich cookies
Servings: 13 sandwich cookies
Calories: 422kcal
Author: Stef

Ingredients

Mint Butter Ingredients

  • 1 cup unsalted butter
  • 3/4 ounce fresh mint leaves washed thoroughly

Cookie Ingredients

  • 1 cup unsalted butter room temperature
  • 1/2 cup honey
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • zest of 1 lemon

Filling and Assembly Ingredients

  • mint butter from above room temperature
  • 3/4 cup powdered sugar
  • 3 tablespoons colored sanding sugar

Instructions

Mint Butter Instructions

  • Melt butter in a small saucepan on medium heat.
  • Add mint leaves, reduce heat to low, and stir periodically for five minutes.
  • Remove from the heat and let stand for five minutes.
  • Strain out the mint leaves, pressing them to remove as much butter as you can. Discard the used leaves.
  • Cover mint butter and refrigerate.

Cookie Instructions

  • In a medium-sized mixing bowl, beat butter and honey until thoroughly combined.
  • Mix in egg and vanilla.
  • Mix in flour, salt, and zest until just combined.
  • Divide dough into two parts. Wrap each section in plastic wrap and refrigerate for thirty minutes.
  • Preheat oven to 325 F.
  • Remove first half of dough from the refrigerator and roll out on a floured surface to 1/8" thick.
  • Cut out cookies using a 3" rectangular scalloped cookie cutter. Use a mini palm tree cookie cutter to cut palm trees into half of the cookies for the tops.
  • Arrange cut out cookies on a cookie sheet lined with parchment paper or a Silpat. The cookies will not rise very much so they can be placed close together on the sheet.
  • Bake for 13 minutes or until the edges of the cookies begin to brown.
  • Cool cookies on a cooling rack.
  • Roll out, cut, and bake the second half of the dough.

Filing and Assembly Instructions

  • Beat mint butter on high speed with a hand mixer or in the bowl of a stand mixer until light and fluffy, about 3 minutes.
  • Mix in powdered sugar a little bit at a time until fully combined.
  • Spread a thin layer of filling on each of the cookies without cutouts.
  • Top the filling with cutout cookies.
  • Sprinkle sanding sugar over the center of each palm tree and give the cookie sandwiches a little shake to evenly distribute it over the trees.
  • Store in a loosely covered container at room temperature for up to a week.

Nutrition

Calories: 422kcal | Carbohydrates: 39g | Protein: 3g | Fat: 28g | Saturated Fat: 18g | Cholesterol: 87mg | Sodium: 99mg | Potassium: 54mg | Sugar: 20g | Vitamin A: 960IU | Vitamin C: 0.6mg | Calcium: 19mg | Iron: 1.3mg