Lemon Shortbread Sandwich Basketball Cookies
Buttery lemon shortbread sandwich cookies filled with creamy vanilla frosting and decorated like basketballs. Crisp, zesty, and perfectly sweet for celebrations, parties, and game day treats.
Equipment
- mixing bowls
- electric mixer
- Rolling Pin
- round cookie cutter
- baking sheets
Ingredients
- 2 cups all-purpose flour
- 1 cup unsalted butter, softened (shortbread)
- 0.5 cup powdered sugar
- 2 tbsp lemon zest
- 1 tsp vanilla extract (shortbread)
- 0.25 tsp salt
- 0.5 cup unsalted butter, softened (filling)
- 2 cups powdered sugar (filling)
- 2 tbsp heavy cream
- 1 tsp vanilla extract (filling)
- orange frosting, for decorating
- black edible marker or icing
Instructions
- Preheat the oven to 325°F and line baking sheets with parchment paper.
- Cream butter and powdered sugar until pale and fluffy, about 4 minutes.
- Beat in lemon zest and vanilla extract until fully combined.
- Mix in flour and salt on low speed just until dough comes together.
- Roll dough between parchment sheets to ¼-inch thickness.
- Cut dough into circles using a round cutter and place on baking sheets.
- Chill cookies for 15 minutes to prevent spreading.
- Bake for 12–15 minutes until edges are barely golden.
- Cool cookies completely on wire racks.
- Beat filling ingredients until light and fluffy.
- Spread filling on half the cookies and sandwich with remaining cookies.
- Decorate tops with orange frosting and add basketball lines using black icing or marker.
Notes
Keep dough and baked cookies cool for the best shortbread texture. Use fresh lemon zest for maximum flavor. Cookies can be baked ahead and filled the next day.