Lemon Clove Cookie Sandwiches (Gluten-Free Recipe)

Name: Lemon Clove Cookie Sandwiches (Gluten-Free Recipe)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup Land O Lakes Butter, softened; 3/4 cup powdered sugar; 1 Land O Lakes Egg; 1/2 teaspoon lemon extract; 1 2/3 cup Gluten-Free Flour Blend (see below); 1/4 teaspoon ground cloves; 1/8 teaspoon salt; Coarse grain sugar; 2 1/2 cups powdered sugar; 1/4 cup Land O Lakes Butter, softened; 2 tablespoons lemon juice; 1/2 teaspoon lemon extract; 1 to 2 teaspoons milk

Servings: persons

3/4 cup Land O Lakes Butter, softened
3/4 cup powdered sugar
1 Land O Lakes Egg
1/2 teaspoon lemon extract
1 2/3 cup Gluten-Free Flour Blend (see below)
1/4 teaspoon ground cloves
1/8 teaspoon salt
Coarse grain sugar
2 1/2 cups powdered sugar
1/4 cup Land O Lakes Butter, softened
2 tablespoons lemon juice
1/2 teaspoon lemon extract
1 to 2 teaspoons milk

1
Combine 3/4 cup butter and 3/4 cup powdered sugar in bowl; beat at medium speed until creamy.
2
Add egg and 1/2 teaspoon lemon extract; continue beating until combined.
3
Add gluten-free flour blend, cloves and salt; beat at low speed until well mixed.
4
Divide dough in half; on surface sprinkled lightly with gluten-free flour blend, shape each half into 8-inch log, flouring hands with gluten-free flour blend, if necessary.
5
Wrap each log in plastic food wrap.
6
Refrigerate at least 2 hours or until firm.
7
Heat oven to 350 degrees F.
8
Cut logs into 1/4-inch slices.
9
Place 1 inch apart onto ungreased cookie sheets.
10
Sprinkle half of cookies with coarse grain sugar.
11
Bake 8-10 minutes or until edges are lightly browned.
12
Cool completely.
13
Combine all filling ingredients in bowl, adding enough milk for desired spreading consistency.
14
Beat on low speed until well mixed.
15
Spread about 2 teaspoons filling onto bottom-side of each cookie without sugar.
16
Top with remaining cookies, sugar-side up.

1020

kcal

Calories

Fat

138

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3/4 cup Land O Lakes Butter, softened, 3/4 cup powdered sugar, 1 Land O Lakes Egg, 1/2 teaspoon lemon extract, and more.

Yes, Lemon Clove Cookie Sandwiches (Gluten-Free Recipe) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!