Soft and chewy lemon butter cookies with walnut butter mixed in for added nutty and richness. Vanilla ice cream in-between two cookies, perfect for those warm days!
½ cup walnuts
½ cup butter, softened
1 ½ cups sugar
1 Tbsp lemon zest
1 egg
¼ cup lemon juice
1 tsp vanilla extract
2 ½ cups flour (gluten free works!)
½ tsp baking soda
pinch of salt
½ cup sugar
1 Tbsp lemon zest
1 pint vanilla ice cream
Begin by adding the walnuts to a food processor and blend until you have a thick butter, some chunks are okay if you like some crunch in the cookies!
Add the ground walnuts into a large mixing bowl, if using a hand mixer, or in the bowl of a stand mixer.
To the walnuts, add the softened butter and beat together until well incorporated.
To the butter mixture, add the sugar, lemon zest, egg, lemon juice, and vanilla. Mix well until you have an even mixture.
Add the flour, baking soda, and salt and mix until you have a soft cookie dough.
Place the cookie dough in the fridge for at least one hour or up to 3 days before you need to bake them.
When you are ready to bake, preheat the oven to 350 and line a baking sheet with parchment. Set aside.
In a small bowl, add the sugar and lemon zest and massage between your fingers.
Scoop small balls of dough and roll into the lemon sugar and place each dough ball evenly on the baking sheet.
Bake for 10-12 minutes or until the cookies start to turn golden brown on the edges.
Once done baking, add to a cooling rack and don’t move onto the next step until the cookies are completely cooled.
Assemble with a small spoonful of ice cream between the cookies and press together. Store in the freezer or enjoy right away!
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