Lemon Cookie Sandwiches

Lemon Cookie Sandwiches! Two soft lemon sugar cookies hugging a tangy cream cheese frosting that’s got just the right amount of zing. The best part? You don’t even need to chill the dough. These cookies are as easy to make as they are to eat—which is dangerous, in the best way.

These cookies are super nostalgic, they remind of lemon creme cookies I would eat growing up. Whether you’re baking for friends, family, or just yourself (no judgment here), they’re guaranteed to disappear fast. Check out my lemon cardamom cookies and lemon bars with sweetened condensed milk too!

Why you'll love this recipe

• Flavor: Bright, citrusy lemon flavor in every single bite. These cookies are all about that fresh, tangy kick. My lemon cheesecake has a great tang as well!
• Soft and Chewy Texture: They’re the perfect balance of soft and chewy, with just enough structure to hold the creamy frosting.
• No Dough Chilling: Skip the wait—you can go from mixing bowl to oven in no time. Jam sandwich cookies do no require chilling either!
• Easy to Assemble: The frosting is quick to whip up and spreads like a dream, making the sandwiching process a breeze.
• Impressive but Effortless: This lemon cookie sandwich recipe is fancy enough for a party but are simple enough to whip up on a weeknight.

Equipment

Using a kitchen scale is a total game-changer for baking these simple lemon cookie sandwiches. It makes measuring ingredients super precise, so your recipe comes out perfect every single time. Plus, fewer measuring cups means less cleanup — and who doesn’t love that? Invest in one, and you’ll wonder how you ever baked without it!

Ingredients

What you'll need for the best lemon sandwich cookies!

• Butter: I like using salted butter for extra flavor. If you only have unsalted butter, just ¼ teaspoon of kosher salt to the dough.
• Lemons: We’re using both the zest and juice. The zest provides the most vibrant lemon flavor. I recommend using a microplane zester for the best results.
• Granulated Sugar: A must for sweetness and texture; this cannot be substituted.
• Lemon Juice: Acts as a natural cream of tartar, giving the cookies their perfect texture. Don’t skip it!
• Cream Cheese: For the filling in sandwich cookies, use full-fat, brick-style cream cheese for the best consistency and flavor. I use the same frosting for my chocolate lemon cake!

See recipe card below for quantities.

Variations

Twists on lemon filled cookies!

• White Chocolate Drizzle: Add a drizzle of melted white chocolate on top of the assembled sandwiches for an extra touch of sweetness.
• Fruit Additions: Fresh raspberries or blueberries on top of the frosting for a fruity twist.
• Lemon-Lime Cookies: Swap out some of the lemon zest and juice for lime to create a citrusy combo.
• Orange: If you're an orange lover, orange filling would be fun with the lemon cookie! Check out my orange muffins too!

This recipe has not been tested with other substitutions. These are just suggestions.

Instructions

Let's make lemon cookie sandwiches!

Step 1. Preheat the oven: Preheat your oven to 350°F. Line baking sheets with parchment paper.
In a large bowl, combine the granulated sugar and lemon zest. Using a mixer, beat the lemon zest and sugar until combined and fragrant.

Step 2. Add the room-temperature butter to the sugar mixture. Beat until light and fluffy, about 2 minutes.

Step 3. Add the egg, vanilla extract, and lemon juice to the bowl. Mix until fully combined.
In a separate bowl, whisk together the flour, kosher salt, and baking soda.

Step 4. Gradually add the dry ingredients to the wet mixture. Beat until a dough forms.

Step 5. Scoop out 2-tablespoon portions (about 32 grams each). Roll the dough into balls, then coat them in the extra granulated sugar.

Step 6. Use the bottom of a measuring cup or glass to press each dough ball down until about ½ inch thick.

Hint: To zest a lemon with a microplane zester, hold the lemon in one hand and the zester in the other. Gently rub the lemon against the fine blades of the zester, moving it in one direction. Rotate the lemon as you go to remove only the bright yellow outer layer, avoiding the bitter white pith underneath

Pro tips

• Weigh the Flour: For the perfect cookie texture, use a kitchen scale to weigh the flour instead of measuring it by volume.
• Don’t Over bake: Pull the cookies out when they look just set; over baking will make them dry instead of chewy. If the cookies are over baked the frosting will come out the sides because the cookie won't be soft enough to give when biting.
• Chill the Frosting: While the cookies bake, chill the frosting to make it thicker and easier to use for sandwiching.
• Roll in Sugar: Roll the cookie dough balls in granulated sugar to make them easier to flatten without sticking.
• Flatten Evenly: Use a measuring cup or drinking glass to press the cookies down.

FAQ

Storage

Room Temperature: Store in an airtight container for up to 1 day.

Refrigeration: Wrap the cookies tightly, place in an airtight container, and they’ll stay fresh for up to 3 days in the fridge.

Freezer: Wrap individually and freeze for up to 2 months. Thaw at room temperature when you’re ready to enjoy them.

Check out more sweet treats!