Lemon Cookie Sandwiches
After years of baking and tweaking my favorite cookie bases, I finally landed on a lemon cookie sandwich that checks every box: bright, soft, buttery, and with just the right tart sweet balance. I’ve tested this version more times than I can count, and every time, it holds up beautifully.
Equipment
- Microplane zester
- Measuring cups or kitchen scale
- Mixing bowls
- Handheld or stand mixer
- Parchment Paper
- Baking sheet
Ingredients
Lemon Cream Cheese Filling
- 4 tablespoons (56 grams) salted butter room temperature
- 4 oz (115 grams) brick style cream cheese full fat, room temperature
- 2 lemons zested
- 1 ½ cups (190 grams) powdered sugar
- 1 tablespoon lemon juice
Lemon Cookies
- ¾ cup (154 grams) granulated sugar
- 2 lemons (zested) zest only
- 8 tablespoons (113 grams) salted butter room temperature (add ¼ teaspoon more kosher salt if you do not have salted butter)
- 1 large egg
- ¼ teaspoon fresh lemon juice
- ½ teaspoon vanilla extract
- 1 ¾ cups (215 grams) all purpose flour
- ¼ teaspoon kosher salt
- ¼ teaspoon baking soda
- ¼ cup (50 grams) extra granulated sugar for coating
Instructions
Lemon Filling
- Beat the lemon zest, butter, and cream cheese until smooth and fully combined.
- Add the powdered sugar and lemon juice, beat until smooth and creamy, about 1-2 minutes. Place the lemon cream filling in the refrigerator until ready to use.
Lemon Cookies
- 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.
- Add the room-temperature butter to the sugar mixture. Beat until light and fluffy, about 2 minutes.
- 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.
- Gradually add the dry ingredients to the wet mixture. Beat until a dough forms.
- Scoop out 2-tablespoon portions (about 32 grams each). Roll the dough into balls, then coat them in the extra granulated sugar.
- Use the bottom of a measuring cup or glass to press each dough ball down until about ½ inch thick *See photos in "recipe steps" in post above for reference.
- Position it on the center rack of the oven to ensure even baking, avoiding placement too close to the top or bottom. Bake the cookies for 7–9 minutes. The edges should be puffed, but the centers may look slightly underbaked—this is normal. Do not over bake.
- Remove the baking sheet from the oven and let the cookies rest for 5 minutes. Then transfer them to a wire rack to cool completely.
- Spread about 1 tablespoon of cream cheese lemon frosting on the bottom of one cookie, place another cookie on top, repeat until all sandwiched.
- See storage in notes below
Notes
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.
Storage:
Freezing the dough: Prepare the dough, roll it into balls, and freeze. When ready to bake, allow the dough to thaw, then roll it in sugar and flatten as needed. For the frosting, let it thaw in the refrigerator first, then bring it to room temperature and give it a quick re-whip for the best texture and consistency
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.
Tried this recipe?Leave a comment below and tag @stir.taste.smile on social.