Lemon Sandwich Cookies Recipe
Tender, crunchy lemon shortbread cookies sandwiched with a zingy sweet lemon filling. Lemon lovers look no further!
Prep Time20 minutes mins
Cook Time20 minutes mins
Total Time40 minutes mins
Course: Cookie, Dessert
Cuisine: American
Keyword: cookie, cream filled, lemon
Servings: 12
Calories: 332kcal
Author: Leigh Harris
Cookie
- 1 cup unsalted butter, softened 2 sticks
- 1 cup confectioners' sugar
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 1 tablespoon fresh lemon juice
- 2 cups all-purpose flour
Filling
- 4 ounces cream cheese, softened
- 1 1/4 cups confectioners' sugar
- 1 tablespoon lemon zest
- 2 teaspoons fresh lemon juice
- 1 pinch salt
Cookies
Cream the sugar, butter, and salt until light and fluffy. Stir in the vanilla extract, lemon juice, and lemon zest. Add the flour in thirds just until incorporated.
1 cup unsalted butter, softened, 1 cup confectioners' sugar, 1/2 teaspoon salt, 1/2 teaspoon vanilla extract, 1 tablespoon lemon zest, 1 tablespoon fresh lemon juice, 2 cups all-purpose flour
Turn the dough out of the bowl and roll into a 9"x2" log. Wrap tightly in plastic wrap and chill for at least 2 hours up to overnight.
Preheat the oven to 350ºF. Slice into thin 1/4" discs. Place one inch apart on a parchment-lined baking sheet. Bake about 20 minutes or until the edges are lightly golden. Cool on the pan for 5 minutes and then cool completely on a wire rack.
Filling
With an electric mixer, mix the cream cheese, lemon juice, zest, confectioners' sugar, and salt. Place in a piping bag or spread with a spoon onto the flat side of half of the cookies. Place another cookie on top to make a sandwich.
4 ounces cream cheese, softened, 1 1/4 cups confectioners' sugar, 1 tablespoon lemon zest, 2 teaspoons fresh lemon juice, 1 pinch salt
Let the filling set up for a few hours before serving.
Chilling the cookie dough overnight yields a much more lemon-flavored cookie.
Make Ahead -The cookie dough can be refrigerated for up to 48 hours. I highly recommend making the filling on the day of serving. You can refrigerate the filling but is much softer and easier to use when freshly made.
Storing - Store in an airtight container at room temperature for up to 3 days.
Freezing - See FAQ section in the post.
Calories: 332kcal | Carbohydrates: 39g | Protein: 3g | Fat: 19g | Saturated Fat: 12g | Cholesterol: 51mg | Sodium: 266mg | Potassium: 40mg | Fiber: 1g | Sugar: 22g | Vitamin A: 598IU | Vitamin C: 2mg | Calcium: 17mg | Iron: 1mg