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Lemon Sandwich Cookies stacked up on a plate with a bowl of lemons behind them.
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4.57 from 16 votes

Lemon Sandwich Cookies Recipe

Tender, crunchy lemon shortbread cookies sandwiched with a zingy sweet lemon filling. Lemon lovers look no further!
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Cookie, Dessert
Cuisine: American
Keyword: cookie, cream filled, lemon
Servings: 12
Calories: 332kcal
Author: Leigh Harris

Ingredients

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

Instructions

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.

Notes

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.
 

Nutrition

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