Lemon Sandwich Cookies
Lemon sandwich cookies are tender, crunchy lemon shortbread cookies sandwiched with a zingy sweet lemon filling. These cookies are a lemon lover’s dream!
Great for all your spring and summer gatherings. The taste of sunshine in a cookie.
Try our Bread Pudding!
Lemon Sandwich Cookies
To make the dough 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. 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. I recommend overnight, the flavor is much better.
When ready to bake, 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.
Use an electric mixer to mix the room temperature cream cheese, lemon juice, zest, confectioners’ sugar, and salt.
Place in a piping bag or spread with a spoon onto half of the cookies. Place another cookie on top to make a sandwich.
Let the lemon cream filling set up for a few hours before serving.
Serve and enjoy! A burst of lemon flavor with every bite.
Check out our Monster Cookies recipe!
Lemon Cream Sandwich Cookie Recipe
Lemon Sandwich Cookies Recipe
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.
- 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.
- Let the filling set up for a few hours before serving.
I need a glass of milk…they look so yummy. I would love for you to come share on my NEW Classy Flamingos Blog Party – Wed thru Fri poinsettiadr.com
Thanks so much, Linda! I will drop by.
I love lemon and these lemon sandwich cookies sound divine! The filling sounds soooo good. Thank you for sharing on This is How We Roll.
I love your recipes, but it would be nice if you gave a yield of how many cookies for each recipe. It would be time saver for others so they would know whether to reduce, double or triple recipe according to family size instead of having to make a second batch immediately to double should their family be large!
Hi, Margo! Thank you so much for bringing this to our attention. I thought I had put the number of servings in the recipe…oops. I have updated the recipe to show 12-14 cookies. Thank you so much for visiting our blog!
This is just the lemon cookie recipe I was looking for!
Just finished a test batch and now to make another
4 dozen! This is such an easy, delicious recipe to make.
I did cut down a little on the sugar in the filling and added a couple drops of vanilla to it. The baking time was spot on in my oven. I have to admit that I cheated and ate two before they were cooled and set all the way- they can only get better if that’s possible! Thanks
for the fabulous recipe!
These look great! Planning to make for my son’a sunshine themed first birthday to put on the dessert table.
The party is in June, and outside. So if I make the day before should they stay in the fridge until served?
Or just kept in airtight container indoors with AC on until it’s time to put on the dessert table? I don’t want the filling to melt and since it’s cream cheese not sure if it should be kept outside too long.
Any advice would be great!
They are best at room temperature. If you refrigerate, remove them to come to room temperature.
I made these for a bake-off competition with my friends….. I won!! They were a delicious success 🙂 Thank you so much for the wonderful recipe! I also sprinkled some powdered sugar over the cookies before serving. My friends loved them and I was super pleased with the turnout.
AWESOME!!! 🙂
Do you have to refrigerate this for storage? How long will cookies stay fresh without refrigeration?
No refrigeration needed, they will stay fresh maybe a couple of days.
These look good! Are the cookies crisp / crunchy, or crumbly/soft/chewy?
Crispy!
Just made these yesterday and they are amazing. I took them to a party and everyone loved them. I usually prefer a soft chewy cookies but these are so good. Will definitely make them again.
Questions:
Where do we add the vanilla extract?
No eggs??
Thanks for pointing this out to us. We have corrected the recipe. No eggs in this recipe.
I live in Denmark and would love to try this lovely receipe.. but I have no idea much 1 stick of butter is in grams.. nor hos Michael a cup is… can you help?
Sure, it’s 1/2 cup or 113 grams. We hope you love the cookies! They are divine!
Would a little poppy seed in dough be ok?
I don’t see why not. Give it a try.