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.
Lemon Sandwich Cookies
To make the dough cream the sugar, butter, and salt until light and fluffy. Stir in the lemon juice and the 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.
Lemon Cream Sandwich Cookie Recipe
Lemon Sandwich Cookies
Ingredients
Cookie
- 2 sticks 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
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 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.
Nutrition
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Comments
Linda on Poinsettia Drive
June 6, 2018I 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
DSTR
June 7, 2018Thanks so much, Linda! I will drop by.
Amy
June 7, 2018I love lemon and these lemon sandwich cookies sound divine! The filling sounds soooo good. Thank you for sharing on This is How We Roll.
Margo Haynes
August 2, 2018I 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!
DSTR
August 3, 2018Hi, 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!
Karen
May 11, 2019This 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!