Name: Lemon Cookie Sandwiches Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: 16 tbsp unsalted butter, softened; 1 1/4 cup sugar; Zest of 2 small lemons; 1 egg, room temperature; 3 tbsp lemon juice, separated; 1 tsp vanilla extract; 2 2/3 cup all-purpose flour; 1 tsp baking soda; 1 tsp baking powder; 1/4 tsp salt; 8 oz cream cheese, softened; 8 tbsp unsalted butter, softened; Zest of 1/2 lemon; Splash of lemon juice (from the reserved lemon juice); 3 1/2 to 4 cups powdered sugar; 2 tbsp heavy cream; 1 cup powdered sugar; 3 tbsp milk

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Introduction

These Lemon Cookie Sandwiches are bright, tangy, and perfect for a refreshing treat. Soft lemon cookies are filled with a creamy lemon cream cheese frosting and optionally drizzled with a sweet glaze. They’re a delightful way to enjoy citrusy flavors in a portable bite.

A close-up of a sandwich cookie made of two light beige, soft-looking cookie layers with a slightly cracked surface. Between the cookies is a thick layer of smooth white cream. The top cookie is decorated with thin white icing lines running vertically across it. On top sits a small, thin lemon wedge with a glossy yellow peel and pale yellow juicy inside. The cookies rest on a metal cooling rack over a white marbled surface. A partial lemon is visible in the lower right corner. photo taken with an iphone --ar 4:5 --v 7

Ingredients

16 tbsp unsalted butter, softened
1 1/4 cup sugar
2 small lemons, zested
1 egg, room temperature
3 tbsp lemon juice, separated
1 tsp vanilla extract
2 2/3 cups flour
1 tsp baking soda
1 tsp baking powder
1/4 tsp salt
8 oz cream cheese, softened
8 tbsp unsalted butter, softened (for frosting)
1/2 lemon, zested (for frosting)
Splash of lemon juice (for frosting)
3 1/2 to 4 cups powdered sugar (for frosting)
2 tbsp heavy cream (for frosting)
1 cup powdered sugar (for drizzle)
3 tbsp milk (for drizzle)

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line a large cookie sheet with parchment paper. In a medium bowl, beat together the softened butter, sugar, and lemon zest until smooth. Add the egg and mix well.
Step 2: Squeeze both lemons that you zested and remove 1 1/2 tablespoons of lemon juice to add to the mixture. Add vanilla extract. Set aside the remaining lemon juice. Slowly add the flour, baking soda, baking powder, and salt, beating on low speed until just combined. Chill the dough for 10 minutes.
Step 3: Using a small or medium ice cream scoop, portion the dough and roll into balls. Place them on the prepared cookie sheet, spacing about 2 inches apart. Bake for 5 minutes, then gently flatten each cookie with the back of a spoon or measuring cup. Bake for another 5 minutes until done. Remove from oven and optionally use a round cookie cutter to shape cookies evenly. Transfer to a cooling rack.
Step 4: To make the frosting, beat together the softened butter and cream cheese until smooth. Add the lemon zest and reserved lemon juice. Gradually add powdered sugar and beat until smooth. Mix in heavy cream until the frosting is silky. Spoon the frosting into a piping bag and pipe onto the bottom of a cooled cookie, then sandwich with another cookie on top.
Step 5: For an optional glaze, combine powdered sugar and milk in a small bowl until smooth. Place in a piping bag and drizzle over the assembled cookie sandwiches.

Tips & Variations

Chilling the dough slightly makes it easier to handle and helps maintain the cookie shape.
Use fresh lemons for the best vibrant flavor and aroma.
For a fun twist, add a teaspoon of lemon extract to intensify the lemon taste.
Replace heavy cream in the frosting with milk if unavailable, but add less to avoid thinning it too much.
Store finished cookies with a layer of parchment paper between them to prevent sticking.

Storage

Store the lemon cookie sandwiches in an airtight container refrigerated for up to 4 days. Allow them to come to room temperature for about 15 minutes before serving. They can also be frozen for up to 2 months; thaw in the refrigerator overnight before enjoying.

How to Serve

A close-up of a lemon cookie sandwich resting on a metal cooling rack over a white marbled surface, showing two soft, light beige cookies with a slightly cracked texture. Between the cookies is a thick layer of white cream filling, smooth and even. The top cookie has thin white icing lines drizzled across it in parallel rows. A small yellow lemon slice with visible seeds and a slightly translucent look is placed in the center on top of the cookie sandwich. Part of another lemon slice is visible at the bottom right corner. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular lemons instead of small lemons?

Yes, regular lemons can be used. Just adjust the zest and juice amounts to taste, as large lemons may yield more juice and more zest.

How do I get the cookies perfectly round?

After baking, while cookies are still warm, use a round cookie cutter to gently trim the edges. This creates a neat, uniform shape for sandwiching.