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Lemon Cookie Sandwiches Recipe

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★★★★★

4.6 from 82 reviews

These Lemon Cookie Sandwiches feature zesty, soft lemon-flavored cookies paired with a creamy lemon cream cheese frosting, creating a refreshing and delightful treat perfect for any occasion.

Ingredients

Scale

Cookie Dough

  • 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

Frosting

  • 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

Optional Drizzle

  • 1 cup powdered sugar
  • 3 tbsp milk

Instructions

  1. Preheat and prepare: Preheat your oven to 350° F (175° C). Line a large cookie sheet with parchment paper to prevent sticking and ensure even baking.
  2. Make the cookie dough: In a medium bowl, beat together the softened butter, sugar, and lemon zest until smooth and creamy. Add the egg and beat to combine. Squeeze juice from both lemons, reserving 1 1/2 tablespoons for frosting, and add the rest (approximately 1 1/2 tbsp) to the mixture along with vanilla extract. Gradually add flour, baking soda, baking powder, and salt and beat on low speed until just combined. Chill the dough in the refrigerator for 10 minutes to firm up.
  3. Shape and bake cookies: Using a small or medium ice cream scoop, portion the dough into balls and place them on the prepared cookie sheet about 2 inches apart. Bake for 5 minutes, then remove and gently flatten each cookie with the back of a spoon or measuring cup. Bake for an additional 5 minutes or until cookies are lightly golden and cooked through. Remove from oven and, if desired, use a round cookie cutter to trim cookies for a uniform shape. Transfer cookies to a cooling rack to cool completely.
  4. Prepare the frosting: In a bowl, beat together softened butter and cream cheese until smooth. Add in the zest of half a lemon and the reserved lemon juice. Gradually add powdered sugar, beating until smooth and creamy. Add heavy cream and continue to beat until well combined and spreadable. Transfer frosting into a piping bag for easy assembly.
  5. Assemble sandwich cookies: Pipe a generous amount of frosting onto the bottom side of a cooled cookie and sandwich with another cookie on top, gently pressing together.
  6. Optional drizzle: To add a finishing touch, mix powdered sugar and milk until smooth to create a glaze. Place in a piping bag and drizzle over the assembled cookie sandwiches. Allow the glaze to set before serving.

Notes

  • Chilling the dough helps prevent spreading during baking and yields thicker cookies.
  • For perfect round cookies, use a cookie cutter right after baking while cookies are still warm but handle carefully.
  • The frosting can be adjusted to taste by adding more or less lemon juice or powdered sugar depending on desired sweetness and tanginess.
  • Store assembled cookie sandwiches in an airtight container in the refrigerator for up to 3 days to keep frosting fresh.
  • Allow cookies to come to room temperature before serving for the best flavor and texture.

Keywords: lemon cookies, cookie sandwich, lemon cream cheese frosting, lemon dessert, baked cookies, lemon zest, homemade cookies

Find it online: https://victoriablair.com/lemon-cookie-sandwiches-recipe/