Lemon Sandwich Cookies

These Lemon Sandwich Cookies are a bright and zesty delight, combining buttery-soft cookies with a fluffy lemon cream filling. Bursting with fresh citrus flavor, they are a refreshing treat that’s perfect for any season—whether as an afternoon snack, a sweet addition to a tea party, or a cheerful homemade gift.

Why You’ll Love This Recipe

These cookies strike the perfect balance between sweet and tangy. The buttery, tender cookie pairs beautifully with the creamy lemon filling for a dessert that’s light, flavorful, and satisfying. They are easy to make, visually appealing, and sure to impress at any gathering.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Cookies:

• 1 cup (226 g) unsalted butter, softened

• 1 cup granulated sugar

• 1 large egg

• 1 teaspoon vanilla extract

• 2 tablespoons lemon zest

• 2 tablespoons lemon juice

• 2 1/2 cups all-purpose flour

• 1/2 teaspoon baking soda

• 1/4 teaspoon salt

Lemon cream filling:

• 1/2 cup (113 g) unsalted butter, softened

• 1 1/2 cups powdered sugar

• 1 tablespoon lemon juice

• 1 teaspoon lemon zest

• 1–2 teaspoons heavy cream or milk, if needed for texture

Directions

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.

2. In a large bowl, cream the butter and sugar until light and fluffy. Add the egg, vanilla extract, lemon juice, and lemon zest. Mix well.

3. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture and mix until just combined.

4. Scoop small balls of dough, flatten them slightly, and place them about 2 inches apart on the prepared baking sheet.

5. Bake for 9–11 minutes, or until the edges are lightly golden. Allow the cookies to cool completely on a wire rack.

6. For the filling, beat the butter, powdered sugar, lemon juice, and lemon zest together until smooth and fluffy. Add cream or milk as needed to achieve a spreadable consistency.

7. Pipe or spread the lemon cream onto one cookie and top with another to form a sandwich. Chill briefly to set before serving.

Servings and timing

This recipe yields 16 sandwich cookies.
Prep time: 20 minutes
Cooking time: 10 minutes
Total time: 30 minutes
Calories: Approximately 270 kcal per cookie sandwich

Variations

• Berry twist: Add a tablespoon of raspberry or strawberry jam to the filling for a fruity note.

• Glazed option: Drizzle the finished sandwiches with a light lemon glaze.

• Herb infusion: Mix a pinch of finely chopped fresh thyme into the dough for a subtle herbal flavor.

• Almond touch: Replace vanilla extract with almond extract for a different depth of flavor.

Storage/reheating

Store the assembled cookies in an airtight container in the refrigerator for up to 4 days. Let them sit at room temperature for a few minutes before serving for the best texture. The cookies (without filling) can be frozen for up to 1 month; thaw and fill before serving.

FAQs

Can I make the dough ahead of time?

Yes, the dough can be made up to 2 days in advance and stored in the refrigerator.

Can I freeze the sandwich cookies?

It is best to freeze the cookies without filling. Fill them after thawing for the best texture.

How can I make the cookies softer or chewier?

Reduce baking time slightly and watch carefully to avoid overbaking.

Can I use bottled lemon juice?

Fresh lemon juice is recommended for the best flavor, but bottled can be used in a pinch.

What can I use if I don’t have a piping bag?

You can use a small spatula or a resealable bag with the corner snipped off.

Can I make these cookies gluten-free?

Yes, use a 1:1 gluten-free flour blend designed for baking.

How do I prevent the cookies from spreading too much?

Chill the dough briefly before baking if your kitchen is warm.

Can I make the filling less sweet?

Reduce the powdered sugar slightly, but note that it helps with the texture and stability of the filling.

What is the best way to zest lemons?

Use a microplane zester for fine zest without the bitter white pith.

Are these cookies suitable for shipping?

Yes, if packed securely in an airtight container. Keep in mind they are best enjoyed fresh.

Conclusion

Lemon Sandwich Cookies are a cheerful, citrus-packed treat that’s both simple to prepare and impressive to serve. With their soft, buttery cookies and tangy lemon cream filling, they bring a burst of brightness to any dessert table. Enjoy them fresh or make ahead for a delightful, refreshing sweet bite.

Lemon Sandwich Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

• Author: Douaa
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 30 minutes
• Yield: 16 sandwich cookies
• Category: Dessert, Cookies
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Print Recipe

Pin Recipe

---

Description

These Lemon Sandwich Cookies are soft, buttery, and bursting with bright citrus flavor. Filled with a fluffy, zesty lemon cream, they’re the perfect sweet treat for spring, summer, or anytime you crave something fresh and tangy!

---

Ingredients

For the cookies:

• 1 cup (226 g) unsalted butter, softened

• 1 cup granulated sugar

• 1 large egg

• 1 teaspoon vanilla extract

• 2 tablespoons lemon zest

• 2 tablespoons lemon juice

• 2 1/2 cups all-purpose flour

• 1/2 teaspoon baking soda

• 1/4 teaspoon salt

For the lemon cream filling:

• 1/2 cup (113 g) unsalted butter, softened

• 1 1/2 cups powdered sugar

• 1 tablespoon lemon juice

• 1 teaspoon lemon zest

• 1-2 teaspoons heavy cream or milk (as needed for texture)

Cook Mode Prevent your screen from going dark

---

Instructions

Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.

2️⃣ Make the dough: Cream butter and sugar until light and fluffy. Beat in egg, vanilla, lemon juice, and zest.

3️⃣ In a separate bowl, whisk flour, baking soda, and salt. Gradually add to wet mixture, mixing until just combined.

4️⃣ Shape cookies: Scoop small dough balls, flatten slightly, and place 2 inches apart on the baking sheet.

5️⃣ Bake: Bake 9–11 minutes until edges are lightly golden. Cool completely on a wire rack.

6️⃣ Make filling: Beat butter, powdered sugar, lemon juice, and zest until fluffy. Add cream if needed for smooth spreading texture.

7️⃣ Assemble: Pipe or spread filling on one cookie, then top with another. Chill briefly to set.

---

Notes

Add poppy seeds to the dough for a fun twist.
✅ These cookies store well in the fridge for up to 3 days.
✅ Dust with powdered sugar for a pretty finish.