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:
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1 cup (226 g) unsalted butter, softened
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1 cup granulated sugar
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1 large egg
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1 teaspoon vanilla extract
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2 tablespoons lemon zest
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2 tablespoons lemon juice
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2 1/2 cups all-purpose flour
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1/2 teaspoon baking soda
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1/4 teaspoon salt
For the lemon cream filling:
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1/2 cup (113 g) unsalted butter, softened
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1 1/2 cups powdered sugar
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1 tablespoon lemon juice
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1 teaspoon lemon zest
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1-2 teaspoons heavy cream or milk (as needed for texture)
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.