Introduction in Alex Guarnaschelli’s Style:
Some cookies are good, and then some are absolutely unforgettable—these Lemon Sandwich Cookies fall into the second category. They’re light, buttery, and melt-in-your-mouth soft, with just the right amount of tangy lemon zest.
But let’s talk about the real star—the creamy, citrusy lemon filling. It’s silky, slightly tart, and perfectly sweet, nestled between two delicate lemon cookies. It’s the kind of cookie that looks elegant on a dessert platter but is so simple to make, you’ll want them every week.
Whether you serve them at a spring brunch, afternoon tea, or as a bright, zesty treat any time of year, these cookies will have everyone reaching for seconds.
Recipe Resume in Todd Wilbur’s Style:
These Lemon Sandwich Cookies are buttery, zesty, and filled with a tangy-sweet lemon cream. The secret? A mix of fresh lemon zest and juice, balanced with a touch of vanilla to enhance the citrus flavor without overpowering the cookie.
With a tender shortbread-like texture and a luscious lemon filling, these cookies are the perfect balance of tart and sweet—ideal for any lemon lover!
Exciting Story:
I first made these Lemon Sandwich Cookies for a spring gathering, thinking they’d be a fun, citrusy alternative to classic chocolate treats. What I didn’t expect? They disappeared within minutes.
One guest actually hid a few in a napkin to take home, and another asked if I could double the batch next time. Now, they’re a staple in my baking rotation—because who can resist soft lemon cookies with a creamy lemon filling?
Why You’ll Love These Lemon Sandwich Cookies
🍋✨ Buttery, Bright & Full of Citrus Flavor!
✔ Delicate, melt-in-your-mouth cookie texture
✔ A luscious, tangy-sweet lemon filling
✔ Perfectly balanced—sweet, tart, and buttery!
✔ Great for tea parties, holidays, or gifting
✔ Make ahead-friendly & freezer-friendly!
Cuisine: Classic American / Tea-Time Treats
Tips for the Best Lemon Sandwich Cookies
✔ Chill the dough – Makes rolling and cutting much easier!
✔ Use fresh lemon juice & zest – It makes all the difference in flavor.
✔ Let cookies cool completely before filling – Prevents the filling from melting.
✔ Want them extra soft? – Bake for 8 minutes and let them set outside the oven.
✔ Store properly – Keep in an airtight container in the fridge for up to 5 days!
Substitutions and Variations
🔹 No cream cheese? – Swap for mascarpone or lemon curd filling.
🔹 Want a crunchier cookie? – Use granulated sugar instead of powdered sugar.
🔹 Dairy-Free? – Use vegan butter and dairy-free cream cheese.
🔹 More citrus? – Add ½ teaspoon of orange zest for extra brightness!
Make a Healthier Version
✅ Swap butter for coconut oil – Lightens the fat content.
✅ Use whole wheat pastry flour – Adds fiber without making them too dense.
✅ Reduce sugar – Use ¾ cup powdered sugar in the filling instead of 1 cup.
✅ Use honey instead of powdered sugar in the dough – Adds natural sweetness!
Closing in Todd Wilbur’s Style:
And there you have it—Lemon Sandwich Cookies that are buttery, tangy, and melt-in-your-mouth delicious! With a delicate lemon cookie and a creamy citrus filling, these treats are perfect for any occasion.
Make a batch today, and get ready for everyone to ask for the recipe!
Relevant Categories:
- Tea-Time & Brunch Desserts
- Lemon-Lover’s Treats
- Elegant Cookie Recipes
- Spring & Summer Baking
Tags:
- Best Lemon Sandwich Cookie Recipe
- Melt-in-Your-Mouth Lemon Cookies
- Easy Citrus Cookie Sandwiches
- Light & Buttery Lemon Treats
Lemon Sandwich Cookies
Description
These Lemon Sandwich Cookies are buttery, zesty, and filled with a tangy-sweet lemon cream.
Ingredients
For the Lemon Cookies:
- 1 cup (2 sticks) unsalted butter, softened
- ¾ cup powdered sugar
- 1 tablespoon lemon zest (about 1 lemon)
- 1 teaspoon vanilla extract
- 2 tablespoons lemon juice (freshly squeezed)
- 2 cups all-purpose flour
- ¼ teaspoon salt
For the Lemon Cream Filling:
- 4 oz cream cheese, softened
- 2 tablespoons unsalted butter, softened
- 1 cup powdered sugar
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
- ½ teaspoon vanilla extract
Optional Garnishes:
- Powdered sugar for dusting
- White chocolate drizzle
- Extra lemon zest for garnish
Instructions
Step 1: Make the Cookie Dough
- In a large bowl, cream together butter, powdered sugar, lemon zest, and vanilla until smooth and fluffy.
- Add lemon juice and mix until combined.
- Gradually add flour and salt, mixing just until a soft dough forms.
Step 2: Chill & Roll Out
- Wrap dough in plastic wrap and chill for 30 minutes (this makes it easier to roll out!).
- On a lightly floured surface, roll the dough to ¼-inch thickness.
- Use a small round cookie cutter (or any shape you like!) to cut out cookies.
Step 3: Bake the Cookies
- Place cookies on a parchment-lined baking sheet.
- Bake at 350°F (175°C) for 8-10 minutes, until the edges are lightly golden.
- Let cookies cool completely before adding the filling.
Step 4: Make the Lemon Cream Filling
- In a mixing bowl, beat cream cheese and butter until smooth.
- Add powdered sugar, lemon zest, lemon juice, and vanilla extract. Beat until creamy and fluffy.
Step 5: Assemble the Sandwich Cookies
- Spread about 1 teaspoon of filling on the bottom of one cookie, then top with another cookie to create a sandwich.
- (Optional) Dust with powdered sugar or drizzle with white chocolate!
Step 6: Chill & Enjoy!
- Let the cookies set in the fridge for 15-20 minutes before serving (this helps the filling firm up).
- Serve with tea, coffee, or as a light, citrusy treat!
