Description
These Lemon Sandwich Cookies are buttery, zesty, and filled with a tangy-sweet lemon cream.
Ingredients
Scale
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!