Introduction

These Lemon Cookie Sandwiches are bright, tangy, and perfectly sweet with a creamy lemon frosting filling. They combine soft, buttery cookies with a luscious lemon cream cheese frosting, making them an irresistible treat for any lemon lover.

This image shows a close-up of a two-layer cookie sandwich on a white marbled surface. The bottom layer is a soft, pale golden cookie with a lightly cracked texture. Between the cookies is a thick, smooth layer of white cream filling. The top cookie is the same color and texture as the bottom one. On top of the cookie, thin lines of white icing are drizzled evenly side to side. Two thin lemon slices with bright yellow and white edges rest on the very top, slightly angled. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

16 tbsp unsalted butter, softened
1 1/4 cup sugar
2 small lemons, zested
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
8 oz cream cheese, softened
8 tbsp unsalted butter, softened (for frosting)
1/2 lemon, zested (for frosting)
Splash of lemon juice (for frosting)
3 1/2 to 4 cups powdered sugar (for frosting)
2 tbsp heavy cream
1 cup powdered sugar (for drizzle)
3 tbsp milk (for drizzle)

Instructions

Step 1: Preheat oven to 350°F (175°C). Line a large cookie sheet with parchment paper. In a medium bowl, beat together the butter, sugar, and lemon zest until smooth. Add the egg and mix well.
Step 2: Squeeze both lemons to remove juice, setting aside 1 1/2 tablespoons for the dough and keeping the rest for the frosting. Add 1 1/2 tablespoons lemon juice and vanilla extract to the butter mixture. Gradually add the flour, baking soda, baking powder, and salt, mixing slowly until combined. Chill the dough for 10 minutes.
Step 3: Using a small or medium ice cream scooper, portion the dough into balls and place them 2 inches apart on the prepared cookie sheet. Bake for 5 minutes, then flatten each cookie with the back of a spoon or measuring cup. Bake for an additional 5 minutes until done. Remove from oven and, if desired, use a round cookie cutter to create perfectly round cookies. Transfer to a cooling rack.
Step 4: For the frosting, beat the butter and cream cheese together until smooth. Add the reserved lemon zest and lemon juice, mixing well. Gradually add powdered sugar and beat until smooth. Add heavy cream and combine. Fill a piping bag with frosting, pipe onto the bottom of a cooled cookie, and sandwich with another cookie on top.
Step 5: For the optional drizzle, mix powdered sugar and milk until smooth. Place in a piping bag and drizzle over the assembled cookie sandwiches.

Tips & Variations

Chilling the dough slightly helps control spreading and keeps the cookies soft and tender.
Use fresh lemons for the best bright lemon flavor in both the cookies and frosting.
For a sweeter or creamier frosting, adjust powdered sugar and heavy cream to your preferred consistency.
Try adding a little lemon extract in the frosting for a more intense lemon taste.
These cookies can be dipped in white chocolate instead of drizzle for a decadent twist.

Storage

Store the finished cookie sandwiches in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week. Allow chilled cookies to come to room temperature before serving for the best texture. The drizzle may soften over time if refrigerated.

How to Serve

A close-up of a lemon cookie sandwich showing two soft, light golden cookie layers with a textured surface and neat white icing lines drizzled on top. Between the cookies is a thick, smooth white cream layer that looks fluffy. On the top cookie sits a fresh lemon slice with a bright yellow rind and juicy segments. The cookie is on a metal rack with a white marbled texture underneath, and part of a lemon slice can be seen at the bottom right corner of the image. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cookies gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend designed for baking. Make sure the blend contains xanthan gum or add a small amount to help maintain texture.

How do I prevent the cookies from spreading too much?

Chilling the dough before baking helps control spreading. Also, be sure the butter is softened but not melted, and avoid overmixing the dough once the dry ingredients are added.