Print

Lemon Cookie Sandwiches Recipe

Print Recipe

★★★★★

4.9 from 123 reviews

These Lemon Cookie Sandwiches feature soft, zesty lemon cookies filled with a luscious lemon cream cheese frosting. Perfectly balanced between tart and sweet, these delightful sandwich cookies are light, refreshing, and ideal for spring or summer gatherings.

Ingredients

Scale

For the Lemon Cookies

  • 16 tbsp unsalted butter, softened
  • 1 1/4 cup sugar
  • Zest of 2 small lemons
  • 1 egg, room temperature
  • 3 tbsp lemon juice (separated)
  • 1 tsp vanilla extract
  • 2 2/3 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/4 tsp salt

For the Lemon Cream Cheese Frosting

  • 8 oz cream cheese, softened
  • 8 tbsp unsalted butter, softened
  • Zest of 1/2 lemon
  • Splash of lemon juice (from the 3 tbsp set aside)
  • 3 1/2 – 4 cups powdered sugar
  • 2 tbsp heavy cream

For the Optional Drizzle

  • 1 cup powdered sugar
  • 3 tbsp milk

Instructions

  1. Prepare and Mix Dough: Preheat the oven to 350°F (175°C) and line a large cookie sheet with parchment paper. In a medium bowl, beat together the softened butter, sugar, and lemon zest until smooth and creamy. Add in the egg and continue mixing until fully incorporated.
  2. Add Lemon Juice and Dry Ingredients: Squeeze the two lemons you zested and remove 1 1/2 tbsp of lemon juice to add to the mixture. Add vanilla extract. Slowly add the dry ingredients—flour, baking soda, baking powder, and salt—while beating at a low speed until just combined. Chill the dough in the refrigerator for 10 minutes to firm up.
  3. Scoop and Bake Cookies: Using a small or medium ice cream scooper, portion the dough into balls and place them about 2 inches apart on the prepared cookie sheet. Bake for 5 minutes. Then gently flatten each cookie with the back of a spoon or measuring cup and return to the oven for another 5 minutes or until the edges are lightly golden and cookies are done. Remove from oven and, if desired, use a round cookie cutter to shape cookies perfectly. Transfer to a cooling rack to cool completely.
  4. Prepare Frosting: Beat together the softened butter and cream cheese until smooth and creamy. Add lemon zest and the reserved lemon juice splash. Gradually add the powdered sugar, beating until smooth. Add heavy cream to loosen the frosting to a pipeable consistency. Transfer frosting to a piping bag.
  5. Assemble Sandwiches: Pipe the lemon cream cheese frosting onto the bottom side of one cooled cookie, then sandwich with another cookie on top gently pressing together.
  6. Optional Drizzle: Mix powdered sugar and milk until smooth and slightly runny. Place in a piping bag or small spoon and drizzle over the assembled cookie sandwiches for an extra touch of sweetness and decoration.

Notes

  • Make sure the butter and cream cheese are softened to room temperature to ensure smooth frosting.
  • Chilling the dough helps prevent spreading and keeps the cookies thick and soft.
  • Flattening the cookies halfway through baking ensures even cooking and uniform thickness.
  • You can substitute heavy cream in the frosting with milk if desired but heavy cream gives a richer texture.
  • For lemon zesting, only use the colorful outer layer to avoid bitterness.
  • Store cookie sandwiches in an airtight container in the refrigerator and bring to room temperature before serving for best flavor.

Keywords: lemon cookie sandwiches, lemon cookies, cream cheese frosting, lemon dessert, sandwich cookies, citrus cookies

Find it online: https://biteandenjoy.com/lemon-cookie-sandwiches-recipe/