I love this recipe because it feels like spring in every bite. The cookies are soft, buttery, and lightly crisp around the edges, while the filling is smooth and refreshing. I also love how easy they are to make and how beautiful they look with a sprinkle of sparkling sugar. Whether I’m baking for friends, family, or just myself, these cookies always brighten the day.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
For the Cookies: 10 tablespoons butter 3/4 cup white sugar 1/4 cup brown sugar 1 egg 1 egg yolk 1 tablespoon fresh lemon juice 1/2 teaspoon vanilla 3/4 teaspoon lemon extract Zest of 1 lemon 1 1/2 cups all-purpose flour 1/2 teaspoon salt 1 teaspoon baking powder Sanding sugar (for topping)
For the Filling: 8 oz cream cheese, at room temperature 4 tablespoons butter, at room temperature 1 1/2 cups powdered sugar Zest of 1 lemon 2–3 teaspoons lemon juice (to taste)
Directions
I preheat the oven to 375°F (190°C) and line baking sheets with parchment paper.
In a stand mixer, I cream butter until fluffy, then add white and brown sugar, egg, and egg yolk. I beat until smooth and creamy.
I mix in lemon juice, vanilla, lemon extract, and lemon zest until fully combined.
In a separate bowl, I whisk together flour, salt, and baking powder, then gradually add the dry ingredients to the wet mixture on low speed.
I scoop heaping teaspoons of dough onto the baking sheets, flatten them slightly, and sprinkle with sanding sugar.
I bake for 8–9 minutes, until the edges are set but the centers stay soft. After baking, I let the cookies cool on the pan for a few minutes before transferring them to a wire rack.
For the filling, I beat cream cheese and butter until smooth, then add powdered sugar gradually. I mix in lemon zest and juice, adjusting the tartness to my liking.
Once the cookies are cool, I spread or pipe the filling onto one cookie and sandwich it with another.
I store the finished cookies in the refrigerator and enjoy them cold or at room temperature.
Servings and Timing
This recipe makes about 20 sandwich cookies. Prep time is 20 minutes, baking time is 9 minutes, for a total of 29 minutes. Each cookie has approximately 225 kcal.
Variations
Sometimes I add a bit of white chocolate to the filling for extra richness. For a festive touch, I tint the filling with a tiny bit of yellow food coloring. If I want to switch up the flavor, I use orange or lime zest instead of lemon. I’ve also made mini versions for tea parties or large ones for gifting—they all turn out equally delicious.
Storage/Reheating
I store these cookies in an airtight container in the refrigerator for up to 5 days. They’re best enjoyed cold, but I sometimes let them sit at room temperature for 10–15 minutes before serving to soften slightly. If I need to store them longer, I freeze the cookies (without filling) and fill them fresh after thawing.
FAQs
Can I make the dough ahead of time?
Yes, I refrigerate the dough for up to 24 hours before baking.
Can I freeze the cookies?
Yes, I freeze unfilled cookies for up to 2 months and assemble them later.
Do I have to use lemon extract?
No, but it intensifies the lemon flavor—without it, the cookies will be more subtly citrusy.
How can I make the filling less sweet?
I reduce the powdered sugar slightly or add an extra teaspoon of lemon juice.
Can I use mascarpone instead of cream cheese?
Yes, it makes the filling even smoother and slightly lighter.
Can I make them gluten-free?
Yes, I use a gluten-free all-purpose blend in equal measure.
Why are my cookies spreading too much?
I chill the dough for 15 minutes before baking to help them hold their shape.
Can I use bottled lemon juice?
Fresh lemon juice gives the best flavor, but bottled works in a pinch.
How do I get the cookies perfectly round?
I use a small cookie scoop and shape the dough before baking.
What can I serve these with?
They pair beautifully with tea, coffee, or a scoop of vanilla ice cream.
Conclusion
Lemon Sandwich Cookies are one of my favorite springtime treats because they’re soft, creamy, and full of bright citrus flavor. The combination of buttery cookies and tangy filling is irresistible, and they always look beautiful when served. Whether I’m sharing them with guests or keeping a batch in the fridge just for me, these cookies never fail to bring a little sunshine to my day.
Lemon Sandwich Cookies are soft, buttery lemon sugar cookies filled with a tangy cream cheese frosting. Bright, creamy, and full of citrus flavor, they’re the perfect treat for springtime, tea parties, or anytime you crave a refreshing dessert.
Ingredients
For the Cookies:
10 tbsp butter, softened
3/4 cup white sugar
1/4 cup brown sugar
1 egg
1 egg yolk
1 tbsp fresh lemon juice
1/2 tsp vanilla extract
3/4 tsp lemon extract
Zest of 1 lemon
1 1/2 cups all-purpose flour
1/2 tsp salt
1 tsp baking powder
Sanding sugar, for topping
For the Filling:
8 oz cream cheese, room temperature
4 tbsp butter, room temperature
1 1/2 cups powdered sugar
Zest of 1 lemon
2–3 tsp lemon juice (to taste)
Instructions
Preheat oven to 375°F (190°C) and line baking sheets with parchment paper.
In a stand mixer, cream butter until fluffy. Add white and brown sugar, egg, and egg yolk, beating until smooth.
Mix in lemon juice, vanilla, lemon extract, and lemon zest until fully combined.
In another bowl, whisk flour, salt, and baking powder together. Gradually add to wet mixture on low speed until a soft dough forms.
Scoop heaping teaspoons of dough onto baking sheets, flatten slightly, and sprinkle with sanding sugar.
Bake 8–9 minutes until edges are set but centers remain soft. Cool on sheet for 5 minutes, then transfer to a wire rack.
For the filling, beat cream cheese and butter until smooth. Gradually add powdered sugar, then mix in lemon zest and juice to taste.
Once cookies are cool, spread or pipe filling onto one cookie and sandwich with another.
Chill cookies in the refrigerator and serve cold or at room temperature.
Notes
Add white chocolate to filling for extra richness.
Tint filling with yellow food coloring for a festive look.
Use orange or lime zest for flavor variations.
Chill dough for 15 minutes before baking to prevent spreading.
Freeze unfilled cookies for up to 2 months and fill after thawing.
