Lemon Cookie Sandwiches Recipe

Introduction

These Lemon Cookie Sandwiches are a delightful twist on a classic treat, combining zesty lemon flavor with creamy buttercream filling. Perfectly soft cookies sandwich a tangy lemon cream cheese frosting, making them ideal for any occasion.

Ingredients

• 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 cup flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1/4 tsp salt
• 8 oz cream cheese, softened
• 8 tbsp unsalted butter, softened
• Zest of 1/2 lemon
• Splash of lemon juice
• 3 1/2 to 4 cups powdered sugar
• 2 tbsp heavy cream
• 1 cup powdered sugar (for drizzle)
• 3 tbsp milk (for drizzle)

Instructions

1. Step 1: Preheat oven to 350°F and line a large cookie sheet with parchment paper.
2. Step 2: In a medium bowl, beat together softened butter, sugar, and lemon zest until smooth. Add the egg and mix well.
3. Step 3: Squeeze both zested lemons and remove 1 1/2 tbsp of lemon juice; add this juice along with vanilla extract to the mixture. Set aside the remaining lemon juice.
4. Step 4: Slowly add flour, baking soda, baking powder, and salt to the wet mixture. Beat gently until combined. Chill the dough for 10 minutes.
5. Step 5: Using a small or medium ice cream scooper, scoop dough and roll into balls. Place onto the prepared baking sheet, leaving about 2 inches between cookies.
6. Step 6: Bake for 5 minutes. Then, flatten each cookie gently with the back of a spoon or measuring cup. Bake for an additional 5 minutes or until done. Optionally, use a round cookie cutter to make cookies perfectly round while warm. Transfer cookies to a cooling rack.
7. Step 7: To make the frosting, beat butter and cream cheese together until smooth. Add lemon zest and the reserved lemon juice. Gradually mix in powdered sugar and beat until smooth. Add heavy cream and combine well.
8. Step 8: Fill a piping bag with the frosting. Pipe frosting onto the bottom of one cookie and sandwich with another cookie on top.
9. Step 9: For the optional drizzle, mix powdered sugar and milk until smooth. Use a piping bag to drizzle over the assembled cookie sandwiches.

Tips & Variations

• Chilling the dough slightly makes it easier to handle and helps maintain cookie shape.
• Use fresh lemons for the brightest flavor; bottled lemon juice can alter the taste.
• For a stronger lemon kick, add a teaspoon of lemon extract to the frosting.
• Store the assembled sandwiches in the refrigerator to keep the cream cheese filling fresh.

Storage

Store the lemon cookie sandwiches in an airtight container in the refrigerator for up to 4 days. Let them come to room temperature for 10-15 minutes before serving for the best texture. The drizzle cookies can be kept separately at room temperature for up to 3 days.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze these cookie sandwiches?

Yes, you can freeze the cookies without the frosting for up to 3 months. Thaw completely before adding the frosting and assembling the sandwiches.

What can I substitute for cream cheese in the frosting?

You can use mascarpone or Greek yogurt (strained) as a substitute for cream cheese, but the texture and flavor may be slightly different.

Lemon Cookie Sandwiches Recipe

Print Recipe

★★★★★

4.8 from 376 reviews

These delightful Lemon Cookie Sandwiches feature soft, zesty lemon cookies filled with a smooth and tangy lemon cream cheese buttercream, finished with a sweet milk drizzle. Perfectly balanced between tart and sweet, these treats are ideal for summer gatherings or any citrus craving.

• Author: Rami
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 24 cookie sandwiches 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Cookie:

• 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

Lemon Cream Cheese Buttercream:

• 8 oz cream cheese, softened
• 8 tbsp unsalted butter, softened
• 1/2 lemon, zested
• Splash of lemon juice (remaining from above)
• 3 1/2 to 4 cups powdered sugar
• 2 tbsp heavy cream

Drizzle:

• 1 cup powdered sugar
• 3 tbsp milk

Instructions

1. Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper to prevent sticking.
2. Make Cookie Dough: In a medium bowl, beat together softened butter, sugar, and lemon zest until smooth and creamy. Add the egg and mix until fully incorporated. Squeeze juice from the two zested lemons and reserve 1 1/2 tablespoons of lemon juice to add to the batter. Add the juice along with vanilla extract to the mixture.
3. Add Dry Ingredients: Slowly add the flour, baking soda, baking powder, and salt to the wet ingredients, beating on low speed until just combined. Chill the dough for 10 minutes to make it easier to handle.
4. Shape and Bake Cookies: Using a small or medium ice cream scooper, portion out the dough and roll into balls. Place them spaced about 2 inches apart on the prepared baking sheet. Bake the cookies for 5 minutes.
5. Flatten Cookies: Remove the cookies from the oven and gently flatten each ball with the back of a spoon or measuring cup. Return to the oven and bake for an additional 5 minutes, or until the cookies are done and edges are lightly golden.
6. Shape Cookies (Optional): Remove from oven and if desired, press a round cookie cutter gently onto the cookies to create perfectly round edges. Transfer the cookies to a cooling rack to cool completely.
7. Prepare Frosting: Beat softened butter and cream cheese together in a bowl until smooth. Add the half lemon zest and the reserved lemon juice, then slowly incorporate powdered sugar, beating until the mixture is smooth and creamy. Add heavy cream and mix to combine. Transfer frosting to a piping bag for assembly.
8. Assemble Cookie Sandwiches: Pipe the lemon cream cheese buttercream onto the bottom side of a cooled cookie, then top with another cookie to form a sandwich.
9. Optional Milk Drizzle: Mix powdered sugar with milk until smooth to form a drizzle. Place in a piping bag and drizzle over the assembled cookie sandwiches for an extra decorative and sweet finish.

Notes

• Chilling the dough helps maintain the cookie shape and improves texture.
• Flattening the cookies part-way through baking ensures a chewy, tender texture.
• Use room temperature eggs and butter for easier mixing and better texture.
• The optional drizzle adds extra sweetness and visual appeal but can be omitted for less sweetness.
• Cookies can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.

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