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Lemon Cookie Sandwiches Recipe

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★★★★★

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.

Ingredients

Scale

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

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