Lemon Cream Sandwich Cookies


With a soft cream cheese filling sandwiched between homemade lemon cookies, these kid-friendly treats are perfect for taking along on picnics or packing in a lunchbox. For a fancier finish, skip the dusting of confectioners’ sugar. Instead, melt 3/4 cup (4 1/2 oz./140 g) white chocolate chips in a bowl over (but not touching) barely simmering water in a saucepan, stirring until smooth. Dip half of each cookie in the chocolate and then in a bowl of finely chopped toasted nuts of choice. Place on parchment or waxed paper until the chocolate sets.


Lemon Cream Sandwich Cookies




For the cookies:

  • 2 cups (10 oz./315 g) all-purpose flour, plus more as needed
  • 1/2 tsp. baking powder
  • 1/4 tsp. kosher salt
  • 3/4 cup (6 oz./185 g) unsalted butter, at room temperature
  • 1/2 cup (4 oz./125 g) granulated sugar
  • 3 egg yolks
  • 1 tsp. vanilla extract
  • 2 tsp. grated lemon zest
  • 2 Tbs. fresh lemon juice

For the filling:

  • 1/4 lb. (125 g) cream cheese, at room temperature
  • 4 Tbs. (2 oz./60 g) unsalted butter, at room temperature
  • 1 1/2 tsp. grated lemon zest
  • 3 Tbs. fresh lemon juice
  • 1/2 cup (2 oz./60 g) confectioners’ sugar, plus more for dusting
  • 1/4 tsp. kosher salt



1. To make the cookies, in a bowl, sift together the flour, baking powder, and salt. Set aside.


2. In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and granulated sugar on medium speed until light and fluffy, about 3 minutes. Reduce the speed to low, add the egg yolks, vanilla, and lemon zest and juice and beat until combined, about 1 minute. Stop the mixer and scrape down the sides of the bowl. Add the flour mixture and beat on low speed until combined, about 1 minute. If the dough is still sticky, beat in more flour, 1 to 2 Tbs. at a time, until it is no longer sticky. Turn the dough out onto a work surface, divide into 2 equal pieces and shape each into a disk. Wrap separately in plastic wrap and refrigerate for at least 30 minutes or up to overnight. Let the dough soften slightly at room temperature before continuing.


3. Preheat an oven to 350°F (180°C). Line a baking sheet with parchment paper.


4. On a lightly floured work surface, roll out 1 dough disk 1/8 inch (3 mm) thick. Using a 2-inch (5-cm) round cutter, cut out cookies. Transfer the cookies to the prepared baking sheet, spacing them about 2 inches (5 cm) apart. Repeat with the remaining dough disk.


5. Bake until the cookies are firm to the touch and the edges are golden brown, 10 to 11 minutes. Transfer to a wire rack and let cool completely.


6. Meanwhile, make the filling: In the clean bowl of the stand mixer fitted with a clean paddle attachment, beat together the cream cheese, butter, lemon zest and juice, confectioners’ sugar and salt on high speed until fluffy, about 3 minutes.


7. Spread about 1 Tbs. of the filling on the flat side of half of the cookies. Top with the remaining cookies, flat side down, and gently press together. Just before serving, dust the cookies with confectioners’ sugar. Makes about 2 dozen sandwich cookies.





Discover 40 of our favorite recipes for these crowd-pleasing treats, from classic drop and cut-out cookies to decadent sandwich cookies, brownies and bars in our Favorite Cookies Cookbook.






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