If you’re a fan of bright, citrusy desserts, then Lemon Cookies with Lemon Cream will quickly become your go-to sweet indulgence. These delightful sandwich cookies combine soft, buttery lemon cookies with a rich, tangy lemon cream filling that delivers a burst of sunshine in every bite.
Unlike overly sugary treats, these cookies strike the perfect balance between sweet and tart. The cookie itself is soft and slightly chewy with subtle lemon zest throughout, while the filling is creamy, smooth, and bursting with real lemon flavor. Together, they create a dessert that is both elegant and comforting — perfect for spring and summer gatherings, afternoon tea, or simply as a refreshing snack.
What makes this recipe stand out is its use of real lemon juice and zest, giving it a vibrant, natural citrus flavor you just can’t get from artificial extracts. Plus, they’re easy to make and look gorgeous once assembled!
Recommended Kitchen Tools
To prepare these lemon sandwich cookies with ease, you’ll need the following tools:
- Mixing bowls – One large and one medium.
- Electric mixer or stand mixer – For creaming the dough and whipping the cream filling.
- Microplane or fine grater – For zesting lemons.
- Citrus juicer – To extract fresh lemon juice.
- Measuring cups and spoons – For accurate ingredient amounts.
- Rubber spatula – For folding and scraping.
- Baking sheet – Lined with parchment paper.
- Cookie scoop or tablespoon – To ensure evenly sized cookies.
- Wire rack – For cooling cookies.
- Piping bag (optional) – For neatly applying the lemon cream.
These tools will help streamline the process and ensure consistent, bakery-worthy results.
Ingredients
This recipe yields about 18–20 sandwich cookies (36–40 individual cookies).
For the Lemon Cookies:
- 1 cup (226 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 1 large egg
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest (about 1 lemon)
- ½ teaspoon vanilla extract
- 2 ½ cups (315 g) all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
For the Lemon Cream Filling:
- ½ cup (113 g) unsalted butter, softened
- 1 ½ cups (180 g) powdered sugar, sifted
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1–2 tablespoons heavy cream or milk (as needed for consistency)
Optional: A drop of yellow food coloring for a vibrant lemony look.
Preparation
Step 1: Make the Lemon Cookie Dough
In a large mixing bowl, beat the softened butter and sugar together until light and fluffy (about 2–3 minutes). Add the egg, lemon juice, lemon zest, and vanilla extract, and beat again until fully combined.
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
Cover the bowl and refrigerate the dough for 30–45 minutes. This helps the dough firm up, making it easier to scoop and shape.
Step 2: Bake the Cookies
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
Using a cookie scoop or tablespoon, scoop out even balls of dough and place them on the baking sheets, spacing about 2 inches apart. Lightly press each ball to slightly flatten.
Bake for 10–12 minutes, or until the edges are just beginning to turn golden. The centers should remain soft and pale. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Step 3: Prepare the Lemon Cream Filling
In a medium bowl, beat the softened butter until creamy. Gradually add the powdered sugar, lemon juice, and zest. Beat until smooth and fluffy. Add heavy cream or milk, 1 tablespoon at a time, until the cream reaches a spreadable consistency.
If desired, add a drop of yellow food coloring for a sunny lemon hue.
Step 4: Assemble the Sandwich Cookies
Pair the cooled cookies by size. Using a piping bag or spoon, add about 1–2 teaspoons of lemon cream onto the flat side of one cookie. Gently top with a second cookie, pressing slightly to spread the filling evenly.
Repeat with the remaining cookies. Allow them to set at room temperature or refrigerate briefly to firm up the cream.
FAQ
Can I use bottled lemon juice?
Fresh lemon juice and zest provide the best flavor, but bottled juice can work in a pinch. Avoid artificial lemon extracts as they can taste synthetic.
Can I freeze the cookies?
Yes! You can freeze the cookies before assembly or after filling. Wrap tightly and store in an airtight container. Thaw at room temperature before serving.
How long do these cookies last?
Store in an airtight container in the refrigerator for up to 5 days. For a softer texture, let them sit at room temperature for 10 minutes before serving.
Can I make the filling dairy-free?
Yes. Substitute plant-based butter and use almond or oat milk instead of cream.
Can I use a cookie cutter for different shapes?
Definitely! Just roll the dough to about ¼-inch thick, chill, and use your favorite cutters. Adjust baking time as needed for thinner cookies.
Conclusion
Lemon Cookies with Lemon Cream are a cheerful and elegant dessert that showcases the bright, clean flavor of fresh lemons. Their soft, buttery texture and tangy filling make them an instant favorite for anyone who enjoys citrus desserts.
Perfect for spring brunches, tea parties, or summer picnics, these sandwich cookies not only taste incredible but also present beautifully on a dessert platter. With simple ingredients and easy steps, you can bring the joy of fresh, homemade cookies to any occasion.
So grab a few lemons and your favorite apron — it’s time to bake a little sunshine into your kitchen!
