Lemon Cream Sandwich Cookies with Cream Cheese Frosting

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Lemon Cream Sandwich Cookies are a delightful treat that brings a burst of citrus flavor in every bite. Perfect for gatherings or an afternoon tea, these soft cookies are filled with a luscious cream cheese frosting that balances the bright lemon zest, making them irresistible to both children and adults alike. Whip up a batch for a refreshing dessert that’s sure to brighten anyone’s day!

Why You’ll Love This Recipe

These Lemon Cream Sandwich Cookies are not only visually appealing but also packed with flavor. They are:

• Easy to make with simple ingredients.
• Perfectly sweet and tangy, balancing the richness of cream cheese.
• A delightful addition to any dessert table or tea party.
• Great for sharing with friends and family.

Ingredients

• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• 1 large egg
• 2 tablespoons lemon juice
• 1 tablespoon lemon zest
• 1 teaspoon vanilla extract
• ½ cup cream cheese, softened
• 2 cups powdered sugar
• 1 tablespoon milk (more if needed for consistency)
• Additional lemon zest for garnish (optional)

How to Make Lemon Cream Sandwich Cookies

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.
4. Add the egg, lemon juice, lemon zest, and vanilla extract to the butter mixture, mixing until well combined.
5. Gradually incorporate the dry ingredients into the wet ingredients, mixing until just combined. Do not overmix.
6. Using a tablespoon or cookie scoop, drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
7. Bake for 10-12 minutes, or until the edges are lightly golden. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
8. While the cookies are cooling, prepare the cream cheese frosting. In a medium bowl, beat the softened cream cheese until smooth and creamy.
9. Gradually add the powdered sugar and milk, mixing until the frosting is smooth and spreadable. Adjust the consistency with more milk if needed.
10. Once the cookies are completely cool, spread a generous amount of cream cheese frosting on the flat side of half of the cookies. Top each frosted cookie with another cookie, flat side down, creating a sandwich.
11. If desired, sprinkle additional lemon zest on top for garnish. Serve and enjoy!

Tips for the Best Results

• Ensure your butter and cream cheese are at room temperature for a smoother frosting.
• Do not overbake the cookies; they should be soft in the center.
• For a stronger lemon flavor, increase the lemon zest in the cookie dough or frosting.
• If the frosting is too thick, add a little more milk, one teaspoon at a time.

Easy Variations

• Substitute half of the all-purpose flour with almond flour for a gluten-free option.
• Add a teaspoon of poppy seeds to the cookie dough for added texture and flavor.
• Use lime juice and zest instead of lemon for a different citrus twist.

What to Serve With It

• A refreshing cup of iced tea or lemonade.
• Light fruit salad for a balanced dessert spread.
• A scoop of vanilla ice cream for an indulgent treat.

Storage and Reheating

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Store the Lemon Cream Sandwich Cookies in an airtight container in the refrigerator for up to 5 days. For best texture, allow them to come to room temperature before serving. These cookies are best enjoyed fresh but can be frozen for up to 2 months. To freeze, place them in a single layer in a freezer-safe container.

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