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Lemon Cream Sandwich Cookies are a delightful treat that brings a burst of citrus flavor to your dessert table. These soft cookies, filled with a creamy lemon filling, are perfect for tea time or as a refreshing dessert after any meal. With a balance of sweetness and tanginess, they are sure to impress family and friends alike.
Why You’ll Love This Recipe
These Lemon Cream Sandwich Cookies are not just beautiful; they are incredibly satisfying to make and eat. The bright lemon flavor combined with the creamy filling creates a delightful experience that is both refreshing and indulgent.
- Bright and zesty lemon flavor
- Soft cookie texture that melts in your mouth
- Easy to make with simple ingredients
- Perfect for sharing at gatherings or enjoying solo
- Customizable for any occasion
Ingredients
- 1 ¾ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- ½ cup heavy cream
- 1 cup powdered sugar
- 1 teaspoon additional lemon juice (for filling)
How to Make Lemon Cream Sandwich Cookies
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
- Add the egg, vanilla extract, lemon juice, and lemon zest to the butter mixture, mixing until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Using a tablespoon or a cookie scoop, drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are lightly golden. Remove from the oven and allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- While the cookies are cooling, prepare the lemon cream filling. In a mixing bowl, whip the heavy cream until soft peaks form. Gradually add the powdered sugar and additional lemon juice, continuing to whip until stiff peaks form.
- Once the cookies are completely cool, spread a generous amount of the lemon cream filling on the flat side of half of the cookies. Top with the remaining cookies to create sandwiches.
Tips for the Best Results
- Ensure your butter is at room temperature for easier creaming.
- Use fresh lemon juice and zest for the best flavor.
- Make sure to whip the cream to stiff peaks for a stable filling.
- Allow cookies to cool completely before assembling to prevent the filling from melting.
Easy Variations
- Substitute lime juice and zest for a lime cream version.
- Add a few drops of food coloring to the filling for a fun twist.
- Incorporate poppy seeds into the cookie dough for added texture.
- Use almond extract instead of vanilla for a different flavor profile.
What to Serve With It
- A cup of Earl Grey or chamomile tea
- Fresh fruit salad
- A scoop of vanilla or lemon sorbet
- Sparkling water with lemon slices
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 results, consume them within the first 3 days. These cookies are best enjoyed chilled, but you can allow them to sit at room temperature for a few minutes before serving if preferred.
Recipe Card
Recipe Name: Lemon Cream Sandwich Cookies
Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 32 minutes
Yield: 12 sandwich cookies
Ingredients:
1 ¾ cups all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt
½ cup unsalted butter, softened
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
2 tablespoons lemon juice
1 tablespoon lemon zest
½ cup heavy cream
1 cup powdered sugar
1 teaspoon additional lemon juice (for filling)
Instructions:
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, and salt. Set aside.
3. In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
4. Add the egg, vanilla extract, lemon juice, and lemon zest to the butter mixture, mixing until well combined.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
6. Using a tablespoon or a 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 allow to 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 lemon cream filling. In a mixing bowl, whip the heavy cream until soft peaks form. Gradually add the powdered sugar and additional lemon juice, continuing to whip until stiff peaks form.
9. Once the cookies are completely cool, spread a generous amount of the lemon cream filling on the flat side of half of the cookies. Top with the remaining cookies to create sandwiches.
Notes: Store in an airtight container in the refrigerator for up to 5 days.
Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 32 minutes
Yield: 12 sandwich cookies
Ingredients:
1 ¾ cups all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt
½ cup unsalted butter, softened
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
2 tablespoons lemon juice
1 tablespoon lemon zest
½ cup heavy cream
1 cup powdered sugar
1 teaspoon additional lemon juice (for filling)
Instructions:
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, and salt. Set aside.
3. In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
4. Add the egg, vanilla extract, lemon juice, and lemon zest to the butter mixture, mixing until well combined.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
6. Using a tablespoon or a 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 allow to 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 lemon cream filling. In a mixing bowl, whip the heavy cream until soft peaks form. Gradually add the powdered sugar and additional lemon juice, continuing to whip until stiff peaks form.
9. Once the cookies are completely cool, spread a generous amount of the lemon cream filling on the flat side of half of the cookies. Top with the remaining cookies to create sandwiches.
Notes: Store in an airtight container in the refrigerator for up to 5 days.
