Lemon sandwich cookies are tender, crunchy lemon shortbread cookies sandwiched with a zingy sweet lemon filling. These cookies are a lemon lovers dream! Great for all your spring and summer gatherings. The taste of sunshine in a cookie.
Lemon Sandwich Cookies
To make the lemon cookie dough cream the sugar, butter, and salt until light and fluffy. Stir in the lemon juice and lemon zest. Add the flour in thirds just until incorporated. Turn the dough out of the bowl and roll into a 9″x2″ log. Wrap tightly in plastic wrap and chill for at least 2 hours up to overnight. I recommend overnight, it seems lemon flavor is much better.
When ready to bake, preheat the oven to 350ºF. Slice into thin 1/4″ discs. Place one inch apart on a parchment-lined baking sheet. Bake about 20 minutes or until the edges are lightly golden. Cool on the pan for 5 minutes and then cool completely on a wire rack.
Use an electric mixer to mix the cream cheese, lemon juice, zest, confectioners’ sugar, and salt. Place in a piping bag or spread with a spoon onto half of the cookies. Place another cookie on top to make a sandwich.
Let the filling set up for a few hours before serving.
Serve and enjoy these Lemon Sandwich Cookies! A burst of lemon flavor with every bite.
Lemon Sandwich Cookies
Lemon Sandwich Cookies – Tender, crunchy lemon shortbread cookies sandwiched with a zingy sweet lemon filling. Lemon lovers look no further!
Cookie
- 2 sticks unsalted butter, softened
- 1 cup confectioners' sugar
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 1 tablespoon fresh lemon juice
- 2 cups all-purpose flour
Filling
- 4 ounces cream cheese, softened
- 1 1/4 cups confectioners' sugar
- 1 tablespoon lemon zest
- 2 teaspoons fresh lemon juice
- 1 pinch salt
Cookies
-
Cream the sugar, butter, and salt until light and fluffy. Stir in the lemon juice and lemon zest. Add the flour in thirds just until incorporated.
- Turn the dough out of the bowl and roll into a 9″x2″ log. Wrap tightly in plastic wrap and chill for at least 2 hours up to overnight.
-
Preheat the oven to 350ºF. Slice into thin 1/4″ discs. Place one inch apart on a parchment-lined baking sheet. Bake about 20 minutes or until the edges are lightly golden. Cool on the pan for 5 minutes and then cool completely on a wire rack.
Filling
-
With an electric mixer, mix the cream cheese, lemon juice, zest, confectioners’ sugar, and salt. Place in a piping bag or spread with a spoon onto the flat side of half of the cookies. Place another cookie on top to make a sandwich.
- Let the filling set up for a few hours before serving.
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