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Hey! Want a cookie that tastes like sunshine? If so, Lemon Sandwich Cookies might be exactly what you need.
These Lemon Sandwich Cookies are amazing. Imagine biting into two buttery cookie rounds with a tart lemon filling in the middle. The lemon zest and lemon juice give you that bright, citrus flavor we all love.
Plus, each little sandwich looks super fancy—like something you might see on a dessert table at a baby shower or a fancy garden party.
But trust me, you can easily whip these up at home, even if it’s your first time trying a lemon cookie recipe.
Jeremy is my taste-tester around here. He couldn’t believe the flavor of these things. I’m pretty sure he ate a whole tray of them, haha! Winner!
The best part is you don’t need anything complicated—just some simple ingredients, a mixing bowl, and a little bit of time.
Even the kids can help, especially with cutting out shapes using a round cookie cutter and stirring the filling. (Who am I kidding? The grown-ups will love that job, too!)
These sweet-and-tangy Lemon Sandwich Cookies are perfect for a cup of tea, a warm mug of coffee, or just as a midday snack when you’re craving something fresh.
Some of our other favorite COOKIE RECIPES we have on our site include: Easy Orange Creamsicle Cookies Recipe, Snickerdoodle Sandwich Cookies with White Chocolate Frosting, and Oatmeal Blueberry Cookies Recipe.
Jump to:
- WHY THIS RECIPE WORKS:
- INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- HOW TO MAKE LEMON SANDWICH COOKIES:
- FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
- CAN I ADD DIFFERENT FILLING?
- CAN THESE BE MADE AHEAD?
- ANY ADDITIONS?
- ANY SUBSTITUTIONS?
- HOW TO STORE:
- DANA’S TIPS AND TRICKS:
- Lemon Sandwich Cookies Recipe
WHY THIS RECIPE WORKS:
- Bright Citrus Flavor: Using fresh lemon in both the dough and the filling makes these cookies stand out.
- Soft Yet Sturdy Dough: Thanks to room temperature butter and a single egg yolk, the cookie dough stays tender but firm enough to handle the creamy lemon flavor filling without breaking.
- Easy to Assemble: Once you have your cookies baked and cooled, spreading or piping the lemon filling is quick. Just sandwich two cookies together, and you’re done!
INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- Unsalted butter
- Sugar
- Vanilla extract
- Lemon zest
- Lemon juice
- Salt
- Egg yolk
- All-purpose flour
- Powdered sugar
- Lemon extract (optional)
- Heavy cream or milk (only if needed)
HOW TO MAKE LEMON SANDWICH COOKIES:
- With an electric hand mixer beat your butter until well-creamed.
- Add sugar and lemon zest and mix until creamy.
- Stir in vanilla, lemon juice, and salt, stirring until well combined, and scrape down the sides of the bowl using a rubber spatula to ensure ingredients are well incorporated.
- Add egg yolk and beat until combined.
- Gradually add flour and use a silicone spatula until well incorporated (you will need to scrape down the sides and the bottom of the bowl several times for this, as the mixture is fairly dry and crumbs tend to settle at the bottom of the bowl).
- Transfer the dough to a clean surface and use your hands to form it into a cohesive ball.
- Flatten into a disk (about 1″ thick), cover with clear wrap, and chill for 15 minutes.
- Preheat oven to 350°F.
- Once the dough has chilled, transfer it to a clean, lightly floured surface and use a lightly floured rolling pin to roll it out to about ¼” thickness.
- Lightly flour your cookie cutters and cut out your shapes, transferring them to a greased cookie sheet, and placing them at least 1″ apart.
- Once you have cut out all of the shapes that you can, be sure to re-combine the scraps and roll out and cut out again to get the maximum number of cookies from your dough.
- Bake at 350F for 9-10 minutes and allow cookies to cool completely before filling them with lemon cream.
Lemon Filling:
- In a large bowl, beat the softened butter until creamy, about 2 minutes.
- Gradually add the sifted powdered sugar, beating on low speed until combined.
- Add vanilla extract and lemon zest and beat until smooth.
- Add heavy cream or milk, 1 tablespoon at a time, until the filling reaches a smooth and spreadable consistency.
Assembling the Cookies:
- Pair the cooled cookies.
- Using a piping bag, spread a generous amount of the crème filling on the flat side of one cookie.
- Place another cookie on top and gently press together to create a sandwich.
FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
CAN I ADD DIFFERENT FILLING?
I won’t tell anyone! While the lemon filling is wonderful, you could try a cream cheese frosting, lemon curd for extra tang, or even a chocolate ganache if you’re feeling adventurous.
Just keep the cookies’ citrus flavor in mind and pick something that pairs well with lemons.
CAN THESE BE MADE AHEAD?
Yes. You can bake the cookie shells in advance—store them in an airtight container at room temperature for a couple of days.
Fill them closer to serving time so they stay crisp on the edges.
Or, go ahead and fill them, then place them in the fridge in a sealed container.
They’ll soften a bit in the fridge, but that just makes them extra melt-in-your-mouth!
ANY ADDITIONS?
Oh, the possibilities are probably endless. Let’s start with this list below!
- Sprinkle of poppy seeds in the dough for a fun polka-dot look (plus a gentle crunch).
- Filling with lemon curd if you want a super tangy center—just spoon it on instead of the usual lemon buttercream.
- Dust of powdered sugar on top for a sweet finishing touch (just do it right before serving so it doesn’t melt away).
- Coconut oil or coconut flakes in the dough for a tropical vibe—like a mini “vacation” in cookie form.
- Pinch of corn starch for extra softness in the dough.
- Almond extracts if you love that nutty, sweet aroma to complement the lemon.
- Shortbread cookie base: use your favorite shortbread dough recipe, then fill with lemon cream.
- Vanilla glaze drizzled on top for a fancy café look.
- Colored sugar sprinkles on the edges for a party feel—perfect for a birthday or bridal shower.
- Cut cookie shapes beyond circles—hearts or flowers, for instance—just remember to keep them uniform for perfect matching.
ANY SUBSTITUTIONS?
Yes! Let me know in the comments if you have any other great ideas.
- Cake mix: If you want to skip homemade dough entirely, you could use a lemon or vanilla cake mix turned into cookies (just follow cake mix cookie instructions).
- Whole egg instead of just the yolk, although that might slightly change the texture (the cookie may be less crumbly).
- Cream cheese for part of the butter in the filling for a tangier, more “cheesecake-like” flavor.
- Coconut sugar or caster sugar in place of regular sugar for a different sweetness—keep in mind it may change the color and taste a bit.
- Gluten-free flour blend instead of all-purpose flour if you’re adjusting for a specific daily diet or need a wheat-free version.
- Corn syrup in the filling (just a spoonful) if you want a smoother texture that sets faster.
HOW TO STORE:
Refrigerator
Keep filled sandwich cookies in a sealed container in the fridge for up to 4-5 days.
The lemon filling stays fresh, and the cookies remain soft.
If you prefer a crisp edge, eat them within the first day or so.
Freezer
You can freeze unfilled cookie shells for up to a month in a plastic wrap or freezer bag.
Thaw them at room temperature and add the filling when you’re ready to enjoy.
If you freeze them already filled, the cookies might become softer after thawing, but they’ll still taste wonderful.
DANA’S TIPS AND TRICKS:
- Chill the Dough: If your dough seems sticky, cover dough in plastic wrap and chill it for about 15 minutes. It’s much easier to roll out that way.
- Use a Paddle Attachment: If you have a stand mixer, try using the paddle attachment for an even mix. If not, a hand mixer or good ol’ elbow grease works fine.
- Roll Evenly: For a uniform thickness, place two rulers or a dough guide on each side of your dough. This helps the cookies bake evenly—no thin edges or thick centers.
- Watch the Oven: These cookies can go from soft to over-browned quickly, so keep a close eye. The edges should be lightly golden for the best way to maintain a soft texture.
- Taste Test the Filling: If you want more “zing,” add a few more drops of lemon extract or a bit of extra fresh lemon. If it’s too tangy, throw in a bit more powdered sugar for balance.
- Divide Dough: Rolling out a smaller portion of dough at a time is easier. Keep the rest in the fridge so it stays cool and workable.
Lemon Sandwich Cookies are a total lemon lover’s dream.
Trust me, once your friends get a taste, they’ll be asking for the recipe faster than you can say “Another cookie, please!”
If you like this recipe, you might also like:
Lemon Sandwich Cookies Recipe
Ingredients
For the Cookies:
- 1 cup unsalted butter softened
- ¾ cups granulated sugar
- 1 tablespoon lemon juice fresh squeezed
- Zest of 1 lemon
- 2 teaspoons vanilla extract
- 1 large egg yolk
- 2 ¼ cups all-purpose flour
- ½ teaspoon salt
For the Lemon Filling:
- ½ cup unsalted butter softened
- 1 ¾ cups powdered sugar sifted
- 1 tsp vanilla extract
- 1 tsp lemon zest
- 1-2 tablespoons heavy cream or milk only if needed
Instructions
- With an electric hand mixer beat your butter until well-creamed.1 cup unsalted butter
- Add sugar, lemon juice, lemon zest, and vanilla, mix until creamy.¾ cups granulated sugar, 1 tablespoon lemon juice, Zest of 1 lemon, 2 teaspoons vanilla extract
- Stir in vanilla, lemon juice, and salt, stirring until well combined, and scrape down the sides of the bowl using a rubber spatula to ensure ingredients are well incorporated.
- Add egg yolk and beat until combined.1 large egg yolk
- Gradually add flour and salt, use a silicone spatula until well incorporated (you will need to scrape down the sides and the bottom of the bowl several times for this, as the mixture is fairly dry and crumbs tend to settle at the bottom of the bowl).2 ¼ cups all-purpose flour, ½ teaspoon salt
- Transfer the dough to a clean surface and use your hands to form it into a cohesive ball.
- Flatten into a disk (about 1″ thick), cover with clear wrap, and chill for 15 minutes.
- Preheat oven to 350°F.
- Once the dough has chilled, transfer it to a clean, lightly floured surface and use a lightly floured rolling pin to roll it out to about ¼” thickness.
- Lightly flour your cookie cutters and cut out your shapes, transferring them to a greased cookie sheet, and placing them at least 1″ apart.
- Once you have cut out all of the shapes that you can, be sure to re-combine the scraps and roll out and cut out again to get the maximum number of cookies from your dough.
- Bake at 350F for 9-10 minutes and allow cookies to cool completely before filling them with lemon cream.
Lemon Filling:
- In a large bowl, beat the softened butter until creamy, about 2 minutes.½ cup unsalted butter
- Gradually add the sifted powdered sugar, beating on low speed until combined.1 ¾ cups powdered sugar
- Add vanilla extract and lemon zest and beat until smooth.1 tsp vanilla extract, 1 tsp lemon zest
- Add heavy cream or milk, 1 tablespoon at a time, until the filling reaches a smooth and spreadable consistency.1-2 tablespoons heavy cream or milk
Assembling the Cookies:
- Pair the cooled cookies.
- Using a piping bag, spread a generous amount of the crème filling on the flat side of one cookie.
- Place another cookie on top and gently press together to create a sandwich.
Notes
- Chill the Dough: If your dough seems sticky, cover dough in plastic wrap and chill it for about 15 minutes. It’s much easier to roll out that way.
- Use a Paddle Attachment: If you have a stand mixer, try using the paddle attachment for an even mix. If not, a hand mixer or good ol’ elbow grease works fine.
- Roll Evenly: For a uniform thickness, place two rulers or a dough guide on each side of your dough. This helps the cookies bake evenly—no thin edges or thick centers.
- Watch the Oven: These cookies can go from soft to over-browned quickly, so keep a close eye. The edges should be lightly golden for the best way to maintain a soft texture.
- Taste Test the Filling: If you want more “zing,” add a few more drops of lemon extract or a bit of extra fresh lemon. If it’s too tangy, throw in a bit more powdered sugar for balance.
- Divide Dough: Rolling out a smaller portion of dough at a time is easier. Keep the rest in the fridge so it stays cool and workable.
Nutrition
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