Lemon Cream Sandwich Cookies

Delicately crisp butter cookies filled with a tangy, smooth lemon cream, these Lemon Cream Sandwich Cookies are a refreshing and elegant dessert perfect for springtime gatherings, tea parties, or simply treating yourself. With their soft texture, bright citrus flavor, and charming presentation, they bring a taste of sunshine to every bite.

Why You’ll Love This Recipe

These cookies strike the ideal balance between buttery richness and zesty freshness. The melt-in-your-mouth shortbread base pairs beautifully with the lemony cream filling for a light yet indulgent treat. They’re easy to make with everyday ingredients, visually stunning, and perfect for gifting or entertaining. Whether you enjoy them with tea or coffee, they’re guaranteed to brighten your day.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the cookies:

• unsalted butter, softened

• powdered sugar

• vanilla extract

• salt

• all-purpose flour

• extra powdered sugar for dusting

For the lemon cream filling:

• unsalted butter, softened

• powdered sugar

• fresh lemon juice

• lemon zest

• vanilla extract

directions

1. Preheat the oven to 350°F (175°C). Line baking trays with parchment paper.

2. In a mixing bowl, beat the softened butter and powdered sugar together until light and creamy.

3. Add the vanilla extract and salt, then mix in the flour gradually until a soft dough forms.

4. Chill the dough in the refrigerator for 20 minutes to make it easier to handle.

5. Roll out the dough to about 1/4-inch thickness. Cut out shapes using a fluted or shell-shaped cookie cutter.

6. Place the cookies on the prepared baking trays and bake for 10–12 minutes, or until the edges are lightly golden. Let them cool completely.

7. To make the lemon cream filling, beat the butter until smooth. Add powdered sugar, lemon juice, lemon zest, and vanilla extract. Whip until light and fluffy.

8. Pipe or spoon the lemon cream onto the flat side of half the cookies, then top with the remaining cookies to form sandwiches.

9. Dust the tops generously with powdered sugar before serving.

Servings and timing

This recipe yields approximately 20 sandwich cookies.
Prep Time: 30 minutes
Chill Time: 20 minutes
Bake Time: 12 minutes
Total Time: 1 hour 2 minutes

Variations

• Lime or Orange Filling: Replace the lemon juice and zest with lime or orange for a different citrus profile.

• Add Almond Extract: Add a few drops of almond extract to the cookie dough for a nutty twist.

• Colorful Cream: Tint the lemon cream with natural food coloring for festive occasions.

• Gluten-Free Version: Use a 1:1 gluten-free flour blend in place of regular flour.

• Jam-Filled Option: Add a thin layer of raspberry or strawberry jam along with the lemon cream.

storage/reheating

Store the sandwich cookies in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Allow chilled cookies to come to room temperature before serving for the best texture. Freezing is also possible: freeze the unfilled cookies and lemon cream separately, then assemble after thawing.

FAQs

Can I make the cookies ahead of time?

Yes, you can bake the cookies a day or two in advance and store them in an airtight container until ready to fill.

Is the lemon flavor strong?

The flavor is bright and noticeable, but not overpowering. You can increase or reduce the zest and juice to your liking.

Can I freeze the assembled cookies?

Yes, freeze them in a single layer, then transfer to a container. Thaw in the fridge before serving.

What can I use if I don’t have a shell-shaped cutter?

Any small cookie cutter will work—round, fluted, or floral shapes are great alternatives.

Can I use store-bought lemon curd instead of making the filling?

You can, but the homemade cream provides a lighter, whipped texture that balances the cookie better.

How thick should the filling layer be?

A thin, even layer (about 1/4 inch) is enough to hold the sandwiches together and offer flavor without overpowering the cookie.

What kind of butter should I use?

Unsalted butter is best so you can control the salt content, but you can use salted butter and reduce added salt accordingly.

Can I reduce the sugar in the filling?

Yes, but it may affect the structure and sweetness of the cream. Start by reducing a small amount and adjust to taste.

How do I get the cookies evenly shaped?

Chill the dough well and use consistent pressure when rolling and cutting. A metal cutter gives the cleanest edges.

Can I serve these without the filling?

Yes, the cookies are delicious on their own and can be served plain or dusted with powdered sugar.

Conclusion

Lemon Cream Sandwich Cookies are a delightful blend of buttery shortbread and zesty citrus cream that feel as elegant as they are delicious. Easy to prepare and beautiful to present, they’re perfect for spring celebrations, afternoon tea, or simply indulging in a bit of sunshine-flavored sweetness. Whether you’re baking for a crowd or just for yourself, these cookies are sure to bring joy with every bite.