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Lemon Cookies with Lemon Cream

These Lemon Sandwich Cookies are a citrusy delight, featuring tender, buttery cookies filled with a creamy lemon buttercream. Bursting with fresh lemon zest, cream cheese, and vanilla, they’re the perfect blend of tangy and sweet. 🍋

The Story Behind These Lemon Cookies

One sunny spring afternoon, I found myself craving something sweet yet tangy, so I experimented with lemon and buttery cookie dough in my kitchen. The result? A treat that’s since become a family favorite. Each batch brings back memories of laughter, sunshine, and togetherness—it’s a recipe that holds a special place in my heart.

Why You’ll Love These Lemon Cookies

  • Perfect Flavor Balance: Buttery richness meets zesty lemon for a burst of balanced flavor in every bite.
  • Versatile Treat: These cookies are perfect for tea parties, cozy picnics, or as a personal treat with a good book.
  • Elegantly Simple: Easy to make, yet impressive enough for special occasions.
  • Texture Contrast: The crisp cookie and creamy lemon filling are a delightful contrast!

Key Ingredients for Success

Lemon and Sugar: Fresh lemon zest blended into sugar brings the recipe’s flavor to life.

Butter and Cream Cheese: These add richness, making each cookie perfectly tender.

Egg Yolk and Lemon Juice: For moisture and an extra punch of lemony brightness.

Vanilla: Complements and balances the lemon flavors.

Step-by-Step Instructions

  1. Prepare: Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. Make the Dough: Cream together lemon zest and sugar, then blend with cream cheese, butter, and egg yolk until smooth. Gradually add the flour to form a cohesive dough.
  3. Pipe the Cookies: Use a piping bag or small scoop to create uniform rounds on the baking sheet. Aim for even sizes to make perfect sandwiches!
  4. Bake and Assemble: Bake until the cookies are lightly golden. Cool completely, then add a dollop of lemon buttercream to half the cookies and top with the other half.

Storage Tips

Room Temperature: Store in an airtight container for up to 3 days.

Freezer-Friendly: Freeze unfilled cookies for up to 3 months; thaw and fill when ready to serve.

Refrigerate for Longer Freshness: Store filled cookies in the refrigerator for up to a week, although they’re best enjoyed fresh.

Recipe Variations and Swaps

  • Citrus Twist: Swap lemon with lime or orange zest and juice for a new flavor.
  • Cream Cheese Substitute: Use mascarpone for a richer, creamier filling.
  • Vegan Version: Substitute with plant-based butter and cream cheese for a dairy-free treat.
  • Gluten-Free Option: Replace all-purpose flour with a gluten-free flour blend.
Lemon Cookies with Lemon Cream
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Lemon Cookies with Lemon Cream

Recipe by snackonmeat
Servings

4

servings
Prep time

20

minutes
Cooking time

10

minutes

A heavenly lemon dessert featuring buttery cookies and a tangy lemon buttercream filling. The key ingredients include granulated sugar, fresh lemon zest, cream cheese, unsalted butter, egg yolk, lemon juice, vanilla extract, all-purpose flour, and powdered sugar.

Ingredients

  • For the Cookie Dough

  • Granulated Sugar: 1 cup (206g)

  • Lemon Zest: Finely grated from 2 lemons

  • Cream Cheese: 3 ounces, softened (86g)

  • Unsalted Butter: 8 ounces, softened (16 tablespoons or 226g)

  • Egg Yolk: 1 large, at room temperature

  • Fresh Lemon Juice: 1 teaspoon

  • Salt: ⅛ teaspoon

  • Vanilla Extract: 1 teaspoon

  • All-Purpose Flour: 2 ⅔ cups (337g)

  • For the Lemon Filling

  • Unsalted Butter: ½ cup, softened (4 ounces or 113g)

  • Powdered Sugar: 1 ⅔ cups (190g), plus extra for dusting

  • Vanilla Extract: ½ teaspoon

  • Lemon Zest: Finely grated from 1 lemon

  • Fresh Lemon Juice: 1 tablespoon

Directions

  • Preheat the Oven: Set the oven to 350°F (177°C).
  • Prepare the Baking Sheets: Cut two pieces of parchment paper to fit your baking sheets. On each piece of parchment, draw 1 ½-inch circles spaced about 1 inch apart. Flip the parchment so the drawn circles are on the underside.
  • Prepare the Pastry Bag: Fit a large pastry bag with an open decorator tip and set it aside.
  • Mix the Cookie Dough:
  • In a large bowl, combine the granulated sugar and lemon zest. Add the cream cheese, unsalted butter, egg yolk, lemon juice, salt, and vanilla extract. Mix until smooth and creamy.
  • Gradually add the flour, stirring until just incorporated and the dough forms.
  • Pipe the Cookies:
  • Transfer the dough to the prepared pastry bag. Using the circles on the parchment as a guide, pipe rounds of dough onto the baking sheets.
  • Bake:
  • Bake the cookies for about 10 minutes, or until they’re lightly golden at the edges. Remove from the oven and let them cool on the baking sheets.
  • Prepare the Lemon Cream Filling:
  • In a medium bowl, beat together the softened butter, powdered sugar, vanilla extract, lemon zest, and lemon juice until smooth and creamy.
  • Assemble the Cookies:
  • Once the cookies are cool, spread or pipe a small amount of lemon cream onto the flat side of one cookie, then sandwich with another.
  • Serve or Store:
  • Dust with powdered sugar if desired. Store cookies in an airtight container.