Hey there, imagine a lazy Sunday afternoon. Sunlight is dancing off the countertops, and you’re craving something bright, sweet—and totally unforgettable.
Why You’ll Love It
- No special equipment needed—just basics already in your pantry
- Zesty lemon flavor that tastes fresh, never overly tart
- Soft centers with delicately crisp edges—texture goals achieved
- Dough logs freeze beautifully for last-minute baking wins
- Customizable: gluten-free, vegan, or ramp up the tart
- Perfect as a thoughtful hostess gift or afternoon pick-me-up
- Pairs effortlessly with tea, coffee, or a glass of bubbly
Timing and Servings
Yield: Makes about 24 sandwich cookies
Prep Time: 20 minutes
Chill Time: 1 hour (or up to overnight)
Bake Time: 8–10 minutes
Total Time: About 1½ hours from start to finish
Ingredients
- 1 cup (230 g) unsalted butter, softened (Plugrá or Land O’Lakes recommended)
- 1 cup (200 g) granulated sugar
- 2 large eggs, room temperature (helps with even mixing)
- 2 Tbsp fresh lemon zest (from 2 medium lemons for peak brightness)
- 2 Tbsp fresh lemon juice (bottled won’t give that punch)
- 3 cups (360 g) all-purpose flour (King Arthur Flour works wonders)
- ½ tsp baking soda (check that date—it loses lift over time)
- ½ tsp fine sea salt
For the Lemon Cream:
- ½ cup (115 g) unsalted butter, softened
- 2 cups (240 g) powdered sugar, sifted
- 2 Tbsp fresh lemon juice
- 1 Tbsp lemon zest
Directions
- In a large bowl, beat the softened butter and granulated sugar on medium speed until pale and fluffy—about 3 minutes.
- Add the eggs one at a time, mixing after each until fully incorporated, then stir in lemon zest and juice—you should smell that fresh burst.
- In a separate bowl, whisk together flour, baking soda, and sea salt to break up any lumps and ensure even distribution.
- Gently fold the dry mixture into the wet ingredients until you get a soft, slightly sticky dough—avoid overmixing or the cookies turn tough.
- Divide the dough in half and roll each into a 2-inch-wide log; wrap in plastic wrap and chill for at least 1 hour (or up to 24 hours).
- Preheat oven to 350 °F (175 °C). Line two baking sheets with parchment paper or silicone mats.
- Slice each chilled dough log into ¼-inch rounds, spacing them about 1 inch apart—use a sharp, serrated knife and a gentle sawing motion for clean edges.
- Bake for 8–10 minutes, until the edges just start to turn golden—the centers will look soft, which is perfect.
- Let cookies rest on the sheet for 2 minutes, then transfer to a wire rack to cool completely—you’ll want them fully cool before filling.
- Make the lemon cream by beating the butter until smooth, then gradually mixing in powdered sugar, lemon juice, and zest until light and pipe-able. Assemble by piping about 1 Tbsp of cream onto half the cookies and topping with the others—press lightly.
Variations
- Gluten-Free: Swap in Bob’s Red Mill 1-to-1 GF flour blend for the all-purpose flour.
- Vegan: Use Earth Balance margarine and flax “eggs” (1 Tbsp ground flax + 3 Tbsp water per egg).
- Lime Twist: Replace lemons with limes for an extra-sharp zing.
- Lavender Lemon: Stir in 1 tsp culinary lavender into the dough for a floral note.
- Berry Jam Fill: Swap out the lemon cream for strawberry or raspberry jam.
- Chocolate Dip: Melt dark chocolate and dip half the sandwich for a decadent finish.
Storage & Reheating Tips
- Store assembled cookies in an airtight container at room temperature for up to 3 days.
- Keep in the fridge if your kitchen is warm—bring to room temperature before serving for best flavor.
- Freeze assembled sandwiches (in a single layer) for up to 1 month; thaw in the fridge overnight.
- Unbaked dough logs can be refrigerated up to 3 days or frozen for 2 months—slice and bake straight from chilly.
FAQs
Why did my cookies spread too much? If your butter was too soft or the dough sat out, they’ll flatten—chill a bit longer next time.
Can I skip the zest? You could, but zest adds a concentrated citrus punch you won’t want to miss.
How can I get a brighter yellow color? Meyer lemons or adding a tiny pinch of turmeric can boost that sunny hue.
My cream turned runny—what now? Add more powdered sugar, one tablespoon at a time, until it firms up.
Can I bake on silicone mats? Absolutely—silicone mats promote even browning and easy release.
Can I double the recipe? Yes—just split into two bowls or use a stand mixer; chill dough in batches if needed.
Is there a low-sugar version? Try using a sugar substitute like erythritol, but adjust baking time and taste as you go.
What’s the best way to slice straight rounds? Freeze the logs for 10–15 minutes first—firmer dough means neater slices.
Conclusion
These lemon cream sandwich cookies feel like a bright hug for your taste buds—simple ingredients delivering big smiles. Give them a whirl at your next gathering or cozy tea time, and let me know how they light up your day!
