Lemon Sandwich Cookies with Lemon Cream Filling
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If you’re a fellow fan of lemon, you’re going to absolutely adore these lemon sandwich cookies with lemon cream filling. They are bursting with bright, sweet, and creamy lemon flavor!
These mouthwatering lemon sandwich cookies with lemon cream filling are a must-try. You can make them any time of the year, but I especially like them as a spring or summer treat. I’m not picky about when I enjoy my desserts, but during the spring and summer, I often crave lemony sweets.
Let me tell you…these lemon sandwich cookies hit the spot. I’m confident you’re going to enjoy them, too!
Why You’ll Love This Recipe
- They are SO good. Okay, first and foremost, with their light and tangy lemon cream filling, these cookies are incredibly delicious.
- Tastes incredible fresh or frozen. If you’re like me and enjoy a cookie right out of the freezer, these are the ones to make! That creamy lemon filling is especially yummy frozen.
- Excellent make-ahead cookie. Plus, they keep well in the freezer so you can make a massive batch and enjoy all season long!
- Bursting with bright lemon flavor. In case I haven’t said it enough, these cookies are ALL about lemon!
Ingredients
There are two parts to these delicious lemon sandwich cookies: the cookie and the filling.
Thin Lemon Cookies
I actually have an entire post showing how to make the lemon cookie recipe, but I’ll go ahead and drop the ingredient list for it here! You’ll need:
- lemon juice – fresh is absolutely best for this!
- unsalted butter
- flour
- baking soda
- salt
- egg
- egg yolk – you only need 1 yolk, so toss the extra egg white into your morning omelet or something. 😉
- sugar
- lemon zest – again, fresh zest is best here.
- vanilla extract
Lemon Cream Filling
The filling is really what makes this cookie incredible, in my opinion! To make it, you’ll need:
- cream cheese – you’ll want it softened, so go ahead and leave it out on the counter for an hour or two.
- confectioner’s sugar
- lemon zest – fresh
- lemon juice – I also highly recommend fresh lemon juice for best flavor!
- heavy whipping cream
How to Make
Let’s make these lemon sandwich cookies! I’ll walk you through the steps below. I’ve also provided a full ingredient list and detailed instructions in the printable recipe card at the end of this post.
- To start, make the thin lemon cookies. I have an entire post dedicated to the thin lemon cookie recipe. I also included a link to it in the printable recipe card below.
- Once your cookies are baked, it’s time to whip up the lemon cream filling. You’ll need an electric mixer for this. I used a stand mixer, but a hand mixer will work just fine.
- Begin by mixing the cream cheese until smooth. Then, add the confectioners’ sugar, lemon zest, vanilla extract, and lemon juice. Mix to combine.
- Next, mix in the heavy whipping cream. Add it slowly and beat until stiff peaks form.
- Now you’re ready to fill the cookies.I found that a piping bag makes this fairly easy. If you don’t have one, add the lemon cream to a large plastic baggie and snip off one corner. If you’re not comfortable with either of those options, spread the filling on with a knife.
- Put the cream on the bottoms of half of the thin lemon cookies and then top them with the remaining cookies.
Voila! You’ve just made Lemon Sandwich Cookies with Lemon Cream Filling.
The combination of a crisp cookie with tangy-sweet filling is out-of-this-world. And with lemon juice AND lemon zest in both the cookies and the filling, there’s so much lemon goodness!
Frequently Asked Questions
Here are a few common questions I get about this recipe. If you have another one, please leave it in the comments below!
What do I do with the leftover lemon filling?
Chances are, you’ll have a decent amount of lemon filling leftover, depending on how thick you make your cookies. Thankfully, it’s both delicious and versatile!
Use the leftovers as a dip for fruit, cookies, or even as a bagel spread—lemon cream cheese is surprisingly tasty!
How do I store these lemon cookies?
These cookies are best fresh (or frozen, but I’ll get to that in a minute). So, I recommend you make them on the day you are going to serve.
If you want to make these ahead of time, you can, but I would make the cookies without icing them, then add the lemon cream cheese filling before serving. The cookies will stay good in an airtight container in the fridge for 3 days.
That being said, I actually love these cookies frozen and eat them straight from the freezer!
In fact, these freeze so well that I often double the batch: half to serve to guests and half to stash in the freezer to enjoy myself or with a few selected loved ones. They are that good!
More Lemon-Inspired Recipes You’ll Love
- Lemon Bluberry Whoppie Pies
- Frosted Lemon Cookies
- Lemon and Blueberry Bread
- Lemon Curd Cheesecake Tarts
- Sparkling Mint Lemonade
- Lemon Yogurt Cake
I hope you’ll try making these delicious lemon sandwich cookies. I know you’re going to absolutely love them! If you do, please leave a comment and a 5-star rating below.
Want more from Inspired by Charm? Follow along on Instagram and TikTok for daily updates and behind-the-scenes looks at my processes. There’s even more inspiration on Facebook and Pinterest!
Lemon Sandwich Cookie with Lemon Cream Filling
Ingredients
- 1 Recipe Thin Lemon Cookies (64 Cookies) Recipe Linked Below
Lemon Cream Filling:
- 4 ounces cream cheese softened
- 1 cup confectioners’ sugar
- 1 teaspoon lemon zest
- 1 teaspoon vanilla extract
- 1/4 cup lemon juice
- 1 cup heavy whipping cream
Instructions
- Begin by preparing the Thin Lemon Cookies. The recipe is linked in the notes below.
- As the cookies cool, prepare the lemon cream filling.
- Beat the cream cheese with an electric mixer until smooth. (Either a stand or hand mixer will work. I recommend using the whisk attachment.)
- Then, beat in the confectioners’ sugar, lemon zest, vanilla extract, and lemon juice. Next, slowly add the heavy whipping cream, beating until stiff peaks form.
- Add the filling to a piping bag fitted with a round tip (or a plastic bag with a corner snipped off). Place 2-3 teaspoons of filling on the bottom of a thin lemon cookie and top with another thin lemon cookie to sandwich the cream. Repeat with remaining cookies.
- Store the cookies in an airtight container in a chilled location. The cookies can also be frozen.
Had some difficulty gets the filling to setup correctly. It may have been to warm on the day I baked these. I made some modifications on the filling and they were a big hit.
These are incredible!!
lemon cookies are one of my downfalls! Have never had a creamy version, wow, cream cheese and whipping cream, so rich, saving this for the weekend when I can make these and give most away so I won’t eat all of them, thank you!
Smart plan! Enjoy!!
xo Michael
Does the filling set up or does it smoosh out when you bite down on the cookie?
It’s a bit lighter, so it will squish out a bit. However, if you want to avoid that, they are quite delicious frozen. It how I’ve been eating them. Enjoy!!
xo Michael
I really like this “LEMON SANDWICH COOKIES” i tried at home at this was amazing and the taste of lemon is fantastic i really recommend this…Thank You