Lemon Sandwich Cookie with Lemon Cream Filling
If you're a fan of lemon, you're going to adore these Lemon Sandwich Cookies with Lemon Cream Filling. They are bursting with bright, sweet, and creamy lemon flavor! You can make them any time of the year, but I especially like them as a spring or summer treat.
- 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
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.
You can find the recipe for the Thin Lemon Cookies HERE.
You will have some leftover Lemon Cream Filling. It makes a yummy dip for fruit or berries.
If you're like me and enjoy a cookie straight out of the freezer, these Lemon Sandwich Cookies with Lemon Cream Filling are super delicious even when frozen.
Calories: 154kcal • Carbohydrates: 17g • Protein: 2g • Fat: 9g • Saturated Fat: 4g • Cholesterol: 18mg • Sodium: 119mg • Potassium: 32mg • Fiber: 1g • Sugar: 7g • Vitamin A: 174IU • Vitamin C: 1mg • Calcium: 15mg • Iron: 1mg