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Lemon Sugar Cookie Sandwiches with Easy Cream Cheese Filling

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Bright, buttery lemon sugar cookies are sandwiched with a pillowy whipped cream cheese filling for a treat that’s zesty, soft, and easy enough for any day. These cookies come together quickly and are perfect for parties, picnics, or just because.

Ingredients

Scale
  • 2 1/2 cups (310g) all-purpose flour (or 1:1 gluten-free blend)
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 1 cup (226g) unsalted butter, softened
  • 1 1/4 cups (250g) granulated sugar, plus extra for rolling
  • 1 large egg, room temperature
  • 2 tablespoons fresh lemon zest (from 2–3 lemons)
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon almond extract (optional)
  • 8 ounces (226g) cream cheese, softened (block style, full-fat)
  • 1/4 cup (56g) unsalted butter, softened
  • 2 cups (240g) powdered sugar, sifted
  • 1 tablespoon lemon zest
  • 2 teaspoons lemon juice
  • 1/2 teaspoon vanilla extract
  • Pinch of salt (optional, if using unsalted butter)

Instructions

  1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  2. Set out butter and cream cheese to soften. Zest and juice lemons (about 2 tablespoons zest and 2 tablespoons juice total).
  3. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  4. In a large bowl, beat 1 cup butter and 1 1/4 cups granulated sugar until light and fluffy (2-3 minutes).
  5. Beat in egg, 2 tablespoons lemon zest, 2 tablespoons lemon juice, vanilla extract, and almond extract (if using) until smooth.
  6. Add dry ingredients in two batches, mixing on low just until combined. Do not overmix.
  7. Scoop tablespoon-sized balls of dough (about 20g each), roll in granulated sugar, and place on prepared baking sheets 2 inches apart. Flatten gently.
  8. Bake for 8-10 minutes, rotating pans halfway. Edges should look set, centers soft.
  9. Cool cookies on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
  10. For the filling: In a medium bowl, beat cream cheese and 1/4 cup butter until smooth and fluffy (1-2 minutes).
  11. Gradually beat in powdered sugar, 1 tablespoon lemon zest, 2 teaspoons lemon juice, and 1/2 teaspoon vanilla extract. Add a pinch of salt if desired.
  12. Continue beating until light and airy. If too soft, chill for 10 minutes.
  13. Pair up cookies by size. Spread or pipe about 1 tablespoon filling onto the flat side of one cookie, then gently press another cookie on top.
  14. Repeat with remaining cookies. Optionally, roll edges in colored sugar, sprinkles, or extra lemon zest.
  15. Chill sandwiches for 10 minutes to set filling if needed. Serve slightly chilled for best texture.

Notes

For best results, use room-temperature ingredients and fresh lemon juice/zest. Do not overmix the dough. If making ahead, store cookies and filling separately and assemble the day of serving. Cookies freeze well before filling. For gluten-free or dairy-free adaptations, see ingredient notes. Handle cookies gently when assembling as they are soft.

Nutrition

Keywords: lemon sugar cookie sandwiches, cream cheese filling, lemon cookies, easy dessert, spring cookies, picnic dessert, baby shower cookies, sandwich cookies, lemon dessert, homemade cookies

Find it online: https://magnetmeal.com/lemon-sugar-cookie-sandwiches-recipe-easy-cream-cheese-filling/