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Lemon Cream Sandwich Cookies are pretty and delicious. They are a bite size cookie filled with a lovely lemon buttercream.
Why You’ll Love This Recipe
Lemon Heaven: I think lemon is definitely the flavor of Spring and even though I enjoy the flavor all year round. As soon as I feel Spring in the air my lemon cravings go into overtime. These Lemon Dream Cookies are lemon heaven and have the perfect lemon flavor!
Light and Lovely: The cookie is a made up of two very light, small sugar cookies with a yummy lemon filling sandwiched in between.
Ingredients Needed
- All Purpose Flour
- Butter, salted
- Sugar, granulated sugar and powdered sugar
- Egg
- Cornstarch
- Vanilla Extract
- Lemons, juice and zest. Use fresh lemon juice and zest.
- Salt
How to Make Lemon Cream Sandwich Cookies
- Cream butter, powdered sugar, & vanilla together in the bowl of a stand mixer with the paddle attachment or use a medium bowl and an electric hand mixer.
- Add flour & mix till smooth. Add in 1-2 tsp of additional water if needed
- Roll out the dough to 1/4″ thick on a floured surface and cut into 1 1/2 inch circles using a cookie cutter. Since you are making lemon sandwich cookies, you want an even number of cookies! If you end of with an odd number, no problem. Just snack on the odd cookie!
- Bake at 350 degrees F oven for 12-14 minutes or until lightly browned on a parchment paper lined cookie sheet. (Because I rolled mine out a bit thinner I only baked them for 10 minutes)
- Cool.
For filling:
- Combine sugar, cornstarch, lemon peel, & salt in a saucepan. Stir in water, egg, lemon juice, and butter.
- Bring to a boil and simmer for 2 minutes and then cool.
- Add powdered sugar and mix until smooth.
- Spoon lemon cream filling on one cookie and top with another cookie, do not overfill. You can use a knife or a piping bag.
- After filling and sandwiching all the cookies together dust the top of them with some powdered sugar. They just look prettier that way.
Tips from leigh Anne
- Rolling out cookie dough can be a bit tricky to get it nice and even. I share one of my favorite tricks for getting even cookie dough over on this post.
- This dough can be a bit crumbly initially. Use your hands to bring the dough together and add 1 -2 teaspoons of water if needed.
- You want your dough to be about 1/4″ thick. If it ends up thinner you will just have a crisper cookie which is totally delicious too and you can just decrease your baking time a bit too.
- Use a 1 1/2 inch cookie cutter. I actually used my grandmother’s old biscuit cutter. You can make the cookies bigger or smaller if you like, just by using a different size cutter.
- You want to be careful not to put too much frosting on the cookie or your top cookie will slide off. I found it best to put on enough frosting so that it didn’t quite come to the edge of the cookie. It gave it a little room to spread once the top cookie is placed on.
Lemon Dreams are the perfect bite size cookie. They would be perfect desserts for an Easter brunch, a luncheon, bridal or baby shower. Not only are they delicious but they look so pretty on the serving plate. They are pretty and delicious!
Frequently Asked Questions
What is the best way to store leftover lemon cream sandwich cookies?
Keep them stored in an airtight container at room temperature for 2-3 days or in the refrigerator for 3-5 days.
Can I freeze lemon sandwich cookies?
Yes! See my tips for freezing cookies after they are baked here.
Can I use something other than lemon?
You could use your favorite citrus juice and zest such as lime or orange. You could also leave out the lemon and just use vanilla extract for a lovely vanilla sandwich cookie.
Other favorite lemon treats:
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Lemon Dream Cookies
Ingredients
- 1 cup butter softened, salted
- 1/3 cup powdered sugar
- 1 tsp. vanilla
- 1 2/3 cup flour
Filling:
- 2/3 cup sugar
- 1 ½ tsp. cornstarch
- 1 tsp. grated lemon peel
- ¼ tsp. salt
- 1 egg beaten
- 1 Tbsp lemon juice
- 2 Tbsp. water
- 1 Tbsp. butter
- 1 ½ – 2 cup powdered sugar
Instructions
- Cream butter, powdered sugar, & vanilla.
- Add flour & mix till smooth.
- Dough may be crumbly, use your hands to bring the dough together. If it is still too dry add 1-2 teaspoons of water.
- Roll out with to 1/4" thick on a floured surface.
- Cut out with 1 ½” cookie cutter.
- Bake at 350 degrees F for 12-14 minutes or until lightly browned.
- Cool. (Because I rolled mine out a bit thinner I only baked them for 10 minutes)
For filling:
- Combine sugar, cornstarch, lemon peel, & salt. Stir in water, egg, lemon juice, and butter.
- Bring to a boil and simmer for 2 minutes. Cool and then add powdered sugar.
- Put a spoonful of filling on one cookie and top with another cookie.
- Dust with powdered sugar.
Tips & Notes:
- Rolling out cookie dough can be a bit tricky to get it nice and even. I share one of my favorite tricks for getting even cookie dough over on this post.
- This dough can be a bit crumbly initially. Use your hands to bring the dough together and add 1 -2 teaspoons of water if needed.
- You want your dough to be about 1/4″ thick. If it ends up thinner you will just have a crisper cookie which is totally delicious too and you can just decrease your baking time a bit too.
- Use a 1 1/2 inch cookie cutter. I actually used my grandmother’s old biscuit cutter. You can make the cookies bigger or smaller if you like, just by using a different size cutter.
- You want to be careful not to put too much frosting on the cookie or your top cookie will slide off. I found it best to put on enough frosting so that it didn’t quite come to the edge of the cookie. It gave it a little room to spread once the top cookie is placed on.
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Nutrition Facts:
Julie says
These are great! But I have to admit, I accidentally omitted 1/3 C flour, but they really turned out well! Actually the dough was soft and very pliable to work with
Katie says
Omg those look amazing! I am definitely printing this recipe out to make at home 😀
meg says
Mmmmmmm. I made these for a party Friday and they were a hit! With the leftover filling I made sandwhich cookies out of mini nilla waffers, kids loved em!
Anna Boyd says
I’m glad you liked these special cookies. My quest for finding this recipe started when I bought a cookie similar to this at a farmers market a few years ago in Indianapolis. It was the best cookie I had ever had,(and I’ve had a lot of cookies). So, I was on the lookout for a recipe, then I could make them myself, BAD IDEA!!! I found this recipe and it is similar but I can’t get it perfect 🙁
Whimsical Whisk is the name of the small individually owned bakery where I bought my “heavenly” cookie, (its called an Island Wafer Cream). She does have a website AND she ships orders all over the U.S. Even if you don’t place an order, drop by her website and just look at the pictures of the cookies and cakes she makes. I know Claire (the owner) and parents and they are wonderful poeople. http://www.whimsicalwhisk.com
Thank you for choosing my recipe to “feature”
I knew I had taken a picture of these lemon dreams and that it was on my computer somewhere, but when I emailed you the recipe I couldn’t find it. Well, guess what? I found it AFTER I sent you the recipe. So, I will email it now.
Anna Boyd