Soft and chewy lemon sandwich cookies with cream cheese frosting are the perfect treat for those sunny days when you crave a bright burst of citrus in every bite. These delightful cookies are not just beautiful to behold with their soft, pillowy texture; they also deliver an explosion of zesty flavor thanks to fresh lemons and a smooth cream cheese frosting that adds an indulgent finish. Whether enjoyed with a cup of tea or as a dessert after dinner, these lemony delights offer a refreshing twist that makes them a staple in my go-to baking repertoire.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Soft and Chewy Lemon Sandwich Cookies with Cream Cheese Frosting
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Soft and Chewy Lemon Sandwich Cookies with Cream Cheese Frosting

Soft and Chewy Lemon Sandwich Cookies with Cream Cheese Frosting

I remember the first time I made these lemon sandwich cookies. They were for a spring picnic, and the joyful smiles they elicited from family and friends were priceless. The combination of the tangy lemon flavor with the creamy frosting is truly irresistible. Plus, what I love most about this recipe is how easy it is to whip up. With just a few simple ingredients and a little patience during chilling, you’ll have a batch of these soft and chewy treats ready to impress!

Why You’ll Love This Recipe

Simple & Quick: With straightforward steps, you’ll be enjoying these cookies in no time!
Irresistible Flavor: The combination of fresh lemon juice and zest makes for a bright, vibrant taste.
Eye-Catching Appeal: Their sunny color and creamy filling are sure to wow your guests.
Flexible Serving: Perfect for parties, afternoon snacks, or simply as a sweet treat any time of day.
Diet-Friendly Options: Easily adaptable for gluten-free or dairy-free diets with simple substitutes.

Ingredients You’ll Need

1 cup Plugrá unsalted butter, softened: The quality of butter can dramatically impact flavor. Plugrá is rich and adds a wonderful creaminess. You can substitute with another high-quality unsalted butter if needed.
1 cup granulated sugar: This adds sweetness and assists in achieving that beautiful crust once baked.
2 tbsp light brown sugar, packed: This not only contributes moisture but also depth of flavor with its molasses content.
1 large egg: Binds the cookies together. For a vegan alternative, try using flaxseed meal mixed with water as a substitute.
1 large egg yolk: Enriches the dough and enhances the texture.
1½ tbsp fresh lemon juice: Freshly squeezed juice brightens the flavors and is vital for that zingy lemon profile.
2 tbsp lemon zest, packed (about 2 large lemons): Zest is where the intense lemon flavor lies, so don’t skip it!
½ tsp lemon extract: A concentrated lemon flavor that enhances the freshness.
1 tsp vanilla extract: Balances the tartness of the lemon with a hint of sweetness.
2½ cups all-purpose flour: Provides structure to the cookies. If you need a gluten-free option, a gluten-free 1:1 baking flour works well.
1½ tbsp cornstarch: Helps with the chewy texture, making the cookie tender.
¾ tsp baking soda: The leavening agent that helps the cookies rise slightly.
¼ tsp salt: Enhances all the flavors in the cookies. Don’t omit it!
⅓ cup granulated sugar for rolling: This gives the cookies a slightly crunchy exterior.
4 oz cream cheese, softened: Creates a wonderfully rich frosting. Make sure it’s at room temperature for easy mixing.
¼ cup Plugrá unsalted butter, softened: Adds a luxurious texture to the frosting.
1½ cups powdered sugar, sifted: For sweetness and smoothness in the frosting.
1 tbsp fresh lemon juice: Brightens the frosting and extends the lemony flavor.
1 tsp lemon zest: Adds texture and more lemon aroma.
¼ tsp lemon extract: Intensifies the lemon flavor in the frosting.
Pinch of salt: Balances the sweetness of the frosting beautifully.

How to Make Soft and Chewy Lemon Sandwich Cookies with Cream Cheese Frosting

Mix the Dry Ingredients: In a medium bowl, whisk together 2½ cups all-purpose flour, 1½ tbsp cornstarch, ¾ tsp baking soda, and ¼ tsp salt. This will ensure even distribution of the leavening agent and flavor.
Combine Sugars with Lemon Zest: In the bowl of a stand mixer, rub together 1 cup granulated sugar and 2 tbsp lemon zest using your fingers. This releases the oils from the lemon zest and infuses the sugar with a vibrant flavor.
Cream the Butter and Sugars: In the same bowl with the lemon sugar mixture, cream 1 cup Plugrá butter and 2 tbsp light brown sugar on medium-high speed for about 3 to 4 minutes until the mixture is light and fluffy.
Add Egg and Mix: Add 1 large egg and 1 large egg yolk one at a time, mixing well after each addition. Then add 1½ tbsp fresh lemon juice, the remaining 2 tbsp lemon zest, ½ tsp lemon extract, and 1 tsp vanilla extract. Mix until just combined. Slight curdling is normal—it just indicates that the mixture is coming together.
Incorporate Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients and mix on low speed just until the flour disappears. Be careful not to overmix, as this can lead to tougher cookies.
Chill the Dough: Cover the dough with plastic wrap and refrigerate for at least 2 hours or up to overnight. Chilling is crucial for the texture and helps them maintain their shape while baking.
Preheat the Oven: At least 15 minutes before baking, preheat your oven to 325°F and line two baking sheets with parchment paper.
Shape the Cookies: Scoop out 1.5 tablespoon-sized balls of dough, roll them smoothly between your palms, and roll them in ⅓ cup granulated sugar. Place the dough balls 2 inches apart on the baking sheets.
Bake the Cookies: Bake for 10 to 11 minutes or until the edges are just set. The centers might look slightly underdone, which is perfect for a chewy texture.
Perfect the Shape: If any cookies spread out more than desired, take a round cookie cutter or the rim of a mug and gently swirl it around each cookie while they’re still hot. This technique helps maintain a perfect round shape.
Cool Down: Allow the cookies to cool on the pan for about 10 minutes before transferring them to a wire rack to cool completely.
Make the Frosting: In a medium bowl, beat together 4 oz cream cheese and ¼ cup Plugrà butter on medium-high speed for about 2 minutes until smooth and fluffy.
Add Remaining Ingredients: Gradually add 1½ cups sifted powdered sugar, 1 tbsp fresh lemon juice, 1 tsp lemon zest, ¼ tsp lemon extract, and a pinch of salt. Mix on low to combine, then beat on medium-high until light and creamy, about 1 minute.
Adjust the Frosting: If the frosting is too soft, refrigerate it for 15 to 20 minutes before filling your cookies to ensure it holds its shape.
Assemble the Sandwiches: Pair up your cooled cookies by size. Pipe or spread about 1 tablespoon of frosting onto the flat bottom of one cookie, then gently press another cookie on top, flat side down. This spreads the frosting to the edges beautifully.
Serve & Store: These cookies are best served immediately, but you can refrigerate them in a single layer in an airtight container for up to 5 days.

Storing & Reheating

To keep your cookies fresh, store them in an airtight container at room temperature for 3 days. If you want to extend their life, you can refrigerate them for up to a week. For long-term storage, freeze the assembled cookies for up to 3 months. To enjoy them again, simply thaw at room temperature. Cookie texture may soften slightly, but a quick pop in the oven at 300°F for a few minutes can revive their freshness.

Chef’s Helpful Tips

Avoid overmixing the dough after adding flour, which can lead to tough cookies. Mix just until you no longer see flour.
Make sure your butter and cream cheese are softened to room temperature for easy blending.
If you find your cookies are spreading too much, chilling the dough longer can help keep them thick during baking.
Experiment with different extracts like almond or even orange for a delicious twist.
These cookies shine in any season, so don’t hesitate to make them year-round!

The combination of zesty lemon and creamy frosting makes these cookies impossible to resist. The soft and chewy texture will have you reaching for seconds (or thirds!). Making Soft and Chewy Lemon Sandwich Cookies with Cream Cheese Frosting is not just baking; it’s a way to share love and joy. Whether for a gathering or just to enjoy at home, they are sure to bring a smile to your face and those you share them with. Try them soon!

Recipe FAQs

Can I make these cookies in advance?

Absolutely! You can prepare the dough and refrigerate it for up to 48 hours. Alternatively, bake the cookies and fill them up to 5 days in advance. They preserve their flavor beautifully in an airtight container.

Can I use bottled lemon juice instead of fresh?

While fresh lemon juice is recommended for the best flavor, bottled lemon juice can be used in a pinch. However, it won’t have the same vibrant taste and aroma that freshly squeezed juice and zest provide.

How can I make these cookies gluten-free?

You can replace the all-purpose flour with a gluten-free 1:1 baking flour. Make sure to check that all your other ingredients, like baking powder, are also gluten-free.

What’s the secret to keeping the cookies chewy?

Chilling the dough is key! It allows the flavors to meld, and it also helps prevent the cookies from spreading too thin during baking, ensuring they stay soft and chewy.

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Soft and Chewy Lemon Sandwich Cookies with Cream Cheese Frosting

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Author: Anna
Prep Time: 25 minutes
Cook Time: 11 minutes
Total Time: 36 minutes
Yield: 14 servings 1x
Category: Desserts & Appetizers
Method: Baking
Cuisine: American

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Description

These soft and chewy lemon sandwich cookies are filled with creamy frosting, making them irresistibly delicious. Simple to prepare, these cookies feature fresh lemon juice and zest, perfect for sharing at gatherings or enjoying as a sweet treat at home.

Ingredients

Scale

1 cup plugrà unsalted butter, softened
1 cup granulated sugar
2 tbsp light brown sugar, packed
1 large egg
1 large egg yolk
1½ tbsp fresh lemon juice
2 tbsp lemon zest, packed (about 2 large lemons)
½ tsp lemon extract
1 tsp vanilla extract
2½ cups all-purpose flour
1½ tbsp cornstarch
¾ tsp baking soda
¼ tsp salt
⅓ cup granulated sugar for rolling
4 oz cream cheese, softened
¼ cup plugrà unsalted butter, softened
1½ cups powdered sugar, sifted
1 tbsp fresh lemon juice
1 tsp lemon zest
¼ tsp lemon extract
Pinch of salt

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Instructions

Whisk together the flour, cornstarch, baking soda, and salt in a medium bowl and set aside.
In a stand mixer, rub the sugar with lemon zest using your fingers to release the oils.
In the same mixing bowl, cream the Plugrà butter, lemon sugar mixture, and brown sugar on medium-high for 3 to 4 minutes until light and fluffy.
Add the egg and egg yolk one at a time, mixing well after each addition. Incorporate the lemon juice, lemon zest, lemon extract, and vanilla extract. Mix until combined, slight curdling is normal.
Add the dry ingredients, mixing on low just until the flour disappears. Avoid overmixing.
Cover the dough and refrigerate for at least 2 hours or up to overnight, selecting a chilling method as per your preference.
Preheat the oven to 325°F and line two baking sheets with parchment paper.
Scoop 1.5 tablespoon dough balls, roll them smooth between your palms, then in granulated sugar. Space them 2 inches apart on the baking sheets.
Bake for 10 to 11 minutes until edges are set and centers look slightly underdone.
If cookies spread too much, use a round cookie cutter or a mug rim to gently reshape them while hot.
Cool on the pan for 10 minutes before transferring to a wire rack to cool completely before filling.

Notes

For best flavor, use fresh lemons for juice and zest.
You can chill the dough overnight for deeper flavor development.
Experiment with different types of extracts for flavor variations.