Soft and chewy lemon sandwich cookies with cream cheese frosting are a delightful treat that bursts with citrus flavor, creating a memorable dessert. Picture biting into a soft cookie, with its slightly crisp edges and tender center, filled with a tangy cream cheese frosting that dances on your palate. Perfectly balanced, they provide just the right amount of sweetness to complement the zesty lemon notes.

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 first stumbled upon this delightful cookie recipe during a sunny spring afternoon when the citrus scent filled my kitchen, reminding me of all the best sunny days. It’s one of those crowd-pleasing desserts that invites compliments and smiles. The flavors are undeniable! If you’re looking for an easy, impressive dessert that feels like a special treat without too much fuss, these cookies are exactly what you need. Trust me, once you try these soft and chewy lemon sandwich cookies, you’ll find yourself making them again and again!

Why You’ll Love This Recipe

Simple & Quick: With just a bit of prep time and about 45 minutes in the oven, these cookies are a breeze to whip up.
Irresistible Flavor: Infused with fresh lemon juice and zest, they’re refreshingly tangy and sweet – perfect for any citrus lover.
Eye-Catching Appeal: Their soft texture and bright lemony frosting make these cookies as delightful to look at as they are to eat.
Flexible Serving: Perfect for parties, afternoon teas, or simply a sweet way to brighten up your day.
Diet-Friendly Options: With a simple twist, you can make gluten-free versions if needed.

Ingredients You’ll Need

1 cup Plugrà unsalted butter, softened: This butter adds richness and flavor. For a slightly different taste, you can use any unsalted butter.
1 cup granulated sugar: A key sweetener that balances the lemon zest’s brightness.
2 tbsp light brown sugar, packed: Adds a hint of molasses flavor for depth. You can use dark brown sugar for a richer taste.
1 large egg and 1 egg yolk: These provide structure and moisture, making your cookies tender.
1½ tbsp fresh lemon juice: Fresh juice brings vibrant acidity; bottled juice may not yield the same freshness.
2 tbsp lemon zest, packed (about 2 large lemons): This enhances the lemon flavor. Zest should be finely grated.
½ tsp lemon extract: Adds extra lemon flavor; pure lemon extract is best, but you can omit it if desired.
1 tsp vanilla extract: Balances the flavors and complements the lemon.
2½ cups all-purpose flour: The base for the cookie dough. For a gluten-free alternative, use a gluten-free all-purpose blend.
1½ tbsp cornstarch: Helps create a softer texture.
¾ tsp baking soda: This leavening agent gives the cookies a slight rise.
¼ tsp salt: Enhances flavor. Be careful not to skip this!
⅓ cup granulated sugar for rolling: This gives each cookie a lovely sparkle.
4 oz cream cheese, softened: The creamy base for the frosting. Use full-fat for the best consistency.
¼ cup Plugrà unsalted butter, softened: Also for the frosting, contributing to a smooth texture.
1½ cups powdered sugar, sifted: This sweetens and thickens the frosting.
1 tbsp fresh lemon juice: Brightens the frosting; fresh is always best!
1 tsp lemon zest: To mirror the cookies’ flavor.
¼ tsp lemon extract: Optional for more lemon presence in your frosting.
Pinch of salt: Just a hint to balance the sweetness.

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

Prep the Baking Ingredients: In a medium bowl, whisk together the 2½ cups all-purpose flour, 1½ tbsp cornstarch, ¾ tsp baking soda, and ¼ tsp salt. Set aside this dry mix to ensure your cookies have a great structure.
Cream the Sugars: In the bowl of a stand mixer, combine the 1 cup granulated sugar with the 2 tbsp of lemon zest, using your fingers to rub them together. This releases the natural oils and brings out the lemon aroma.
Mix the Butters and Sugars: Add the 1 cup softened Plugrà butter and 2 tbsp packed light brown sugar to the sugar mixture. Beat on medium-high for around 3 to 4 minutes until light and fluffy. You want a delightful airy texture.
Incorporate the Eggs and Flavors: Add in the whole egg and egg yolk one at a time, mixing well after each. Then mix in the 1½ tbsp fresh lemon juice, 2 tbsp lemon zest, ½ tsp lemon extract, and 1 tsp vanilla extract. Slight curdling is perfectly fine since it’s all getting mixed together.
Combine the Dry Ingredients: Slowly add the dry mixture into the wet ingredients, mixing on low until just combined. Be careful not to overmix to keep your cookies tender.
Chill the Dough: Cover the cookie dough and refrigerate for at least 2 hours, or up to overnight. Chilling is crucial for better flavor and texture!
Preheat Your Oven: When you’re ready to bake, preheat the oven to 325°F and line two baking sheets with parchment paper.
Shape the Cookies: Scoop about 1.5 tablespoons of dough, roll them smooth between your palms, and then roll in the ⅓ cup granulated sugar. Place them 2 inches apart on the prepared sheets.
Bake the Cookies: Bake for 10 to 11 minutes until the edges are set and the centers look slightly underdone. If any cookies spread too much, gently swirl a round cookie cutter around each one immediately after baking to reshape them.
Cool: Let the cookies cool on the pan for 10 minutes, then transfer to a wire rack to cool completely before filling with frosting.
Make the Frosting: In a medium bowl, beat together 4 oz softened cream cheese and ¼ cup softened Plugrà butter on medium-high for 2 minutes until smooth.
Combine with Sweetness: Gradually add the 1½ cups sifted powdered sugar, 1 tbsp lemon juice, 1 tsp lemon zest, and ¼ tsp lemon extract. Mix on low to combine and then beat on medium-high for 1 minute until airy and creamy. If it’s too soft, refrigerate for about 15-20 minutes.
Fill the Cookies: Pair up the cooled cookies by size. Spread or pipe about 1 tablespoon of frosting onto the flat side of one cookie and top with another, pressing gently to evenly distribute the filling to the edges.
Serve or Store: Enjoy immediately, or refrigerate in a single layer for optimal freshness for up to 5 days.

Storing & Reheating

Store leftover cookies in an airtight container at room temperature for up to two days. If you’d like them to last longer, transfer them to the fridge for up to five days. You can even freeze the filled cookies for up to three months; just make sure they are well-sealed to prevent freezer burn. To enjoy them later, simply thaw at room temperature or warm slightly in the oven at 300°F for 5-10 minutes.

Chef’s Helpful Tips

Avoid overmixing your dough after adding the flour, as it can lead to tougher cookies.
For best results, ensure your eggs and butter are at room temperature before mixing to achieve the best texture.
Keep an eye on baking times; ovens vary, so watch for golden edges and slightly underbaked centers to achieve the perfect chewy consistency.
If your frosting seems too runny, chilling for a short time can help it firm up and be pipeable.
Make ahead the cookie dough, shape it into balls, and freeze them. Then, simply bake fresh cookies on demand!

Soft and chewy lemon sandwich cookies with cream cheese frosting are not just any cookie; they’re a sunshine-infused delight ready to brighten your day. The balance of sweet and tangy flavors makes them a fabulous choice for any occasion, from casual snacks to festive gatherings. Don’t hesitate to experiment with flavors – maybe add a little sprinkle of edible glitter for an extra special touch. Allow your creativity to shine as you enjoy this delicious baking experience!

Recipe FAQs

Can I make these cookies gluten-free?

Absolutely! You can substitute the all-purpose flour with a 1:1 gluten-free flour blend, and ensure that other ingredients like baking soda, powders, or extracts are certified gluten-free.

How can I prevent my cookies from spreading too much?

Chilling the dough is crucial. It helps firm up the butter and keeps your cookies thicker during baking. If they still spread, consider adding a tablespoon of flour to your dough.

Can I use store-bought frosting instead of making my own?

You can certainly use store-bought frosting for convenience. However, making your own frosting allows you to customize the flavor and ensures it’s fresh and creamy.

What other flavors can I use in the frosting?

Feel free to get creative! Adding a little vanilla bean paste, a dash of almond extract, or even raspberry puree can offer a unique twist while still complementing the lemon flavor beautifully!

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Soft and Chewy Lemon Sandwich Cookies with Cream Cheese Frosting

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Author: Peter
Prep Time: 150 minutes
Cook Time: 11 minutes
Total Time: 2 hours 41 minutes
Yield: 14 servings 1x
Category: Desserts & Appetizers
Method: Baking
Cuisine: American

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Description

These Soft and Chewy Lemon Sandwich Cookies with Cream Cheese Frosting are a delightful treat, boasting bright lemon flavors and a rich creamy filling. Perfect for gatherings or as a special dessert at home, these cookies highlight the fresh taste of lemon, combined with creamy frosting for a satisfying dessert experience.

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

In a medium bowl, whisk together flour, cornstarch, baking soda, and salt. Set aside.
In a stand mixer bowl, rub together granulated sugar and lemon zest to release oils.
Using the paddle attachment, cream 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. Stir in lemon juice, lemon zest, lemon extract, and vanilla until combined, even if it slightly curdles.
Mix in the dry ingredients on low speed until the flour is just incorporated without overmixing.
Cover the dough and refrigerate for at least 2 hours or overnight.
Preheat the oven to 325°F and line two baking sheets with parchment paper.
Scoop 1.5 tablespoon dough balls, roll smooth, and coat in granulated sugar. Space 2 inches apart on baking sheets.
Bake for 10 to 11 minutes until edges are set and centers are slightly underdone.
Reshape cookies with a cookie cutter while still hot if needed.
Cool on the pan for 10 minutes, then move to a wire rack to cool completely.

Notes

Chilling the dough helps maintain the shape of the cookies while baking.
Feel free to add extra lemon zest into the frosting for a more intense flavor.
These cookies can be stored in an airtight container for several days.