Lemon Cookies with Lemon Cream

Lemon Cookies with Lemon Cream are a zesty and delightful treat that combines soft, buttery cookies with a luscious lemon cream filling.

Bursting with fresh citrus flavor, these cookies are perfect for spring gatherings, afternoon tea, or anytime you need a little sunshine in dessert form.

Kitchen Equipment Needed

• Mixing bowls
• Electric mixer or whisk
• Measuring cups and spoons
• Baking sheet
• Parchment paper or silicone baking mat
• Cooling rack
• Spatula

Ingredients

For the Cookies:
1/2 cup unsalted butter, softened
1 cup granulated sugar
1 large egg
2 tbsp fresh lemon juice
1 tbsp lemon zest
1/2 tsp vanilla extract
1 3/4 cups all-purpose flour
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt

For the Lemon Cream Filling:
1/4 cup unsalted butter, softened
1 1/2 cups powdered sugar
2 tbsp fresh lemon juice
1 tsp lemon zest

Directions

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
2. Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.
3. Add Wet Ingredients: Mix in the egg, lemon juice, lemon zest, and vanilla extract until well combined.
4. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring until a soft dough forms.
5. Scoop and Shape: Use a cookie scoop or tablespoon to portion out dough, rolling each piece into a ball. Place the balls on the prepared baking sheet, spacing them about 2 inches apart.
6. Bake: Bake the cookies for 8-10 minutes, or until the edges are set and the centers look slightly underbaked. Allow the cookies to cool on the baking sheet for 2-3 minutes before transferring to a cooling rack.
7. Make the Lemon Cream Filling: In a medium bowl, beat the softened butter, powdered sugar, lemon juice, and lemon zest until smooth and creamy. Adjust the consistency with more powdered sugar or lemon juice as needed.
8. Assemble the Cookies: Spread a generous amount of lemon cream filling on the flat side of one cookie and sandwich it with another cookie. Repeat with the remaining cookies.

Prep Time

15 minutes

Cook Time

10 minutes

Total Time

25 minutes

Nutrition (Per Cookie Sandwich)

Calories: 200
Protein: 2g
Carbohydrates: 30g
Fat: 8g
Sugar: 18g

Expert Tips

Room Temperature Ingredients: Ensure butter and egg are at room temperature for easier mixing and a smoother dough.

Control the Tang: For a milder lemon flavor, reduce the amount of lemon zest in the cookies or filling.

Chill the Dough: If the dough feels sticky, refrigerate it for 20-30 minutes to make shaping easier.

FAQs

Can I make these ahead of time?
Yes, the cookies and cream filling can be prepared a day in advance. Store the cookies in an airtight container and assemble them just before serving.

Can I freeze the cookies?
Absolutely! Freeze the baked cookies (without filling) for up to 2 months. Thaw at room temperature and assemble when ready to serve.

Can I substitute the lemon juice?
You can use lime juice for a slightly different citrus flavor or bottled lemon juice if fresh isn’t available.

Storing & Reheating

Refrigerator: Store assembled cookies in an airtight container in the fridge for up to 5 days.

Freezer: Freeze unassembled cookies and filling separately. Assemble after thawing.

Reheating: Serve chilled or allow to come to room temperature before enjoying.

Substitutions & Variations

Low-Sugar: Use a sugar substitute for the cookie dough and filling.

Extra Citrus: Add orange or lime zest for a more complex citrus profile.

Decorative Touch: Sprinkle the cookies with powdered sugar or drizzle with a lemon glaze for extra flair.

Lemon Cookies with Lemon Cream

Lemon Cookies with Lemon Cream are a zesty and delightful treat that combines soft, buttery cookies with a luscious lemon cream filling.

Print Recipe Pin Recipe

Ingredients Equipment Method

Ingredients

  

• **For the Cookies:**
• 1/2 cup unsalted butter softened
• 1 cup granulated sugar
• 1 large egg
• 2 tbsp fresh lemon juice
• 1 tbsp lemon zest
• 1/2 tsp vanilla extract
• 1 3/4 cups all-purpose flour
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• **For the Lemon Cream Filling:**
• 1/4 cup unsalted butter softened
• 1 1/2 cups powdered sugar
• 2 tbsp fresh lemon juice
• 1 tsp lemon zest

Equipment

• Mixing bowls
• - Electric mixer or whisk
• Measuring cups and spoons
• - Baking sheet
• - Parchment paper or silicone baking mat
• - Cooling rack
• Spatula

Method

 

1. **Preheat the Oven:** Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
2. **Cream Butter and Sugar:** In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.
3. **Add Wet Ingredients:** Mix in the egg, lemon juice, lemon zest, and vanilla extract until well combined.
4. **Combine Dry Ingredients:** In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring until a soft dough forms.
5. **Scoop and Shape:** Use a cookie scoop or tablespoon to portion out dough, rolling each piece into a ball. Place the balls on the prepared baking sheet, spacing them about 2 inches apart.
6. **Bake:** Bake the cookies for 8-10 minutes, or until the edges are set and the centers look slightly underbaked. Allow the cookies to cool on the baking sheet for 2-3 minutes before transferring to a cooling rack.
7. **Make the Lemon Cream Filling:** In a medium bowl, beat the softened butter, powdered sugar, lemon juice, and lemon zest until smooth and creamy. Adjust the consistency with more powdered sugar or lemon juice as needed.
8. **Assemble the Cookies:** Spread a generous amount of lemon cream filling on the flat side of one cookie and sandwich it with another cookie. Repeat with the remaining cookies.