Soft and chewy lemon sandwich cookies with cream cheese frosting are a delightful treat that blend zesty citrus flavors with creamy sweetness. Imagine biting into a soft, chewy cookie that bursts with lemony goodness — the perfect balance of sweetness and tanginess. It’s a recipe that whispers sunshine into your life, making every occasion a bit brighter.

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’ll never forget the first time I made these cookies; they were my answer to a craving for something light and refreshing. As the cookies baked, the whole house filled with the intoxicating aroma of fresh lemons. Sharing these soft and chewy lemon sandwich cookies with cream cheese frosting with friends and family turned out to be a joyful experience. Simple to prepare yet impressive enough for any gathering, they quickly became a seasonal favorite. I can’t wait for you to try them!

Why You’ll Love This Recipe

Simple & Quick: From prep to plate in no time, you can whip these up within two hours.
Irresistible Flavor: Each bite delivers a delightful punch of lemon, harmonized with velvety cream cheese frosting.
Eye-Catching Appeal: The bright color and inviting look are perfect for any dessert table.
Flexible Serving: Great as a snack, during tea time, or as a delightful way to end a meal.
Diet-Friendly Options: You can easily adapt this recipe for gluten-free flours.

Ingredients You’ll Need

1 cup Plugrá unsalted butter, softened: Creamy butter adds richness; feel free to use any high-quality unsalted butter.
1 cup granulated sugar: For sweetness and texture; can substitute with coconut sugar for a healthier option.
2 tbsp light brown sugar, packed: Adds chewiness and a hint of caramel flavor; dark brown sugar can work too.
1 large egg: Binds everything together; use a flax egg for a vegan option.
1 large egg yolk: Enhances richness and moisture; skip if using a flax egg.
1½ tbsp fresh lemon juice: Vital for that zesty flavor; bottled juice isn’t as bright.
2 tbsp lemon zest (about 2 large lemons): Provides intense lemon flavor; zest lemons before juicing.
½ tsp lemon extract: Intensifies the lemon profile; substitute with extra lemon juice if necessary.
1 tsp vanilla extract: Adds warmth; optional but recommended.
2½ cups all-purpose flour: Provides structure; gluten-free flour blends can be substituted.
1½ tbsp cornstarch: Ensures a soft texture; optional but recommended.
¾ tsp baking soda: For leavening; double-check your expiration date for best results.
¼ tsp salt: Balances sweetness; use sea salt for a deeper flavor.
⅓ cup granulated sugar for rolling: Adds a delightful crunch; optional.
4 oz cream cheese, softened: Creates a luscious frosting; use vegan cream cheese for dairy-free.
¼ cup Plugrá unsalted butter, softened: Adds richness to the frosting; use high-quality butter.
1½ cups powdered sugar, sifted: Lightens the frosting; make your own by blending granulated sugar if needed.
1 tbsp fresh lemon juice: Brightens the frosting; bottled alternatives lack freshness.
1 tsp lemon zest: Reinforces the flavor in the frosting; use fresh zest.
¼ tsp lemon extract: Optional but enhances flavor.
Pinch of salt: Balances sweetness in the frosting.

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

Whisk Your Dry Ingredients: In a medium bowl, combine 2½ cups all-purpose flour, 1½ tbsp cornstarch, ¾ tsp baking soda, and ¼ tsp salt. This mix ensures an even distribution of leavening agents.
Combine Zest and Sugar: In the bowl of a stand mixer, rub 1 cup granulated sugar with the lemon zest using your fingers. This technique releases the oils, maximizing flavor.
Cream Butter and Sugars: Add 1 cup softened Plugrä unsalted butter and 2 tbsp light brown sugar to the sugar mixture. Beat on medium-high for 3 to 4 minutes until it’s light and fluffy. This step is crucial for a soft, tender cookie.
Incorporate Eggs and Extracts: Add 1 large egg and 1 egg yolk one at a time. Then, mix in 1½ tbsp fresh lemon juice, 2 tbsp lemon zest, ½ tsp lemon extract, and 1 tsp vanilla extract. Mix until combined. Don’t worry if the mixture looks slightly curdled; that’s normal!
Combine Wet and Dry Ingredients: Gradually add your dry ingredient mix to the wet ingredients, mixing on low speed until the flour disappears. Overmixing can lead to tough cookies, so be gentle.
Chill the Dough: Cover the cookie dough and refrigerate for at least 2 hours or overnight. This critical step helps the flavors meld together and keeps the cookies from spreading too much while baking.
Preheat and Prepare: Preheat your oven to 325°F (163°C) and line two baking sheets with parchment paper. This ensures easy removal and even baking.
Scoop and Shape: Use a 1.5 tablespoon scoop to portion out the dough, rolling it into smooth balls. Roll each ball in the reserved granulated sugar before placing it 2 inches apart on the prepared baking sheets.
Bake to Perfection: Bake for 10 to 11 minutes until just the edges are set and the center has a slightly underdone look. Allowing a soft center will complement the creaminess of the frosting.
Perfect the Shape: If cookies have spread more than desired, use a round cookie cutter or the rim of a small bowl to reshape them while still warm. Gently swipe in a circular motion until they’re perfectly round.
Cool: Let the cookies cool on the baking pan for 10 minutes before transferring them to a wire rack. This cooling process is essential for achieving a chewy texture.
Make the Frosting: In a medium bowl, beat 4 oz softened cream cheese and ¼ cup softened Plugrà unsalted butter together on medium-high for 2 minutes until smooth.
Finish the Frosting: Add 1½ cups sifted powdered sugar, 1 tbsp lemon juice, 1 tsp lemon zest, ¼ tsp lemon extract, and a pinch of salt. Beat on low until combined, then increase speed for about 1 minute until creamy. If it’s too soft to hold shape, refrigerate for 15 to 20 minutes.
Pair for Filling: Match up your cooled cookies by size and shape for a perfect sandwich.
Frost the Cookies: Use a piping bag or knife to spread about 1 tablespoon of frosting onto the flat bottom of one cookie. Top with a second cookie, pressing gently to spread the frosting to the edges.
Serve or Store: These delightful cookies can be enjoyed immediately or stored in a single layer. Keep them in the refrigerator for up to 5 days.

Storing & Reheating

To store your lemon sandwich cookies, keep them at room temperature in an airtight container for up to 3 days. For longer freshness, place them in the refrigerator for up to a week. You can also freeze these cookies by layering them between parchment paper in an airtight container for up to 3 months. To enjoy, allow them to thaw at room temperature, or reheat gently in a preheated oven at 300°F (150°C) for about 5 minutes. Note that the texture may change slightly upon reheating, but they will still be delicious!

Chef’s Helpful Tips

Avoid Overmixing: When combining wet and dry ingredients, mix just until combined to maintain a soft texture.
Temperature Matters: Ensure your cream cheese and butter are at room temperature for a smooth frosting.
Shape Correctly: If the cookies spread too much, reshape them while hot to keep them looking neat.
Chill the Dough Longer for Less Spread: Longer chilling times lead to thicker cookies with a better texture.
Customize the Flavor: Experiment with flavored extracts or spices for unique variations.

Soft and chewy lemon sandwich cookies with cream cheese frosting bring a cheerful splash of lemony goodness to any occasion. Perfectly balanced and irresistibly delicious, these treats are not only easy to make, but they are sure to become a favorite at your table. Don’t hesitate to experiment with flavors or create your own variations – the possibilities are endless! I invite you to enjoy each delightful bite of these lovely cookies.

Recipe FAQs

Can I make these cookies ahead of time?

Absolutely! The dough can be made ahead and stored in the refrigerator for up to 3 days or frozen for up to 3 months. You can also bake the cookies in advance and fill them with frosting closer to serving time.

What if I don’t have any lemon zest?

If you’re out of fresh lemon zest, you can use bottled lemon juice, but it won’t provide the same intense flavor. Alternatively, consider using lemon zest from a store-bought lemon or cut back slightly on the lemon juice.

Can I use a gluten-free flour blend?

Yes, you can substitute all-purpose flour with a 1:1 gluten-free flour blend in this recipe. Just make sure it contains xanthan gum or add some if needed for better structure.

How can I make the frosting firmer?

If your cream cheese frosting is too soft, refrigerate it for 15 to 20 minutes to firm it up before spreading. You can also add a little more sifted powdered sugar until you reach the desired consistency.

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Soft and Chewy Lemon Sandwich Cookies with Cream Cheese Frosting

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Author: Peter
Prep Time: 25 minutes
Cook Time: 11 minutes
Total Time: 36 minutes
Yield: 14 cookies 1x
Category: Desserts
Method: Baking
Cuisine: American

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Description

These Soft and Chewy Lemon Sandwich Cookies with Cream Cheese Frosting are a delightful treat featuring a burst of lemon flavor and creamy frosting. Perfect for events or anytime you crave a sweet bite!

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
1 & 1/2 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 the lemon zest to release the oils.
Cream the Plugrà butter, lemon granulated sugar mixture, and brown sugar on medium-high speed for 3 to 4 minutes until light and fluffy in the same bowl.
Add the egg and egg yolk one at a time, mixing well after each addition. Then, add the lemon juice, lemon zest, lemon extract, and vanilla extract. Mix until combined; slight curdling is normal.
Add the dry ingredients and mix on low until just combined. Avoid overmixing.
Cover the dough and refrigerate for at least 2 hours or up to overnight.
Preheat the oven to 325°F and line two baking sheets with parchment paper.
Scoop 1.5 tablespoons of dough, roll into balls, coat with granulated sugar, and place 2 inches apart on the baking sheets.
Bake for 10 to 11 minutes until edges are just set and centers look slightly underdone.
To reshape spread cookies, use a round cookie cutter, mug rim, or small bowl to swirl around each cookie while still hot.
Cool on the pan for 10 minutes before transferring to a wire rack to cool completely.

Notes

Chill the dough for better texture and flavor. You can refrigerate overnight or use a quick method in the freezer for 30 minutes.
For tidily shaped cookies, use a round cutter immediately after baking to refine their shape.