Soft and chewy lemon sandwich cookies with cream cheese frosting are a delightful treat that perfectly captures the brightness of citrus in each bite. The cookies have a tender, chewy texture that pairs beautifully with the creamy, tangy frosting, making them irresistible to any lemon lover. As the sweet and zesty flavors dance on your palate, it’s hard to resist reaching for just one more.

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 recipe during a sunny summer day, feeling inspired to brighten up my afternoon with a batch of cookies. The aroma of fresh lemons filled my kitchen, transporting me to a quaint pastry shop. These cookies are not only delicious, but they’re surprisingly simple to make, too. They’re perfect for special occasions, afternoon teas, or just a cozy night in with a scoop of ice cream. You’re going to want to add this recipe to your collection!

Why You’ll Love This Recipe

Simple & Quick: With a bit of prep and chilling time, these cookies come together with ease.
Irresistible Flavor: The blend of tart lemon and cream cheese creates a refreshing treat that’s hard to resist.
Eye-Catching Appeal: Their bright yellow color and fluffy frosting make them a showstopper at any gathering.
Flexible Serving: Ideal for dessert, snack time, or even a festive occasion.
Diet-Friendly Options: Easily adaptable for gluten-free or dairy-free diets with some substitutions!

Ingredients You’ll Need

1 cup Plugrà unsalted butter, softened: Using Plugrà butter enhances the richness of the cookies. If unavailable, any high-quality unsalted butter will suffice.
1 cup granulated sugar: This sweetens the dough while contributing to its chewy texture. You can swap for coconut sugar for a deeper flavor, but the color may change slightly.
2 tbsp light brown sugar, packed: Brown sugar adds moisture and a hint of caramel flavor. Light brown is preferred for its mild taste.
1 large egg: This binds the ingredients together. Use room temperature eggs for the best incorporation.
1 large egg yolk: Extra yolk adds richness and chewiness.
1½ tbsp fresh lemon juice: Fresh juice gives a vibrant, tangy flavor. Bottled juice won’t provide the same freshness.
2 tbsp lemon zest, packed (about 2 large lemons): Zest captures the essential oils, enhancing the lemony flavor considerably.
½ tsp lemon extract: This intensifies the lemon flavor. In a pinch, you can replace it with an equal amount of vanilla extract.
1 tsp vanilla extract: Just a dash to balance the flavors and add warmth to the cookie.
2½ cups all-purpose flour: The foundation for your cookies. You can substitute with gluten-free flour for a different texture.
1½ tbsp cornstarch: Helps maintain a soft, tender crumb.
¾ tsp baking soda: This creates a light, fluffy texture.
¼ tsp salt: Enhances flavor by balancing sweetness.
⅓ cup granulated sugar for rolling: For an added crunch and sweetness on the exterior.
4 oz cream cheese, softened: The star of the frosting, cream cheese adds tang and creaminess.
¼ cup Plugrà unsalted butter, softened: The butter in the frosting contributes richness. Again, stick to high-quality butter for great results.
1½ cups powdered sugar, sifted: Sweetens and thickens the frosting. Sifting ensures a smooth texture.
1 tbsp fresh lemon juice: Adds zing to the cream cheese frosting, balancing the sweetness.
1 tsp lemon zest: Incorporate this for additional aromatic flavor.
¼ tsp lemon extract: This boosts the lemon theme in the frosting.
Pinch of salt: Enhances flavor and helps offset the sweetness.

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

Prepare the Dry Ingredients: In a medium bowl, whisk together 2½ cups of all-purpose flour, 1½ tablespoons of cornstarch, ¾ teaspoon of baking soda, and ¼ teaspoon of salt. Set this mixture aside.
Create Lemon Sugar: In the bowl of a stand mixer, rub 1 cup of granulated sugar with 2 tablespoons of lemon zest using your fingers. This step is essential as it releases the natural oils from the zest, infusing lemon flavor into the sugar.
Cream the Butters and Sugars: In the same mixing bowl fitted with the paddle attachment, add 1 cup of softened Plugrà unsalted butter and the lemon-sugar mixture along with 2 tablespoons of packed light brown sugar. Cream these together on medium-high for 3 to 4 minutes until the mixture is light and fluffy.
Add Wet Ingredients: Incorporate 1 large egg and 1 large egg yolk, one at a time, mixing well after each addition. Then add 1½ tablespoons of fresh lemon juice, along with the previously prepared lemon zest, ½ teaspoon of lemon extract, and 1 teaspoon of vanilla extract. Mix until combined—don’t worry if it looks slightly curdled at this stage.
Combine the Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing on low speed just until the flour disappears. Avoid overmixing to ensure the cookies remain soft and tender.
Chill the Dough: Cover the dough tightly with plastic wrap and refrigerate for at least 2 hours or overnight. This step is crucial for achieving the right consistency in the cookies.
Preheat the Oven: When ready to bake, preheat your oven to 325°F (160°C) and line two baking sheets with parchment paper.
Shape and Roll Cookies: Scoop out 1½ tablespoons of dough, rolling them into smooth balls with your hands, then roll each ball in granulated sugar. Place the dough balls about 2 inches apart on the prepared baking sheets.
Bake the Cookies: Bake for 10 to 11 minutes, or until the edges are just set while the centers still look slightly underdone. This ensures a chewy center.
Shape the Cookies (if necessary): If any cookies spread too much, place a round cookie cutter, rim of a mug, or small bowl over each cookie right out of the oven and gently swirl to reshape them into a perfect circle.
Cool the Cookies: Allow the cookies to cool on the baking sheet for about 10 minutes before transferring them to a wire rack to cool completely.
Make the Frosting: In a medium bowl, beat 4 oz of softened cream cheese and ¼ cup of softened Plugrà unsalted butter together on medium-high for about 2 minutes until smooth and fluffy.
Finish the Frosting: Add 1½ cups of sifted powdered sugar, 1 tablespoon of fresh lemon juice, 1 teaspoon of lemon zest, ¼ teaspoon of lemon extract, and a pinch of salt. Mix on low to combine, then beat on medium-high for an additional minute until the frosting is light and creamy. If it’s too soft to hold its shape, chill it for 15 to 20 minutes.
Assemble the Cookies: Pair up cooled cookies by matching similar sizes. Pipe or spread about 1 tablespoon of frosting onto the flat bottom of one cookie, then top it with another cookie, pressing gently to push the frosting to the edges.
Serve or Store: Enjoy your delightful cookies immediately or refrigerate them in a single layer for up to 5 days.

Storing & Reheating

Store these cookies in an airtight container at room temperature for up to three days. For longer storage, refrigerate them, where they can last for up to a week. If you’d like to freeze them, stack the cookies with parchment paper in between and keep them in a freezer-safe container for up to three months. To refresh a frozen cookie, let it thaw at room temperature or warm it for a few seconds in the microwave. The texture may slightly change but will still taste delightful!

Chef’s Helpful Tips

Avoid overmixing when incorporating dry ingredients; this keeps those cookies soft and chewy.
Use room temperature butter and eggs for better emulsion and texture.
Chilling the dough is crucial for easier handling and helps the cookies keep their shape when baking.
If the frosting seems too sweet, a splash more lemon juice can brighten and balance it.
Make your cookies ahead of time; they can be filled and stored in the refrigerator for a few days!

There you have it: a delightful recipe for soft and chewy lemon sandwich cookies with cream cheese frosting. These cookies serve as a wonderful way to celebrate the joys of baking, infusing a little sunshine into your day. Don’t hesitate to explore different variations, whether swapping out some lemon for orange zest or adding a splash of berries to the frosting. Enjoy every bite, and share the love with friends and family—because these cookies are sure to bring smiles all around!

Recipe FAQs

Can I make these cookies gluten-free?

Absolutely! You can substitute all-purpose flour with a gluten-free flour blend. Just ensure the blend includes xanthan gum to help with texture.

How long can I store these cookies?

These cookies can be stored at room temperature for up to three days in an airtight container, or refrigerate for up to a week.

Can I freeze the cookie dough?

Yes! You can freeze the unbaked cookie dough balls for up to three months. Simply thaw them in the refrigerator overnight before baking.

What can I use instead of cream cheese for the frosting?

For a lighter alternative, you could use mascarpone cheese or a dairy-free cream cheese spread to maintain that creamy texture without any dairy!

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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 with Cream Cheese Frosting are a delightful treat with a bright lemon flavor. Made with fresh lemon juice, zest, and creamy frosting, they are perfect for gatherings or as a sweet snack any time. Enjoy a homemade dessert that brings a burst of citrusy goodness!

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, rub together granulated sugar and lemon zest to release the oils.
Using the stand mixer with the paddle attachment, cream the Plugrà butter, sugar, and brown sugar on medium-high until light and fluffy, about 3 to 4 minutes.
Sequentially add the egg and egg yolk, mixing well after each. Introduce lemon juice, lemon zest, lemon extract, and vanilla extract, mixing until well combined.
Gradually add dry ingredients, mixing on low speed until flour is just incorporated. Avoid overmixing.
Cover the dough and refrigerate for at least 2 hours or overnight.
Preheat the oven to 325°F and prepare two baking sheets with parchment paper.
Scoop 1.5 tablespoon dough portions, roll smooth in palms, then coat in granulated sugar. Space 2 inches apart on the baking sheets.
Bake for 10 to 11 minutes until edges set and centers seem slightly underdone.
If needed, use a round cookie cutter or mug rim immediately after baking to shape cookies into round forms.
Allow cookies to cool on the pan for 10 minutes, then transfer to a wire rack before filling.

Notes

Chilling the dough enhances the flavor and texture of the cookies.
You can experiment with different extracts for unique flavors.
Make ahead by preparing the dough a day prior and chilling overnight.