Lemon Sandwich Cookies


One of the items that I love to keep in my refrigerator are lemons. These yellow beauties are filled with flavor both inside and out. By juicing or zesting, you can completely change the flavor of a savory or sweet dish and the end result can be something that is totally unexpected…in a good way.

Since I have such a love for citrus, especially when it comes to baking, I tend to accumulate more lemons than I know what to do with. I currently have a massive bag of lemons in my refrigerator and a very large bowl of oranges on my counter. I love to surround myself with citrus because not only is it perfect for home decor, it also provides me with so much inspiration.

With all of this citrus on hand, I knew that I had to get to work and create a baked good that was full of lemon flavor. What do you do when you have too many lemons on hand? You could make lemonade…or,  you could make these simple yet delicious Lemon Sandwich Cookies that are the perfect way to welcome the spring weather.

Lemon Sandwich Cookies



  • 2 sticks unsalted butter, room temperature
  • 1 cup Confectioners’ sugar
  • 1 tablespoon finely grated lemon zest (1 lemon)
  • 1/2 teaspoon salt
  • 2 cups all-purpose flour, plus more for rolling
  • 2 tablespoons granulated sugar, for sprinkling

Creamy Lemon Filling

  • 1 (4-ounce) package of cream cheese, room temperature
  • 1 tablespoon finely grated lemon zest (1 lemon)
  • 1 to 1 1/2 cups Confectioners’ sugar


  1. Mix together the butter, Confectioners’ sugar, lemon zest, and salt on high speed until combined. Add flour. The dough will be stiff so feel free to finish mixing with a wooden spoon if necessary.
  2. Turn dough onto a piece of plastic wrap, pat into a disk about 1/2 inch thick, wrap, and chill in the refrigerator until firm (about 1 hour and up to 3 days).
  3. Preheat oven to 350 degrees (right before you take the dough out of the refrigerator).
  4. Unwrap the dough, place on a lightly floured surface or parchment paper or wax paper. Take a lightly floured rolling pin and roll dough about 1/8 inch thick (if dough cracks, allow it to warm up slightly).
  5. Cut out cookies with 1 1/2 inch round cutter (reroll scraps once, chilling if too soft)>
  6. Place cookies 1 inch apart on baking sheet and sprinkle with sugar.
  7. Bake for 15-20 minutes or until the barely begin to brown.
  8. Transfer to a wire rack to cool completely.
  9. Prepare the Creamy Lemon Filling by mixing together the cream cheese and lemon zest until smooth. Add 1 cup of Confectioners’ sugar, mixing until smooth. Mix in remaining Confectioners’ sugar as necessary to create a firm but spreadable filling.
  10. Form cookies by placing 1 teaspoon of the Creamy Lemon Filling between two cookies, sugared side out. Squeeze the cookies together gently.

* Recipe adapted from Martha Stewart

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    1. I made these for Easter and they got rave reviews! I did have to add a little water to the dough to get it to roll out without cracking.
      Emily- I got 3 dozen sandwiches

      Correct me if i'm wrong, but I don't see any change or "adaptation" from Martha Stewart's recipe. Can you correct the note to give proper credit to the recipe source? Thanks!


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