Sunshine in every bite! That’s what these lemon sandwich cookies deliver, bringing a burst of citrusy joy to your taste buds. I stumbled upon this recipe during a particularly gloomy spring week, and let me tell you, it was exactly the pick-me-up I needed.

These cookies are the perfect balance of sweet and tart, with a delicate crumb that practically melts in your mouth. The secret? A generous amount of fresh lemon zest is folded into both the cookie dough and the creamy filling. It’s amazing how such a simple ingredient can transform a classic sandwich cookie into something truly special.

The bright yellow hue of these treats is enough to chase away any lingering winter blues. And when you take that first bite, the zingy lemon flavor paired with the buttery sweetness of the cookie… pure bliss.

I love serving these alongside a dollop of tangy Blueberry Kefir Smoothie for a little contrast. The cool, creamy yogurt complements the sunny lemon flavors beautifully.

Whether you’re baking for a spring picnic, a summer barbecue, or just because you need a little taste of sunshine, these lemon sandwich cookies are sure to brighten your day. So grab those lemons and let’s get baking!

Have you ever tried making sandwich cookies before? I’d love to hear about your favorite flavor combinations!

Why I Love This Recipe?

I was skeptical about making sandwich cookies at first, but this recipe changed my mind, they’re surprisingly easy and so rewarding!
The dough comes together in minutes, making it perfect for those last-minute baking urges we all get sometimes.
My kids love helping with the assembly, turning it into a fun family baking project (though admittedly, a slightly messy one).

Lemon Sandwich Cookies

Lemon sandwich cookies are a delightful treat with a zesty lemon filling nestled between two tender, buttery cookies. Their bright, citrusy flavor and delicate texture make them perfect for any occasion, from afternoon tea to festive gatherings.

Print Recipe Pin Recipe

Prep Time 45

Total Time 45

Course Dessert

Cuisine American

Servings 32 cookies

Calories 154 kcal

Equipment

Mixing bowls
Cooling rack
Parchment paper
Baking sheets
Electric hand mixer or stand mixer

Ingredients

1 Recipe Thin Lemon Cookies

Filling

1 cup heavy whipping cream
4 oz cream cheese softened
1/4 cup lemon juice
1 cup confectioners’ sugar
1 tsp vanilla extract
1 tsp lemon zest

Instructions

Only caramelize the sugar topping just before serving!
This cheesecake can be stored in the fridge for up to 3 days, making it an ideal make-ahead dessert.
When ready to serve, sprinkle 1-2 teaspoons of sugar evenly over the cheesecake.
Use a kitchen torch to caramelize the sugar, creating a crispy, crunchy topping.
Caramelizing the sugar in advance will result in a soggy texture.
For best results, use high-fat cream cheese, such as Philadelphia, to ensure a stable, crack-free cheesecake.

Notes

Opt for high-fat cream cheese, like Philadelphia, to ensure your cheesecake remains stable and crack-free.
Full-fat cream cheese provides the rich, creamy texture needed for a perfectly smooth cheesecake.