Soft and chewy lemon sandwich cookies filled with irresistible cream cheese frosting are the perfect treat to brighten any occasion. These delightful cookies boast a lovely citrus kick that makes them stand out from standard sandwich cookies. The fluffy cream cheese frosting melds perfectly with the tender, cookies creating a harmonious balance of flavors that will have you reaching for seconds before you even realize it!

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 still remember the first time I made these lemon sandwich cookies. The oven filled the kitchen with a tantalizing aroma, and as I pulled them out to cool, the sight of their golden edges and chewy centers brought a smile to my face. Sharing them with friends while sipping iced tea on a sunny afternoon became a cherished tradition. Whether you’re celebrating a special occasion or just indulging your sweet tooth, these soft and chewy lemon sandwich cookies with cream cheese frosting are sure to be a hit!

Why You’ll Love This Recipe

Simple & Quick: This recipe is straightforward and can be made in under two hours, letting you enjoy your delicious cookies in no time.
Irresistible Flavor: Bursting with fresh lemon flavor, these cookies are the perfect blend of sweet and tangy, making them hard to resist!
Eye-Catching Appeal: With their bright yellow hue and creamy filling, these cookies are not only delicious but also a feast for the eyes.
Flexible Serving: Perfect for picnics, dessert tables, or just a cozy afternoon treat, these cookies fit any occasion.
Diet-Friendly Options: Looking to make adjustments? These cookies can be adapted to your dietary preferences without sacrificing flavor.

Ingredients You’ll Need

1 cup Plugrà unsalted butter, softened: This high-quality butter provides a rich and creamy base for our cookies, ensuring a soft texture. If you need a dairy-free option, you can substitute with vegan butter.
1 cup granulated sugar: Adds sweetness while helping create a tender cookie. You can replace it with coconut sugar for a different flavor profile.
2 tbsp light brown sugar, packed: The molasses notes enhance the cookies’ overall flavor and moisture.
1 large egg: Acts as a binding agent, contributing to the structure of the cookies.
1 large egg yolk: Extra fat from the yolk provides richness, making the cookies softer.
1½ tbsp fresh lemon juice: This brightens the flavor and adds a wonderful tanginess.
2 tbsp lemon zest, packed (about 2 large lemons): Zest releases the fragrant oils of the lemon, enhancing the cookie’s lemon flavor.
½ tsp lemon extract: A concentrated source of lemon flavor that complements the fresh ingredients.
1 tsp vanilla extract: Balances the tartness of the lemon, adding a subtle sweetness.
2½ cups all-purpose flour: The main structure ingredient; for gluten-free versions, use a 1:1 gluten-free flour blend.
1½ tbsp cornstarch: Helps create a softer texture in the cookies.
¾ tsp baking soda: The leavening agent that helps the cookies rise.
¼ tsp salt: Enhances the flavors of all the ingredients.
⅓ cup granulated sugar for rolling: A sweet coating that adds a delightful crunch.
4 oz cream cheese, softened: Forms the base for the frosting, providing a tangy richness.
¼ cup Plugrà unsalted butter, softened: Contributes to the creaminess and flavor of the frosting.
1½ cups powdered sugar, sifted: Provides sweetness and a smooth texture for the frosting.
1 tbsp fresh lemon juice: Adds brightness to the frosting.
1 tsp lemon zest: Enhances the lemony flavor.
¼ tsp lemon extract: Bolsters the lemon taste in the frosting.
Pinch of salt: Balances the sweetness.

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

Whisk the Dry Ingredients: In a medium bowl, whisk together 2½ cups all-purpose flour, 1½ tbsp cornstarch, ¾ tsp baking soda, and ¼ tsp salt until well blended. Set it aside.
Create Lemon-Sugar Mixture: In the bowl of a stand mixer, combine 1 cup granulated sugar and 2 tbsp lemon zest. Use your fingers to rub the zest into the sugar, releasing the aromatic oils for an intense lemon flavor.
Cream the Butters and Sugars: To the lemon-sugar mixture, add 1 cup softened Plugrà unsalted butter and 2 tbsp light brown sugar. Beat on medium-high for 3 to 4 minutes until the mixture is light and fluffy.
Incorporate Eggs and Extracts: Add 1 large egg and 1 large egg yolk one at a time, mixing well after each addition. Then, mix in 1½ tbsp fresh lemon juice, ½ tsp lemon extract, and 1 tsp vanilla extract until combined, even if the mixture appears slightly curdled.
Combine with Dry Ingredients: Gradually add the dry mixture to the wet ingredients, mixing on low speed just until the flour disappears. Take care not to overmix, as this can affect the cookie’s texture.
Chill the Dough: Cover the dough and refrigerate for at least 2 hours or up to overnight. This chilling step is crucial to help the cookies maintain their shape while baking.
Prepare to Bake: When ready to bake, preheat the oven to 325°F and line two baking sheets with parchment paper.
Shape the Cookies: Scoop out 1.5 tablespoon-sized balls of dough, roll them smooth in your palms, and then roll each ball in granulated sugar. Place them 2 inches apart on the prepared baking sheets.
Bake: Bake for 10 to 11 minutes until the edges are just set, but the centers remain slightly underdone for that soft texture.
Shape the Cookies: If any cookies have spread more than desired, use a round cookie cutter or the rim of a mug immediately after removing them from the oven to gently reshape them while still warm.
Cool: Allow the cookies to cool on the pan for 10 minutes before transferring them to a wire rack to cool completely.
Make the Frosting: In a medium bowl, beat together 4 oz softened cream cheese and ¼ cup softened Plugrà unsalted butter on medium-high for about 2 minutes until smooth and fluffy.
Add Sugar and Lemon: Gradually add 1½ cups sifted powdered sugar, 1 tbsp fresh lemon juice, 1 tsp lemon zest, ¼ tsp lemon extract, and a pinch of salt. Mix on low to combine, then beat for 1 minute on medium-high until the frosting is light and creamy.
Adjust Frosting Consistency: If your frosting is too soft, refrigerate it for about 15 to 20 minutes before filling the cookies.
Assemble the Sandwiches: Match pairs of cookies by size. Spread about 1 tablespoon of frosting on the flat bottom of one cookie and gently press the second cookie on top, ensuring the icing spreads just to the edges.
Serve or Store: Serve the cookies immediately or refrigerate them in a single layer for up to 5 days for maximum freshness.

Storing & Reheating

Store your soft and chewy cookies in an airtight container at room temperature for up to 3 days. Alternatively, refrigerate them for up to a week. For longer storage, wrap the cookies individually and freeze them for up to 3 months. When ready to enjoy, let them thaw at room temperature, or briefly pop them in the microwave for about 10 seconds to refresh their softness.

Chef’s Helpful Tips

Be sure your butter is at room temperature for the best creaming results; it should feel soft but not melted.
Watch your baking time closely. Overbaking can lead to less chewy and more crumbly cookies.
For the best flavor, use fresh lemon juice and zest. The difference is remarkable!
Allow the cookies to cool completely before frosting them to avoid melting the frosting.
If making ahead, consider freezing the assembled cookies for a treat on busy days.

The delightful balance of lemony brightness and creamy sweetness makes these cookies a favorite for any dessert table. Don’t hesitate to play with flavors, perhaps adding a dash of lime or orange zest to the frosting for a unique twist. Get ready to indulge in the bliss of soft and chewy lemon sandwich cookies, and savor each delightful bite!

Recipe FAQs

Can I use margarine instead of butter?

While margarine can be used, it may affect the texture and flavor of the cookies. Using a high-quality unsalted butter like Plugrà yields the best results due to its creamy richness, which enhances the cookie’s overall taste.

How do I prevent cookies from spreading too much while baking?

Chilling the dough is crucial! By refrigerating it for at least two hours, the fats solidify and help maintain the cookies’ shape during baking. Additionally, ensure your baking sheets are cool before placing the cookie dough onto them.

Can I make these cookies gluten-free?

Yes! Substitute the all-purpose flour with a gluten-free 1:1 baking flour blend. Make sure to check for other gluten-containing ingredients in your pantry to ensure the cookies remain entirely gluten-free.

How should I store leftover cookies?

Store your cookies in an airtight container at room temperature for up to 3 days, or refrigerate them for up to a week. If you want to keep them longer, freeze the cookies for up to 3 months! Just be sure to wrap them individually to prevent freezer burn.

Enjoy every moment of making these soft and chewy lemon sandwich cookies with cream cheese frosting. You’ll be pleasantly surprised by how quickly they disappear!

More Desserts & Appetizers Recipes

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

Soft and Chewy Lemon Sandwich Cookies with Cream Cheese Frosting

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

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

Print Recipe

Description

These soft and chewy lemon sandwich cookies are deliciously filled with cream cheese frosting. Simple ingredients like lemon zest and juice create a delightful treat, perfect for gatherings or snacks.

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

Cook Mode Prevent your screen from going dark

Instructions

Whisk together flour, cornstarch, baking soda, and salt in a medium bowl, then set aside.
Rub the sugar with lemon zest in the bowl of a stand mixer to release oils.
Cream together plugrà butter, lemon granulated sugar mix, and brown sugar on medium-high for 3-4 minutes until light and fluffy.
Add the egg and egg yolk one at a time, mixing well after each addition. Include lemon juice, lemon zest, lemon extract, and vanilla extract, and mix until combined.
Add dry ingredients and mix on low until flour disappears. Avoid overmixing.
Cover the dough and refrigerate for at least 2 hours or overnight, using your preferred chilling method.
Preheat oven to 325°F and line two baking sheets with parchment paper.
Scoop 1.5 tablespoon dough balls, roll into smooth spheres, coat in granulated sugar, and place on prepared sheets, 2 inches apart.
Bake for 10-11 minutes, until edges are set and centers appear slightly underdone.
If cookies spread, use a round cookie cutter or mug to reshape them while still hot.
Cool on the baking pan for 10 minutes, then transfer cookies to a wire rack to cool completely.

Notes

For a firmer cookie, place in the fridge for 30 minutes before baking.
These cookies can be made ahead and stored in an airtight container for up to 5 days.
Adjust the frosting sweetness by adding more or less powdered sugar to taste.