Soft and Chewy Lemon Sandwich Cookies with Cream Cheese Frosting are the ultimate treat for anyone who craves a burst of citrusy goodness with every bite. These cookies are delightfully soft, with a slightly chewy texture that melts in your mouth, offering the perfect contrast to the luscious cream cheese frosting. Infused with fresh lemon juice and zest, each sandwich cookie is not just a sweet treat but a delightful experience that brightens up your day.

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 remember the first time I baked these Lemon Sandwich Cookies. The aroma of fresh lemons filled my kitchen, and I could hardly wait for them to cool down before slathering on that irresistible cream cheese frosting. Watching my family’s eyes light up after their first bite reminded me just how powerful a homemade cookie can be. From casual get-togethers to special celebrations, these cookies are always a hit—and they’re remarkably easy to make!

Why You’ll Love This Recipe

Simple & Quick: With just a bit of chilling time, these cookies come together in no time, making them a perfect baking project for any day.
Irresistible Flavor: The bright notes of lemon paired with creamy frosting create a delightful harmony that’s hard to resist.
Eye-Catching Appeal: These cookies looking stunning on a platter, making them an impressive addition to any gathering.
Flexible Serving: Perfect as a snack, dessert, or even a cheeky breakfast treat with your morning coffee.
Diet-Friendly Options: Consider gluten-free flour for a gluten-free version, making them accessible for more guests.

Ingredients You’ll Need

1 cup Plugrà unsalted butter, softened: This high-quality butter adds richness and flavor. For a dairy-free option, use a plant-based butter.
1 cup granulated sugar: Straightforward sweetness that complements the citrus beautifully.
2 tbsp light brown sugar, packed: Adds a hint of complexity and moisture to the cookie.
1 large egg & 1 large egg yolk: The yolk helps achieve a tender texture, while the whole egg aids in binding.
1½ tbsp fresh lemon juice: Freshly squeezed for the best flavor—bottled juice won’t compare!
2 tbsp lemon zest, packed (about 2 large lemons): Essential for that vibrant lemon flavor.
½ tsp lemon extract: Amplifies the lemon taste without being overpowering.
1 tsp vanilla extract: A hint of vanilla balances the tanginess of the lemon.
2½ cups all-purpose flour: The main structure of your cookies; for a gluten-free option, use a 1:1 gluten-free flour blend.
1½ tbsp cornstarch: Makes the cookies soft and tender.
¾ tsp baking soda: Helps the cookies rise.
¼ tsp salt: Enhances the overall flavors.
⅓ cup granulated sugar for rolling: Gives the cookies a delicate crunch and a bit of shimmer.
4 oz cream cheese, softened: The base of your frosting, providing a creamy richness.
¼ cup Plugrà unsalted butter, softened: Ensures the frosting is smooth and spreadable.
1½ cups powdered sugar, sifted: Sweetens the frosting and gives it a light, fluffy texture.
1 tbsp fresh lemon juice: Adds tang to the frosting.
1 tsp lemon zest: Complements the cream cheese beautifully with bright flavor.
¼ tsp lemon extract: A little goes a long way in emphasizing zestiness.
Pinch of salt: Helps to balance the sweetness.

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

Combine Dry Ingredients: In a medium bowl, whisk together 2½ cups all-purpose flour, 1½ tbsp cornstarch, ¾ tsp baking soda, and ¼ tsp salt. Set this mixture aside for later.
Prepare Flavorful Sugar Mixture: In the bowl of your stand mixer, rub 1 cup granulated sugar with the zest of 2 large lemons using your fingers. This releases those lovely essential oils and brings such lovely flavor.
Cream the Butter and Sugars: With the paddle attachment, cream 1 cup softened Plugrà butter, the lemon-sugar mixture, and 2 tbsp packed light brown sugar on medium-high for 3 to 4 minutes until the mixture is light and fluffy.
Incorporate Eggs and Flavorings: 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, 2 tbsp lemon zest, ½ tsp lemon extract, and 1 tsp vanilla extract until everything is well combined, though a slight curdling is normal.
Mix in Dry Ingredients: Add the dry mixture to the wet ingredients and mix on low speed until the flour just disappears. Be careful not to overmix, which can make the cookies tough.
Chill the Dough: Cover the dough and refrigerate it for at least 2 hours or up to overnight. Chilling helps the cookies maintain their shape while baking.
Preheat and Prepare Baking Sheets: When ready to bake, preheat your oven to 325°F and line two baking sheets with parchment paper.
Shape the Cookies: Scoop 1.5 tbsp of dough and roll it into a smooth ball between your palms. Roll each ball in granulated sugar and place them 2 inches apart on the prepared baking sheets.
Bake to Perfection: Bake for 10 to 11 minutes, until the edges are set and the centers appear slightly underdone. If the cookies spread too much, you can adjust their shape right out of the oven.
Cool the Cookies: Allow the cookies to cool on the baking sheet for 10 minutes, then transfer them to a wire rack to cool completely before filling them with frosting.
Prepare the Cream Cheese Frosting: While the cookies cool, beat together 4 oz softened cream cheese and ¼ cup softened Plugrà butter in a medium bowl on medium-high for about 2 minutes until smooth and fluffy.
Finish the Frosting: 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. Start mixing on low to combine, then beat on medium-high for an additional minute until light and creamy. If your frosting seems too soft, pop it in the fridge for 15 to 20 minutes to firm up.
Assemble the Sandwich Cookies: Match pairs of cooled cookies by size. Spread or pipe about 1 tablespoon of frosting on the flat bottom of one cookie, then top it with another cookie, flat side down. Gently press the cookies together to spread the frosting to the edges.
Serve or Store: Enjoy immediately or refrigerate in a single layer for up to 5 days.

Storing & Reheating

To keep your Soft and Chewy Lemon Sandwich Cookies with Cream Cheese Frosting at their best, store them in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days. If you’d like to freeze them, place the assembled cookies in a single layer in a freezer-safe container, separating layers with parchment paper. They’ll stay fresh for up to 3 months. When ready to enjoy again, let them sit at room temperature for a few minutes to soften slightly.

Chef’s Helpful Tips

Chill the Dough: Don’t skip the chilling step, as it helps prevent spreading and keeps your cookies thick and chewy.
Zest Wisely: Make sure not to zest too deeply to avoid the bitter white pith; just the bright yellow part is perfect!
Temperature Check: Ensure your ingredients are at the proper temperature—room temperature for butter and eggs helps everything mix better.
Experiment with Fillings: Consider adding a sprinkle of poppy seeds for a touch of texture or other flavors to the frosting, like vanilla bean or almond extract.

The balance of tart lemon with rich cream cheese makes these cookies a favored delight. They are a treat that invites you to make them time and time again. Don’t hesitate to experiment with the flavors or try swapping in a different kind of frosting if you’re feeling adventurous!

Recipe FAQs

How can I ensure my cookies stay chewy?

To maintain that delightful chewy texture, be sure not to overbake the cookies. Remove them while the centers are slightly underdone, as they continue to set while cooling. Chilling the dough also helps retain their chewy quality.

Can I use a different frosting for these cookies?

Absolutely! While the cream cheese frosting pairs beautifully with the lemon flavor, you can experiment by using a simple buttercream or even a citrus glaze if you prefer something lighter. Just adjust the sweetness to your taste.

How can I make these cookies gluten-free?

To make these cookies gluten-free, substitute the all-purpose flour with a 1:1 gluten-free flour blend. Ensure that your baking powder and any other dry ingredients are gluten-free as well.

Can I freeze the cookie dough before baking?

Yes! You can scoop the dough into balls and freeze them on a baking sheet before transferring the frozen balls to an airtight container. When ready to bake, simply add a minute or two onto the baking time—no need to thaw!

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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 perfect blend of sweetness and zesty flavor. With simple ingredients like butter, fresh lemon juice, and cream cheese, this recipe is easy to follow and results in delightful homemade treats, ideal for any occasion!

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 the flour, cornstarch, baking soda, and salt. Set aside.
In the bowl of a stand mixer, rub the sugar with lemon zest using your fingers to release the oils.
Cream the plugrà butter, lemon-sugar mixture, and brown sugar on medium-high speed for 3-4 minutes until light and fluffy in the same bowl of the mixer fitted with a paddle attachment.
Add the egg and egg yolk one at a time, mixing well after each addition, followed by 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 the flour just disappears. Avoid overmixing.
Cover the dough and refrigerate for at least 2 hours or up to overnight. Choose your preferred chilling method!
Preheat the oven to 325°F and line two baking sheets with parchment paper.
Scoop 1.5 tablespoon portions of dough, roll them smooth, then roll in granulated sugar. Place them 2 inches apart on the baking sheets.
Bake for 10-11 minutes until the edges are set, and the centers look slightly underdone.
If cookies spread too much, use a round cutter or the rim of a mug while cookies are still hot to adjust them into a perfect round shape.
Cool on the pan for 10 minutes, then transfer to a wire rack to cool completely before filling.

Notes

Chilling the dough is essential for the best texture and flavor.
Use fresh lemon juice and zest for the brightest flavor.
Baking times may vary; keep an eye on your cookies to avoid overbaking.