Soft and chewy lemon sandwich cookies filled with luscious cream cheese frosting are the perfect treat to brighten your day. These cookies boast a delightful balance of tangy lemon flavor and sweet creaminess that is simply irresistible. With a texture that’s both tender and chewy, each bite offers a burst of sunshine, making them an ideal dessert for gatherings or simply as a special after-dinner treat. The bright citrus notes are like a breath of fresh air, leaving you wanting 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 discovered this delightful recipe during a picnic with friends, where these cookies quickly became the star of the dessert table. Their inviting aroma and eye-catching appearance captivated everyone. With the delightful softness of freshly baked cookies combined with the creamy frosting, it’s hard to resist indulging. These soft and chewy lemon sandwich cookies are not just easy to make, but they also present beautifully, making them perfect for any occasion. I can’t wait for you to experience the joy of baking and sharing these delightful cookies with your loved ones.

Why You’ll Love This Recipe

Simple & Quick: With a prep time of about 2 hours, these cookies are surprisingly quick to whip up, allowing you to enjoy them in no time.
Irresistible Flavor: The combination of fresh lemon juice and zest creates a bright, citrusy flavor that is refreshing and vibrant.
Eye-Catching Appeal: Their gorgeous, lemon-yellow color and creamy filling make for an impressive presentation.
Flexible Serving: Perfect for any occasion—whether it’s a snack, a dessert for a dinner party, or a sweet lunchbox treat.
Diet-Friendly Options: You can easily experiment with gluten-free flour alternatives to make these cookies accessible for more dietary needs.

Ingredients You’ll Need

1 cup Plugrá unsalted butter, softened: This high-quality butter provides a rich flavor and helps create a tender texture. Always choose unsalted to control the overall saltiness.
1 cup granulated sugar: Adds sweetness and helps achieve that lovely chewy texture.
2 tbsp light brown sugar, packed: This adds a hint of caramel flavor and moisture to the cookies.
1 large egg: Helps bind the ingredients together and adds richness.
1 large egg yolk: The additional yolk enhances the softness of the cookies.
1½ tbsp fresh lemon juice: Fresh juice packs flavor and acidity, brightening each cookie.
2 tbsp lemon zest, packed (about 2 large lemons): The zest offers an intense lemon flavor that you can’t achieve with juice alone.
½ tsp lemon extract: Deepens the lemon flavor without adding extra moisture.
1 tsp vanilla extract: Balances the citrus and adds depth to the flavor.
2½ cups all-purpose flour: The foundation of the cookies, creating structure.
1½ tbsp cornstarch: Contributes to the chewy texture and softness of the cookie.
¾ tsp baking soda: This leavening agent helps the cookies rise and become airy.
¼ tsp salt: Enhances flavor and balances the sweetness.
⅓ cup granulated sugar for rolling: This adds a beautiful crunch to the outside of the cookies.
4 oz cream cheese, softened: Forms the base of the frosting, adding a rich, tangy flavor.
¼ cup Plugrá unsalted butter, softened: Similar to the cookies, this butter gives the frosting its creamy texture.
1½ cups powdered sugar, sifted: Sweetens the frosting and provides a smooth consistency.
1 tbsp fresh lemon juice: Brightens the frosting and enhances the lemon flavor.
1 tsp lemon zest: Adds a punch of lemony goodness to the cream cheese frosting.
¼ tsp lemon extract: Intensifies the flavor of the frosting.
Pinch of salt: Balances the sweetness of the frosting.

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 all-purpose flour, 1½ tbsp cornstarch, ¾ tsp baking soda, and ¼ tsp salt. Set this aside as we move on to the next step.
Create the Lemon Sugar Mixture: In the bowl of a stand mixer, rub together 1 cup granulated sugar and 2 tbsp lemon zest with your fingers, releasing the oils.
Cream the Butter and Sugars: Add 1 cup Plugrà unsalted butter and 2 tbsp light brown sugar to the lemon-sugar mixture. Beat on medium-high speed for about 3 to 4 minutes until the mixture becomes light and fluffy.
Incorporate the Eggs and Flavorings: Add 1 large egg and 1 large egg yolk, 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 combined.
Combine with Dry Ingredients: Gradually add the dry ingredients to the butter mixture while mixing on low speed until the flour disappears. Be careful not to overmix; it’s okay if the dough looks slightly shaggy.
Chill the Dough: Cover the dough with plastic wrap and refrigerate for at least 2 hours or as long as overnight. Chilling is essential for perfect cookies that hold their shape.
Preheat Oven and Prep Bake Sheets: When you’re ready, preheat your oven to 325°F (160°C) and line two baking sheets with parchment paper.
Shape the Cookies: Scoop 1.5-tablespoon portions of dough, rolling them smoothly between your palms. Roll each ball in the remaining ⅓ cup granulated sugar before placing them 2 inches apart on the prepared baking sheets.
Bake the Cookies: Bake for 10 to 11 minutes or until the edges are just set and the centers look slightly underdone.
Perfectly Round Cookies: If any cookies spread too much, use a round cookie cutter or the rim of a mug to gently press them into a perfect shape immediately after removing them from the oven.
Cool the Cookies: Let the cookies cool on the pan for 10 minutes before transferring them to a wire rack to cool completely.
Prepare the Cream Cheese Frosting: In a medium bowl, beat 4 oz softened cream cheese and ¼ cup Plugrà salted butter on medium-high speed for about 2 minutes until smooth and fluffy.
Mix in the Sugar and Flavorings: 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 and then beat on medium-high for 1 minute until the frosting is light and creamy.
Chill the Frosting: If the frosting is too soft to hold its shape, chill it in the refrigerator for 15 to 20 minutes.
Assemble the Cookies: Match up cookies of similar sizes. Pipe or spread about 1 tablespoon of frosting onto the flat bottom of one cookie and gently press a second cookie, flat side down, on top. You want the frosting to spread just to the edges.
Serve and Store: Enjoy the cookies immediately or refrigerate in a single layer for up to 5 days—if they last that long!

Storing & Reheating

Store your Soft and Chewy Lemon Sandwich Cookies in an airtight container at room temperature for up to 3 days for the best flavor and texture. For extended freshness, you can keep them in the fridge for up to a week. If you’d like to freeze them, wrap each individual cookie tightly in plastic wrap and store in a freezer-safe container for up to 3 months. When ready to eat, just let them thaw at room temperature for about 30 minutes. You can reheat them in a preheated oven at 300°F for about 5 minutes to refresh them, though the frosting’s softness may change slightly.

Chef’s Helpful Tips

Avoid overmixing when incorporating the flour; this helps maintain your cookies’ tender texture.
Use room temperature butter for creaming—it makes for a lighter cookie.
If the dough is too sticky after chilling, dust your hands with a little flour while rolling.
Ensure your baking sheet is cool before placing the next batch of cookies to prevent spreading.
Experiment with different citrus zests or extracts if you want a unique twist beyond lemon.
These cookies can be made ahead—just assemble them a day before serving and store them in the fridge.

Soft and chewy lemon sandwich cookies with cream cheese frosting are sure to become a favorite in your baking repertoire. They embody the perfect combination of sweet and tart, with just the right amount of creaminess from the frosting. With just a bit of prep time, you can create something special that’s suited for everyday indulgence or for holiday celebrations. Enjoy the journey of baking and savor every delicious bite!

Recipe FAQs

Can I use bottled lemon juice instead of fresh lemon juice?

While fresh lemon juice provides the best flavor and zest, you can use bottled lemon juice in a pinch. Just keep in mind that fresh juice offers a brightness that is hard to replicate, so the cookies might taste slightly different.

How do I know when my cookies are done baking?

Look for the edges to be set and the centers to appear slightly underbaked. They will continue to firm up as they cool, ensuring a soft cookie. Remember, you want them to be tender, not hard.

Can I freeze these cookies?

Yes! These cookies freeze very well. Just wrap each cookie in plastic wrap and place them in an airtight container. They will last up to 3 months in the freezer. When you’re ready to enjoy, let them thaw at room temperature.

What can I do if my frosting is too runny?

If your cream cheese frosting is too soft, refrigerate it for about 15 to 20 minutes to firm it up. You can also add more sifted powdered sugar incrementally until you reach your desired consistency. Make sure to blend it well for a smooth finish!