Soft and chewy lemon sandwich cookies, filled with creamy frosting, evoke a sense of warmth and delight perfect for any occasion. The zesty burst of lemon paired with the rich cream cheese frosting enhances your taste buds and creates an inviting experience. These cookies offer a texture that is neither too firm nor too soft, striking the perfect balance to satisfy every sweet craving. Whether you’re planning a cozy family gathering or simply need to impress friends, these luscious treats will leave everyone reaching for 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 remember the first time I made these cookies during a sunny afternoon gathered with friends. The air was filled with laughter, and as the cookies baked, the sweet and tangy aroma woven through the kitchen was irresistible. Everyone couldn’t wait to indulge. What’s not to love about soft and chewy lemon sandwich cookies with cream cheese frosting? They’re fun to make, delightful to eat, and perfect for savoring bites of sunshine any day of the year. So, let’s roll up our sleeves and dive into a recipe that promises joy with each cookie!

Why You’ll Love This Recipe

Simple & Quick: You’ll have these cookies baked and frosted in about two hours!
Irresistible Flavor: The fresh lemon juice and zest bring a vibrant brightness that makes each bite refreshing and satisfying.
Eye-Catching Appeal: These cookies not only taste great but look adorable, making them perfect for sharing at parties.
Flexible Serving: Ideal for afternoon tea, dessert tables, or a special treat after dinner.
Diet-Friendly Options: With a few simple substitutions, you can create gluten-free versions!

Ingredients You’ll Need

1 cup Plugrà unsalted butter, softened: This high-quality butter provides a rich flavor, ensuring your cookies are irresistibly tasty. For a lighter version, consider using a butter substitute.
1 cup granulated sugar: The primary sweetener that helps achieve the perfect balance of sweetness along with the tangy lemon. You can substitute with coconut sugar if preferred.
2 tbsp light brown sugar, packed: Adds moisture and a hint of deeper flavor. Brown sugar can be swapped with more granulated sugar if necessary.
1 large egg: Acts as a binder for your cookies, giving them structure. Make sure it’s room temperature for easy mixing.
1 large egg yolk: Adding another yolk enhances richness and moisture for a chewier texture.
1½ tbsp fresh lemon juice: This brings the essential tart flavor to the cookies. Use freshly squeezed juice for the best taste.
2 tbsp lemon zest, packed (about 2 large lemons): The zest helps enhance the lemon flavor, making your cookies fragrant and vibrant.
½ tsp lemon extract: Intensifies the overall lemon flavor without overpowering the cookie’s essence.
1 tsp vanilla extract: A comforting note that complements the lemon beautifully.
2½ cups all-purpose flour: The base for your cookies, giving them structure. You can substitute with all-purpose gluten-free flour.
1½ tbsp cornstarch: Ensures the cookies are tender and soft, creating that delightful chewiness.
¾ tsp baking soda: Helps the cookies rise slightly for a perfect texture.
¼ tsp salt: Balances the sweetness and enhances all the flavors.
⅓ cup granulated sugar for rolling: Gives the cookies a lovely sparkle and a sweet crunch on the outside.
4 oz cream cheese, softened: The star ingredient for the frosting, providing creaminess and tang.
¼ cup Plugrà unsalted butter, softened: Blends beautifully into the cream cheese for a smooth frosting.
1½ cups powdered sugar, sifted: Sweetens the frosting and ensures a light texture. If you’re looking for lower sugar options, consider using sweetener alternatives.
1 tbsp fresh lemon juice: Adds to the tangy flavor of the frosting, enhancing its overall appeal.
1 tsp lemon zest: Brightens up the frosting with a refreshing kick.
¼ tsp lemon extract: Deepens the lemon background flavor in your frosting.
Pinch of salt: Just enough to enhance sweetness and balance out flavors.

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 aside for later use.
Create Lemon Sugar: In the bowl of a stand mixer, rub 1 cup granulated sugar with 2 tbsp lemon zest using your fingers to release the fragrant oils.
Cream the Butters and Sugars: To the sugar and zest mixture, add 1 cup softened Plugrà 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 Juices: Add 1 large egg and 1 large egg yolk, mixing well after each addition. Then blend in 1½ tbsp fresh lemon juice, 2 tbsp lemon zest, ½ tsp lemon extract, and 1 tsp vanilla extract until combined. If it looks slightly curdled, don’t worry; it’s all part of the process!
Combine Dry and Wet Ingredients: Gently fold the dry flour mixture into the butter mixture on low speed until just combined, taking care not to overmix.
Chill the Dough: Cover the dough and refrigerate it for at least 2 hours or up to overnight. This is crucial for the perfect cookie texture!
Preheat the Oven: When you’re ready to bake, preheat your oven to 325°F (163°C). Meanwhile, line two baking sheets with parchment paper.
Shape the Cookies: Scoop out 1.5 tablespoons of dough, roll it smooth between your palms, and then coat it in the ⅓ cup granulated sugar. Place the cookies 2 inches apart on your prepared baking sheets.
Bake the Cookies: Bake them for 10 to 11 minutes, or until the edges are set, and the centers look slightly underdone.
Round the Cookies: If any cookies spread out too much, gently place a round cookie cutter, the rim of a mug, or a small bowl over each one right out of the oven and swirl it around to shape them.
Cool the Cookies: Allow the cookies to cool on the pan for 10 minutes before transferring them to a wire rack to cool completely.
Make the Cream Cheese Frosting: In a medium bowl, beat together 4 oz softened cream cheese and ¼ cup softened Plugrà butter on medium-high for 2 minutes until smooth and fluffy.
Finish the Frosting: 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 whip on medium-high for 1 minute until creamy. If it seems too soft, refrigerate for 15 to 20 minutes until it firms up.
Assemble the Cookies: Pair up the cooled cookies by matching similar sizes. Pipe or spread about 1 tablespoon of frosting onto the flat bottom of one cookie, then gently press another cookie on top, flat side down, allowing the frosting to reach the edges.
Serve and Store: Enjoy them immediately, or refrigerate your assembled cookies in a single layer for up to 5 days.

Storing & Reheating

To maintain freshness, store your soft and chewy lemon sandwich cookies at room temperature in an airtight container for up to 5 days. If you want to enjoy them longer, they can be refrigerated for about a week or frozen for up to 3 months. To refresh, simply let them sit at room temperature for a few minutes before indulging — this will help preserve their delightful texture and flavor.

Chef’s Helpful Tips

Avoid Overmixing: When combining the flour with wet ingredients, mix gently just until the flour disappears.
Chill for Better Texture: If you’re short on time, try freezing the dough in large balls for about 30 minutes instead of refrigerating it overnight.
Keep Ingredients at Room Temperature: Having the butter and eggs at room temperature can help in making smooth and creamy dough.
Use Fresh Ingredients: Fresh lemon juice and zest contribute significantly to the flavor, so don’t substitute with bottled options.
Frosting Consistency: If your frosting seems too thick, add a pinch of lemon juice or a drop of milk to loosen it up.

The joy of these cookies lies in their bright lemony flavor and soft, chewy texture, making them a cherished treat in every cookie lover’s recipe box. If you’re feeling adventurous, experiment with different citrus zest or flavored extracts for a twist. Enjoy each cookie, and don’t hesitate to share the joy with family and friends!

Recipe FAQs

Can I make these cookies gluten-free?

Absolutely! You can substitute the all-purpose flour with a gluten-free flour blend. Just ensure it is a mix designed for baking to achieve the best texture.

How do I know when the cookies are done baking?

The cookies are done when the edges are slightly golden and set, while the centers still look a tad underbaked. They will continue to firm up as they cool.

Can I use different extracts in the frosting?

Yes, you can get creative! You’ll find that almond extract or even a touch of lavender can offer beautiful variations for the frosting.

How can I adjust the sweetness of the frosting?

If you prefer a less sweet frosting, simply reduce the powdered sugar by half a cup and taste as you go. You can always add a bit of extra lemon juice for flavor if needed!

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Soft and Chewy Lemon Sandwich Cookies with Cream Cheese Frosting

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Author: Anna
Prep Time: 25 minutes
Cook Time: 11 minutes
Total Time: 36 minutes
Yield: 14 sandwiches 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 delightful treat filled with bright lemon flavor and creamy frosting. They are easy to prepare and perfect for any occasion, making them a favorite for cookie lovers.

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, then set aside.
In the bowl of a stand mixer, rub the granulated sugar with lemon zest to release the oils.
Cream the Plugrà butter with the sugar mixture and brown sugar in the stand mixer on medium-high for 3 to 4 minutes until fluffy.
Add the egg and egg yolk one at a time, mixing well after each. Incorporate the lemon juice, lemon zest, lemon extract, and vanilla extract until well combined, even if slightly curdled.
Gradually mix in the dry ingredients until just combined; avoid overmixing.
Cover and refrigerate the dough for at least 2 hours or overnight, using your preferred chilling method.
Preheat your oven to 325°F and line two baking sheets with parchment paper.
Scoop 1.5 tablespoon portions of dough, roll them smooth, and coat them in plain granulated sugar. Place them 2 inches apart on the baking sheets.
Bake for 10 to 11 minutes, ensuring the edges are set while the centers are slightly underdone.
For cookies that spread too much, use a round cookie cutter or mug to shape them immediately after baking.
Let the cookies cool on the pan for 10 minutes before transferring them to a wire rack to cool completely.

Notes

Chilling the dough helps prevent the cookies from spreading too much while baking. Choose either 2 hours or overnight chilling based on your schedule.
For a more intense lemon flavor, feel free to add additional lemon zest to the frosting.