Soft and chewy lemon sandwich cookies are one of those classic treats that evoke warmth and nostalgia. There’s something irresistibly satisfying about a cookie that combines the tart brightness of fresh lemons with the creamy richness of cream cheese frosting, and these cookies hit that sweet spot perfectly. Each bite offers a delightful balance of textures: the luscious, fluffy frosting paired with the soft, chewy cookie creates a melody of flavor that dances on your palate. Whether you’re serving these for a special occasion or as an afternoon snack, they are sure to bring smiles all around.

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

I still remember the first time I made these soft and chewy lemon sandwich cookies with cream cheese frosting for my family. The house filled with the enchanting aroma of lemon and butter, evoking warm memories of summer days. Watching my loved ones savor each bite was truly heartwarming. Not only are these cookies easy to make, but they are also a total crowd-pleaser that can elevate any gathering. I can’t wait for you to dive into this delightful recipe!

Why You’ll Love This Recipe

Irresistible Flavor: Bursting with fresh lemon zest and juice, these cookies are refreshing and bright.
Eye-Catching Appeal: Their sunny color and beautiful cream cheese frosting make them perfect for celebrations.
Flexible Serving: Whether for tea time, a birthday party, or just because, these cookies fit any occasion perfectly.
Simple & Quick: Ready in a few easy steps — no complex techniques required!
Diet-Friendly Options: You can easily modify ingredients for gluten-free or dairy-free diets if needed.

Ingredients You’ll Need

1 cup Plugrá unsalted butter, softened: I recommend using Plugrá for its high fat content, which ensures rich, buttery cookies. If unavailable, any high-quality unsalted butter will work.
1 cup granulated sugar: This sugar adds sweetness and helps achieve that chewy texture.
2 tbsp light brown sugar, packed: A hint of brown sugar gives these cookies a deeper flavor and moistness.
1 large egg: Acts as a binder for the dough, creating a nice structure.
1 large egg yolk: The extra richness from the yolk contributes to a soft, tender cookie.
1½ tbsp fresh lemon juice: Essential for that zesty flavor, always use fresh juice for the best taste.
2 tbsp lemon zest, packed (about 2 large lemons): Lemon zest is where the flavor lies; it adds a vibrant citrus note.
½ tsp lemon extract: Enhances the lemon flavor, making it even more pronounced.
1 tsp vanilla extract: Adds warmth and complements the lemon perfectly.
2½ cups all-purpose flour: The base of the cookie, providing structure and chewiness.
1½ tbsp cornstarch: This secret ingredient helps create softness and tender texture.
¾ tsp baking soda: The leavening agent that helps the cookies rise slightly.
¼ tsp salt: Enhances all the flavors, balancing sweetness with a hint of saltiness.
⅓ cup granulated sugar for rolling: Adds sparkle and sweetness to the cookies’ exterior.
4 oz cream cheese, softened: The star of the frosting, creating a rich, creamy texture.
¼ cup Plugrá unsalted butter, softened: Makes the frosting smooth and luscious.
1½ cups powdered sugar, sifted: Provides sweetness without any grittiness in the frosting.
1 tbsp fresh lemon juice: Brightens up the frosting, making it perfectly zesty.
1 tsp lemon zest: A touch of freshness to enhance the frosting flavor.
¼ tsp lemon extract: Again, reinforcing that delightful lemon essence.
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 aside; these will help provide structure to your cookies.
Make the Sugar-Lemon Mixture: In the bowl of a stand mixer, rub 1 cup granulated sugar with the 2 tbsp of lemon zest using your fingers. This releases the oils and creates an aromatic blend with the sugar.
Cream the Butters and Sugars: In the same bowl fitted with the paddle attachment, cream together the softened 1 cup Plugrá unsalted butter, the lemon-sugar mixture, and 2 tbsp light brown sugar on medium-high for 3 to 4 minutes until the mixture is light and fluffy.
Add Eggs and Flavorings: Add in 1 large egg and 1 large egg yolk, mixing well after each addition. Throw in 1½ tbsp fresh lemon juice, 2 tbsp lemon zest (not to confuse with the one used for sugar), ½ tsp lemon extract, and 1 tsp vanilla extract. Mix until combined; slight curdling is normal here.
Combine Dry and Wet Ingredients: Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix; you want the dough to be soft and slightly sticky.
Chill the Dough: Cover the dough with plastic wrap and refrigerate for at least 2 hours, or up to overnight. Allowing the dough to chill helps the flavors develop and leads to chewy cookies.
Preheat Your Oven: When ready to bake, preheat your oven to 325°F (163°C) and line two baking sheets with parchment paper.
Shape and Roll Cookies: Scoop about 1.5 tablespoons of dough, rolling each ball smooth between your palms. Roll the dough in the remaining granulated sugar and place on the prepared baking sheets about 2 inches apart.
Bake the Cookies: Bake for 10 to 11 minutes, until the edges are just set and the centers look slightly underdone. If they spread too much, grab a round cookie cutter or mug and gently reshape them right after they come out of the oven.
Cool Down: Let the cookies cool on the baking sheet for 10 minutes, then transfer them to a wire rack to cool completely.
Make the Frosting: In a medium bowl, beat together 4 oz cream cheese and ¼ cup Plugrá unsalted butter on medium-high for about 2 minutes until the mixture is smooth and fluffy.
Add Sweetness and Flavor: Mix in 1½ cups powdered sugar, 1 tbsp fresh lemon juice, 1 tsp lemon zest, ¼ tsp lemon extract, and a pinch of salt. Start on low, then beat on medium-high for 1 minute until creamy. If the frosting is too soft, refrigerate it for 15 to 20 minutes.
Assemble the Cookies: Match the cooled cookies by size. Pipe or spread about 1 tablespoon of frosting on the flat bottom of one cookie, then top with another cookie facing flat side down, pressing gently to spread the frosting to the edges.
Serve or Store: Enjoy them immediately or refrigerate in a single layer for up to 5 days.

Storing & Reheating

To keep your cookies fresh, store them at room temperature in an airtight container for up to three days. If you need to keep them longer, they can be refrigerated for up to a week. For longer storage, try freezing the assembled cookies for up to three months. To refresh, simply let them come to room temperature before serving. Keep in mind that the texture may slightly change after freezing, but a quick zap in the microwave for 10-15 seconds can bring back some softness.

Chef’s Helpful Tips

Be sure to properly measure your flour. Spoon it into the measuring cup and level it off. This helps avoid dry cookies.
For an extra burst of lemon flavor, consider adding a bit more zest to the cookie dough or frosting.
Make sure your butter and cream cheese are both at room temperature for easier creaming.
If the dough is too soft to handle after chilling, reshape it back into a ball and chill again for a little longer.
To keep the cookies soft, make sure not to overbake them; taking them out while they still seem slightly underdone is best.

Soft and chewy lemon sandwich cookies with cream cheese frosting are destined to become a favorite in your household. Their delicious, tangy sweetness pairs well with a hot cup of tea or coffee, making them perfect for any time of day. I encourage you to experiment a bit—you might even find new ways to enjoy this delightful treat. Happy cooking, and I hope you relish each bite!

Recipe FAQs

Can I use lemon juice from a bottle for the cookies?

While fresh lemon juice yields the best flavor, bottled lemon juice can be an alternative in a pinch. Just note that the taste might be slightly less vibrant.

How do I keep my cookies from spreading too much?

Chilling the dough is key! Make sure to refrigerate it for at least 2 hours. If needed, you can also roll the dough balls in sugar just before baking to provide a little extra buffer against spreading.

Can I make these cookies ahead of time?

Absolutely! You can prepare the dough and chill it for a couple of days before baking. Alternatively, baked cookies can freeze well, so you can make them in advance and thaw them whenever you crave a sweet treat.

What can I substitute for cream cheese in the frosting?

For a lighter option, you could use mascarpone cheese or Greek yogurt, though the texture and flavor will vary. If you’re looking for a dairy-free option, try a vegan cream cheese substitute that you like.

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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 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 delightfully tangy and sweet. The creamy frosting complements the lemony cookies perfectly, making them an ideal treat for gatherings or as an everyday dessert. Easy to prepare, they bring a refreshing burst of flavor to 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 the flour, cornstarch, baking soda, and salt together and set aside.
In a stand mixer, rub the sugar with the lemon zest using your fingers to release the oils.
Cream the Plugrà butter, lemon granulated sugar mixture, and brown sugar in the stand mixer on medium-high speed for 3 to 4 minutes until light and fluffy.
Add the egg and egg yolk one at a time, mixing well after each. Then add lemon juice, lemon zest, lemon extract, and vanilla extract, mixing until combined. A slight curdling is normal.
Gently fold in the dry ingredients on low speed just until the flour disappears, taking care not to overmix.
Cover the dough and refrigerate for at least 2 hours or overnight.
Preheat the oven to 325°F (160°C) and line two baking sheets with parchment paper.
Scoop 1.5 tablespoon dough balls, roll them smooth, and coat in granulated sugar. Arrange them on the prepared baking sheets, spaced 2 inches apart.
Bake for 10 to 11 minutes until edges are set and centers look underdone.
If cookies spread too much, use a round cookie cutter or a mug to gently reshape them right out of the oven.
Let the cookies cool on the pan for 10 minutes before transferring them to a wire rack to cool completely.

Notes

Chilling the dough is essential for achieving the perfect texture and maintaining shape while baking.
You can substitute the Plugrà butter for any high-fat unsalted butter, but it helps achieve a richer flavor.
Keep the filled cookies in an airtight container to maintain freshness.