Soft and chewy lemon sandwich cookies with cream cheese frosting are the perfect treat to brighten your day. With their tender, buttery texture and tangy lemon flavor, these delightful cookies create a wonderful balance that’s utterly satisfying. Each bite offers a refreshing zing, thanks to the added lemon zest and juice, making them a delightful option for any lemon lover.

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 distinctly remember the first time I stumbled across the recipe for these cookies. It was a gloomy afternoon, and I craved something sweet yet uplifting. After a quick glance at the ingredient list, I realized I already had everything on hand — the makings of a yummy, zesty cookie sandwich! The addition of cream cheese frosting truly elevates these from simple cookies to a luxurious treat. If you’re looking for something that’s not only easy to make but also a guaranteed crowd-pleaser, look no further than these cookies. I can’t wait for you to try them!

Why You’ll Love This Recipe

Simple & Quick: These cookies come together in just a few easy steps, perfect for bakers of any skill level.
Irresistible Flavor: Creamy frosting with a hint of lemon complements the delicious, chewy cookies beautifully.
Eye-Catching Appeal: With their bright yellow zest and white frosting, they look as fabulous as they taste!
Flexible Serving: Ideal for parties, tea times, or as a delightful afternoon snack — you can’t go wrong!
Diet-Friendly Options: With a few substitutions, you can adapt this recipe to fit dietary preferences, say gluten-free.

Ingredients You’ll Need

1 cup Plugrà unsalted butter, softened: This butter’s high fat content ensures a rich flavor and delightfully tender texture.
1 cup granulated sugar: For sweetness and lightness, vital for making fluffy cookies.
2 tbsp light brown sugar, packed: Adds a hint of molasses flavor and depth.
1 large egg: Moisture and structure come from this essential ingredient.
1 large egg yolk: Provides richness, making the cookies extra tender.
1½ tbsp fresh lemon juice: Zesty and bright, this gives a citrus kick that livens up the cookies.
2 tbsp lemon zest, packed (about 2 large lemons): Fresh zest enhances the lemon flavor profoundly — don’t skip this!
½ tsp lemon extract: A concentrated burst of lemon to complement the fresh juice and zest.
1 tsp vanilla extract: Balances the citrus flavor with its sweet warmth.
2½ cups all-purpose flour: The base for the cookies, ensuring they have the right texture.
1½ tbsp cornstarch: Keeps the cookies soft and chewy by preventing gluten formation.
¾ tsp baking soda: Helps the cookies rise to the perfect softness.
¼ tsp salt: A pinch enhances all the flavors.
⅓ cup granulated sugar for rolling: This gives the cookies a sweet, crunchy exterior.
4 oz cream cheese, softened: The star ingredient of the frosting, providing a rich, creamy texture.
¼ cup Plugrà unsalted butter, softened: This gives richness to the frosting and helps it hold its shape.
1½ cups powdered sugar, sifted: Sweetness and a smooth consistency for the frosting.
1 tbsp fresh lemon juice: Brightens the frosting, echoing the flavors of the cookies.
1 tsp lemon zest: Adds a touch of freshness to the frosting.
¼ tsp lemon extract: Enhances the lemon flavor in the frosting just like in the cookies.
Pinch of salt: This little bit balances the sweetness beautifully.

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 aside.
Mix Sugar and Zest: In the bowl of a stand mixer, rub 1 cup granulated sugar with 2 tbsp lemon zest using your fingers to release the oils, creating a fragrant mixture.
Cream Butter and Sugars: In the same mixing bowl fitted with the paddle attachment, cream together 1 cup Plugrà unsalted butter, the lemon-sugar mixture, and 2 tbsp light brown sugar on medium-high speed for about 3 to 4 minutes until light and fluffy.
Add Eggs and Extracts: Add the large egg and egg yolk one at a time, mixing well after each addition. Then, incorporate 1½ tbsp fresh lemon juice, the remaining lemon zest, ½ tsp lemon extract, and 1 tsp vanilla extract until combined, noting that slight curdling is normal.
Incorporate Dry Ingredients: Gradually add the dry ingredients to the wet mixture and mix on low speed just until the flour disappears. Avoid overmixing to maintain that soft texture.
Chill the Dough: Cover the dough and refrigerate for at least 2 hours, or if you prefer, up to overnight. This rests the dough, enhancing flavors and resulting in a better texture.
Preheat Oven: When you’re ready to bake, preheat your oven to 325°F, and line two baking sheets with parchment paper.
Form Cookie Balls: Scoop out 1.5 tablespoon balls of dough, roll them smooth between your palms, and then roll them in the extra granulated sugar. Place them 2 inches apart on the prepared baking sheets.
Bake Cookies: Bake the cookies for 10 to 11 minutes, until the edges are just set and the centers look slightly underdone.
Shape Cookies (if needed): If any cookies spread more than desired, take a round cookie cutter, the rim of a mug, or a small bowl, and gently swirl it around each cookie while it’s still hot — this will help shape them perfectly.
Cool Cookies: Allow the cookies to cool on the pan for about 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 butter for about 2 minutes until smooth and fluffy.
Finish Frosting: Gradually add in 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 on medium-high for about a minute until the mixture is light and creamy. If it’s too soft, pop it in the fridge for 15 to 20 minutes to firm up.
Pair Cookies: Match up the cooled cookies by size.
Frost: Pipe or spread about 1 tablespoon of frosting onto the flat side of one cookie, then gently press a second cookie on top, flat side down, so the frosting just spreads to the edges.
Serve or Store: You can serve these cookies immediately or refrigerate them in a single layer for up to 5 days.

Storing & Reheating

Store your soft and chewy lemon sandwich cookies with cream cheese frosting at room temperature in an airtight container for up to 3 days. For longer storage, refrigerate them for up to 5 days. If you want to keep them even longer, you can freeze the unfilled cookies for up to 3 months. To refresh them, simply allow them to come to room temperature or briefly warm them in the oven at 300°F for about 5-7 minutes for that fresh-out-of-the-oven experience!

Chef’s Helpful Tips

Avoiding Overmixing: Make sure to mix the dough only until the flour disappears, as overmixing can lead to tougher cookies.
Butter Temperature: Use softened butter to ensure it creams well with the sugars for a fluffy cookie dough.
Chill Time: Don’t skip the chilling step; it sets the dough for shaping and enhances flavors!
Baking in Batches: If baking in batches, keep the dough chilled in the refrigerator, as it gets softer at room temperature.
Frosting Consistency: Achieve fluffy frosting ideal for piping by ensuring your cream cheese is at room temperature.
Experiment with Flavors: Try adding different citrus zests or extracts to personalize the frosting or cookies!

These delicious cookies with cream cheese frosting provide a fantastic treat perfect for sharing or enjoying solo with a cup of tea. Whether you’re celebrating a special occasion or just treating yourself, they are a delightful choice. Don’t be afraid to experiment with different flavors or variations too — the joy of baking lies in the creativity it inspires!

Recipe FAQs

Can I make these cookies in advance?

Absolutely! You can prepare the cookie dough up to 2 days in advance and keep it in the fridge. After baking, the cookies will stay fresh for several days, making them great for meal prepping!

What can I substitute for cream cheese in the frosting?

If you’re looking for a dairy-free option, you can use vegan cream cheese or even coconut whipped cream. Just remember, the flavor will change slightly, but you’ll still have a delicious frosting!

How do I make these cookies gluten-free?

To make your cookies gluten-free, simply substitute all-purpose flour with a gluten-free blend. Look for one that includes xanthan gum for the best results in cookies.

Why are my cookies flat?

Flat cookies can result from softened butter being too warm or if you didn’t chill the dough. Ensure you’re chilling your dough properly and only using softened butter!

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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 a delightful treat perfect for any occasion. With fresh lemon juice and zest, the cookies deliver a refreshing flavor combined with a creamy frosting. They are simple to make and great for sharing with friends and family.

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 a stand mixer bowl, rub granulated sugar with lemon zest to release oils.
Cream the Plugrà butter with the lemon-sugar mixture and brown sugar on medium-high until light and fluffy, about 3 to 4 minutes.
Add the egg and egg yolk one at a time, mixing well after each. Then add lemon juice, lemon zest, lemon extract, and vanilla. Mix until just combined, slight curdling is normal.
Mix in dry ingredients on low until the flour is just incorporated. Avoid overmixing.
Cover the dough and refrigerate for at least 2 hours or overnight.
Preheat oven to 325°F and line two baking sheets with parchment paper.
Scoop 1.5 tablespoon balls of dough, roll smooth, and then roll in granulated sugar. Place 2 inches apart on baking sheets.
Bake for 10 to 11 minutes until the edges are set and centers appear slightly underdone.
If cookies spread excessively, use a round cutter to reshape them immediately after baking while they're still warm.
Allow to cool on the pan for 10 minutes before transferring to a wire rack to cool completely.

Notes

Chilling the dough is crucial for achieving the right texture. Choose a chilling method that fits your schedule.
Store the cookies in an airtight container for freshness or freeze them for longer storage.
For added flavor, consider using different citrus zest in the frosting if desired.