Soft and Chewy Lemon Sandwich Cookies with Cream Cheese Frosting are the ultimate treat to brighten your day. These delightful cookies boast a tender, slightly chewy texture that gives way to a burst of fresh lemon flavor. The hint of zesty lemon zest combined with rich cream cheese frosting is simply irresistible. Perfect for summer gatherings, afternoon snacks, or just a little pick-me-up, they’re sure to bring joy to anyone who takes a bite.

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

When I first discovered this recipe, I was blown away by how simple yet delicious it was. I remember making them for a family gathering; the cookies were gone in no time! The combination of warmth from the buttery dough and the refreshing zing of lemon is always a hit. Trust me, these soft and chewy lemon sandwich cookies with cream cheese frosting will become a staple in your home, too!

Why You’ll Love This Recipe

Simple & Quick: With just a few easy steps, you can whip up a batch in no time.
Irresistible Flavor: The bright lemon flavor combined with creamy frosting is a burst of sunshine in each bite.
Eye-Catching Appeal: These cookies are as pleasing to the eye as they are to the taste buds, making them perfect for gatherings.
Flexible Serving: Great for snacks, parties, or a sweet addition to your afternoon tea.
Diet-Friendly Options: For those with dietary restrictions, you can easily make these cookies gluten-free.

Ingredients You’ll Need

1 cup Plugrá unsalted butter, softened: For a rich, creamy base that enhances flavor. If not available, regular unsalted butter works too.
1 cup granulated sugar: To sweeten the cookies; consider using organic sugar for a different flavor profile.
2 tbsp light brown sugar, packed: Adds moisture and a slight caramel flavor; light brown sugar is best, but dark brown can work too.
1 large egg: Binds the ingredients together; using room temperature helps for better incorporation.
1 large egg yolk: Adds extra richness; don’t skip this for that soft cookie texture!
1½ tbsp fresh lemon juice: For a bright, zesty flavor; freshly squeezed is always best.
2 tbsp lemon zest, packed (about 2 large lemons): Provides intense lemon flavor; zest only the yellow part to avoid bitterness.
½ tsp lemon extract: Enhances the lemon flavor; pure lemon extract makes a big difference.
1 tsp vanilla extract: A must for depth of sweetness.
2½ cups all-purpose flour: The backbone of the cookies; make sure to spoon and level it for accuracy.
1½ tbsp cornstarch: Helps to achieve that soft texture; it’s essential for the chewiness.
¾ tsp baking soda: Acts as a leavening agent for the perfect rise.
¼ tsp salt: Balances sweetness; kosher salt can work too.
⅓ cup granulated sugar for rolling: Adds a nice crunch to the outside of the cookies.
4 oz cream cheese, softened: For the frosting, this adds dimension and richness.
¼ cup Plugrá unsalted butter, softened: Enhances the frosting’s creaminess.
1½ cups powdered sugar, sifted: Ensures a smooth frosting texture; sifting helps remove clumps.
1 tbsp fresh lemon juice: To flavor the frosting; keeps it refreshing.
1 tsp lemon zest: Adds brightness to the frosting.
¼ tsp lemon extract: Use pure lemon extract for the best flavor.
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 tablespoons cornstarch, ¾ teaspoon baking soda, and ¼ teaspoon salt. Set this mixture aside for later use.
Mix the Sugars and Lemon Zest: In the bowl of a stand mixer, combine 1 cup granulated sugar and 2 tablespoons lemon zest. Rub the sugar and zest together with your fingers to release those fragrant oils.
Cream the Butter and Sugars: Add 1 cup softened Plugrá unsalted butter and 2 tablespoons packed light brown sugar to the sugar mixture. Beat on medium-high for 3-4 minutes—until the mixture appears light and fluffy.
Add the Eggs: Add 1 large egg and 1 large egg yolk one at a time, mixing well after each addition. Follow with 1½ tablespoons fresh lemon juice, 1 teaspoon vanilla extract, and ½ teaspoon lemon extract. Mix until just combined; slight curdling is normal.
Incorporate the Dry Ingredients: Gradually add the flour mixture to the wet ingredients, mixing on low speed until the flour disappears. Avoid overmixing to keep the texture soft.
Chill the Dough: Cover the dough tightly and refrigerate for at least 2 hours or up to overnight. This step is crucial for developing flavor and preventing the cookies from spreading too much.
Preheat the Oven: When ready to bake, preheat your oven to 325°F (163°C) and line two baking sheets with parchment paper.
Form the Cookies: Scoop 1.5 tablespoons of cookie dough, rolling it smooth between your palms, and then roll each ball in the extra granulated sugar. Place them about 2 inches apart on the prepared baking sheets.
Bake the Cookies: Bake for 10 to 11 minutes, until the edges are set but the centers still look slightly underdone. This ensures a chewy texture.
Shape the Cookies: If needed, use a round cookie cutter or a mug to gently swirl around each cookie immediately after removing them from the oven. This helps shape them into perfect rounds.
Cool the Cookies: Let the cookies cool on the baking sheet for 10 minutes, then transfer them to a wire rack to cool completely before frosting.
Prepare the Frosting: In a medium bowl, beat together 4 oz softened cream cheese and ¼ cup softened Plugrà butter on medium-high for about 2 minutes until smooth.
Add the Sugar and Flavorings: Mix in 1½ cups sifted powdered sugar, 1 tablespoon fresh lemon juice, 1 teaspoon lemon zest, ¼ teaspoon lemon extract, and a pinch of salt. Blend on low speed, then beat on medium-high for another minute until light and creamy. If too soft, refrigerate for 15-20 minutes to firm up.
Assemble the Cookies: Pair up the cooled cookies, matching similar sizes. Spread or pipe about 1 tablespoon of frosting on the flat side of one cookie, then place another cookie on top with the flat side down, pressing gently.
Serve and Store: Enjoy these cookies immediately, or refrigerate them in a single layer for up to five days.

Storing & Reheating

To keep your Soft and Chewy Lemon Sandwich Cookies with Cream Cheese Frosting fresh, store them in an airtight container at room temperature for up to three days. For longer preservation, place them in the refrigerator for up to a week. If you want them to last even longer, you can freeze the filled cookies in an airtight container for up to three months. Just be aware that the texture may slightly change after freezing; to refresh them, let them come to room temperature before serving.

Chef’s Helpful Tips

Ensure your butter is softened properly for a smoother dough and frosting; leave it out at room temperature for about 30-60 minutes.
Don’t skip the chill time! The longer the dough chills, the more flavor develops and the better the cookie shape.
If your dough seems too sticky, try adding a tablespoon or two more flour, but avoid overworking it.
When making your cream cheese frosting, room temperature ingredients come together more easily, avoiding lumps.
Adjust the sweetness of your frosting by adding more powdered sugar or an extra dash of lemon juice if desired.

Soft and Chewy Lemon Sandwich Cookies with Cream Cheese Frosting are a wonderful way to bring a touch of sunshine to any day. Their bright flavors and pillow-like texture make them irresistible and memorable! Whether you’re sharing with friends or savoring a quiet afternoon treat, these cookies are the perfect confection to enjoy. Don’t hesitate to experiment with the lemon flavor or add your own twist. They are truly delightful, and I can’t wait for you to try them!

Recipe FAQs

Can I make these cookies gluten-free?

Absolutely! Simply substitute regular all-purpose flour with a gluten-free all-purpose blend that contains xanthan gum for optimal results.

How should I soften my butter quickly?

If you’re short on time, cut the butter into small cubes and let it sit at room temperature for about 15-20 minutes, or microwave it in short bursts at low power just until slightly soft.

What’s the best way to store leftover cookies?

Store your cookies in an airtight container at room temperature for up to three days, or refrigerate them for up to five days. If freezing, layer them with parchment paper to avoid sticking.

Can I use a different frosting for these cookies?

Sure! Feel free to try different flavors like vanilla or chocolate buttercream. Just keep the texture in mind, and adjust the sweetness to balance the flavors.

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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 & Appetizers
Method: Baking
Cuisine: American

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Description

Soft and Chewy Lemon Sandwich Cookies with Cream Cheese Frosting bring irresistible flavor to your dessert table. With fresh lemon juice and zest, these cookies are easy to prepare and perfect for gatherings or family treats. The creamy frosting adds a luscious touch, making these cookies a must-try for any baking enthusiast.

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

Whisk together the flour, cornstarch, baking soda, and salt in a medium bowl and set aside.
In a stand mixer, rub granulated sugar with the lemon zest to release oils.
Cream together the butter, lemon sugar mixture, and brown sugar in the stand mixer on medium-high for 3 to 4 minutes until light and fluffy.
Add the egg and egg yolk one at a time, mixing well after each addition. Then add lemon juice, zest, lemon extract, and vanilla extract until combined.
Mix in the dry ingredients on low speed until just combined, being careful not to overmix.
Cover and refrigerate the dough for at least 2 hours or overnight.
Preheat the oven to 325°F and line two baking sheets with parchment paper.
Scoop 1.5 tablespoons of dough, roll into balls, and coat in granulated sugar. Space 2 inches apart on the baking sheets.
Bake for 10 to 11 minutes, until edges are set but centers are slightly underdone.
If cookies spread too much, use a round cookie cutter to reshape them immediately after removing from the oven.
Cool on the pan for 10 minutes, then transfer to a wire rack to cool completely before frosting.

Notes

Chilling the dough is important for texture; ensure you chill for at least 2 hours.
You can roll the cookie balls in the sugar ahead of time and refrigerate to save time later.
Let the cookies cool completely before adding frosting to prevent it from melting.