Lemon Sandwich Cookies

As an Amazon Associate, I earn from qualifying purchases. Read the full disclosure here.

Delicate, melt in your mouth cookies have a layer of homemade lemon curd in the middle of them for a sweet and tart taste of spring.

Spring is here, the flowers are starting to bloom, and the sun in finally shining.  I opened the windows, went into the kitchen, and decided to get to work baking.

I wanted to make something bright and sunny like the weather outside and no cookie is brighter then a lemon cookie.

Some people use lemon extract to make lemon cookies and that’s a great way to do it, but I like to use fresh lemon.  Using just a bit of fresh lemon juice and lemon zest gives a buttery cookie the perfect amount of tartness.

Ingredients:

• butter (I like to use salted)
• powdered sugar (this is what gives the cookies their melt in your mouth texture)
• fresh lemon juice
• lemon zest
• all purpose flour
• salt
• vanilla extract
• lemon curd (you can use store bought but I prefer my homemade version)

The cookies are easy to whip up and can be made a day in advance.  If you are making your own lemon curd I suggest making the lemon curd and cookies one day then filling the cookies the next day.

These cookies have both lemon zest and lemon juice in them which gives the cookies a slightly tart flavor.  However, with the addition of the powdered sugar there is enough sweetness in the over all cookie.

What is Lemon Curd?

Lemon curd is a fruit spread that is often used in desserts.  It’s made from egg yolks, sugar, lemons, and butter.  It packs a ton of sweet and tart citrus flavor which is why it is so popular in desserts.

How do I zest a lemon?

When zesting a lemon make sure to only getting the bright yellow part of the lemon and not the white pith inside as it is very bitter.   The best way to do this is to use a microplane.  Rub the lemon back and forth over the microplane, turning the lemon as the lemon zest comes off.  Do this until all the zest is off the lemon.

Can I use a different type of curd?

Of course!  I’ve made these cookies with lemon curd and with lime curd.  You could also use any variety of citrus fruit curd in these cookies.  Orange, grapefruit, or lime would be good choices.

How do I store the Lemon Sandwich Cookies?

I like to store them in the refrigerator because of the lemon buttercream and curd filling.   I usually wrap each sandwich cookie in plastic wrap and then place in an air tight container in the refrigerator. You can eat them cold right out of the refrigerator or let them sit at room temperature for about 10 minutes before enjoying.

Instead of simply making a batch of lemon cookies I wanted something different.   My inspiration came from a jar of homemade lemon curd that I had in the refrigerator.

I thought that a lemon curd buttercream would taste amazing as a filling inside of a filled cookie.    It was really easy to make.  I whipped up a buttercream frosting recipe then added half a cup of lemon curd and blended it together.

More Lemon Recipes:

• Meyer Lemon Panna Cotta
• No Churn Lemon Shortbread Cookies
• Lemon Ginger Cookies
• Meyer lemon Scones
• Lemon Icebox Cake

The first time I made these cookies I’m not really sure what happened.  They were supposed to be round and beautiful but they turned out the have more of a jagged edge.   Surprisingly I really liked the jagged edge of the cookie and thought it looked great as part of a sandwich cookie.

This time when I made the cookies they were a little jagged at the edges so I took a glass and gently swirled it around the cookie to make a smooth and even edge and cookie.  They looked great!

The sweet and lemony cookie melted in my mouth.   When it was stuffed with the fluffy sweet and tart lemon buttercream it made for a delightful summer snack.

If you’ve tried my Lemon Sandwich Cookies or any other recipe on Hezzi-D’s Books and Cooks please take a minute to rate the recipe and leave a comment letting me know how you liked it. I love hearing from you! You can FOLLOW ME on:

• FACEBOOK
• PINTEREST
• TWITTER
• INSTAGRAM

Lemon Sandwich Cookies

Bright and buttery lemon cookies filled with a sweet and tart lemon buttercream filling.

5 from 11 votes

Print Pin

1x2x3x

Prep Time: 10 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 20 minutes minutes

Servings: 12 cookies

Author: Hezzi-D

Ingredients

For the cookiea:

• 1 c. butter
• 1/2 c. powdered sugar
• 1 Tablespoon lemon juice
• 2 teaspoons lemon zest
• 2 c. flour
• 1 teaspoon salt
• 1 teaspoon vanilla

For the Filling:

• 1/2 c. butter
• 2 c. powdered sugar
• 1/2 c. lemon curd

Instructions

• Preheat the oven to 400 degrees.
• In a medium bowl cream the butter and powdered sugar. Stir in the lemon juice and the lemon zest.
• In a small bowl combine the flour and salt. Add the flour mixture to the butter mixture and stir until a dough forms. Stir in the vanilla.
• Roll the dough into 1 inch balls and place on a cookie sheet.
• Gently push down on the cookie with the bottom of a glass. Then dip the glass in sugar and place it back on the cookie to flatten it. Repeat with remaining cookies.
• Bake for 8-9 minutes or until the edges begin to brown.
• Remove from oven, allow to cool for 2 minutes, then move to a wire rack to cool completely.
• To make the buttercream beat the butter until smooth. Add in the powdered sugar and mix well. Stir in the lemon curd.
• Set out 12 of the cookies, flat side up.
• Place the filling in a zip top baggie. Snip off the end and pipe the filling onto each of the 12 cookies. Place another cookie, flat side down, on top of the filling to make a sandwich cookie.

Notes

Cookie Recipe adapted from Betty Crocker. Filling recipe is a Hezzi-D Original Recipe