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Our pretty little Lemon Cookies with tangy lemon cream filling are terrific for any occasion. From summer to winter these cookies are perfect for holidays, picnics or just because you want to brighten someone’s day. Lemon sandwich cookies are always a favorite especially for lemon lovers!
The perfect year-round cookie!
The cookie dough has a subtle buttery lemon flavor and a melt-in-your-mouth texture similar to shortbread. Flavored with plenty of lemon zest and a little fresh lemon juice, these bite-sized cookies are the perfect treat and an instant favorite with the whole family.
Ingredients overview
Made with common pantry ingredients easily transformed into a memorable bite:
For the lemon infused cookie dough:
- cream cheese – adds a nice subtle tang to the flavor and helps create a soft, cohesive dough
- unsalted butter – softened
- granulated sugar
- lemon zest – you’ll need finely grated zest from two lemons. Only zest the yellow portion of the skin – no white pith! The pith can cause a bitter flavor in your finished cookie.
- egg yolk
- fresh lemon juice – fresh squeezed lemon juice makes all the difference in the flavor
- salt (omit if using salted butter)
- pure vanilla extract – if you enjoy lemon extract, feel free to add a tiny amount along with the vanilla extract. Be careful as a little goes a long, long way.
- all-purpose flour
For the lemon filling:
- unsalted butter – room temperature
- confectioners’ sugar – plus extra for dusting on top of the finished cookies
- vanilla extract
- lemon zest – finely grated
- fresh lemon juice
Tools needed to make this Lemon Cookie recipe:
In addition to an electric mixer and a good light-colored cookie sheet, you’ll need:
- parchment paper
- pastry bags – you’ll need two – one for the cookie dough and another for the lemon filling.
- large decorating tip – for these cookies I used the Wilton 8B large decorating tip. You can also use the Ateco 869, or the Ateco 826 Open Star Pastry Tip, as we have done in our Orange Cream Star Cookies. Any large open pastry tube / tip should work well.
How to make Lemon Cookies using a pastry bag and decorating tip:
1. Create a template
Draw 1 and 1/2-inch circles on one side of a sheet of parchment paper cut to fit your cookie sheet. The circles should be spaced about 1-inch apart. Turn the parchment paper over so the pencil marks are on the bottom.
This simple step takes just a few minutes to complete but is invaluable when matching cookies to create a sandwich.
2. Make lemon sugar
In a small food processor combine half the sugar and the finely grated zest of two lemons. Process until the sugar is light yellow in color and the zest almost disappears.Â
3. Make the cookie dough
In a large bowl using an hand mixer or stand mixer fit with the paddle attachment beat together the cream cheese, butter, lemon sugar, all the remaining granulated sugar, lemon zest, egg yolk, salt, vanilla and lemon juice. Add the dry ingredients and mix until blended. Scoop half the dough into a pastry bag fit with a large decorating tip.
4. Pipe the cookies
Pipe cookie dough into one of the circles on the prepared baking sheet just until it’s almost full. The cookies won’t spread very much so you’ll end up with just about what you piped onto the parchment paper.
PRO TIP: To get the best shape hold the bag straight up and down with the edge of the tip hovering slightly above the baking sheet. Squeeze the bag firmly until the cookie is almost as wide as the circle. Stop squeezing, pull up and away.
If using the Wilton 8B tip, gently press the center of each piped cookie using a finger or the back of a tiny measuring spoon to smooth the dough.
This cookie dough is very forgiving. If you don’t like the way the cookie mound turned out, put the dough back in the bag and try again.
5. Bake
After baking and cooling, match up similar sized cookies to create a sandwich.
6. Prepare the lemon filling
Mix the filling ingredients together and pipe one teaspoon into a swirl onto the bottom of one cookie. Press the matching cookie on top and press gently. Refrigerate or freeze in an airtight container until needed.
Can you roll out these cookies or use a cookie press instead of piping?
Feel free to roll the cookie dough into 1-inch balls, if desired. Gently press the dough balls into 1/4-inch thick rounds using the palm of your hand or the bottom of a small glass. As stated above, these cookies don’t really spread so they’ll end up as thick as you make them.
NOTE: rolling the dough into balls actually takes longer than piping the cookies onto parchment. Once you get the hang of it you’ll be thrilled you used the piping method.
I haven’t had much luck using a cookie press with this dough. It’s a little too soft to adhere to the pan. If you want to try anyway be sure you’re pressing the dough directly onto a cold baking sheet. Silpat mats and parchment won’t work for pressed dough.
Check out our troubleshooting guide for Spritz Cookies for more information on using a cookie press.
You might also be tempted to try rolling out the dough and cutting into sugar cookies. Again, this dough is just a little too soft for rolling out. If you’re looking for a tested, perfected and fantastic Cut-Out Sugar Cookie Recipe, please try ours!
Freezable Lemon Cookies
These cookies freeze perfectly!
If you’re not planning to freeze them I highly recommend refrigerating the cookies once assembled to help set the buttercream filling. They’re best stored in the refrigerator and removed 30 minutes before serving.
The only problem I have with these cookies is the fact that I want to eat them all! One at a time they disappear from the sealed container in the freezer until they’re gone. Seriously. I devour them straight from the freezer just like our Orange Cream Star Cookies.
Can you use other flavors in these cookies?
Absolutely! The Orange Cream Stars would be great with a chocolate ganache filling, too.
Another option is to omit the citrus zest and double the vanilla extract. Fill with chocolate ganache or Nutella.
Jam might also make a good filling but I would also use the buttercream so the tops won’t slide off. If you crave a buttery cookie with jam, you’ll love these Viennese Whirls. The whirls are also piped cookies with a fantastic texture and flavor.
Thanks for PINNING!
Lemon Cookies with Lemon Cream Filling
Equipment
- large open decorating tip
- 2 pastry bags
- parchment paper
- electric mixer
Ingredients
For the cookie dough:
- 1 cup granulated sugar (206g)
- finely grated zest from 2 lemons (no white pith)
- 3 ounces cream cheese, softened (86g)
- 8 ounces unsalted butter, softened (16 tablespoons or 226g)
- 1 large egg yolk, room temperature
- 1 teaspoon fresh lemon juice
- â…› teaspoon salt
- 1 teaspoon vanilla extract
- 2 â…” cups all-purpose flour (337g)
For the lemon filling:
- ½ cup unsalted butter softened (4 ounces or 113g)
- 1 â…” cups powdered sugar plus more for dusting (190g)
- ½ teaspoon vanilla extract
- finely grated zest of 1 lemon
- 1 tablespoon fresh lemon juice
Instructions
- Preheat oven to 350°F.
- Cut two pieces of parchment to fit your baking sheet(s). Using a round cookie cutter create a template by drawing 1 ½-inch circles, about 1-inch apart, on one side of the parchment. Turn the paper over so the circles are on the bottom. Repeat with the second sheet of parchment. Set aside.
- Fit a large pastry bag with a large open decorator tip and set aside.
To prepare the cookie dough:
- In a small food processor, combine half the sugar and the finely grated zest of two lemons. Process until the sugar is light yellow in color and the zest almost disappears.
- In a large mixing bowl combine the cream cheese, butter, lemon infused sugar, the remainder of the granulated sugar, egg yolk, lemon juice, salt and vanilla. Beat on medium-high until the mixture is fluffy, about 3-4 minutes. Scrape down the sides and bottom of the bowl and blend again. Add the flour in 3 additions, scraping down the sides and bottom as needed.
To pipe the cookies:
- Scoop half the cookie dough into the prepared pastry bag. The dough must be very soft to pipe correctly. If needed, place the pastry bag filled with dough in a warm location to soften. You can also rinse your hands under very warm water, then hold the pastry bag for a minute or two to soften.
- Squeeze out generous 1 ½-inch rounds using the template as a guide. The cookies should be similar in size so they match when sandwiched together.
Piping Tips:
- To get the best shape, hold the bag straight up and down with the edge of the tip hovering slightly above the baking sheet. Squeeze the bag firmly until the cookie is almost as wide as the circle. Stop squeezing, pull up and away. If using the Wilton 8B tip, gently press the center of the cookie to smooth using a finger or the back of a small measuring spoon.
- This cookie dough is very forgiving. If you don’t like the way the cookie looks once piped, put the dough back in the bag and try again.
- Bake the cookies until the edges just begin to brown, about 7 to 11 minutes, depending on the size and thickness of the cookie. NOTE: The cookies go from done to too brown in flash so watch the baking time carefully. Transfer the cookies to a rack and cool completely before filling.
To prepare the filling:
- Beat all the filling ingredients until smooth. Scoop the filling into a pastry bag. Cut a small opening at the tip. Match up all the cookies into pairs. Pipe the lemon filling into a swirl covering the whole bottom half of half the cookies. You should use about 1 teaspoon of filling per sandwich cookie. Top with matching cookie to create a sandwich.
- Refrigerate or freeze until needed. Remove from the refrigerator 30 minutes before serving for best flavor and texture.
Recipe Notes
- Please review the entire post for additional tips for making perfect Lemon Cookies
- As the dough has to be very soft, almost warm, to be piped, it is not recommended to make the dough ahead of time.
Nutrition
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Chef Tom
This recipe was amazing, thank you. I have to share a tip: using my computer I created a 1-1/2″ circle using the “basic shapes” feature, then copied-and-pasted it into three columns of five evenly-spaced circles each, (totaling 30). They weren’t spaced exactly 1″ apart, but I had no problems when baking them. I printed two of them, and they fit side-by-side on my sheet pan. I placed a Silpat over them and the circles are perfectly visible underneath. When I finished piping the cookies I simply pulled the papers with circles out from underneath and used them as often as needed. The best part was the circles had sort of a “bulls-eye” that I used to center the tip, kept the bag and tip vertical and 1/4″ off of the Silpat, and let the dough run just to the edge of the perfect circles. Really easy!! I also did a few using regular parchment paper with identical results.
Btw, this recipe is one of the easiest, most rewarding, and most delicious cookie recipes I’ve ever used. Thank you!!
Tricia Buice
Thank you Chef Tom! I love it too and am so glad you did as well. Great tips, thanks!
Chef Tom
Thank you, Tricia. My comment should have read “three columns of five evenly-spaced circles each, (totaling 15)”. Two sheets placed side-by-side on my sheet pan totaled 30. Sorry for the error.
Julie G
Pure perfection. The details in the preparation are extremely helpful. These were very easy to make. Once I put half the dough in the piping bag, I used my hands to warm it up a bit before piping. After you get started, it becomes much easier to pipe.
The overall taste is perfectly lemony without being overpowering. The cookie is delicate yet holds the filling in place nicely.
After filling them and putting the tops on, I got them right in the freezer for my Christmas cookie trays. Having made the orange version a while ago, and being a lemon lover, I knew these were going to be a hit. They are so darn delicious!!
Merry Christmas and Happy New Year Tricia!
Tricia Buice
You’re the BEST Julie G! Thanks for making these cookies (which I think you suggested about the time I thought to make them). Great baking minds think alike. So glad you finally got to try them. I hope you had a great year and wish you nothing but the best in 2024!
Denise Marie
These were amazing! Delicious and so pretty!!! I doubled my batch and baked on air bake cookie sheets with parchment paper. They took about 14 minutes baking time which is normal for air bake sheets. I also used my macaron template which worked like a charm so I was able to skip drawing circles. 😊 The only change I made was adding lemon extract to the dough and cream filling. WOWSERS!!! So delicious. And I loved the simplicity of piping. I thought that was brilliant. I have baked for 38 years and have so many cookie cutters and dispensers (we are talking multiple drawers) ….this was the first time I used a tip with a piping bag. So slick! I found that if you didn’t fill the bag too full it was easier to pipe out. Followed measurements exactly. I have added this to my go to cookie list. Thank you for sharing your time and knowledge Tricia! I am so glad this popped up on Pinterest 😊
Tricia Buice
Thank you Denise. These are a personal favorite of mine and I second all your comments. Bravo!! Have a wonderful holiday season.
Suzanne
These looked so pretty that I had to try them and you also had me at lemon! They turned out great and were delicious. The only thing that I changed was to pipe the filling in a circle and add a dollop of homade lemon curd that I had in the freezer to kick up the lemon. I also put them directly in the freezer. They are delicious right out of the freezer!
Tricia Buice
Oh Suzanne… I LOVE that you added lemon curd to the filling. That is nothing short of brilliant! Thanks. I know our readers will want to try that. Enjoy!
Anita
Love, love, love these cookies! I made a test batch before I made them for a wedding. I followed the recipe exactly (both times) and they turned out wonderfully. They were a big hit at the wedding. ( In western Pennsylvania it’s a big thing to have cookie tables at wedding’s.) I know I will be making these many more times.
Tricia Buice
I’m so glad you made these Anita! What a nice treat to have at a wedding, and you’re very smart to test it out first. I love these cookies too, to the point they’re practically dangerous to have around. I’ve been known to eat them straight out of the freezer. Thanks so much for the feedback and for letting us be a part of the festivities 🙂
Edita
Hi, how long do they last in the fridge after filling them?
Tricia Buice
Hi Edita. These cookies are still delicious refrigerated for up to 5 days. If planning to keep them longer I recommend freezing. Enjoy!
Sharon
The ingredients for cookie dough asks for 1tdp of lemon juice, but the instructions below does not ever say to put it in? I added it to the dough befor adding flour.
Tricia Buice
Thanks Sharon. I’ve corrected the recipe. I appreciate you letting me know. All this time and nobody mentioned it before!
Terri Grimsley
Does this recipe have to be refrigerated? And have you ever made it with Greek yogurt instead of cream cheese?
Tricia Buice
Hi Terri. The cookies are best if refrigerated then set out at room temperature before serving. I have not tried making it with Greek yogurt. Sorry
Angela
I made these cookies according to the recipe. There was no way I could possibly pipe this dough. I have two different methods and neither were successful. I ended up rolling the dough and using a cookie cutter. Not my first choice. The cookie way yummy but I am unsure if I will do it again as I really wanted that piping look
Tricia Buice
Sorry you had trouble Angela. I’ve made this recipe myself many times and had it tested by two additional bakers. It is well tested and approved by all who’ve made it. The dough must not be cold. Put it in a warm location or hold the piping bag between your hands until slightly warmed before piping. Good luck.
Angela
Thank you for the feedback but I did all of those things. Still unsuccessful. I even placed dough over a bowl of warm water.
Tricia Buice
Very sorry to read this Angela. The only other thing I can offer is to be sure and measure flour correctly. Perhaps it was packed a little too tight? Again I’m sorry you had a hard time. I appreciate the feedback.
Brooke
In the end I loved this recipe after adding a bit more lemon to the cookie and filling.
For the first batch I thought I had the size 8b tip to pipe these… I didn’t and ordered it. In the interim I had to refrigerate the dough overnight. It was as hard and stiff as expected. I was able to roll the dough out and use a cookie cutter to salvage them! It worked great but…. for the second batch I did have the correct piping tip and after practicing a bit I do think piping the dough is easiest.
Make sure to pipe the cookies the same size, if not your bake times will be off and some will be crisp and some will be undone.
Also the filling is pretty smooshy. When you bite the cookie the filling falls out. I’m sure this is why it’s best to serve them cold- just throwing that out there for anyone whom thinks serving them in summer outside will work (ha! Mush!).
I got rave reviews for this cookie and in the end when directions are followed they were quick to make and quicker to consume!
(If anyone has tips on making a filling that’s stable in heat… but also tastes as good- I’m all ears!)
Tricia Buice
Hi Brooke. Thanks for letting us know how this worked for you. You can try using equal parts cream cheese for the filling as it is a bit more stable than butter. It doesn’t melt but will be soft if left at room temperature.
Lillian
Is the cream cheese optional for someone with allergies
Tricia Buice
Hi Lillian. I have not tested these without adding cream cheese. You could try them and replace the cream cheese with butter. Not sure if the consistency will be right, however. Let me know how it goes if you do!
Michelle
The flour amount was FAR too much (I measured by weight so I don’t think it was just that I scooped it wrong or something). I added another half stick of butter to salvage this and ended up rolling and cutting these cookies. The lemon flavor was barely there, more like just a regular shortbread cookie.
I really wanted to love these. Next time I’d start with 1/2 to 2/3 the amount of flour and maybe more zest.
Tricia Buice
Hi Michelle. Sorry you had trouble with this recipe. To confirm: the amount is correct as written. I’ve doubled checked the recipe to make sure it’s published properly. I’ve made these cookies, and an orange variation, more times than I can count. The problem may be that you didn’t add enough butter in the first place. You need two sticks of very, very soft butter and full fat cream cheese, also very soft. If you added more ingredients, that may have diluted the lemon flavor. To get the best lemon flavor you should process part of the sugar with the zest. This releases the lemon oils and spreads the flavor throughout the cookies. Again I’m sorry you had trouble. However, I am VERY confident this is a great and delicious recipe and worth trying again.
Karen (Back Road Journal)
If it is lemon, I’m going to love it and your pretty little cookies sound terrific!
Tricia Buice
Thank you Karen! Lemon is always great in a dessert 🙂
Pam
Woo hoo, Tricia! Lemon is to me what chocolate is to everyone else. Love these cookies and could eat more than my share of them now. Yummy and pretty!
Tricia Buice
Thank you Pam! Hope you’re having a great year so far. Stay safe and healthy!
Jennifer @ Seasons and Suppers
Beautiful! These are just what January needs (or any month, actually 🙂 They are little bursts of sunshine in looks and I’m sure fabulous, bright flavour.
Tricia Buice
Thank you Jennifer! We all need a little sunshine these days. Such a strange world we’re living in.
Liz
SO pretty! And lemon is the perfect winter cookie flavor!!
Tricia Buice
Thanks Liz – I agree!