Lemon Sandwich Cookies
Lemon sandwich cookies are soft, cake like cookies with a rich frosting in the middle. With the perfect amount of sweetness, these cookies are extremely popular at holiday parties. They’re great for Christmas cookie plates and gift baskets of edible goodies.
Chocolate and peanut butter are a favorite of mine but I do like to change things up a bit and make treats without any chocolate. 🙂 These are a friend and family favorite. I couldn’t tell you if leftovers of these cookies are just as good as freshly baked because I have never had any leftover to test.
I had never tasted a lemon sandwich cookie before I began making these so they were a first for me. I’ve had the pleasure of baking batch after batch, enjoying every single bite. 🙂
I love the bright lemon flavor and the rich filling in the middle of these cookies. Do you think you could eat just one?
You can visit my fellow bakers (and no bakers) to see what they’ve made for more Christmas and cookie inspirations.
Visit all the other Christmas Week Peeps for more Holiday Baking Goodness:
- Christmas Fudge by Cravings of a Lunatic
- Peanut Butter Cup Fudge by Dinners, Dishes, and Desserts
- Peppermint Mocha Tart by See Aimee Cook
- Peanut Brittle by Noshing With The Nolands
- Spiced Cranberry Holiday Margaritas by Pineapple and Coconut
- Turtle Bark by The Girl In The little Red Kitchen
- Peppermint Stick Ice Cream Sauce by Frugal Antics of a Harried Homemaker
- Mexican Spiced Hot Chocolate by My Catholic Kitchen
- Pomegranate-Ginger Champagne Cocktail by The Little Ferraro Kitchen
- Kletzenbrot – Christmas Fruit Bread from Tyrol by Masala Herb
- Spiked Butterscotch Hot Chocolate by Dizzy Busy and Hungry
- Frozen Mint Cookie Pie by The Messy Baker
- Stuffed Nut Roll Cookies by Rants From My Crazy Kitchen
- Irish Cream Tiramisu by Cooking In Stilettos
- Lemon Sandwich Cookies by Try Anything Once Culinary
- Orange Creamsicle Fudge by Home Cooking Memories
- Stained Glass Window Cookies by Like Mother Like Daughter
- Eggnog and Cranberry Thumbprints by The Dutch Baker’s Daughter
Today’s #ChristmasWeek giveaway comes courtesy of Freund Container & Supply. Freund Container & Supply has been helping build businesses since 1938 as the largest distributor of glass bottles, containers, and wholesale packaging supplies online. Freund offers over 5,000 items in stock every day, 98% same day shipping, and low-price guarantees. Take a look at Freund’s wide selection of jars, tins, bottles and vials for all your crafting and food related needs! Today’s winner will receive one $250 Freund gift certificate, as well as one copy of “The Pioneer Woman Cooks: A Year of Holidays”. To enter, read the details and use the Rafflecopter below! ***This giveaway is for one $250 gift certificate to Freund Container & Supply, as well as one copy of “The Pioneer Woman Cooks: A Year of Holidays”. Gift certificate is a one-time use certificate and must be used in its entirety; any leftover monies on the gift certificate will be forfeited. This giveaway is open to both US and Canadian residents. However, it should be noted that due to current International shipping rates, any Canadian winners will pay higher shipping costs for orders. *** ***Disclaimer: This gift certificate is being provided by Freund Container & Supply, while the cookbook has been provided by Juanita’s Cocina. #ChristmasWeek bloggers have not received product or been compensated as a part of this giveaway.***
This giveaway is over. 🙁
- zest of 1 lemon
- 1 cup of sugar
- 1 stick of butter at room temperature
- a pinch of alaea Hawaiian sea salt
- ½ cup plain Greek yogurt
- juice of one lemon + lemonade to equal 6 ounces
- 1 tsp. baking soda
- 3 cups of sifted flour
- 8 oz. siftened cream cheese
- 4 cups of powdered sugar
- ½ tsp. lemon juice
- 4 tbsp. room temperature butter
- Preheat your oven to 350 degrees. Zest lemon and measure ½ cup sugar into a large mixing bowl and combine for 1 minute using paddle attachment of a stand mixer or a wisk if by hand. Then add remaining ½ cup of sugar and mix for 1 minute.
- Add butter and mix until thoroughly incorporated. Be sure to scrape spatula and bottom of the mixing bowl.
- Then add the pinch of salt and fold in the Greek yogurt.
- Fold in the lemon juice combined with the lemonade.
- Now it's time to fold in the baking soda and the sifted flour. I recommend adding the flour one cup at a time. Keep folding until completely incorporated.
- Spoon batter into a pastry bag or plastic zipper bag and cut a hole in one of the corners for piping if you are using a plastic zipper bag.
- Onto a cookie sheet lined with parchment paper, pipe batter into a circle, spiraling from the inside out. Mine are usually 1¾ inches by 1¾ inches before baking.
- Bake for 8 minutes or until the very tips of the edges start to almost turn light brown.
- Cool on the baking sheet for at least five minutes before transferring to a cooling rack. Be sure that they have completely cooled before filling.
- To make the frosting to fill these cookies, add cream cheese, powdered sugar and lemon juice into a mixing bowl along with the butter. Wisk on medium speed until smooth.
- Spoon into a pastry bag or a plastic zipper bag, cutting a hole in one of the corners if necessary.
- Squeeze frosting onto the "bottom" of one cookie leaving about ¼ inch from the side. Place one of the other cookies on top of the frosting, bottom to bottom, and slightly squeeze.
- This recipe should make approximately 22 sandwich cookies, depending on the size of your cookies.