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Lemon Sandwich Cookies

These lemon sandwich cookies are unique, sophisticated, delicious, and very easy to make.

  • Prep:
  • Total Time:
  • Yield: Makes 3 dozen
Lemon Sandwich Cookies

Source: Everyday Food

Ingredients

  • 16 tablespoons (2 sticks) unsalted butter, room temperature
  • 1 cup confectioners' sugar
  • 1 tablespoon finely grated lemon zest (from 1 lemon)
  • 1/2 teaspoon salt
  • 2 cups all-purpose flour (spooned and leveled), plus more for rolling
  • 2 tablespoons granulated sugar, for sprinkling
  • Creamy Lemon Filling

Directions

  1. Preheat oven to 350 degrees. In a large bowl using an electric mixer on high speed, beat butter, confectioners' sugar, lemon zest, and salt until combined. With mixer on low, add flour (dough will still be stiff); finish mixing with a wooden spoon.

  2. Turn dough out onto a piece of plastic wrap, pat into a disk about 1/2 inch thick. Wrap, and chill until firm, about 1 hour (and up to 3 days).

  3. Unwrap dough; place on a lightly floured piece of parchment or waxed paper. With a lightly floured rolling pin, roll dough about 1/8 inch thick (if dough cracks, let it warm up slightly).

  4. Cut out cookies with a 1 1/2-inch round cutter (reroll scraps once, chilling of too soft). Place 1 inch apart on two baking sheets; sprinkle with granulated sugar. Bake until barely beginning to brown, 15 to 20 minutes; transfer to wire racks to cool completely.

  5. Form sandwiches: Place about 1 teaspoon Creamy Lemon Filling between two cookies, sugared sides facing out; squeeze gently.

Reviews (33)

  • GinnyRocNY 16 Mar, 2014

    These cookies have a wonderful lemony flavor including the lemon filling. These are basically a shortbread cookie. I almost didn't make them because of the reviews. Dough will be stiff, but flour your hands and work it until it is combined well. Dough will look smooth & no longer crumbly. Then wrap in plastic & refrigerate. I did add 1/2 tsp vanilla to the dough & a little to the filling. I rolled the dough between 1/4 & 1/8 in. Do watch baking time. Bake 8-10 min. I will make again.

  • Allison Seitz Kirk 31 Dec, 2012

    Here's my fix for this bunk recipe....
    Add one egg to butter and sugar mixture.
    Add one teaspoon when you mix in flour
    Add one teaspoon of 1/2 & 1/2 if too dry
    Roll into an 18 inch plastic log and chill for 4 hours
    Cut 1/2 inch slices and bake for 10 or so minutes at 350.
    Allow to cool and frost. Return covered cookies to fridge to cool.
    That...is a lemon sandwich cookie!!

  • Allison Seitz Kirk 31 Dec, 2012

    Here's my fix for this bunk recipe....
    Add one egg to butter and sugar mixture.
    Add one teaspoon when you mix in flour
    Add one teaspoon of 1/2 & 1/2 if too dry
    Roll into an 18 inch plastic log and chill for 4 hours
    Cut 1/2 inch slices and bake for 10 or so minutes at 350.
    Allow to cool and frost. Return covered cookies to fridge to cool.
    That...is a lemon sandwich cookie!!

  • lemonlivid 25 May, 2012

    This is the second time I have made this recipe. I would definitely endorse the suggestion from others to form and slice a log. This dough is very hard to work with. It's either too cold and crumbly, or too soft, and sticky.(and I am a fairly skilled baker for an amateur.)

    DO NOT COOK FOR 15-20 minutes!!! Unless you like burnt cookies. Ovens certainly vary, but no more than 8 mins in a consumer grade oven.

    Use 4oz of cream cheese & you will have plenty of filling for 3 dozen sandwiches.

  • debra3912 11 Apr, 2012

    I, as well had a big problem with this cookie recipe. I followed the dirrections at every step and the dough rolled out with perfect texture; however, when I baked the cookies it melted into one hugh flat blob. This was a time consuming recipe and I have still the filling left over that I need to find a use for. Yet first, I may try to fix the cookie dough with perhapes adding more flour after I bring it back to room temperature or maybe adding baking powder. It needs something for firmness,

  • bakerfam13 6 Apr, 2012

    So disappointed. I have never been so unsuccessful after following a recipe AND a video. Followed to a T and the dough did not come together at all. What a let down. Are there specific brands of the ingredients required?

  • Diana6 28 Mar, 2009

    I just baked it. It was really nice and delicious! I like it very much~

  • sueholly 25 Mar, 2009

    Very easy cookie. Very rich buttery flavor. I don't like to roll out cookies so I formed the dough into a long roll and chilled it. Then when it was time to bake them I just sliced and baked them. I did wait about 5 minutes before slicing them to prevent them from crumbling. There was exactly enough filling. No additions.

  • tourtes 25 Mar, 2009

    I dont know how I messed these up, but the dough crumbled!!!! I followed the recipe to a T!!! What a waste! I will try again. (I had rolled it into a log....still crumbly). Sniff Sniff!

  • MANANA 24 Mar, 2009

    Delicious!!!! It was a succes with my family and friends!

  • sjdawson 24 Mar, 2009

    I thought these were delicious. I followed someone's suggestion and roll into a log. I refrigerated it overnight and sliced the next day. I also has the filling ready a day ahead of time. After baking the cookies for 8 minutes (I made them quite small), I put the filling in a pastry bag and gave each cookie a dab. The view leftovers I had were still tasty the next day. I'm making them again tonight.

  • lisamaria 23 Mar, 2009

    These were very good. I loved the shortbread cookie (the lemon flavor is very subtle). The only mistake I made was adding some lemon juice into the filling, and it made it a bit too tart for my liking. I think it would have been fine with just the zest. To tourtes, you just have to let it sit out at room temperature until you can roll it. As far as the cream cheese, you just have to use half of an 8 oz. pkg. I happened to have that left, so it was perfect.

  • tourtes 23 Mar, 2009

    I made the dough yesterday and put it in the fridge overnight. It is so dry right now I cant even roll it!!!! The dough was wrapped in saran wrap. What can I do to get it flexible enough to roll?

  • redfrog23 23 Mar, 2009

    Can you say yummy?? These were really easy to make. I used my Easter egg cookie cutter so they were really cute. If you like lemon, you'll LOVE these. The filling was so easy. I'm using the left-over to dip my fruit in.

  • SuzieMat 22 Mar, 2009

    Filling recipe calls for 1 pkg. (4 oz.) cream cheese. I can either buy cream cheese in a 3 oz. package or an 8 oz package. I wonder what the correct amount is. This discrepancy could be what is causing some problems.

  • lovestennis 20 Mar, 2009

    Saw the video on making these lemon cookies....simple! Can't wait to try them. These cookies are great for a Spring luncheon and summer parties...or, anytime during the year!! I'll use my Eureka lemons from my tree. Thanks, Martha!

  • lovestennis 20 Mar, 2009

    Saw the video on making these lemon cookies....simple! Can't wait to try them. These cookies are great for a Spring luncheon and summer parties...or, anytime during the year!! I'll use my Eureka lemons from my tree. Thanks, Martha!

  • h202blonde 20 Mar, 2009

    how curious! i'm in the process of making these (dough in fridge) and feel that the icing is too thick and there likely won't be enough; i'm going to add lemon juice to thin it.... i substituted nevella for the confectioiner's sugar, so we'll see how that turns out! (whip 3/4 cup nevella with 2 Tsp cornstarch in blender) i think perhaps they should put 'preheat the oven to 350' after the 'chill the dough for an hour (or up to 3 days!)' for those who may be new to baking...LOL

  • Abeem 19 Mar, 2009

    Can you roll these into a log, refrigerate, and then just slice them to bake that way? Thanks!

  • MASAbond 19 Mar, 2009

    These were delicious and easy to make, but I ran out of filling about 2/3 of the way through and ended up having to make another batch to finish. And I swear I was using barely a teaspoon of filling per sandwich! The filling is the best part anyway, so I would recommend to just go ahead and double the filling recipe to begin with.

  • Ninichick 19 Mar, 2009

    Since there is cream cheese in the filling of these cookies, do they need refrigeration?

  • tourtes 19 Mar, 2009

    Bonita....that is a great idea! Will do that also. Any problems with the icing....some people seem to have problems!

  • Bonita 19 Mar, 2009

    Love these cookies! However, I find it easier to roll the dough into logs, refrigerate for 1 hr. and then slice to desired thickness.

  • Texy 22 Dec, 2008

    These are our new favorite cookies! They're light, delicate and oh so tasty! My first batch was browning in 10 minutes though, so I baked the rest of them for about 8-9 minutes. Perfection!

  • MWetzel 8 Sep, 2008

    Refreshing flavor change and using some small interesting cookie cutters makes them all the better and YOU all the better. These are beautiful cookies!

  • bellagofton 22 May, 2008

    I made these for a pot luck lunch at the office. Everyone loved them. My hubby had the left overs and he constantly asks me to make them again.

  • KaraWoman 9 May, 2008

    I made these for a gift on Mother's day for my step mom. The only recommendation I have is that the filling needed to be a bit more tart with lemon flavoring. Next time I'm adding some lemon extract or some lemon juice!

  • hamster330 7 Apr, 2008

    I have made whole batch of these and brought to pays basque France as present to a French family. Everyone loved it! I couldn't find cream cheese in the local store and used yoghurt instead. It still come out quite good although the filling is a bit too soft and I can only give a thin layer.

  • JulipTulip 26 Mar, 2008

    Very yummy. I added more zest and a little lemon extract. I also suggest really rolling the dough to 1/8" I thought that my thinner cookies tasted better in the sandwich than the ones that I didn't roll enough. I think they would also be prettier if they were tea cookie size. Yay for tea parties.

  • JulipTulip 26 Mar, 2008

    Very yummy. I added more zest and a little lemon extract. I also suggest really rolling the dough to 1/8" I thought that my thinner cookies tasted better in the sandwich than the ones that I didn't roll enough. I think they would also be prettier if they were tea cookie size. Yay for tea parties.

  • bakeaholic 9 Mar, 2008

    These cookies were very tasty. The zest could be amped up a bit to give them more of a kick, but they were slightly crunchy, lemony and delicious. I would make them again and try different citrus for fun.

  • bakeaholic 9 Mar, 2008

    Hi Cathy. My filling was also runny. I however used full fat cream cheese and was able to thicken the filling by putting it the refrigerator while the cookies baked and cooled. Some low-fat cream cheeses have a higher moisture content compared to regular. They also use stabilizers and fat-replacers to give them a similar texture and creaminess. Since you tried more powered sugar (10x ?..wow) and chilling, I would suggest using full fat cream cheese which will set up better when chilled.

  • cathyc 12 Feb, 2008

    Delicious, but had problem with filling. Can you help, John? I used orange zest (out of lemon). Also used "1/3 less fat cream cheese Neuf." and it was very soft. The filling would just not thicken, even after lots of extra 10x sugar and refrigerating. What did I do wrong? These were so good, I want to make them again - correctly!!

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