Lemon Sandwich Cookies

Prep Time:
45 mins
Total Time:
2 hrs 15 mins
3 dozen

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


  • 16 tablespoons (2 sticks) unsalted butter, room temperature

  • 1 cup confectioners' sugar

  • 1 tablespoon finely grated lemon zest (from 1 lemon)

  • ½ teaspoon salt

  • 2 cups all-purpose flour (spooned and leveled), plus more for rolling

  • 2 tablespoons granulated sugar, for sprinkling

  • Creamy Lemon Filling


  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.

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