Soft and Chewy Lemon Sandwich Cookies with Cream Cheese Frosting
Soft and Chewy Lemon Sandwich Cookies with Cream Cheese Frosting are a delightfully bright treat that fills your kitchen with a refreshing lemony aroma. With each cookie, imagine the soft texture that melts in your mouth, balanced perfectly with a sweet tang from the cream cheese frosting. If you think of store-bought cookies, let me tell you, these homemade gems are in a league of their own. Each bite brings a burst of vibrant flavor that feels like sunshine and makes a joyful day even brighter.
These cookies are not only delectable; they are also easy to whip up in under an hour (plus chilling time). Made with staple ingredients you likely have in your pantry, they promise a hassle-free baking experience. Kids can help, making it a fun family activity, and they’re perfect for any occasion—snacks, gatherings, or simply a sweet treat at the end of a long day. I invite you to try this recipe and bring a taste of sunshine to your kitchen!
Table of Contents
Why You’ll Love This Recipe
- Simple & Quick: Less than an hour in the kitchen, and you’ll have fresh cookies.
- Irresistible Flavor: A balanced blend of tangy lemon and creamy goodness that will keep you coming back for more.
- Eye-Catching Appeal: The vibrant yellow hue and fluffy frosting make these cookies visually stunning.
- Flexible Serving: Perfect for a snack, dessert table, or even a sweet breakfast treat.
- Diet-Friendly Options: Easy substitutes available for a gluten-free or vegan version!
Ingredients You’ll Need
- 1 cup Plugrá unsalted butter, softened: This butter lends a rich, creamy texture that elevates the cookies.
- 1 cup granulated sugar: Sweetens the dough to balance the tartness of the lemon.
- 2 tbsp light brown sugar, packed: Adds moisture and a hint of caramel flavor.
- 1 large egg: Helps bind the cookie dough.
- 1 large egg yolk: Enriches the dough, making the cookies softer.
- 1½ tbsp fresh lemon juice: Provides that essential zesty flavor.
- 2 tbsp lemon zest, packed (about 2 large lemons): Intensifies the lemony aroma and taste.
- ½ tsp lemon extract: Enhances the lemon flavor without being overpowering.
- 1 tsp vanilla extract: Introduces warmth to the overall flavor profile.
- 2½ cups all-purpose flour: The base of your cookie dough.
- 1½ tbsp cornstarch: Creates a tender, lighter texture.
- ¾ tsp baking soda: Helps the cookies rise and become perfectly fluffy.
- ¼ tsp salt: Balances the sweetness and enhances flavors.
- ⅓ cup granulated sugar for rolling: Gives the cookies a sweet crust.
- 4 oz cream cheese, softened: Forms the creamy frosting.
- ¼ cup Plugrá unsalted butter, softened: Combines with cream cheese for luxurious frosting.
- 1½ cups powdered sugar, sifted: Sweetens and stabilizes the frosting.
- 1 tbsp fresh lemon juice: Brightens the flavor of the frosting.
- 1 tsp lemon zest: Ties the frosting flavor to the cookie.
- ¼ tsp lemon extract: Keeps the lemon essence alive in the frosting.
- Pinch of salt: Balances sweetness in the frosting.
How to Make Soft and Chewy Lemon Sandwich Cookies with Cream Cheese Frosting
Mix the Dry Ingredients: In a medium bowl, whisk together 2½ cups all-purpose flour, 1½ tbsp cornstarch, ¾ tsp baking soda, and ¼ tsp salt. Set it aside.
Prepare the Sugar and Butter Mix: In the bowl of a stand mixer, use your fingers to rub together 1 cup granulated sugar and 2 tbsp lemon zest before adding 1 cup softened Plugrá butter. Cream this mixture on medium-high for about 3 to 4 minutes until light and fluffy.
Add the Eggs and Flavorings: Add 1 large egg and 1 large egg yolk one by one, mixing thoroughly after each addition. Follow this with 1½ tbsp fresh lemon juice, 2 tbsp lemon zest, ½ tsp lemon extract, and 1 tsp vanilla extract until well incorporated—don’t worry if it looks slightly curdled.
Combine Wet and Dry Ingredients: Gradually add the dry mixture to the wet ingredients and mix on low speed just until the flour disappears—overmixing could lead to tougher cookies.
Chill the Dough: Cover the cookie dough and refrigerate it for at least 2 hours or overnight to firm up the texture (this step enhances flavor, too).
Preheat oven: Preheat your oven to 325°F (163°C) and line two baking sheets with parchment paper.
Shape the Cookies: Scoop about 1.5 tablespoons of dough, roll it into a smooth ball in your palms, then roll in ⅓ cup granulated sugar. Place them 2 inches apart on the prepared sheets.
Bake: Bake the cookies for 10 to 11 minutes, until the edges are set but the centers still look slightly underdone.
Perfect Shape Tips: If any cookies spread, use a round cookie cutter (or rim of a mug) immediately after baking to reshape them gently.
Cool: Let the cookies cool on the baking sheet for about 10 minutes before transferring them to a wire rack to cool completely.
Make the Cream Cheese Frosting: In a medium bowl, beat together 4 oz softened cream cheese and ¼ cup softened Plugrá butter for about 2 minutes until smooth.
Add Sweetness and Flavor: Gradually mix in 1½ cups sifted powdered sugar, 1 tbsp fresh lemon juice, 1 tsp lemon zest, and ¼ tsp lemon extract. Beat on medium-high for 1 minute until fluffy. If it’s too soft, refrigerate for 15 to 20 minutes.
Sandwich the Cookies: Pair up your cooled cookies by matching similar sizes. Pipe or spread about 1 tablespoon of frosting onto the bottom of one cookie, then thoughtfully place another cookie on top, flat side down, gently pressing to spread the frosting to the edges.
Serve or Store: Serve immediately or refrigerate in a single layer in an airtight container for up to 5 days.
Storing & Reheating
For the best enjoyment, these cookies can be stored at room temperature in an airtight container for about 3 days, or in the refrigerator for up to 5 days. To freeze, place them in a single layer in a freezer-safe container for up to 3 months. When ready to enjoy, allow them to thaw and come to room temperature. You may notice the frosting is a touch softer, but a gentle refrigerate will refresh it.
Chef’s Helpful Tips
- Avoid overmixing the dough, as this can lead to tougher cookies.
- For best results, ensure your butter and cream cheese are at room temperature before mixing.
- Timing is key; don’t let the cookies bake too long for that perfect soft texture.
- Consider using a different kind of citrus zest, like lime or orange, for a fun twist.
- Make the frosting ahead of time and keep it chilled until you’re ready to use it.
Soft and Chewy Lemon Sandwich Cookies with Cream Cheese Frosting truly encapsulate the joy of baking. Their delightful lemon flavor combined with the creamy sweetness of the frosting creates an irresistible combination. Plus, these cookies are simply a feast for the eyes! Baking and decorating can be a fun family bonding time or a creative outlet for yourself. So go ahead, gather your ingredients, and enjoy the experience of creating something remarkable. Your kitchen is about to become the heart of lemony bliss!
Recipe FAQs
Can I make these cookies gluten-free?
How can I make the frosting less sweet?
Can I prepare the cookie dough ahead of time?
What can I pair with these cookies?
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Soft and Chewy Lemon Sandwich Cookies with Cream Cheese Frosting
These Soft and Chewy Lemon Sandwich Cookies filled with Cream Cheese Frosting are a perfect treat for any occasion. With their zesty flavor and creamy filling, they are easy to make and will satisfy your sweet tooth.
- Prep Time 25 minutes
- Cook Time 156 minutes
- Yield 14 servings 1x
Ingredients
- 1 cup plugrà unsalted butter, softened
- 1 cup granulated sugar
- 2 tbsp light brown sugar, packed
- 1 large egg
- 1 large egg yolk
- 1½ tbsp fresh lemon juice
- 2 tbsp lemon zest, packed (about 2 large lemons)
- ½ tsp lemon extract
- 1 tsp vanilla extract
- 2½ cups all-purpose flour
- 1½ tbsp cornstarch
- ¾ tsp baking soda
- ¼ tsp salt
- ⅓ cup granulated sugar for rolling
- 4 oz cream cheese, softened
- ¼ cup plugrà unsalted butter, softened
- 1½ cups powdered sugar, sifted
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest
- ¼ tsp lemon extract
- Pinch of salt
Instructions
- In a medium bowl, whisk together the flour, cornstarch, baking soda, and salt. Set aside.
- In a stand mixer, rub the sugar with the lemon zest to release the oils.
- Cream the softened butter with the lemon sugar mixture and brown sugar on medium-high for 3 to 4 minutes until fluffy.
- Add the egg and egg yolk one at a time, mixing thoroughly after each. Incorporate the lemon juice, lemon zest, lemon extract, and vanilla extract until combined. Slight curdling is normal.
- Gradually mix in the dry ingredients on low speed just until the flour is combined. Avoid overmixing.
- Cover the dough and refrigerate for at least 2 hours or overnight.
- Preheat the oven to 325°F and line two baking sheets with parchment paper.
- Scoop 1.5 tablespoon-sized balls of dough, roll them smooth, then coat in granulated sugar. Place on the baking sheets, leaving 2 inches between each cookie.
- Bake for 10 to 11 minutes until edges are set and centers are slightly underdone.
- If cookies spread too much, use a round cookie cutter or similar to reshape them immediately after baking.
- Let cookies cool on the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
Chilling the dough helps prevent the cookies from spreading too much while baking.
Feel free to adjust the amount of lemon juice and zest to your taste preferences.
Nutrition
- Serving Size: 1 cookie
- Calories: 200
- Sugar: 15g
- Sodium: 100mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.
