Lemon Sandwich Cookie

Preparation time 45 minutes |Baking time: 8 minutes per pan | 30 sandwich cookies


Picture of lemon sandwich cookie
Lemon Sandwich Cookie
  • 3/4 cup LAND 0 LAKES Butter, softened
  • 3/4 cup powdered sugar
  • 1 egg
  • 1/2 teaspoon lemon extract
  • 1 2/3 cups all-purpose flour
  • 1/8 teaspoon salt
  • Coarse grain sugar


  • 2 1/2 cups powdered sugar
  • 1/4 cup LAND 0 LAKES Butter, softened
  • 2 tablespoons lemon juice
  • 1/2 teaspoon lemon extract
  • 1 to 2 tablespoons LAND 0 LAKES Fat Free Half & Half or milk

Combine 3/4 cup butter and -3/4 cup powdered sugar in large bowl; beat at medium speed until creamy. Add egg and 1/2 teaspoon lemon extract, continue beating until combined. Reduce speed to low; add flour, and salt.

Divide dough in half; shape each half into 8-inch log. Wrap each in plastic food wrap. Refrigerate until firm (at least 2 hours).

Heat oven to 3500F. Cut logs into 1/4-inch slices with sharp knife. Place I inch apart onto ungreased cookie sheets. Sprinkle half of cookies with coarse sugar. Bake for 8 to 10 minutes or until edges begin to brown. Transfer to wire rack.

Cool completely.

Combine all filling ingredients in medium bowl, adding enough half & half for desired spreading consistency. Beat on low speed until well mixed.

Spread about I teaspoon filling onto bottom of each cookie without sugar. Top with remaining cookies, sugar-side up.

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