Soft Lemon Sandwich Cookies with Lemon Buttercream Filling
If you’re looking for the perfect lemon dessert that’s bright, buttery, and full of fresh citrus flavor, these lemon sandwich cookies are it.
Made with real lemon zest, fresh lemon juice, and a creamy lemon curd buttercream, these cookies are soft, tender, and perfectly balanced between sweet and tangy. Each cookie is lightly crisp on the edges with a delicate sparkly sugar coating, then sandwiched together with a smooth, zesty filling that melts into every bite.
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Why You’ll Love This Recipe
- Bright, fresh lemon flavor in every bite – Made with real lemon zest, fresh lemon juice, and lemon curd for a naturally vibrant citrus taste.
- Soft, buttery cookies with the perfect texture – These shortbread-style cookies are tender on the inside with a lightly crisp, sugar-coated top.
- Perfect balance of sweet and tangy – The lemon buttercream filling adds just the right amount of creaminess and zing without being overly sweet.
- Perfect for special occasions or everyday baking – Great for spring gatherings, baby showers, holidays, or a cozy afternoon treat at home.
Ingredients You’ll Need
For the Lemon Cookies:
- All-purpose flour – Provides structure and keeps the cookies tender.
- Granulated sugar – Adds sweetness and creates that lightly crisp, sparkly top.
- Butter – Gives the cookies their rich, soft, buttery texture.
- Egg – Helps bind everything together and adds structure.
- Vanilla extract – Adds warmth and depth to the flavor.
- Fresh lemon juice – Adds a subtle tangy brightness to the dough.
- Fresh lemon zest – Brings a bright, natural lemon flavor you can’t get from extracts.
- Sea salt – Balances the sweetness and enhances all the flavors.
For the Lemon Buttercream Filling:
- Powdered sugar – Sweetens and gives the filling its light, fluffy texture.
- Butter – Creates a smooth, creamy base for the filling.
- Lemon curd – Adds a rich, tangy lemon flavor without curdling the buttercream. You can use store-bought or homemade—if you’d like to make your own, I have a full recipe here: Easy Instant Pot Lemon Curd
- Fresh lemon zest – Boosts the lemon flavor and keeps it tasting fresh.
- Sea salt – Cuts the sweetness and balances the buttercream.
For the full list of ingredients and step-by-step instructions, scroll down to the printable recipe card at the end of this post.
How to Shop for the Best Ingredients
- All-purpose flour – Choose organic unbleached flour.
- Butter – Look for organic butter made from pasture-raised cows.
- Sugar – Look for organic and fair-trade granulated sugar when possible. Fair-trade options support ethical farming practices.
- Eggs – Choose organic, free-range eggs from pasture-raised chickens.
- Lemons – Choose lemons that are bright yellow, smooth, and heavy for their size, which usually means they are juicy. Avoid lemons with dull skin, wrinkles, or soft spots. Since you’ll be using the zest, organic lemons are a great option to reduce pesticide residue.
- Lemon curd – I highly recommend homemade—if you’d like to make your own, I have a full recipe here: Easy Instant Pot Lemon Curd
- Vanilla extract – Use a pure vanilla extract made with simple ingredients rather than imitation vanilla for the best flavor.
Disclaimer: I share these ingredient tips based on my own experience and research. I am not a doctor or dietitian, and this information is not intended to replace professional medical advice.
Step-by-Step Instructions
1. Preheat the oven and prepare the baking sheets.
Preheat the oven to 350 degrees. Line 2 large baking sheets with parchment paper.
2. Infuse the sugar with lemon zest.
Add the granulated sugar and lemon zest to the bowl of a stand mixer. Rub the zest into the sugar with your fingers for 30–60 seconds until very fragrant. This helps release the natural oils and enhances the lemon flavor.
3. Cream the butter and sugar.
Add the unsalted butter to the lemon sugar. Beat with the paddle attachment on medium speed until light and fluffy, about 3 minutes.
4. Add the wet ingredients.
Add the sea salt, egg, and vanilla extract and beat on medium speed until combined, about 1 minute. Add the fresh lemon juice and mix until just combined. The mixture may look slightly curdled, but this is normal—it will smooth out once the flour is added.
5. Add the flour and mix the dough.
With the mixer running on low speed, slowly add the all-purpose flour in batches. Continue mixing until the dough is just combined and begins to ball up around the paddle. The dough will be soft, but it should hold together easily when pressed. Avoid overmixing.
6. Roll out and cut the lemon cookies.
Lightly flour your work surface and rolling pin. Turn the dough out and roll it to about 1/8-inch thick. Use a 2-inch round cookie cutter to cut out the lemon cookies.
7. Transfer, sprinkle, and bake.
Transfer the cookies to the prepared baking sheets, leaving about 1/2 inch between each one. Sprinkle a pinch of granulated sugar over the top of each cookie. Bake for 10 minutes, or until the cookies are just set. The edges should feel firm, but the cookies will remain pale with little to no browning. Let the cookies cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely. Bake one sheet at a time, placing the first sheet in the oven while the second. Once the first sheet is done, bake the second.
8. Make the lemon buttercream filling.
Once the cookies are completely cool, beat the unsalted butter and sea salt in a stand mixer with the paddle attachment for 1–2 minutes until creamy. With the mixer on low speed, gradually add the powdered sugar 1/2 cup at a time. Stop and scrape down the bowl, then mix on medium speed for 1 minute until light and fluffy. Add the lemon curd and lemon zest and mix on medium speed for 1–2 minutes until smooth and fully combined.
9. Assemble the sandwich cookies.
Flip over half of the cookies so the flat side is facing up. Spread or pipe the lemon buttercream filling onto that half. Top with the remaining cookies, gently pressing the bottoms of the plain cookies onto the filling to create each sandwich cookie.
10. Serve or store.
The cookies can be enjoyed immediately or placed in an airtight container and enjoyed within 2 days. For longer storage, place them in the refrigerator and enjoy within 5 days.
Recipe Tips
- Use a kitchen scale instead of measuring cups – For the most accurate results, weigh your ingredients in grams. This helps ensure consistent texture and prevents adding too much flour.
- Roll the dough evenly – Aim for about 1/8-inch thickness so the cookies bake evenly and stay delicate. Thicker dough will result in a more cake-like texture.
- Don’t overbake the cookies – The cookies should be just set with pale tops and lightly firm edges. Overbaking will make them dry instead of soft.
- Let the cookies cool completely before filling – Adding the buttercream too early can cause it to melt and slide off.
- Use a generous amount of filling – The buttercream recipe makes plenty, so don’t be afraid to add a thick layer for the best flavor and texture.
- Let the cookies sit before serving – After assembling, let the cookies rest for a bit so the filling can slightly soften the cookies, making them easier to bite into.
- Bake both sheets at once if needed – If baking both sheets at the same time, rotate the pans halfway through to ensure even baking. You may also need to add an extra 1–2 minutes to the baking time.
Storage
- Store – Keep the cookies in an airtight container at room temperature for 2 days, or in the refrigerator for up to 5 days to maintain freshness. If refrigerated, let the cookies sit out for a bit so the buttercream softensand the texture is just right.
Frequently Asked Questions
No, I don’t recommend using lemon juice in the buttercream. It can cause the butter to separate. Using lemon curd and lemon zest gives you a rich, smooth filling with plenty of lemon flavor.
Yes, you can prepare the dough ahead and store it in the refrigerator for up to 24 hours. Let it sit at room temperature for a bit before rolling so it’s easier to work with.
No, chilling isn’t necessary for this recipe. The dough can be rolled and baked right away. However, if your dough becomes too soft or sticky to work with, place it in the refrigerator for about 20–30 minutes until it firms up slightly.
You can use anything round that’s about 2 inches wide, like a jar lid or the top of a glass. Just keep in mind that larger sizes will change the yield.
The cookies should look pale with edges that feel set and lightly firm. They won’t brown much, so avoid overbaking to keep them soft.
Soft Lemon Sandwich Cookies with Lemon Buttercream Filling
Equipment
- Mixing bowl
- Measuring cups
- Kitchen scale
- Microplane or zester
- Rolling Pin
- 2-inch round cookie cutter
- 2 Large baking sheets
- Baking sheets
- Wire rack
- Piping bag & piping tip, optional
Ingredients
Lemon Cookies
- 344 grams all-purpose flour
- 170 grams unsalted butter room temperature
- 150 grams granulated sugar plus extra for sprinkling
- 1 large egg, at room temperature
- 2 teaspoons vanilla extract
- 1 ½ tablespoons fresh lemon juice, about 1 lemon
- 1 1 tablespoon lemon zest, about 3 lemons
- 1/2 teaspoon salt
Lemon Curd Filling
- 360 grams powder sugar
- 227 grams unsalted butter, softened
- 60 grams lemon curd
- 1 tablespoon lemon zest
- 1/2 teaspoon sea salt
Instructions
- Preheat the oven to 350 degrees. Line 2 large baking sheets with parchment paper.
- Add the granulated sugar and lemon zest to the bowl of a stand mixer. Rub the zest into the sugar with your fingers for 30–60 seconds until very fragrant. This helps release the natural oils and enhances the lemon flavor.
- Add the unsalted butter to the lemon sugar. Beat with the paddle attachment on medium speed until light and fluffy, about 3 minutes.
- Add the sea salt, egg, and vanilla extract and beat on medium speed until combined, about 1 minute. Add the fresh lemon juice and mix until just combined. The mixture may look slightly curdled, but this is normal—it will smooth out once the flour is added.
- With the mixer running on low speed, slowly add the all-purpose flour in batches. Continue mixing until the dough is just combined and begins to ball up around the paddle. The dough will be soft, but it should hold together easily when pressed. Avoid overmixing.
- Lightly flour your work surface and rolling pin. Turn the dough out and roll it to about 1/8-inch thick. Use a 2-inch round cookie cutter to cut out the lemon cookies.
- Transfer the cookies to the prepared baking sheets, leaving about 1/2 inch between each one. Sprinkle a pinch of granulated sugar over the top of each cookie. Bake for 10 minutes, or until the cookies are just set. The edges should feel firm, but the cookies will remain pale with little to no browning. Let the cookies cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely. Bake one sheet at a time, placing the first sheet in the oven while the second. Once the first sheet is done, bake the second.
- Once the cookies are completely cool, beat the unsalted butter and sea salt in a stand mixer with the paddle attachment for 1–2 minutes until creamy. With the mixer on low speed, gradually add the powdered sugar 1/2 cup at a time. Stop and scrape down the bowl, then mix on medium speed for 1 minute until light and fluffy. Add the lemon curd and lemon zest and mix on medium speed for 1–2 minutes until smooth and fully combined.
- Flip over half of the cookies so the flat side is facing up. Spread or pipe the lemon buttercream filling onto that half. Top with the remaining cookies, gently pressing the bottoms of the plain cookies onto the filling to create each sandwich cookie.
- The cookies can be enjoyed immediately or placed in an airtight container and enjoyed within 2 days. For longer storage, place them in the refrigerator and enjoy within 5 days.
Notes
Nutrition
If you make this recipe, I’d love to know what you think! Share your photos or variations in the comments, or tag on Instagram or Facebook @awifeandherhome. Don’t forget to pin this recipe!
