A creamy, sweet, and tart lemon-flavored filling is sandwiched between two crumbly sugar cookies to make the perfect dessert. These little bites of sweet heaven, also known as Polish tea cookies, are the perfect ending to any meal or treat to have with a cup of coffee any time of the day. Lemon sandwich cookies are my all-time favorites!
Ingredients You’ll Need:
To make the perfect lemon creme cookies, you will need the following ingredients:
- Sugar
- Unsalted butter
- Egg yolk
- Lemon juice
- Lemon zest
- All-purpose flour
- Confectioner’s sugar
How To Make Lemon Sandwich Cookies?
First, we will make the lemon cookie recipe:
- Preheat the oven to 375 F. Using a stand or hand-held mixer, cream together one cup of softened butter and ⅔ cup of superfine sugar until light and fluffy.
- Add the egg yolk, 2 teaspoons lemon juice, 2 teaspoons lemon zest, and 2 ¼ cups flour until well mixed.
- Scoop cookie dough onto a baking sheet lined with parchment paper or a silpat mat using a one-inch cookie scoop. Space the cookies two inches apart.
- Lightly flatten the cookies using the bottom of a glass dipped in flour so it doesn’t stick to the cookie.
- Place the baking sheet in the middle rack of the oven and bake for 9 to 10 minutes until just slightly golden on the edges but still light in color.
- Let them cool on the baking sheet for 5 minutes and then transfer to a cooling rack.
- Continue making cookies until you finish with the dough.
Making the filling:
- While the cookies are baking, make the filling. Cream together ⅓ cup of softened butter with 4 cups of confectioner’s sugar, ½ teaspoon of lemon zest, and 5 tablespoons of lemon juice. Place the filling into a piping bag.
- Once the cookies are cold, pipe-fill onto one cookie and place a second cookie on top to make a sandwich. You can also spoon two teaspoons of filling between two cookies if you don’t have a piping bag.
How long can Lemon Sandwich Cookies sit out?
As long as the temperature is not too hot, lemon cream-filled cookies can sit out for 2-5 days, but I guarantee they won’t last that long!
Flavor Variations for Sandwich Polish Tea Cookies:
- Add almond extract to the cookie dough and the filling to make almond-flavored cookies
- Instead of using lemon juice, you can use lime, orange, or grapefruit juice and zest to make these cookies
Lemon Sandwich Cookies
A creamy, sweet, and tart lemon-flavored filling is sandwiched between two crumbly sugar cookies to make the perfect dessert.
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Servings: 15 SANDWICH COOKIES
Calories: 353kcal
Equipment
- Stand or hand-held mixer
- Baking sheet
- Parchment paper or a silpat mat
- 1-inch cookie scoop
- Oven
Ingredients
For the cookies:
- ⅔ cup superfine sugar
- 1 cup unsalted butter, room temperature
- 1 large egg yolk, room temperature
- 3 teaspoons lemon juice
- 3 teaspoons lemon zest
- 2 ¼ cups all-purpose flour
For the filling:
- ⅓ cup unsalted butter, room temperature
- 4 cups confectioner’s sugar
- 5 tablespoons lemon juice
- 1 teaspoon lemon zest
Instructions
- Preheat the oven to 375 F. Using a stand or hand-held mixer, cream together the softened butter and superfine sugar, until light and fluffy.
- Add the egg yolk, lemon juice, lemon zest, and flour. Mix well.
- Scoop cookie dough onto a baking sheet lined with parchment paper or a silpat mat using a one-inch cookie scoop. Space the cookies two inches apart.
- Lightly flatten the cookies using the bottom of a glass dipped in flour so it doesn’t stick to the cookie.
- Place the baking sheet in the middle rack of the oven and bake for 9 to 10 minutes until just slightly golden on the edges but still light in color.
- Let them cool on the baking sheet for 5 minutes and then transfer to a cooling rack. Continue making cookies until you are done with the dough.
- While the cookies are baking, make the filling. Cream together the softened butter, confectioner’s sugar, lemon zest, and lemon juice. Spoon the filling into a piping bag.
- Once the cookies are cold, pipe about 2 tsp of filling onto one cookie and place a second cookie on top to make a sandwich. You can also spoon two teaspoons of filling between two cookies if you don’t have a piping bag.
Nutrition
Calories: 353kcal | Carbohydrates: 49g | Protein: 2g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 0.7g | Monounsaturated Fat: 4g | Cholesterol: 55mg | Sodium: 2mg | Potassium: 29mg | Fiber: 0.5g | Sugar: 31g | Vitamin A: 11IU | Vitamin C: 1mg | Calcium: 0.5mg | Iron: 5mg
