Lemon Sandwich Cookie Recipe


What I have in store for you today is an absolute rare treat. What’s better than buying lemon sandwich cookies? Making them yourself of course! Nothing quite beats the accomplishment of spending 20 minutes initially to prep this recipe, place them in the oven for a short spell of approx 20 or until golden. Then kick back and enjoy this creamy treat.

lemon cream sandwich cookies

These are the perfect tea cookie recipes for parties, for dessert and afternoon tea. You’ll find it difficult to find a time where they’re not appropriate, well I do anyway. I’ve even been known to eat one at breakfast but don’t tell my hubby that πŸ™‚ The lemon cream sandwich cookie recipe I have in store for you is perfect with lemon curd or zest. These lemon filled cookies really hit the spot for me every time and I know my readers will absolutely love them.

It’s not the same buying these at your local walmart when you can get the satisfaction of baking them yourself. They always taste far fresher and more satisfying that way, in my humble opinion. The perfect complementary snack with a cup of team or coffee, these lemon treats will having you running back for more.

How to Make Lemon Sandwich Cookies

Lemon Sandwich Cookies

5 from 3 votes
Recipe by Laura Ritterman Course: Dessert, cookiesCuisine: AmericanDifficulty: Easy


Prep time


Cooking time






  • Butter – 1/3 a cup or 1.75 ounces

  • Sugar – 1/3 a cup/2 ounces

  • Eggs – one

  • Lemon – 1 medium (zest and juice)

  • Baking powder – 1 tsp

  • Vanilla sugar – 1 tsp

  • 3/4 a cup of Flour

  • Pinch of salt

  • Condensed milk – 200 grams or 3.5 ounces

  • Heavy whipped cream – 50 ml


  • Remove the butter and eggs from the refrigerator in advance, as the food should be at room temperature.
  • Put soft butter at room temperature in a bowl, add sugar, vanilla sugar and a pinch of salt to it. Rub it all with a silicone spatula or beat with a mixer, but if you don’t have a mixer, the spatula will do well!
  • Add the egg, half a serving of lemon juice and zest to the sugar-butter mixture. Mix everything well until smooth.
  • Add the sifted flour and baking powder to the liquid ingredients. Stir everything until smooth, you should get a thick sticky mass. Cover the bowl with the dough with cling film and leave it in the refrigerator for several hours to freeze the mass.
  • While the dough freezes, prepare the cream. Add the second portion of the condensed milk to the condensed milk.
  • Mix and the condensed milk should immediately thicken (use only natural condensed milk, which contains only milk and sugar, without vegetable additives, otherwise the condensed milk will not thicken but, on the contrary, will become even more liquid ) In a separate bowl, whip the cream to solid peaks and add to the condensed milk, you get a cream that holds its shape well).
  • Preheat the oven to 180C. Take the dough out of the refrigerator and take a dough with a teaspoon and roll small balls. Put the balls on parchment or silicone mat at a distance from each other (do not put them too close otherwise they will spread and stick together when baking).
  • Bake cookies for 20 minutes, they should rise and the bottom should turn golden.
  • When the cookies are baked, let it cool completely, apply cream to one cookie and cover with the second. Your lemon sandwich cookie is ready!

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Although this dish take approx 20 minutes to cook, its well worth the wait in both the cooking and prep time. My kids jump for joy when I cook these up and family and friends meet me with a smile when they see these.

Let me know down below in the comments if you make up these lemon shortbread cookies and be sure to send me any pictures on Facebook. I’m always keen to get feedback and any improvements or alterations you’ve made to the recipe.

Until next time, enjoy fairies!

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