The moment these lemon cookies with lemon cream come out of the oven, the kitchen smells like a sunny lemon grove, with a delicate sweetness and tangy perfume that instantly lifts your mood.
I love making them for afternoon tea, to pack in lunch boxes, or to set out when friends drop by unexpectedly, because they feel festive without any fuss.
SaveAs someone who adores citrus, I spent years perfecting a soft, tender cookie that holds a generous lemon cream filling without tipping over into sharpness, and this recipe is the happy result.
Lemon Cookies With Lemon Cream Recipe
Ingredients
Lemon Cookies
Lemon Cream
Finishing
Instructions
- Whisk dry ingredients
In a medium bowl, whisk together cornstarch, flour, baking powder, and salt until evenly combined.
- Zest and juice the lemon
Grate the zest from 1 lemon, then strain the juice to remove seeds and pulp. Measure 2 tablespoons zest and 1/3 cup juice.
- Cream butter and sugar
In a large bowl, beat the softened butter and granulated sugar with a hand mixer on medium speed for 2 to 3 minutes, until pale and fluffy.
- Add zest, lemon juice, and vanilla
Mix in the lemon zest, lemon juice, and vanilla extract until fully incorporated.
- Add egg
Add the egg and beat until smooth and combined, about 30 seconds.
- Combine wet and dry mixtures
Reduce the mixer speed to low and add the dry ingredients in two additions, mixing just until no streaks of flour remain. Do not overmix.
- Chill the dough
Cover the bowl and chill the dough for at least 30 minutes, or up to 72 hours. Chilling helps prevent spreading and deepens flavor.
- Preheat oven and prepare pans
Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Line two baking sheets with parchment paper.
- Shape and bake cookies
Roll tablespoonfuls of dough into balls and place them 2 inches apart on the prepared sheets. Flatten slightly with the back of a spoon or your fingers. Bake 10 to 12 minutes, until the edges are set but the centers look slightly soft.
- Cool cookies and make cream
Let the cookies cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely. While they cool, beat powdered sugar, lemon juice, vanilla, and softened butter in a bowl until smooth and spreadable.
- Assemble and garnish
Spread a spoonful of lemon cream on the flat side of half the cookies, top with the remaining cookies, and gently press. Dust with powdered sugar and garnish with a little lemon zest before serving.
Substitutions and variations
- You can use salted butter but reduce added salt in the cookie dough to 1/4 teaspoon.
- Replace lemon juice with lime juice for a slightly different citrus twist.
- If you prefer a lighter frosting, swap 2 tablespoons of butter in the lemon cream for Greek yogurt.
- Use a gluten free all purpose blend in place of the regular flour for gluten free cookies.
- For a richer flavor, add 1/4 teaspoon of almond extract along with the vanilla.
Chloe's tips
- For extra tender cookies, measure flour by spooning it into the cup and leveling off instead of scooping directly from the bag.
- If the dough feels too sticky after chilling, let it sit at room temperature for 5 to 10 minutes before rolling.
- Do not overbake; the centers will set as they cool, keeping the cookies soft.
- The lemon cream can be made a day ahead and stored in the refrigerator, whisking briefly before using.
- These cookies are best enjoyed within 3 days, stored in an airtight container at room temperature.
How to store it
- Store assembled cookies in an airtight container at room temperature for up to 3 days.
- Keep lemon cream separately in the refrigerator for up to 2 days.
- To freeze baked cookies, wrap them tightly and freeze for up to 1 month; thaw at room temperature before assembling.
Serving suggestions
Serve these lemon cookies as a cheerful afternoon snack or a light dessert alongside tea or coffee.
- Place cookies on a small tiered tray for a pretty presentation at brunch.
- Pair with sparkling water with lemon slices for a cohesive citrus spread.
- Add a tiny mint leaf on top of the cream for a pop of color.
Frequently asked questions
Why are my cookies spreading too much on the baking sheet?
Chill the dough thoroughly and avoid overworking it once the flour is added. If your butter is too soft, let it firm up slightly in the fridge before creaming.
Can I make these cookies gluten free?
Yes, swap the all-purpose flour for a gluten free all purpose blend that includes xanthan gum or add 1/2 teaspoon of xanthan gum if needed, and proceed as written.
My lemon cream is too runny, how can I fix it?
Add more powdered sugar gradually, or chill the cream for 15 to 20 minutes to let it firm up before spreading.
Can I use bottled lemon juice?
Fresh lemon juice gives the best flavor, but bottled lemon juice works in a pinch; you may want to add a tiny pinch more sugar to balance the flavor.
Let's get cooking!
I hope you enjoy making and sharing these lemon cookies with lemon cream as much as I have; each bite feels bright, comforting, and totally worth the little bit of effort.
