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Creamy Lemon Shortbread Sandwich Cookies

There’s something truly magical about the combination of zesty lemon and buttery shortbread that makes every bite of these Creamy Lemon Shortbread Sandwich Cookies a delightful experience.

Inspired by the classic love for lemon desserts and the timeless charm of shortbread, this recipe brings you the best of both worlds, sandwiched with a creamy lemon filling that’s simply irresistible.

The Inspiration Behind the Zest

Our journey begins with a craving for the lemony goodness reminiscent of childhood favorites.

Leveraging the natural, vibrant flavors of fresh lemons, this recipe aims to satisfy those who cherish the nostalgic taste of lemon cookies but with a gourmet, homemade twist.

Crafting with Care: Quality Ingredients for a Perfect Bite

At the heart of these cookies are simple, quality ingredients: fresh lemons for zesting and juicing, unsalted butter for a melt-in-your-mouth texture, and cream cheese for a smooth, rich filling.

Each element plays a crucial role in creating the ultimate lemon shortbread sandwich cookie.

A Peek into the Creation Process

Imagine starting with infusing sugar with lemon zest to capture the essence of lemon in every granule.

The process unfolds as we mix, roll, and bake the shortbread to golden perfection, then whisk together the creamy filling, and finally, assemble these delightful sandwiches with a drizzle of lemon glaze for an extra touch of sweetness.

Your Lemon Shortbread Cookie Questions, Answered

Diving into the delicious world of Creamy Lemon Shortbread Sandwich Cookies brings up some great questions. Whether you’re curious about ingredient substitutions, looking to perfect that creamy filling, wondering about storage, or itching to experiment with flavors, we’ve got you covered.

Below, you’ll find answers to some of the most common and intriguing questions to help you make these delightful cookies with confidence and creativity. Let’s unravel the secrets to baking perfection together!

“Can I use bottled lemon juice instead of fresh lemons for these cookies?”

Absolutely, you can use bottled lemon juice if fresh lemons aren’t handy. However, fresh lemon zest is a key ingredient for that vibrant citrus flavor in both the cookies and the filling. If you’re using bottled juice, try to find one that’s as natural and pure as possible to get closer to that fresh lemon taste.

“What’s the secret to getting that perfect creamy filling consistency every time?”

The trick to a perfectly creamy filling is ensuring your cream cheese is at room temperature before mixing. This makes it easier to blend smoothly with the powdered sugar and lemon juice. Also, add the powdered sugar gradually and mix thoroughly to avoid lumps, aiming for a silky-smooth texture that spreads easily but holds its shape between the cookies.

“How long can I store these lemon shortbread sandwich cookies, and how should I store them?”

These cookies keep beautifully when stored properly. In an airtight container, they can last up to a week at room temperature and two weeks in the refrigerator. For the best texture, keep them in a single layer or separated by parchment paper. If you prefer them a bit crisper, letting them sit at room temperature before serving can bring back that delightful crunch.

“I love the idea of lemon and shortbread, but can I add other flavors to this recipe?”

Definitely! This recipe is wonderfully versatile. Feel free to experiment by adding a teaspoon of vanilla extract to the dough for a classic twist, or swap the lemon zest for orange or lime zest for a different citrus kick. If you’re adventurous, incorporating finely chopped herbs like rosemary or thyme into the shortbread dough can add a sophisticated flair to your cookies.

Serving Up Smiles: Enjoyment Beyond the Last Crumb

Whether it’s for a special occasion or a simple treat for yourself, these lemon shortbread sandwich cookies are sure to bring joy.

Pair them with a cup of tea for a cozy afternoon snack or serve them at your next gathering for a dessert that’s sure to impress.

Join Us in the Kitchen

We invite you to roll up your sleeves, zest some lemons, and join us in creating something truly special. These Creamy Lemon Shortbread Sandwich Cookies are not just treats; they’re a celebration of flavor, texture, and the joy of baking.

Try the recipe, share your creations, and let’s spread a little sweetness in every bite.

Curious Creations and Tips

For those eager to explore further, why not fill your cookies with a berry preserve for a fruity twist?

Discover our recipe for Lemon Raspberry Shortbread Cookies, offering another layer of deliciousness to your baking endeavors.

Creamy Lemon Shortbread Sandwich Cookies

Creamy Lemon Shortbread Sandwich Cookies

Yield: 12-15 sandwich cookies
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes

Indulge in the ultimate sweet treat with our Creamy Lemon Shortbread Sandwich Cookies! Perfect for any occasion, these cookies combine zesty lemon and buttery shortbread, filled with a luscious lemon cream and topped with a delicate lemon drizzle. Whether you're enjoying a cozy afternoon tea or searching for the perfect dessert to impress your guests, these homemade cookies promise to delight with every bite. Easy to make and irresistibly delicious, they're the ideal addition to your baking repertoire. Pin now for a burst of lemony sweetness that's sure to brighten your day!


Lemon Shortbread

  • 1 cup unsalted butter, room temperature and soft
  • 1 lemon, zested and juiced
  • 1/2 cup sugar
  • 2 1/2 cups sifted flour - measure after sifting

Lemon Cream Filling

  • 2oz cream cheese, room temperature and soft
  • zest of 1 lemon
  • 2 tsp fresh squeezed lemon juice
  • 3/4 cup powdered sugar

Lemon Drizzle

  • 1 heaping cup powdered sugar
  • 2 tsp fresh squeezed lemon juice


Lemon Shortbread

  1. Preheat oven to 325 F degrees. Line 2 cookie sheets with parchment paper.
  2. In the bowl of your mixer, press the lemon zest into the sugar. Your sugar will become thick and fragrant.
  3. Add the butter to the sugar and cream until fluffy. Scrape the sides of the bowl to make sure all the butter is incorporated.
  4. Mix in 1 Tbsp of the fresh squeezed lemon juice.
  5. Add the flour and mix on low until a dough ball forms.
  6. Place dough on a lightly floured counter and knead 2-3 times until smooth.
  7. Roll dough out about 1/4-1/2 inch thick.
  8. Using a 2 1/4in biscuit cutter (I used one from a Martha Stewart set), cut cookies and place onto prepared cookie sheet.
  9. Bake on center rack in your oven for 12-13 minutes or just until the edges begin to brown. Remove immediately to a wire rack to cool completely.

Lemon Cream Filling

  1. In a medium bowl, mix together the lemon zest and the cream cheese with a hand mixer.
  2. Add the lemon juice and mix until incorporated.
  3. Slowly add the powdered sugar and mix until no more lumps appear and the mixture is smooth.

Lemon Drizzle

  1. In a small bowl, combine the lemon juice and sugar.
  2. With a fork, stir until smooth and no lumps remain.


  1. Spread the lemon cream in a thick layer on the bottom side of one cookie almost to the edges.
  2. Place another cookie on top of the cream filling (bottom side of the cookie face down on the filling) and press gently until the filling reaches the edges.
  3. Drizzle lemon and sugar mixture over the top of each cookie.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Carm Morelli

Sunday 25th of February 2024

Interesting here in Ontario I only saw and tried the chocolate mint, the chocolate sandwich and the vanilla sandwich cookies. We never got any of the other flavors

Terry C.

Friday 28th of December 2018

SO yummy! I made these for a gathering before Christmas Eve service and everyone who tried one took more...none were left. They were a lovely addition to the holiday flavors or ginger and pumpkin. Thanks so much for your recipe. A definite keeper and worth the little extra work.

I too left them out with the cream cheese filling and didn’t have any problem, with them melting or getting too soft. It make a delicious cookie with that silky cream cheese filling so don’t substitute. ???? also keep an eye on them with the baking. Just a very light golden on the bottom is perfect.

Wonderful cookie!!



Tuesday 29th of January 2013

These look luscious! Can you suggest a filling that would be similar to this but no cream cheese? I am looking for a frosting/filling that wouldn't require refrigeration. If not, I will just have to eat these myself :) Thanks!

Betsy Eves

Wednesday 30th of January 2013

Hi Wendy - you could just sub butter for the cream cheese. But - I've left these cookies out of the fridge since I made them and they're A-okay! If you're going to wait a while to eat them, pop them in the fridge or freezer. But they're best if eaten in the first couple days! ENJOY!

Judy R

Monday 28th of January 2013

Its snowing here in CT and I was wondering what I would bake today to help warm up the house. Now I know - thanks so much for a delicious recipe.

Betsy Eves

Monday 28th of January 2013

Yay! Let me know how they turn out for you!


Monday 28th of January 2013

SCORE... I have been thinking about these all night, off to the store to buy cream cheese

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