Tangy Citrus Sandwich Cookies

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Yield: about 25 filled cookies

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These cookies feature lemon in the cookie itself, its coating, AND its filling.

Tangy Citrus Sandwich Cookies

star rating (8) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: about 25 filled cookies
Published: 12/28/2012

Ingredients

Dough

Coating

  • 1/2 cup granulated sugar
  • 1/8 teaspoon lemon oil

Filling

  • 3-ounce package cream cheese
  • 1/4 cup (4 tablespoons) unsalted butter
  • 3 cups confectioners' sugar
  • 1 tablespoon grated lemon rind (zest)
  • 1 to 2 teaspoons lemon juice, optional

Directions

1) Preheat the oven to 375°F. Lightly grease two baking sheets, or line with parchment.

2) To make the cookies: Beat together the butter and sugar.

3) Beat in the egg, zest, and lemon powder.

4) Scrape the bowl and mix in the flour, baking powder, and salt.

5) To make the coating: Shake the sugar and lemon oil in a container with a lid until the oil is evenly distributed.

6) Scoop the dough by the teaspoonful and roll in the coating. Place the cookies on the baking sheets, and press flat.

7) Bake the cookies for 7 to 8 minutes, until their edges turn light brown. Remove them from the oven, and transfer them to a rack to cool.

8) To make the filling: Beat the cream cheese and butter together until fluffy.

9) Beat in the sugar 1 cup at a time. Beat in the lemon powder or zest. If the filing seems too thick, beat in the optional juice.

10) Spread a tablespoon of filling on the bottom of one cookie, and top with another cookie, flat side down.

Yield: about 25 filled cookies.

Reviews

1
  • star rating 07/08/2014
  • Lisa from Narberth, Pa
  • The lemon flavor really comes through and is bright but overall the cookies are too sweet. If I make them again, I would not roll them In the granulated sugar before baking. More importantly, my dough was very crumbly and I had to work hard to get it to stick together to form the balls. Then after I flattened them, I had to go back and consolidate the crumbling edges. This was a lot of work for 24 cookies! The filling was also too sweet.
    An unglazed version of our Lemon Sable Cookies would be a very nice - and less sweet - lemon cookie which you might prefer.~Jaydl@KAF
  • star rating 04/04/2013
  • Laura from Azusa, CA
  • These cookies were a big hit. I made them with lemon powder, lemon zest and lemon essence I had on hand (didn't have any lemon oil). I like my lemon deserts to have a bite so I also added the lemon powder to the filling and some to the sugar as well. (I am going to try leftover lemon sugar in my espresso.) I made a double batch and got about 50 cookies sandwiched using the teaspoon scoop, hard to tell really as my DH kept sneaking them. I had a lot of filling left over though. Perhaps I used less filling than recommended but it was enough for us. I liked them better when they had been filled and stored a while as they got soft and chewy. Definitely going in my permanent recipe file.
  • star rating 03/24/2013
  • retro80sdoc from KAF Community
  • I made the cookie dough with lime zest/lime powder and used lime zest mixed with granulated sugar for the coating. I did not use the recommended filling, I used the KAF sandwich cookie nondairy filling with vanilla and lime juice. Cookies are just heavenly -- a little burst of sunshine on a dreary March day! May double the recipe next time -- I expect these will be gone by tomorrow.
  • star rating 03/17/2013
  • from
  • I made the orange,lime and the lemon cookies we loved them all, can't pick just one Rose
  • star rating 03/07/2013
  • Shari from Bethany, MO
  • The best homemade lemon cookies I have ever eaten. I doubled the batch and am glad I did so I have some to share. I used lemon oil for the sugar coating and after pressing the dough balls with a glass dipped in the lemon sugar, I sprinkled extra on the cookies. Wow what a tangy burst of lemon! The cookies look like a professional baked them. Thanks KA for another delicious easy recipe.
  • star rating 02/27/2013
  • Sherrie from Denver, CO
  • I have not made this recipe but wanted to comment that the ingredients differ slightly between the website and mailed catalog. One calls for glazing sugar and the other confectioners sugar. Just wondering what the difference is.
    They are very similar to eachother and can be used interchangeably. The glazing sugar is especially formulated to dry firm, fast & glossy and does not contain the added starch. ~Amy
  • star rating 02/27/2013
  • Gypsybaker from South Florida
  • I made these cookies after seeing the recipe in the latest catalog...I thought I actually had all the ingredients on hand. However, in reading the directions, I didn't understand if I was also supposed to add lime zest or not....so, I came here & saw that in fact the recipe does call for zest...luckily, I had about the required amount. But, seriously, someone needs to better proof read the recipes that go into the catalog. I baked the cookies and made the filling...stored the cookies in a tin overnite and the filling in the fridge...assembled them the next morning and they tasted amazing...even to the one I had in the evening. Just ate the last one for breakfast & the lime flavor had dissipated a lot...still a good cookie; but, should be eatten by the 3rd day for best flavor. I definitely will make again!!
  • star rating 01/12/2013
  • JEM from
  • I made these today and they turned out great. I used lemon zest for mine. I did not have lemon oil, so I just used some lemon zest in the rolling sugar, and it seemed to work well. My batch yielded 20 sandwiches using the teaspoon cookie scoop.
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