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Tangy Citrus Sandwich Cookies

Author: Charlotte Bothe

Tangy Citrus Sandwich Cookies   Recipe

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

At a glance

about 25 filled cookies


Choose your measure:



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


  • 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


  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.
  11. Yield: about 25 filled cookies.