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Tangy Lemon Sandwich Cookies


Sweet and tart, with flavors evocative of the candy from the crinkly plastic wrappers at Halloween, these filled lemony cookies possess a bit more sophistication and eye appeal.

At a glance

2 dozen filled cookies


Choose your measure:


Filling and Glaze

  • 1/4 cup (4 tablespoons) butter, melted
  • 1 tablespoon lemon juice powder
  • 1 1/2 to 2 cups confectioners' sugar
  • food coloring, optional
  • mint leaves, optional, for garnish


  1. Preheat oven to 375°F. Lightly grease your cookie molds, or lightly grease (or line with parchment) a baking sheet.
  2. To make the cookies: Beat the butter, sugar, lemon powder, lemon oil, salt, and vanilla until blended.
  3. Mix in the egg yolk, flour, and Hi-maize or cornstarch until well-blended.
  4. Press 1/2 teaspoonful of dough into each lightly greased mold. Place the molds on a baking sheet. If you're not using the molds, roll each cookie into a ball and press slightly to flatten on the prepared baking sheet.
  5. Bake the cookies for 10 to 12 minutes.
  6. Cool and remove the cookies from molds. Let them cool completely before filling and glazing.
  7. To make the filling and glaze: Beat the filling and glaze ingredients together, adjusting the consistency as needed with milk or confectioners' sugar.
  8. Add a few drops of yellow food coloring, if desired.
  9. To fill and assemble: Spread a small amount of glaze on the flat side of each cookie and press together with another cookie.
  10. Let completed "lemons" set completely before dipping each one into the remaining glaze to coat it completely.
  11. Place finished "lemons" on parchment paper to allow glaze to set.
  12. Store the leftover "lemons", wrapped, for up to 5 days.