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All Reviews for Lemon Sandwich Cookies
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Gallery
Read the full recipe after the video.
Recipe Summary
prep: 45 mins
total: 2 hrs 15 mins
Yield: Makes 3 dozen
edb_104_lemon_sandwich.jpg
Ingredients
Ingredient Checklist
16 tablespoons (2 sticks) unsalted butter, room temperature
1 cup confectioners’ sugar
1 tablespoon finely grated lemon zest (from 1 lemon)
1/2 teaspoon salt
2 cups all-purpose flour (spooned and leveled), plus more for rolling
2 tablespoons granulated sugar, for sprinkling
Creamy Lemon Filling
Gallery
Read the full recipe after the video.
Recipe Summary
prep: 45 mins
total: 2 hrs 15 mins
Yield: Makes 3 dozen
edb_104_lemon_sandwich.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary
prep: 45 mins
total: 2 hrs 15 mins
Yield: Makes 3 dozen
Recipe Summary
prep: 45 mins
total: 2 hrs 15 mins
Yield: Makes 3 dozen
prep: 45 mins
total: 2 hrs 15 mins
prep:
45 mins
total:
2 hrs 15 mins
Yield: Makes 3 dozen
Makes 3 dozen
edb_104_lemon_sandwich.jpg
edb_104_lemon_sandwich.jpg
Ingredients
Ingredients
- 16 tablespoons (2 sticks) unsalted butter, room temperature
- 1 cup confectioners’ sugar
- 1 tablespoon finely grated lemon zest (from 1 lemon)
- 1/2 teaspoon salt
- 2 cups all-purpose flour (spooned and leveled), plus more for rolling
- 2 tablespoons granulated sugar, for sprinkling
- Creamy Lemon Filling
Directions
Preheat oven to 350 degrees. In a large bowl using an electric mixer on high speed, beat butter, confectioners’ sugar, lemon zest, and salt until combined. With mixer on low, add flour (dough will still be stiff); finish mixing with a wooden spoon.
Turn dough out onto a piece of plastic wrap, pat into a disk about 1/2 inch thick. Wrap, and chill until firm, about 1 hour (and up to 3 days).
Unwrap dough; place on a lightly floured piece of parchment or waxed paper. With a lightly floured rolling pin, roll dough about 1/8 inch thick (if dough cracks, let it warm up slightly).
Cut out cookies with a 1 1/2-inch round cutter (reroll scraps once, chilling of too soft). Place 1 inch apart on two baking sheets; sprinkle with granulated sugar. Bake until barely beginning to brown, 15 to 20 minutes; transfer to wire racks to cool completely.
Form sandwiches: Place about 1 teaspoon Creamy Lemon Filling between two cookies, sugared sides facing out; squeeze gently.
Reviews (33)
Add Rating & Review
138 Ratings
5 star values:
22
4 star values:
28
3 star values:
53
2 star values:
27
1 star values:
8
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Reviews (33)
Add Rating & Review
138 Ratings
5 star values:
22
4 star values:
28
3 star values:
53
2 star values:
27
1 star values:
8
Add Rating & Review
138 Ratings
5 star values:
22
4 star values:
28
3 star values:
53
2 star values:
27
1 star values:
8
138 Ratings
5 star values:
22
4 star values:
28
3 star values:
53
2 star values:
27
1 star values:
8
138 Ratings
5 star values:
22
4 star values:
28
3 star values:
53
2 star values:
27
1 star values:
8
- 5 star values:
- 22
- 4 star values:
- 28
- 3 star values:
- 53
- 2 star values:
- 27
- 1 star values:
- 8
Martha Stewart Member
Rating: 4 stars
03/16/2014
These cookies have a wonderful lemony flavor including the lemon filling. These are basically a shortbread cookie. I almost didn't make them because of the reviews. Dough will be stiff, but flour your hands and work it until it is combined well. Dough will look smooth & no longer crumbly. Then wrap in plastic & refrigerate. I did add 1/2 tsp vanilla to the dough & a little to the filling. I rolled the dough between 1/4 & 1/8 in. Do watch baking time. Bake 8-10 min. I will make again.
Martha Stewart Member
Rating: Unrated
12/31/2012
Here's my fix for this bunk recipe....
Add one egg to butter and sugar mixture.
Add one teaspoon when you mix in flour
Add one teaspoon of 1/2 & 1/2 if too dry
Roll into an 18 inch plastic log and chill for 4 hours
Cut 1/2 inch slices and bake for 10 or so minutes at 350.
Allow to cool and frost. Return covered cookies to fridge to cool.
That...is a lemon sandwich cookie!!
Martha Stewart Member
Rating: Unrated
05/25/2012
This is the second time I have made this recipe. I would definitely endorse the suggestion from others to form and slice a log. This dough is very hard to work with. It's either too cold and crumbly, or too soft, and sticky.(and I am a fairly skilled baker for an amateur.)
DO NOT COOK FOR 15-20 minutes!!! Unless you like burnt cookies. Ovens certainly vary, but no more than 8 mins in a consumer grade oven.
Use 4oz of cream cheese & you will have plenty of filling for 3 dozen sandwiches.
Martha Stewart Member
Rating: Unrated
04/11/2012
I, as well had a big problem with this cookie recipe. I followed the dirrections at every step and the dough rolled out with perfect texture; however, when I baked the cookies it melted into one hugh flat blob. This was a time consuming recipe and I have still the filling left over that I need to find a use for. Yet first, I may try to fix the cookie dough with perhapes adding more flour after I bring it back to room temperature or maybe adding baking powder. It needs something for firmness,
Martha Stewart Member
Rating: Unrated
04/06/2012
So disappointed. I have never been so unsuccessful after following a recipe AND a video. Followed to a T and the dough did not come together at all. What a let down. Are there specific brands of the ingredients required?
Martha Stewart Member
Rating: Unrated
03/28/2009
I just baked it. It was really nice and delicious! I like it very much~
Martha Stewart Member
Rating: Unrated
03/25/2009
Very easy cookie. Very rich buttery flavor. I don't like to roll out cookies so I formed the dough into a long roll and chilled it. Then when it was time to bake them I just sliced and baked them. I did wait about 5 minutes before slicing them to prevent them from crumbling. There was exactly enough filling. No additions.
Martha Stewart Member
Rating: Unrated
03/25/2009
I dont know how I messed these up, but the dough crumbled!!!! I followed the recipe to a T!!! What a waste! I will try again. (I had rolled it into a log....still crumbly). Sniff Sniff!
Martha Stewart Member
Rating: Unrated
03/24/2009
Delicious!!!! It was a succes with my family and friends!
Martha Stewart Member
Rating: Unrated
03/24/2009
I thought these were delicious. I followed someone's suggestion and roll into a log. I refrigerated it overnight and sliced the next day. I also has the filling ready a day ahead of time. After baking the cookies for 8 minutes (I made them quite small), I put the filling in a pastry bag and gave each cookie a dab. The view leftovers I had were still tasty the next day. I'm making them again tonight.
Martha Stewart Member
Rating: Unrated
03/23/2009
These were very good. I loved the shortbread cookie (the lemon flavor is very subtle). The only mistake I made was adding some lemon juice into the filling, and it made it a bit too tart for my liking. I think it would have been fine with just the zest. To tourtes, you just have to let it sit out at room temperature until you can roll it. As far as the cream cheese, you just have to use half of an 8 oz. pkg. I happened to have that left, so it was perfect.
Martha Stewart Member
Rating: Unrated
03/23/2009
I made the dough yesterday and put it in the fridge overnight. It is so dry right now I cant even roll it!!!! The dough was wrapped in saran wrap. What can I do to get it flexible enough to roll?
Martha Stewart Member
Rating: Unrated
03/23/2009
Can you say yummy?? These were really easy to make. I used my Easter egg cookie cutter so they were really cute. If you like lemon, you'll LOVE these. The filling was so easy. I'm using the left-over to dip my fruit in.
Martha Stewart Member
Rating: Unrated
03/22/2009
Filling recipe calls for 1 pkg. (4 oz.) cream cheese. I can either buy cream cheese in a 3 oz. package or an 8 oz package. I wonder what the correct amount is. This discrepancy could be what is causing some problems.
Martha Stewart Member
Rating: Unrated
03/20/2009
Saw the video on making these lemon cookies....simple! Can't wait to try them. These cookies are great for a Spring luncheon and summer parties...or, anytime during the year!! I'll use my Eureka lemons from my tree. Thanks, Martha!
Martha Stewart Member
Rating: Unrated
03/20/2009
how curious! i'm in the process of making these (dough in fridge) and feel that the icing is too thick and there likely won't be enough; i'm going to add lemon juice to thin it.... i substituted nevella for the confectioiner's sugar, so we'll see how that turns out! (whip 3/4 cup nevella with 2 Tsp cornstarch in blender) i think perhaps they should put 'preheat the oven to 350' after the 'chill the dough for an hour (or up to 3 days!)' for those who may be new to baking...LOL
Martha Stewart Member
Rating: Unrated
03/19/2009
Can you roll these into a log, refrigerate, and then just slice them to bake that way? Thanks!
Martha Stewart Member
Rating: Unrated
03/19/2009
These were delicious and easy to make, but I ran out of filling about 2/3 of the way through and ended up having to make another batch to finish. And I swear I was using barely a teaspoon of filling per sandwich! The filling is the best part anyway, so I would recommend to just go ahead and double the filling recipe to begin with.
Martha Stewart Member
Rating: Unrated
03/19/2009
Since there is cream cheese in the filling of these cookies, do they need refrigeration?
Martha Stewart Member
Rating: Unrated
03/19/2009
Bonita....that is a great idea! Will do that also. Any problems with the icing....some people seem to have problems!
Martha Stewart Member
Rating: Unrated
03/19/2009
Love these cookies! However, I find it easier to roll the dough into logs, refrigerate for 1 hr. and then slice to desired thickness.
Martha Stewart Member
Rating: Unrated
12/22/2008
These are our new favorite cookies! They're light, delicate and oh so tasty! My first batch was browning in 10 minutes though, so I baked the rest of them for about 8-9 minutes. Perfection!
Martha Stewart Member
Rating: Unrated
09/08/2008
Refreshing flavor change and using some small interesting cookie cutters makes them all the better and YOU all the better. These are beautiful cookies!
Martha Stewart Member
Rating: Unrated
05/22/2008
I made these for a pot luck lunch at the office. Everyone loved them. My hubby had the left overs and he constantly asks me to make them again.
Martha Stewart Member
Rating: Unrated
05/09/2008
I made these for a gift on Mother's day for my step mom. The only recommendation I have is that the filling needed to be a bit more tart with lemon flavoring. Next time I'm adding some lemon extract or some lemon juice!
Martha Stewart Member
Rating: Unrated
04/07/2008
I have made whole batch of these and brought to pays basque France as present to a French family. Everyone loved it! I couldn't find cream cheese in the local store and used yoghurt instead. It still come out quite good although the filling is a bit too soft and I can only give a thin layer.
Martha Stewart Member
Rating: Unrated
03/26/2008
Very yummy. I added more zest and a little lemon extract. I also suggest really rolling the dough to 1/8" I thought that my thinner cookies tasted better in the sandwich than the ones that I didn't roll enough. I think they would also be prettier if they were tea cookie size. Yay for tea parties.
Martha Stewart Member
Rating: Unrated
03/09/2008
These cookies were very tasty. The zest could be amped up a bit to give them more of a kick, but they were slightly crunchy, lemony and delicious. I would make them again and try different citrus for fun.
Martha Stewart Member
Rating: Unrated
03/09/2008
Hi Cathy. My filling was also runny. I however used full fat cream cheese and was able to thicken the filling by putting it the refrigerator while the cookies baked and cooled. Some low-fat cream cheeses have a higher moisture content compared to regular. They also use stabilizers and fat-replacers to give them a similar texture and creaminess. Since you tried more powered sugar (10x ?..wow) and chilling, I would suggest using full fat cream cheese which will set up better when chilled.
Martha Stewart Member
Rating: Unrated
02/12/2008
Delicious, but had problem with filling. Can you help, John? I used orange zest (out of lemon). Also used "1/3 less fat cream cheese Neuf." and it was very soft. The filling would just not thicken, even after lots of extra 10x sugar and refrigerating. What did I do wrong? These were so good, I want to make them again - correctly!!
Martha Stewart Member
Rating: 4 stars
03/16/2014
These cookies have a wonderful lemony flavor including the lemon filling. These are basically a shortbread cookie. I almost didn't make them because of the reviews. Dough will be stiff, but flour your hands and work it until it is combined well. Dough will look smooth & no longer crumbly. Then wrap in plastic & refrigerate. I did add 1/2 tsp vanilla to the dough & a little to the filling. I rolled the dough between 1/4 & 1/8 in. Do watch baking time. Bake 8-10 min. I will make again.
Rating: 4 stars
Rating: Unrated
12/31/2012
Here's my fix for this bunk recipe....
Add one egg to butter and sugar mixture.
Add one teaspoon when you mix in flour
Add one teaspoon of 1/2 & 1/2 if too dry
Roll into an 18 inch plastic log and chill for 4 hours
Cut 1/2 inch slices and bake for 10 or so minutes at 350.
Allow to cool and frost. Return covered cookies to fridge to cool.
That...is a lemon sandwich cookie!!
Rating: Unrated
Rating: Unrated
05/25/2012
This is the second time I have made this recipe. I would definitely endorse the suggestion from others to form and slice a log. This dough is very hard to work with. It's either too cold and crumbly, or too soft, and sticky.(and I am a fairly skilled baker for an amateur.)
DO NOT COOK FOR 15-20 minutes!!! Unless you like burnt cookies. Ovens certainly vary, but no more than 8 mins in a consumer grade oven.
Use 4oz of cream cheese & you will have plenty of filling for 3 dozen sandwiches.
Rating: Unrated
04/11/2012
I, as well had a big problem with this cookie recipe. I followed the dirrections at every step and the dough rolled out with perfect texture; however, when I baked the cookies it melted into one hugh flat blob. This was a time consuming recipe and I have still the filling left over that I need to find a use for. Yet first, I may try to fix the cookie dough with perhapes adding more flour after I bring it back to room temperature or maybe adding baking powder. It needs something for firmness,
Rating: Unrated
04/06/2012
So disappointed. I have never been so unsuccessful after following a recipe AND a video. Followed to a T and the dough did not come together at all. What a let down. Are there specific brands of the ingredients required?
Rating: Unrated
03/28/2009
I just baked it. It was really nice and delicious! I like it very much~
Rating: Unrated
03/25/2009
Very easy cookie. Very rich buttery flavor. I don't like to roll out cookies so I formed the dough into a long roll and chilled it. Then when it was time to bake them I just sliced and baked them. I did wait about 5 minutes before slicing them to prevent them from crumbling. There was exactly enough filling. No additions.
I dont know how I messed these up, but the dough crumbled!!!! I followed the recipe to a T!!! What a waste! I will try again. (I had rolled it into a log....still crumbly). Sniff Sniff!
Rating: Unrated
03/24/2009
Delicious!!!! It was a succes with my family and friends!
I thought these were delicious. I followed someone's suggestion and roll into a log. I refrigerated it overnight and sliced the next day. I also has the filling ready a day ahead of time. After baking the cookies for 8 minutes (I made them quite small), I put the filling in a pastry bag and gave each cookie a dab. The view leftovers I had were still tasty the next day. I'm making them again tonight.
Rating: Unrated
03/23/2009
These were very good. I loved the shortbread cookie (the lemon flavor is very subtle). The only mistake I made was adding some lemon juice into the filling, and it made it a bit too tart for my liking. I think it would have been fine with just the zest. To tourtes, you just have to let it sit out at room temperature until you can roll it. As far as the cream cheese, you just have to use half of an 8 oz. pkg. I happened to have that left, so it was perfect.
I made the dough yesterday and put it in the fridge overnight. It is so dry right now I cant even roll it!!!! The dough was wrapped in saran wrap. What can I do to get it flexible enough to roll?
Can you say yummy?? These were really easy to make. I used my Easter egg cookie cutter so they were really cute. If you like lemon, you'll LOVE these. The filling was so easy. I'm using the left-over to dip my fruit in.
Rating: Unrated
03/22/2009
Filling recipe calls for 1 pkg. (4 oz.) cream cheese. I can either buy cream cheese in a 3 oz. package or an 8 oz package. I wonder what the correct amount is. This discrepancy could be what is causing some problems.
Rating: Unrated
03/20/2009
Saw the video on making these lemon cookies....simple! Can't wait to try them. These cookies are great for a Spring luncheon and summer parties...or, anytime during the year!! I'll use my Eureka lemons from my tree. Thanks, Martha!
how curious! i'm in the process of making these (dough in fridge) and feel that the icing is too thick and there likely won't be enough; i'm going to add lemon juice to thin it.... i substituted nevella for the confectioiner's sugar, so we'll see how that turns out! (whip 3/4 cup nevella with 2 Tsp cornstarch in blender) i think perhaps they should put 'preheat the oven to 350' after the 'chill the dough for an hour (or up to 3 days!)' for those who may be new to baking...LOL
Rating: Unrated
03/19/2009
Can you roll these into a log, refrigerate, and then just slice them to bake that way? Thanks!
These were delicious and easy to make, but I ran out of filling about 2/3 of the way through and ended up having to make another batch to finish. And I swear I was using barely a teaspoon of filling per sandwich! The filling is the best part anyway, so I would recommend to just go ahead and double the filling recipe to begin with.
Since there is cream cheese in the filling of these cookies, do they need refrigeration?
Bonita....that is a great idea! Will do that also. Any problems with the icing....some people seem to have problems!
Love these cookies! However, I find it easier to roll the dough into logs, refrigerate for 1 hr. and then slice to desired thickness.
Rating: Unrated
12/22/2008
These are our new favorite cookies! They're light, delicate and oh so tasty! My first batch was browning in 10 minutes though, so I baked the rest of them for about 8-9 minutes. Perfection!
Rating: Unrated
09/08/2008
Refreshing flavor change and using some small interesting cookie cutters makes them all the better and YOU all the better. These are beautiful cookies!
Rating: Unrated
05/22/2008
I made these for a pot luck lunch at the office. Everyone loved them. My hubby had the left overs and he constantly asks me to make them again.
Rating: Unrated
05/09/2008
I made these for a gift on Mother's day for my step mom. The only recommendation I have is that the filling needed to be a bit more tart with lemon flavoring. Next time I'm adding some lemon extract or some lemon juice!
Rating: Unrated
04/07/2008
I have made whole batch of these and brought to pays basque France as present to a French family. Everyone loved it! I couldn't find cream cheese in the local store and used yoghurt instead. It still come out quite good although the filling is a bit too soft and I can only give a thin layer.
Rating: Unrated
03/26/2008
Very yummy. I added more zest and a little lemon extract. I also suggest really rolling the dough to 1/8" I thought that my thinner cookies tasted better in the sandwich than the ones that I didn't roll enough. I think they would also be prettier if they were tea cookie size. Yay for tea parties.
Rating: Unrated
03/09/2008
These cookies were very tasty. The zest could be amped up a bit to give them more of a kick, but they were slightly crunchy, lemony and delicious. I would make them again and try different citrus for fun.
Hi Cathy. My filling was also runny. I however used full fat cream cheese and was able to thicken the filling by putting it the refrigerator while the cookies baked and cooled. Some low-fat cream cheeses have a higher moisture content compared to regular. They also use stabilizers and fat-replacers to give them a similar texture and creaminess. Since you tried more powered sugar (10x ?..wow) and chilling, I would suggest using full fat cream cheese which will set up better when chilled.
Rating: Unrated
02/12/2008
Delicious, but had problem with filling. Can you help, John? I used orange zest (out of lemon). Also used "1/3 less fat cream cheese Neuf." and it was very soft. The filling would just not thicken, even after lots of extra 10x sugar and refrigerating. What did I do wrong? These were so good, I want to make them again - correctly!!
All Reviews for Lemon Sandwich Cookies
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Lemon Sandwich Cookies
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
