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4 Comments

Lemon Shortbread Sandwich Cookies

Kathleen

by Kathleen Pope Mar 31, 2025

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Lemon Sandwich Cookies are a light, buttery, slice and bake cookie with a bright lemon flavor, they are tender, not overly sweet, with a delicious sweet-tart lemon frosting sandwiched between. These might possibly be my most favorite cookie.

If you are a light, airy and buttery cookie fan, try these Classic Scottish Shortbread Cookies, or my Pan Banging Sugar Cookies or these super simple Sugar Cookie Bites and Bars.

This post may contain affiliate links. Read my disclosure & privacy policy.

Butter Shortbread Cookies with Lemon

These cookies, without a doubt, are worth the effort, they are NOT difficult, they just take a little planning as they need to chill, like hang out in the fridge kind of chill.

Stack of lemon shortbread sandwich cookies with dusting of powdered sugar.

HOW TO MAKE SLICE AND BAKE LEMON SANDWICH COOKIES

Start by zesting your lemons, sometimes I will zest several and freeze the extra zest and juice.

Microplane and lemons, zested | www.thefreshcooky.copm

Place softened butter in the bowl of a stand mixer, fitted with a paddle attachment and mix on medium-high for 2-3 minutes until light and fluffy.

Add sea salt (just an ⅛ of a teaspoon if using salted butter) and powdered sugar, start mixer on low, increase to medium once powdered sugar incorporated, for another 2-3 minutes, until light and fluffy!

salt and powdered sugar in bowl | www.thefreshcooky.com

Add vanilla extract and lemon zest, mix until combined.

Place a sieve over the mixing bowl, pour in all-purpose flour and cornstarch, sifting into mixing bowl.

flour and cornstarch in sieve | www.thefreshcooky.com

Mix until just combined, scraping down sides as needed.

lemon shortbread dough | www.thefreshcooky.com

It’ll be a nice soft dough. Now you divide it up into 2 or 3 portions.

How to Shape Refrigerator Cookies 

Place your portion of dough, wrapping in plastic wrap and gently mold. Make it square or round, or a bit of both, depending on your mood.

For square, I squared it up as much as I could on my own, then used a couple of boxes (plastic wrap boxes work great) and put gentle pressure on each side of the plastic wrapped dough to create a nice rectangle log.

shaping lemon shortbread between boxes | www.thefreshcooky.com

Works pretty well, those boxes!

Cookie Dough Log | www.thefreshcooky.com

Or make it a round, try and make it even if you can, keep rolling and patting the ends.

Round Cookie Dough Slice & Bake Log | www.thefreshcooky.com

Now, throw those logs in the fridge for 30-60 minutes (or overnight as was the case for me).

Once the Lemon Sandwich Cookie dough is firm, remove from the fridge and slice into slightly under ¼ inch, closer to an ⅛ of an inch, it’ll look a bit like a pat of butter. No need to pull out a ruler, unless you are kind of dorky like me.

Slicing your sandwich cookies | www.thefreshcooky.com

And the square ones, see that knife in the background, it’s my very, very favorite!!

sliced square short bread cookies | www.thefreshcooky.com

Line a cookie sheet with parchment paper and place on cookie sheet, you can place fairly close together as these cookies don’t spread much. If desired, poke a pattern of holes using a fork in the tops, but not necessary.

I had 24 squares and 46 rounds, I lost a few to sneaky teen hands, okay I took some too. Remember though cut your numbers in half since they will be sandwiched.

lemon shortbread cookies ready to bake | www.thefreshcooky.com

Bake at 300° for about 20 minutes, until barely golden. Cool on pan for 2 minutes, then transfer to cooling rack. Cool completely before frosting.

baked slice and bake cookies | www.thefreshcooky.com

How to Make Lemon Buttercream Frosting

Now let’s get started on the frosting; this delectable, sweet-tart, and luscious lemon cream frosting, that will be lovingly nestled between two shortbread cookies. In lieu of the frosting, try heaping a dollop of this delectable sweet-tart lemon curd on top or sandwich between two cookies.

Placing the softened butter in a mixing bowl or bowl of a stand mixer; cream butter for 2-3 minutes until light and fluffy, then slowly mix in powdered sugar and lemon zest.

butter, zest and powdered sugar with mixer | www.thefreshcooky.com

Gently whip and then add lemon juice, until it’s the right consistency.

adding lemon juice to butter, sugar mixture | www.thefreshcooky.com

It doesn’t make a lot, but you don’t need much per cookie, about a teaspoon is all you need.

lemon-cream frosting | www.thefreshcooky.com

Using a small spatula spread a small amount of lemon-cream on each cookie or place frosting in a piping bag or baggie snip the end and sploosh a button onto the cookie.

Match the cookies so that they are about the same sizes, spread a little frosting and top with matching cookie. Sprinkle with a little powdered sugar if desired. Store in airtight container, may be frozen, oh and try not to eat them all, at once!

Give them a try, let me know what you think!

More Bright Recipes to Try

  • Glazed Raspberry Blueberry Scones
  • Spring Luncheon Menu
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  • Coconut Lime Chicken

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Recipe Card

Lemon Sandwich Cookies with Lemon Cream Frosting

5 from 1 reader
Author: Kathleen Pope
Prep Time: 15 minutes minutes
Cook Time: 20 minutes minutes
Chill Time: 30 minutes minutes
Total Time: 1 hour hour 5 minutes minutes
Servings: 32
Print Pin SaveSaved!
Lemon Sandwich Cookies are a light, buttery slice and bake cookie with a bright lemon flavor, they are tender, not overly sweet, with a delicious sweet-tart lemon-cream frosting sandwiched between. These might possibly be my favorite cookie.

Equipment

  • 7-Speed Digital Hand Mixer with Turbo Beater II Accessories and Pro Whisk – Contour Silver
  • Nordic Ware, Pan Bakers Half Sheet Non Stick 18×13

Ingredients 

Lemon Shortbread Slice & Bake Cookies

  • 1 cup butter room temperature (salted or unsalted)
  • ⅛ teaspoon salt ¼ teaspoon if using unsalted butter
  • ½ cup powdered sugar
  • 1 ½ cups all-purpose flour sifted
  • ½ cup cornstarch non-GMO, sifted
  • 1 teaspoon vanilla extract
  • zest of one large lemon reserve 1 teaspoon for frosting

Lemon-Cream Frosting

  • ¼ cup butter room temperature
  • 1 cup powdered sugar
  • juice of one lemon about ¼ cup
  • 1 teaspoon lemon zest
Get Recipe Ingredients

Instructions

Slice & Bake Sandwich Cookies

  • In a large mixing bowl cream the butter, on medium-high speed 2-3 minutes. Add sea salt and powdered sugar, beat for about 2-3 minutes until light and fluffy. Add vanilla and lemon zest, scraping down sides. Mix on low just until incorporated.
  • Sift in all-purpose flour and cornstarch into the dough, mix on low until just combined. Divide dough up into 2-3 sections. Place one at a time on a piece of plastic wrap, shape the dough into desired shape. Square or round, or whatever shape you desire, see post for how to.
  • Wrap in plastic wrap; refrigerate for at least 30-60 minutes, longer if needed. Dough should be firm.
  • Preheat oven to 300° and line cookie sheet with parchment paper.
  • Remove mixture from fridge once firm, slice into generous ⅛ slices, like a pat of butter. Place on cookie sheet close together, they won’t spread.
  • Bake at 300 for about 20 minutes until cookies are very lightly golden at the edges. Cool for 2 minutes on the baking sheet, then carefully move to cooling rack, cooling completely.

Lemon-Cream Frosting

  • Cream butter until light and fluffy, 2-3 minutes. Add powdered sugar and zest, cream additional 2 minutes until light and fluffy.
  • Slowly add lemon juice until desired tartness and consistency. Spoon scant teaspoon of frosting onto cooled cookie slice, place matching cookie on top.
  • Place sandwich cookies in airtight container or freeze until ready to eat. If desired dust with a little powdered sugar.
Last step! Leave a RatingRate this recipe here. This helps other readers and helps support this website.

Notes

Nutrition

Serving: 21 serving | Calories: 102kcal | Carbohydrates: 11g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Cholesterol: 17mg | Sodium: 59mg | Sugar: 5g
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Kathleen Pope

Meet Kathleen

Recipe Innovator | Food Photographer | Food Writer

Hi, Iโ€™m Kathleen Pope. Here at The Fresh Cooky you will find easy, mostly from-scratch, trusted recipes for all occasions. From speedy dinners to tasty desserts, with easy step-by-step instructions. I am here to help teach you how to make mouthwatering recipes without spending hours in the kitchen.

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  1. Sharon

    Thu, Mar 7, 2024 at 5:27 am

    5 stars
    This was such an easy and delicious recipe to follow! I did change it up to do lime instead of lemon for the first batch, Iโ€™m in love and canโ€™t wait to make more!

    Reply
    • KathleenKathleen Pope

      Thu, Mar 7, 2024 at 1:28 pm

      Love that you used lime, bet they were SO good!! Thank you for your kind words!

      Reply
  2. Sheila

    Sun, Aug 18, 2019 at 10:43 am

    Just curious what you think about freezing the rolls of dough? Thinking about making these ahead for a destination wedding and baking them there.

    Reply
    • KathleenKathleen

      Sun, Aug 18, 2019 at 11:32 am

      Hi Sheila, I think that will work great!!! I have frozen other shortbread like dough and itโ€™s worked great!! Let me know how it goes!

      Reply

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Kathleen Pope

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Hey there! I'm Kathleen Pope, a proud wife, mom of two awesome college boys, and recipe nerd. Welcome to my world of easy recipes with a healthy twist! Join thousands who trust The Fresh Cooky as their go-to recipe source. Let's cook up some magic!

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