When life gives you lemons, make these Easy Lemon Cookies with Lemon Cream! These delightful cookies are the epitome of citrus perfection, combining a soft, buttery cookie base with a zesty, creamy lemon filling. Whether you’re a fan of all things lemon or just looking for a refreshing treat, these cookies will hit the spot. Perfect for afternoon tea, summer picnics, or as a bright and cheerful addition to any dessert spread, these cookies are as easy to make as they are to enjoy.

Recipe Summary in Todd Wilbur’s Style: These Easy Lemon Cookies with Lemon Cream bring together the perfect balance of sweet and tangy. The light and tender cookies are infused with fresh lemon zest, and the creamy filling adds a burst of citrus flavor that will leave you craving more. They’re simple, delicious, and guaranteed to be a hit.

Personal Story: I first made these Easy Lemon Cookies with Lemon Cream on a whim during a summer afternoon, wanting to use up a bunch of lemons from our backyard tree. The aroma of fresh lemons filled the kitchen, and the result was pure magic. My husband and kids couldn’t get enough, and now these cookies have become a staple in our home. They’re the perfect way to brighten up any day, and they always bring a smile to my family’s faces.

Why These Easy Lemon Cookies with Lemon Cream?

• Bright & Refreshing: The fresh lemon zest and juice bring a natural citrus flavor that’s both refreshing and satisfying.
• Soft & Creamy: The tender cookie pairs perfectly with the rich lemon cream filling, creating a delightful texture contrast.
• Simple & Quick: With just a few ingredients and easy steps, these cookies come together in no time.

How to Make Easy Lemon Cookies with Lemon Cream:

1. Prepare the Cookie Dough:
   • Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
   • In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
   • Add the egg, fresh lemon juice, and lemon zest, and mix until fully incorporated.
   • In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
2. Bake the Cookies:
   • Using a tablespoon or cookie scoop, drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
   • Bake for 10-12 minutes, or until the edges are lightly golden. The centers should still be soft.
   • Remove from the oven and allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
3. Prepare the Lemon Cream:
   • In a medium bowl, beat together the softened cream cheese and butter until smooth and creamy.
   • Gradually add the powdered sugar, mixing until well combined.
   • Stir in the fresh lemon juice and lemon zest, adjusting the amount of lemon juice to achieve your desired consistency.
4. Assemble the Cookies:
   • Once the cookies are completely cool, spread a generous amount of lemon cream on the flat side of one cookie and top with another cookie to create a sandwich.
   • Repeat with the remaining cookies and lemon cream.
   • Serve immediately or store in an airtight container in the refrigerator until ready to enjoy.

Tips For Easy Lemon Cookies with Lemon Cream

• Extra Zesty: For an even more intense lemon flavor, add an extra teaspoon of lemon zest to the cookie dough.
• Chill the Dough: If the dough is too soft to handle, refrigerate it for 30 minutes before baking.
• Make It Fancy: Dust the assembled cookies with powdered sugar for an elegant finish.

Substitutions and Variations:

• Gluten-Free: Use a gluten-free all-purpose flour blend to make these cookies suitable for those with gluten sensitivities.
• Lime Twist: Substitute lime juice and zest for a different citrusy flavor.
• Add Some Crunch: Mix in poppy seeds or chopped nuts to the cookie dough for added texture.

Make a Healthier Version:

• Lower Sugar: Use a sugar substitute or reduce the sugar in both the cookie dough and lemon cream to make them a bit healthier.
• Low-Fat: Opt for low-fat cream cheese and butter to reduce the fat content.

Closing in Todd Wilbur Style: And there you have it! These Easy Lemon Cookies with Lemon Cream are a delightful treat that’s perfect for any occasion. Don’t forget to share them with your loved ones, and be sure to check out more of our delicious recipes for your next baking adventure!

Frequently Asked Questions For Easy Lemon Cookies with Lemon Cream

Can I make the lemon cream ahead of time?

Yes, the lemon cream can be made up to 2 days in advance and stored in the refrigerator.

How should I store these cookies?

Store the assembled cookies in an airtight container in the refrigerator for up to 5 days.

Can I freeze the cookies?

Yes, you can freeze the baked cookies without the cream. When ready to serve, thaw and add the lemon cream.

What if I don’t have fresh lemons?

You can use bottled lemon juice in a pinch, but fresh lemons will provide the best flavor.

Can I make these cookies without the cream?

Absolutely! The cookies are delicious on their own if you prefer a simpler treat.

How can I make the cookies softer?

Be sure not to overbake them, and store them in an airtight container to keep them soft.

Can I add food coloring to the cream?

Yes, a drop or two of yellow food coloring can give the cream a more vibrant lemony look.

What if my lemon cream is too runny?

Add more powdered sugar until it reaches your desired consistency.

Can I use a different type of sugar in the cookies?

You can experiment with brown sugar or coconut sugar for a different flavor profile.

Can I add a glaze instead of cream?

Yes, a simple lemon glaze made with powdered sugar and lemon juice can be drizzled over the cookies for a different twist.

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Easy Lemon Cookies with Lemon Cream

Recipe by CutsfoodCourse: All Recipes

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• For the Cookies:

• 1 cup unsalted butter, softened

• 1 cup granulated sugar

• 1 large egg

• 2 tablespoons fresh lemon juice

• 1 tablespoon lemon zest

• 2 1/2 cups all-purpose flour

• 1/2 teaspoon baking powder

• 1/4 teaspoon salt

• For the Lemon Cream:

• 4 oz cream cheese, softened

• 1/4 cup unsalted butter, softened

• 2 cups powdered sugar

• 2 tablespoons fresh lemon juice

• 1 teaspoon lemon zest

Directions

• Prepare the Cookie Dough:
• Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
• In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
• Add the egg, fresh lemon juice, and lemon zest, and mix until fully incorporated.
• In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
• Bake the Cookies:
• Using a tablespoon or cookie scoop, drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
• Bake for 10-12 minutes, or until the edges are lightly golden. The centers should still be soft.
• Remove from the oven and allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
• Prepare the Lemon Cream:
• In a medium bowl, beat together the softened cream cheese and butter until smooth and creamy.
• Gradually add the powdered sugar, mixing until well combined.
• Stir in the fresh lemon juice and lemon zest, adjusting the amount of lemon juice to achieve your desired consistency.
• Assemble the Cookies:
• Once the cookies are completely cool, spread a generous amount of lemon cream on the flat side of one cookie and top with another cookie to create a sandwich.
• Repeat with the remaining cookies and lemon cream.
• Serve immediately or store in an airtight container in the refrigerator until ready to enjoy.