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Lemon Sugar Cookie Sandwiches

Lemon Sugar Cookie Sandwiches

Get a burst of lemon and sweet buttercream in every bite with these Lemon Sugar Cookie Sandwiches.

Course Dessert
Cuisine American
Keyword Amazing Sugar Cookies, lemon cookies, Vanilla Buttercream
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 12
Calories 798 kcal
Author Amanda Rettke--iambaker.net



  • 1 1/2 cups (339g) butter, room temperature
  • 2 cups (400g) granulated sugar
  • 2 large eggs, room temperature
  • 2 large egg yolks
  • 3 teaspoons lemon extract
  • 2 drops yellow gel food coloring
  • 1 tablespoon lemon zest, optional
  • 4 cups (500g) all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder


  • 1 cup (2 sticks or 226g) unsalted butter
  • 2 teaspoons vanilla extract
  • 32 ounces (about 7 1/2 cups) confectioners' sugar
  • 2 tablespoons whole milk
  • 1 pinch salt



  1. Heat oven to 350°F.

  2. In a stand mixer, beat butter and sugar until well combined, about 2 minutes.

  3. Add in 2 eggs and 2 egg yolks and mix until combined.
  4. Add in lemon extract and yellow food coloring; mix until combined. You may add more food coloring to achieve the desired color.
  5. If you want to use fresh lemon zest, add it now. (I did not add any with these cookies.)

  6. In a separate bowl, sift together flour, salt, and baking powder. Slowly add the flour mixture (about a cup at a time) to the butter mixture and combine. You can use a mixer or not, it just depends on how strong you are.

  7. Put the dough in plastic wrap and refrigerate for at least one hour.

  8. When you are ready to bake, heat oven to 350°F. Roll dough out, cut out cookies, and bake for 6-8 minutes. Let the cookies cool before assembling the sandwich cookies.


  1. Beat butter in the bowl of a stand mixer with a whisk attachment on medium-high speed until light and fluffy (about 3 minutes).

  2. Add vanilla extract.

  3. With the mixer on low, slowly add in confectioners sugar, milk, and salt, frequently scraping sides and bottom of the bowl.

  4. Once incorporated, whip frosting for at least 3 minutes on medium-high to high (about 7 minutes).

  5. If frosting is too thick, gradually beat in additional milk.


  1. Allow cookies to cool completely before assembly.

  2. Use a small cookie scoop (or a tablespoon) to place the buttercream on the bottom side of one cookie.

  3. Place a second cookie on top of the frosting, pressing down lightly. Enjoy!