| Level: | Easy |
| Total: | 1 hr 40 min |
| Prep: | 20 min |
| Inactive: | 1 hr |
| Cook: | 20 min |
| Yield: | about 18 cookies |
Ingredients
- 2 sticks unsalted butter, room temperature
- 3 cups confectioners’ sugar, divided, plus more for garnish
- 1/2 teaspoon salt
- 2 lemons, zested and juiced, divided (about 2 tablespoons zest and 2 tablespoons juice)
- 2 cups unbleached all-purpose flour
- 4 ounces cream cheese, room temperature
Instructions
- In the bowl of a stand mixer, beat the butter, 2 cups of the sugar and salt until smooth. Add all of the lemon juice and half of the zest. On a low speed, add the flour, 1/2 cup at a time, until just incorporated. Turn the cookie dough out onto a board and roll it into a log. Cover with plastic wrap and refrigerate for at least 1 hour and up to 24 hours.
- Preheat the oven to 350 degrees F.
- Remove log from the refrigerator and cut it into thin 1/4-inch thick discs. If using 1 baking sheet, bake the cookies in batches. Arrange the discs on 2 silicone or parchment lined baking sheets, 1-inch apart, and bake until the edges are just golden, about 20 minutes. Remove the cookies from the oven and transfer them to a wire rack to cool completely.
- Meanwhile, using stand mixer or hand mixer, mix cream cheese with the remaining 1 cup confectioners’ sugar and remaining half of the lemon zest.
- Top half of the cookies with the cream cheese mixture and cover with another cookie to make a sandwich. Dust the top of the cookie sandwiches with confectioners’ sugar and serve.
Nutrition Facts
| Serving Size | 1 of 18 servings |
| Calories | 242 |
| Total Fat | 12 g |
| Saturated Fat | 8 g |
| Carbohydrates | 31 g |
| Dietary Fiber | 1 g |
| Sugar | 20 g |
| Protein | 2 g |
| Cholesterol | 34 mg |
| Sodium | 90 mg |
Reviews
These cookies have been a favorite of mine for years. Just made them again today and they turned out great. I did about a quarter cup less sugar in the dough and added a couple teaspoons of lemon juice to the filling. Chilling the dough is also a must. Love these!
Lemony flavor is great but something is off in the ingredient ratios. I had the same problem that many others had where the cookies melted into a single mass. I rescued part of the batch and cut into rectangles after baking. They were crisper than I expected but tasted good and the filling was yummy.
Love these cookies! I have been making them for years and they are always a hit with everyone who tastes them! I have a few tips for people though, cook your cookie batches for 8 minutes,if they dont have golden edges, then bake for an additional minute. They really dont need more than 9 minutes ever. I alternate between 2 Cookie sheets, so once the hot batch comes right out of the oven, I leave them to cool for 5 minutes while the other batch cooks, then I remove the cooled cookies and place on some parchment paper. Now, yes these cookies are crispy once cooled as other reviewers stated, but once you have sadwhiched them with the cream cheese filling and leave them overnight, the cookies absorb that moisture and become soft and delicious cookies that everyone will love. So dont eat them right away, leave them overnight to absorb the flavor.
Enjoy!
Have been making these cookies ever since I saw them on 5 Ingredient Fix show a few years ago. Always turn out perfect and have not meant one person who doesn’t rave about them. Recipe always works perfectly. Never had a problem.
There must be a mistake on the recipe. Because I’m not a professional I questioned a full cup of butter with only 2 cups of flour but followed the receipe anyway. There are horrible! As stated in other reviews, they melted together and end up like crispy critters not cookies. The filling is delicious but you can’t use on the ‘cookies’ because it squishes out as soon as you bite down on the crisy, buttery ‘cookie’. DON’T MAKE!! Please check the recipe for accuracy.
Horrible. I made 3 batches, all of which completely melted into one uniform mess on the sheet. I tried convection bake, regular baking, thin slices, fat slices, balls, they all came out exactly the same. Really mad, since I intended to bring them to Thanksgiving, went out and had to purchase ingredients and was left with a greasy melted mess. The filling was good though. I added lemon juice to that.
Worst cookies I ever made!! Cooking time too long resulting in burnt cookies. (my own fault for not checking I used exactly the same ingredients but even the second batch (which I only baked 10 minutes were very disappointing.
These are AWESOME and so easy. Mine didn’t look quite as perfect as Claire’s but they were a big hit.
My husband just loves these cookies. They are really easy to make and I have even been able to substitute the lemon with either lime or oranges. This is a recipe thst is a keeper in my books.
I Love them so much! I’m not a baker at all, but these are so easy to make and impossible to mess up. I almost never repeat a recipe but I’ve made these cookies several times. Easter is coming up and I’m adding a little food color to the icing. Pink, green, yellow and blue. They’ll be pastel and the cookies come out a little bit oval so they’ll look like an egg! Happy Baking!!! I LOVE THESE COOKIES!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!