Mini Lemon Sandwich Cookies

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“Cookie Dough Fun Cookbook”
4 dozen

Ingredients Nutrition


  1. For cookies, combine flour, 1 cup butter, whipping cream, 1/4 cup granulated sugar, lemon peel and lemon extract in medium bowl.
  2. Beat 2 to 3 minutes, scraping bowl often until well blended.
  3. Divide dough into thirds.
  4. Wrap each portion in waxed paper; refrigerate until firm.
  5. Preheat oven to 375 degrees. Roll each portion of dough to 1/8-inch thickness on well-floured surface.
  6. Cut dough with 1-1/2-inch round cookie cutter. Dip both sides of each cookie in additional granulated sugar.
  7. Place 1 inch apart on ungreased cookie sheets. Pierce with fork.
  8. Bake 6 to 9 minutes or until slightly puffed but not brown. Cool 1 minute on cookie sheets; remove to wire racks to cool completely.
  9. For filling, combine powdered sugar, butter, lemon juice and vanilla in small bowl.
  10. Beat 1 to 2 minutes, scraping bowl often until smooth.
  11. Tint with food coloring, if desired.
  12. Spread 1/2 teaspoon filling each on bottoms of half the cookies; top with remaining cookies.

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