Made with butter, cream cheese, lemon juice, lemon zest, sugar, and flour—these lemon cream cookies are sunshine in every bite.
Okay, you know those days when everything just feels a little meh and you need something that feels like a hug in dessert form? That’s the exact kind of day I first made these Lemon Cream Cookie Magic bites. I was knee-deep in laundry, craving something cheerful (and maybe citrusy?), and boom—these little gems happened. I’d just come back from a weekend trip where every bakery seemed to be lemon-obsessed, so clearly it rubbed off on me. And now? Every time I bake them, they remind me of sunshine, spring mornings, and that sweet feeling of “oh, I made this.”
Why You’ll Love This Lemon Cream Cookie Magic Recipe?
This isn’t just another lemon cookie. These are soft, buttery rounds that practically melt when you bite in—only to surprise you with this dreamy, tangy, creamy lemon filling that’s bright but still sweet. You get that soft crunch on the outside and a smooth-as-silk citrus hug in the middle. They’re elegant enough for tea time but casual enough to dunk in coffee while wearing pajamas. And yes, they disappear frighteningly fast at any gathering.
Ingredient Notes:
Before you dive in, here’s a little heads-up about the ingredients and why they matter. The flavor balance here is all about contrast—so let’s make it count.
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Unsalted Butter – It’s doing all the heavy lifting for texture. Make sure it’s soft so everything blends well.
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Cream Cheese – This adds richness and a tiny tang that makes the dough taste extra special. Room temp, always.
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Lemon Zest + Juice – The heart and soul of this recipe. Zest gives you fragrant oils, juice brings the zing.
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Granulated Sugar + Powdered Sugar – Different textures, different sweetness levels. Granulated for the dough, powdered for that silky-smooth filling.
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Egg Yolk – Just one! It makes the dough tender without overloading it with egginess.
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Vanilla Extract – Trust me, it rounds out the lemon so it doesn’t feel sharp. It’s the quiet hero here.
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All-Purpose Flour – The base of it all. Just enough to hold the magic together, but not so much that things get dense.
How To Make Lemon Cream Cookie Magic?
Let’s break this down like a friend walking you through it on a weekend baking spree.
- Start by preheating your oven to 350°F (177°C). Line a couple of baking sheets with parchment paper and grab your piping bag with a decorative tip if you’re going full fancy mode.
- For the Dough:
Rub half of the sugar with the lemon zest using your fingertips. You want the oils to wake up and turn that sugar into a lemony dream. Then, mix it with the cream cheese, softened butter, the rest of the sugar, egg yolk, lemon juice, salt, and vanilla. It’ll be creamy and smell amazing. - Add the flour gradually. Don’t dump it all in at once—go slow and stop when the dough feels soft but pipeable.
- Fill your piping bag and pipe out 1 ½-inch rounds on your baking sheet, spacing them out a bit. Bake for 10-12 minutes until the edges are just golden. Let them cool before trying to move them—trust me, they’re delicate little wonders.
- For the Filling:
Beat together softened butter, powdered sugar, vanilla, lemon zest, and lemon juice until you’ve got a creamy, spreadable filling. Taste it. Then taste it again because it’s that good. - Assembly:
Once your cookies have cooled completely, spoon or pipe a little bit of filling on one and gently press another on top to make a sandwich. Then resist the urge to eat all of them immediately (or don’t—we don’t judge here).
Storage Options:
Store your assembled cookies in an airtight container in the fridge. They’re best eaten within 3-4 days, but good luck making them last that long. You can also freeze the unfilled cookies for up to a month—just defrost and fill before serving.
Want To Save This Recipe?
Variations and Substitutions:
You know I love giving you options! Here are a few fun twists:
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Gluten-Free Version: Use a 1:1 gluten-free flour blend with xanthan gum included.
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Orange Cream Version: Swap the lemon zest and juice with orange for a creamsicle vibe.
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No Cream Cheese? Try mascarpone for a fancier, silkier filling.
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Vegan Adaptation: Use vegan butter, dairy-free cream cheese, and egg yolk substitutes (like aquafaba or flax egg).
What to Serve with Lemon Cream Cookie Magic?
These cookies play well with others! Try them with:
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A warm cup of chamomile or Earl Grey tea.
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A scoop of vanilla or lemon sorbet on a hot summer day.
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Sparkling lemonade for the ultimate citrus pairing.
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Or just sneak one straight from the fridge in your PJs. I won’t tell.
Frequently Asked Questions:
Can I make the dough ahead of time?
Yes! Wrap it tightly and refrigerate for up to 2 days, or freeze for up to a month.
My cookies spread too much—what happened?
The dough might’ve been too warm. Make sure it’s chilled a bit before piping and bake one test cookie first.
Can I skip the filling and just serve them plain?
Absolutely. The cookies themselves are lemony and soft enough to enjoy solo. But the filling is chef’s kiss.
Go ahead—bake a batch of this Lemon Cream Cookie Magic and let the sunshine in your kitchen. Got a favorite twist or memory tied to lemon desserts? I’d love to hear it. Drop me a comment below!
Can’t wait to hear what you think.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Lemon Cookies With Lemon Cream
Ingredients
For the Cookie Dough:
- Unsalted Butter: 8 oz softened 16 tbs or 226 grams
- Egg Yolk: 1 large at room temperature
- Fresh Lemon Juice: 1 tsp
- Granulated Sugar: 1 c 206 grams
- Lemon Zest: Finely grated zest from 2 lemons no white pith
- Cream Cheese: 3 oz softened 86 grams
- Salt: ⅛ tsp
- Vanilla Extract: 1 tsp
- All-Purpose Flour: 2 ⅔ c 337 grams
For the Lemon Filling:
- Vanilla Extract: ½ tsp
- Lemon Zest: Finely grated zest of 1 lemon
- Fresh Lemon Juice: 1 tbsp
- Unsalted Butter: ½ c softened 4 oz or 113 grams
- Powdered Sugar: 1 ⅔ c plus more for dusting 190 grams
Instructions
- Set your oven temperature to 350°F (177°C).
- Line the baking sheets, with parchment paper.
- Fit a pastry bag, with a decorator tip.
Make the cookie dough:
- Combine half of the sugar with lemon zest until it turns yellow.
- In a bowl mix together cream cheese, butter, lemon-infused sugar, remaining sugar, egg yolk, lemon juice, salt and vanilla extract until it becomes fluffy.
- Gradually add flour to the mixture.
Pipe out the cookies:
- Fill the pastry bag with half of the dough. Pipe 1 ½ inch rounds onto your baking sheets.
- Bake them for 10 to 12 minutes. Until they turn golden brown.
Prepare the lemon filling:
- Combine butter, powdered sugar, vanilla extract, lemon zest and lemon juice until you get a creamy consistency.
Assemble the cookies:
- Once cooled down completely spread some lemon cream on one cookie and sandwich it with another cookie.
- Enjoy your Lemon Cookies With Lemon Cream!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
