Tested till perfect Lemon Sandwich Cookies
Lemon Sandwich Cookies
Photography by Ryan Szulc

Lemon Sandwich Cookies

Serve this crisp, light cookie with sorbet or ice cream.

By The Canadian Living Test Kitchen

Source: Holiday Best: 2005

Recipe5 out of 5 based on 4 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 50


  • 1-1/4 cups 1-1/4cupsgranulated sugar
  • 2 tbsp 2tbspfinely grated lemon rind
  • 1/2 cup 1/2cupbutter, softened
  • 1 1eggeggs
  • 1 tsp 1tspvanilla
  • 1-3/4 cups 1-3/4cupsall-purpose flour
  • 1 tsp 1tspbaking powder
  • 1/2 tsp 1/2tspsalt

White Chocolate Lemon Filling:

  • 2 oz 2ozwhite chocolate, chopped
  • 1 tbsp 1tbsplemon juice
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Line rimless baking sheets with parchment paper or grease; set aside.

In food processor, pulse sugar with lemon rind until pale yellow. Transfer 1 cup (250 mL) to large bowl; reserve remainder in sealed plastic bag. Beat butter into lemon sugar until fluffy; beat in egg and vanilla.

In separate bowl, whisk together flour, baking powder and salt. Add to butter mixture; stir just until combined. Divide in half; shape into discs. Wrap in plastic wrap; refrigerate until firm, about 1 hour. (Make-ahead: Refrigerate for up to 2 days.)

On lightly floured surface, roll out each disc to 1/4-inch (1 cm) thickness. Using 1-3/4-inch (4.5 cm) and 1-1/4-inch (3 cm) oval (or desired shape) cookie cutters, cut out equal number of cookies, rerolling scraps. Place, 1 inch (2.5 cm) apart, on
prepared pans.

Press remaining lemon sugar through small sieve onto cookies. Bake in centre of 350?F (180?C) oven until pale golden, 8 to 10 minutes. Transfer to rack and let cool.

White Chocolate Lemon Filling: In heatproof bowl over saucepan of hot (not boiling) water, melt chocolate; stir in lemon juice until smooth (use within 20 minutes before filling stiffens). Spread over bottom of each small cookie; place, icing side down, on top of large cookie. (Make-ahead: Layer between waxed paper in airtight container and store at room temperature for up to 5 days or freeze for up to 3 weeks.)

Additional information :

Peekaboo Lemon Cookies:
Cut all cookies the same size, then cut out centres of half of the cookies with smaller cutter. Bake as directed. Double filling; spread over top of whole cookies.

Nutritional Information Per cookie: about

cal 59 pro 1g total fat 2g sat. fat 1g
carb 9g fibre 0 chol 10mg sodium 49mg

% RDI:

calcium 1 iron 1 vit A 2 folate 3
This recipe is featured on Cookies 101: How to decorate cookies, cookie video how-tos and cookie recipes
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