Sourdough Lemon Cookie Sandwiches with Creamy Filling

ello, dessert lovers! I’m Meriem, your enthusiastic food blogger, and I’m thrilled to share a recipe that’s bursting with sunshine: Sourdough Lemon Cookie Sandwiches with Creamy Filling. These delightful treats feature soft, lemony cookies made with sourdough discard, sandwiching a velvety lemon cream cheese filling. The perfect balance of tangy and sweet, they’re ideal for afternoon tea, dessert tables, or a refreshing pick-me-up. With their vibrant flavor and easy preparation, these cookie sandwiches are sure to become a favorite in your baking repertoire. Let’s get zesting and baking!

Why You’ll Love This Recipe

• Bright Lemon Flavor: Fresh lemon zest and juice infuse every bite with citrusy goodness.
• Sourdough Magic: Discard adds a subtle tang, elevating the cookies’ uniqueness.
• Creamy Filling: A luscious lemon cream cheese filling ties it all together.
• Perfect for Any Occasion: Great for parties, gifting, or a sweet treat at home.
• Easy to Make: Simple ingredients and steps, even for novice bakers.

What you will need? 

Here’s everything you need to create these zesty cookie sandwiches. I’ve included substitutions and their uses to make this recipe adaptable to your pantry and dietary preferences.

Cookie Dough

• ¾ cup (154 g) granulated sugar
  Purpose: Sweetens the cookies and creates a tender texture.
  Substitution: Use cane sugar or a 1:1 granulated sugar substitute like erythritol (check package for baking ratios).
• Zest of 2 lemons
  Purpose: Infuses the dough with intense lemon flavor.
  Substitution: Use zest of 1 orange for a different citrus note or 1 tsp lemon extract (reduce lemon juice slightly).
• 8 tbsp (113 g) salted butter, room temperature
  Purpose: Adds richness and a soft cookie texture.
  Substitution: Use unsalted butter (add ¼ tsp salt), vegan butter for dairy-free, or coconut oil (may alter flavor slightly).
• 1 medium egg (approx. 45 g)
  Purpose: Binds the dough and adds structure.
  Substitution: Use a flax egg (1 tbsp ground flaxseed + 3 tbsp water, let sit 5 minutes) for vegan or egg-free diets.
• ¼ cup (60 g) sourdough starter or discard (100% hydration)
  Purpose: Adds a subtle tang and enhances texture.
  Substitution: Use 2 tbsp flour + 2 tbsp water mixed with a pinch of yeast (let sit 4–6 hours) or increase flour by 2 tbsp and add 1 tbsp milk (loses tang).
• ½ tsp vanilla extract
  Purpose: Rounds out the flavors with warmth.
  Substitution: Use almond extract (use ¼ tsp) or omit for a stronger lemon focus.
• 2 tsp fresh lemon juice
  Purpose: Adds tangy brightness to the cookies.
  Substitution: Use lime juice, white vinegar, or 1 tsp lemon extract for similar acidity.
• 1 ¾ cups (215 g) all-purpose flour
  Purpose: Provides structure for soft, chewy cookies.
  Substitution: Use a 1:1 gluten-free flour blend or whole wheat flour (may make cookies slightly denser).
• ¼ tsp salt
  Purpose: Balances sweetness and enhances flavors.
  Substitution: Use sea salt or omit if using salted butter.
• ¼ tsp baking soda
  Purpose: Helps cookies rise and spread slightly.
  Substitution: Use ⅛ tsp baking powder if out of soda (slightly different texture).
• ¼ cup (50 g) granulated sugar (for coating)
  Purpose: Creates a sparkly, slightly crisp exterior.
  Substitution: Use sanding sugar for extra sparkle or omit for less sweetness.

Lemon Cream Cheese Filling

• 4 tablespoons (56 g) salted butter, room temperature
  Purpose: Adds richness to the creamy filling.
  Substitution: Use unsalted butter (add a pinch of salt) or vegan butter for dairy-free.
• 4 oz (115 g) full-fat cream cheese, room temperature
  Purpose: Creates a smooth, tangy filling base.
  Substitution: Use mascarpone for a richer flavor, vegan cream cheese for dairy-free, or Greek yogurt for a lighter option (may be less thick).
• Zest of 2 lemons
  Purpose: Intensifies the lemon flavor in the filling.
  Substitution: Same as cookie dough substitution.
• 1 ½ cups (190 g) powdered sugar
  Purpose: Sweetens and thickens the filling.
  Substitution: Use a 1:1 powdered sugar substitute or blend granulated sugar in a food processor (may be less smooth).
• 1 tablespoon fresh lemon juice
  Purpose: Adds tang and thins the filling to a spreadable consistency.
  Substitution: Same as cookie dough substitution.

Equipment Needed

• Mixing bowls (for dough and filling)
• Hand mixer or stand mixer (for creaming and beating)
• Zester or microplane (for lemon zest)
• Baking sheets (2 for baking cookies)
• Parchment paper or silicone baking mats
• Spatula or wooden spoon
• Measuring cups and spoons
• Cooling rack
• Piping bag or zip-top bag (optional, for filling)
• Small scoop or spoon (for portioning dough)

Step-By-Step Guiding

Follow these detailed steps to create perfect sourdough lemon cookie sandwiches. I’ve added tips and extra steps to ensure success for all bakers.

1. Infuse the Sugar with Lemon Zest
   • In a large mixing bowl, combine ¾ cup (154 g) granulated sugar with the zest of 2 lemons. Rub the zest into the sugar with your fingers for 1–2 minutes to release the oils and enhance the lemon flavor.
   • Tip: The sugar should become slightly damp and fragrant. This step maximizes the citrusy aroma in the cookies.
2. Make the Cookie Dough
   • Add 8 tbsp (113 g) softened salted butter to the lemon-sugar mixture. Beat with a hand mixer or stand mixer on medium speed for 2–3 minutes until light and fluffy, scraping down the bowl as needed.
   • Mix in 1 medium egg, ¼ cup (60 g) sourdough starter or discard, ½ tsp vanilla extract, and 2 tsp fresh lemon juice until well-combined.
   • In a separate bowl, whisk together 1 ¾ cups (215 g) all-purpose flour, ¼ tsp salt, and ¼ tsp baking soda. Gradually add the dry ingredients to the wet mixture, mixing on low speed or by hand until just combined (do not overmix).
   • Tip: The dough will be soft and slightly sticky. If it’s too sticky to handle, chill for 10–15 minutes before proceeding.
3. Chill the Dough
   • Cover the dough and chill in the refrigerator for 30 minutes to firm up, making it easier to roll into balls.
   • Tip: Chilling also helps the cookies hold their shape and enhances flavor. Don’t skip this step unless you’re in a rush.
4. Shape and Coat the Cookies
   • Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
   • Place ¼ cup (50 g) granulated sugar in a small bowl for coating. Scoop the chilled dough into 1-inch balls (about 1 tbsp each) using a spoon or cookie scoop.
   • Roll each ball in the sugar to coat evenly, then place on the baking sheets, spacing them 2 inches apart (they’ll spread slightly).
   • Tip: Gently flatten each ball slightly with your hand or the bottom of a glass for uniform cookies. Aim for 24 balls to make 12 sandwiches.
5. Bake the Cookies
   • Bake for 10–12 minutes, or until the edges are set and lightly golden but the centers remain soft. Rotate the baking sheets halfway through for even baking.
   • Let the cookies cool on the baking sheets for 5 minutes before transferring to a cooling rack to cool completely.
   • Tip: Slightly underbaking keeps the cookies soft for sandwiching. If they spread too much, chill the dough longer before the next batch.
6. Make the Lemon Cream Cheese Filling
   • In a medium bowl, beat 4 tbsp (56 g) softened salted butter, 4 oz (115 g) softened full-fat cream cheese, and the zest of 2 lemons with a hand mixer on medium speed until smooth and creamy (about 2 minutes).
   • Gradually add 1 ½ cups (190 g) powdered sugar, beating on low speed to avoid a sugar cloud, then increase to medium until fully incorporated.
   • Add 1 tbsp fresh lemon juice and beat until the filling is light and spreadable.
   • Tip: If the filling is too soft, chill for 10–15 minutes. If too thick, add an extra ½ tsp lemon juice or milk.
7. Assemble the Cookie Sandwiches
   • Pair the cooled cookies by size. Spread or pipe about 1–2 tsp of filling onto the flat side of one cookie in each pair using a spoon, offset spatula, or piping bag.
   • Gently press the flat side of the matching cookie on top to create a sandwich, pressing just enough to secure without squeezing out the filling.
   • Tip: For a polished look, pipe the filling in a swirl pattern. Chill the assembled sandwiches for 10 minutes to set the filling if serving immediately.
8. Serve and Enjoy
   • Serve at room temperature or slightly chilled for a refreshing treat. Arrange on a platter for a stunning dessert display.
   • Tip: Dust with a little extra powdered sugar or add a sprinkle of lemon zest for a fancy presentation.
9. may vary based on substitutions or brands used.

Topping Suggestions

Elevate your cookie sandwiches with these fun additions:

• Lemon Zest Sprinkles: Extra zest for a vibrant pop.
• White Chocolate Drizzle: A sweet contrast to the tangy filling.
• Crushed Meringue: Adds a light, crunchy texture.
• Edible Flowers: For a stunning, elegant touch.
• Sanding Sugar: More sparkle on the cookie edges.
• Chopped Pistachios: A nutty, colorful garnish.

How to Store & Reheat

• Storage:
  • Store assembled cookie sandwiches in an airtight container in the refrigerator for up to 5 days due to the cream cheese filling.
  • Tip: Layer with parchment paper to prevent sticking. Let sit at room temperature for 10 minutes before serving for softer cookies.
• Freezing:
  • Freeze unassembled cookies in a freezer-safe container for up to 3 months. Freeze filling separately in an airtight container.
  • Assemble after thawing cookies at room temperature and filling in the fridge overnight.
  • Tip: Wrap cookies individually for easy grabbing. Avoid freezing assembled sandwiches as the filling may soften the cookies.
• Reheating:
  • Cookies are best served at room temperature or chilled. If cookies harden, warm individual unassembled cookies in a 300°F (150°C) oven for 2–3 minutes to soften.
  • Tip: Avoid microwaving assembled sandwiches, as the filling may melt.

What to Serve with Sourdough Lemon Cookie Sandwiches

Pair these treats with these sides or beverages for a complete experience:

• Iced Tea: Lemon or peach for a refreshing match.
• Fresh Berries: Raspberries or blueberries for a tart contrast.
• Hot Coffee: Balances the sweetness with a bold kick.
• Sparkling Lemonade: Enhances the citrusy vibe.
• Chamomile Tea: A soothing, floral complement.

Ingredient Substitutions Recap

For quick reference, here’s how substitutions affect the recipe:

• Butter → Vegan Butter: Dairy-free, similar texture.
• Sourdough Discard → Flour + Water: Maintains texture, loses tang.
• Cream Cheese → Greek Yogurt: Lighter, tangier filling.
• Lemon Zest → Orange Zest: Different citrus flavor, still bright.
• Egg → Flax Egg: Vegan-friendly, slightly denser cookie.

FAQs

Sourdough Lemon Cookie Sandwiches with Creamy Filling

Meriem

Brighten your day with these sourdough lemon cookie sandwiches! Soft, tangy cookies paired with a creamy lemon filling make this dessert irresistible. Ready in just over an hour!

Print Recipe Rate this Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 12 minutes mins

Total Time 1 hour hr 2 minutes mins

Servings 12 sandwiches

Calories 220 kcal

Ingredients

  

• ¾ cup 154 g granulated sugar
• Zest of 2 lemons
• 8 tbsp 113 g salted butter, room temperature
• 1 medium egg approx. 45 g
• ¼ cup 60 g sourdough starter or discard (100% hydration)
• ½ tsp vanilla extract
• 2 tsp fresh lemon juice
• 1 ¾ cups 215 g all-purpose flour
• ¼ tsp salt
• ¼ tsp baking soda
• ¼ cup 50 g granulated sugar (for coating)

Lemon Cream Cheese Filling:

• 4 tablespoons 56 g salted butter, room temperature
• 4 oz 115 g full-fat cream cheese, room temperature
• Zest of 2 lemons
• 1 ½ cups 190 g powdered sugar
• 1 tablespoon fresh lemon juice

Instructions

 

• In a bowl, rub the granulated sugar (¾ cup) with lemon zest. Add butter and beat until light and fluffy. Mix in egg, sourdough starter, vanilla, and lemon juice.
• In a separate bowl, whisk flour, salt, and baking soda. Gradually add to the wet mixture, mixing until just combined. Chill dough for 30 minutes.
• Preheat oven to 350°F (175°C). Roll dough into 1-inch balls, coat in the remaining sugar, and place on a parchment-lined baking sheet. Bake for 10-12 minutes until edges are set. Cool completely.
• For the filling, beat butter, cream cheese, and lemon zest until smooth. Gradually add powdered sugar and lemon juice, beating until creamy.
• Spread or pipe the filling onto the flat side of half the cookies, then sandwich with the remaining cookies.

These Sourdough Lemon Cookie Sandwiches with Creamy Filling are a delightful blend of tangy, sweet, and creamy, making them the perfect treat for any occasion. The soft, lemony cookies paired with a luscious cream cheese filling create a dessert that’s both refreshing and indulgent. With the added twist of sourdough discard, this recipe is a unique spin on a classic cookie sandwich. Whether you’re baking for a party, a gift, or just to brighten your day, these treats are sure to impress. Try them with your favorite garnishes, share with loved ones, and let me know how they turn out in the comments below. Happy baking, and enjoy every zesty bite!