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These Lemon Cream Sandwich Cookies are a dream! They’re grain free, dairy free and paleo but no one would ever guess. Sweet lemony slightly chewy sugar cookies are filled with a lemon cream filling to make delicious and surprisingly easy sandwich cookies! Family approved and perfect for any gathering or whenever you need a treat.
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After making my lemon raspberry cookies I knew I needed to make another lemon cookie – they are just WAY too good!
Lemon cream sandwich cookies have been on my mind, especially after making these paleo Oreos that turned out perfectly.
Sandwich cookies are just fun and nostalgic, you know?! Plus they’re actually a whole lot easier to make than you might think!
These lemon ones are light and sweet, and the cookies have a little chew to them but aren’t too soft. The cream filling is perfectly lemony and my family went wild over them!
What You Need to Make These Lemon Cream Paleo Sandwich Cookies
Cookie Dough:
ghee or vegan butter or palm shortening for completely dairy freemaple sugar or coconut sugar (coconut sugar yields a much darker appearance)vanilla extractgrated lemon zestfresh lemon juiceeggblanched almond flourtapioca flour or arrowroot baking sodasalt
Cream Filling:
palm shortening or vegan butter. Grass fed butter can also be usedpowdered monk fruit or organic powdered sugarfresh lemon juice
How to Make Lemon Sugar Cookie Dough
In a large bowl using an electric mixer or whisk, cream together the ghee (or butter or shortening) with the maple sugar and vanilla extract. Once smooth, stir in the lemon zest and juice, then the egg and beat until smooth.
Add in the almond flour, tapioca, baking soda and salt, and mix until a thick, sticky cookie dough forms. Cover the dough with plastic wrap and place it in the refrigerator for 2 hours, or up to 12.
Once the dough is chilled, preheat your oven to 350° F and line 2 large baking sheets. Roll the dough into balls of about 2 teaspoons, then flatten into 2” circles (about 1/4” thick.) The cookies will expand, but not spread a lot, in the oven so leave about 1 1/2-2” between them. The recipe makes 24 single cookies and 12 sandwich cookies.
Bake in batches in the preheated oven for 8-10 minutes or until set and beginning to turn golden brown. Remove and allow the cookies to cool on the baking sheets for 5 minutes, then transfer to wire racks to cool completely.
How to Make the Lemon Cream Filling
While the cookies cool, make the cream filling.
With an electric hand mixer in a large bowl, beat together the shortening or butter with the powdered monk fruit or organic powdered sugar and 2 teaspoons of lemon juice.
If the filling is too thick to spread, add a few more drops of lemon juice until it’s the right consistency. It should be very thick, but creamy enough to spread on the cookies.
Spread about 2 teaspoons on the flat part (bottom) of half of the cookies, then top with the flat side of a second cookie to make a sandwich.
You can serve these cookies right away or wait about an hour for the cream filling to thicken up more.
Store the cookies for up to 12 hours at room temperature, then transfer to the refrigerator and cover to store longer. The cookies can stay in the refrigerator for up to about 5 days.
I hope you’re ready for a delicious and fun treat that’s going to become a new favorite! Grab your ingredients and let’s get started on the cookie dough – enjoy!
Lemon Cream Paleo Sandwich Cookies
Lemon Cream Sandwich Cookies {Paleo}
These Lemon Cream Sandwich Cookies are a dream! They’re grain free, dairy free and paleo but no one would ever guess. Sweet lemony slightly chewy sugar cookies are filled with a lemon cream filling to make delicious and surprisingly easy sandwich cookies! Family approved and perfect for any gathering or whenever you need a treat. Prep Time: 30 minutesCook Time: 10 minutesChilling Time: 2 hrsCourse:Baking/Dessert, CookiesCuisine:Gluten-free, PaleoKeyword:cookies, gluten free, grain free, lemon, paleoServings: 12 sandwich cookies
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Ingredients
Cookie Dough:
1/4cupghee or vegan butter, or palm shortening (for completely dairy free)2/3cupmaple sugar or coconut sugar*1/2teaspoonvanilla extract2teaspoonsgrated lemon zest2teaspoonsfresh lemon juice1large eggat room temperature2 1/4cupsblanched almond flour1/2cuptapioca flour or arrowroot1/2tspbaking soda1/8tspsalt
Cream Filling:
1/4cuppalm shortening or vegan butteror grass fed butter 1 1/2cupspowdered monk fruit or organic powdered sugar2teaspoonsfresh lemon juice
Instructions
Cookie Dough:
In a large bowl using an electric mixer or whisk, cream together the ghee (or butter or shortening) with the maple sugar and vanilla extract. Once smooth, stir in the lemon zest and juice, then the egg and beat until smooth.Add in the almond flour, tapioca, baking soda and salt, and mix until a thick, sticky cookie dough forms. Cover the dough with plastic wrap and place it in the refrigerator for 2 hours, or up to 12.Once the dough is chilled, preheat your oven to 350° F and line 2 large baking sheets. Roll the dough into balls of about 2 teaspoons, then flatten into 2” circles (about 1/4” thick.) The cookies will expand, but not spread a lot, in the oven so leave about 1 1/2-2” between them. The recipe makes 24 single cookies and 12 sandwich cookies.Bake in batches in the preheated oven for 8-10 minutes or until set and beginning to turn golden brown. Remove and allow the cookies to cool on the baking sheets for 5 minutes, then transfer to wire racks to cool completely.
Cream Filling:
While the cookies cool, make the cream filling. With an electric hand mixer in a large bowl, beat together the shortening or butter with the powdered monk fruit or organic powdered sugar and 2 teaspoons of lemon juice.If the filling is too thick to spread, add a few more drops of lemon juice until it’s the right consistency. It should be very thick, but creamy enough to spread on the cookies.Spread about 2 teaspoons on the flat part (bottom) of half of the cookies, then top with a second cookie to make a sandwich. Store leftover cookies covered in the refrigerator for up to 5 days. Enjoy!
Recipe Notes
*coconut sugar yields a darker appearance
Nutrition
Calories: 248kcalCarbohydrates: 21gProtein: 5gFat: 18gSaturated Fat: 4gTrans Fat: 1gCholesterol: 23mgSodium: 107mgPotassium: 45mgFiber: 2gSugar: 12gVitamin A: 200IUVitamin C: 1mgCalcium: 58mgIron: 1mg
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Want More Paleo Cookie Recipes? Try One of These!
Lemon Sugar Cookies with Raspberry Frosting
Homemade Oreo Cookies
Perfect Cut Out Sugar Cookies
Maple Walnut Sugar Cookies
Best Chewy Paleo + Vegan Chocolate Chip Cookies
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