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 free
- maple sugar or coconut sugar (coconut sugar yields a much darker appearance)
- vanilla extract
- grated lemon zest
- fresh lemon juice
- egg
- blanched almond flour
- tapioca flour or arrowroot
- baking soda
- salt
Cream Filling:
- palm shortening or vegan butter. Grass fed butter can also be used
- powdered monk fruit or organic powdered sugar
- fresh 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}
Ingredients
Cookie Dough:
- 1/4 cup ghee or vegan butter, or palm shortening (for completely dairy free)
- 2/3 cup maple sugar or coconut sugar*
- 1/2 teaspoon vanilla extract
- 2 teaspoons grated lemon zest
- 2 teaspoons fresh lemon juice
- 1 large egg at room temperature
- 2 1/4 cups blanched almond flour
- 1/2 cup tapioca flour or arrowroot
- 1/2 tsp baking soda
- 1/8 tsp salt
Cream Filling:
- 1/4 cup palm shortening or vegan butter or grass fed butter
- 1 1/2 cups powdered monk fruit or organic powdered sugar
- 2 teaspoons fresh 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
Want More Paleo Cookie Recipes? Try One of These!
Lemon Sugar Cookies with Raspberry Frosting
Best Chewy Paleo + Vegan Chocolate Chip Cookies
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Is there something I could use instead of almond flour,I know it wouldn’t necessarily be grain free though. Thanks
I have been completely paleo for over 3 years. This is by far, without a doubt, the best cookies I have made. The recipe is perfect and I’m making a second batch now! My first bath did burn so next time, I’m cooking for shorter!
I used all maple sugar vs coconut sugar.
Hello, Can you please come up with some recipes without almond flour? I have UC & get kidney stones so, I cannot have almond flour because of the high oxalate content of almonds. Thank you so much.
I have not made this recipe but I have found Tigernut Flour to be a decent substitute for almond flour. It absorbs similarly. I buy it on Amazon.
To those wanting “no almonds” — you can search this site’s recipes up at the top, and select special diets, nut free. That’s the easy way to find the 11 pages of recipes with no almond. [I’m a long-time user]
I hope that helps.
Michelle, I love your recipes! I was wondering if I could use coconut oil in place of the palm shortening for some portion of the recipe. If so, should I substitute it in the cookie dough or the cream? I’m making these on Saturday and can’t find palm shortening at the grocery store, and wouldn’t get it in time if I ordered it online. Thanks for your help.
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It’s really amazing to see this recipe and I was in desperate need of items so that I can make these sandwich cookies.
i love cookies, thank you for sharing cookie recipe so i can make this cake easily.
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These Lemon cookies were soooo delicious! I had thick filling which tasted like a thick creamy lemon ice cream. So DELICIOUS!
Thank you for this recipe and all of the other delicious recipes.
Thank you for sharing cookie recipe. I will try it.
I appreciate how you’ve provided clear instructions and ingredient options for those following a paleo diet. Can’t wait to try making these for my next gathering! Thank you for sharing such a delicious recipe! Also looking for the Chick-fil-A Chicken Sandwich recipe https://chickfila-menu-prices.com/