These Lemon Cream Cheese Cookies are bright, fluffy, and bursting with citrusy sunshine!
Made with a soft lemon cake mix and filled with a luscious lemon cream cheese frosting, they’re perfect for spring gatherings, Easter dessert trays, or any time you crave a tangy-sweet treat.
Why You’ll Love This Recipe
Soft and chewy cookies with bold lemon flavor
Easy shortcut using lemon cake mix
Sweet and tangy cream cheese filling that pairs perfectly
Great for parties, showers, and make-ahead treats
Ingredient Highlights
Cookie Dough
Lemon cake mix: The base for bright flavor and easy prep
Eggs and oil: Binds the dough and adds moisture
Yellow food coloring: Optional, for vibrant color
Cream Cheese Filling
Butter and cream cheese: Softened for a smooth texture
Vanilla extract and lemon zest: For depth and brightness
Powdered sugar: Sweetens and thickens the filling
Yellow food coloring: Optional for extra lemony look
Pro Tips Before You Start
Chill the dough to keep cookies from spreading too much.
Use a piping bag or cookie scoop for even portioning.
Let cookies cool fully before filling to prevent melting.
Add more zest for extra lemon zing!
How to Make Lemon Cream Cheese Cookies
Step 1: Make the Cookie Dough
In a large bowl, mix together the lemon cake mix, eggs, and oil until fully combined.
Stir in yellow food coloring if using.
Step 2: Chill the Dough
Cover the bowl and chill the dough in the fridge for 30 minutes.
This helps reduce spreading while baking.
Step 3: Preheat and Prep
About 20 minutes into chilling, preheat the oven to 350°F.
Line two baking sheets with parchment paper or silicone mats.
Step 4: Scoop and Bake
Use a small cookie scoop or tablespoon to portion dough into balls.
Place on baking sheets, spacing them a few inches apart.
Bake for 8–9 minutes.
Let cookies cool on the pan for 5 minutes, then transfer to a wire rack.
Step 5: Make the Filling
While cookies bake and cool, use a hand mixer to beat softened butter and cream cheese until smooth.
Add vanilla, lemon zest, and food coloring if using.
Gradually mix in powdered sugar until creamy.
Step 6: Assemble the Sandwiches
Once cookies are completely cool, pipe or spread frosting onto the flat side of one cookie.
Top with a second cookie to make a sandwich.
Repeat with remaining cookies.
What to Serve Them With
A cup of iced or hot tea
Light springtime brunches
Easter dessert boards
Variations & Substitutions
Use orange zest instead of lemon for a twist
Swap in vanilla or strawberry cake mix
Roll edges in sprinkles for a festive look
Storage & Leftovers
Refrigerate in an airtight container for up to 5 days.
Freeze assembled cookies or just the dough for up to 2 months.
Serve chilled or bring to room temp for best texture.
FAQs
Can I make the dough ahead of time?
Yes! Chill the dough overnight and bake the next day.
Do I need to chill the dough?
It helps prevent spreading, but it’s not mandatory.
Can I use low-fat cream cheese?
Full-fat is best for structure, but low-fat can work in a pinch.
Can I double the recipe?
Absolutely! It scales well for parties.
How do I keep the filling from being too runny?
Make sure the butter and cream cheese aren’t too warm and use enough powdered sugar.
Can I color the filling different colors?
Yes! Use gel or liquid food coloring as desired.
Do these need to be refrigerated?
Yes—because of the cream cheese filling, keep them chilled.
Final Thoughts
These Lemon Cake Mix Sandwich Cookies are proof that an easy dessert can still be incredibly special.
Bursting with citrus and filled with dreamy cream cheese frosting, they’re soft, sweet, and sure to be a favorite at any gathering.
Perfect for spring, summer, or whenever you need a little sunshine.
Lemon Cream Cheese Sandwich Cookies
Ingredients
Cookie Dough
- 15.25 oz lemon cake mix
- 2 eggs room temperature
- ½ cup oil
- 2 –3 drops yellow food coloring optional
Cream Cheese Filling
- ¼ cup butter softened
- 4 oz cream cheese softened
- 1 tsp vanilla extract
- 2 cups powdered sugar
- 2 tsp lemon zest
- 2 –3 drops yellow food coloring optional
Instructions
- In a large bowl, mix cake mix, eggs, and oil. Add food coloring if using.
- Chill dough in the fridge for 30 minutes.
- Preheat oven to 350°F. Line baking sheets with parchment.
- Scoop dough into 1 tbsp balls. Bake 8–9 mins.
- Cool 5 mins on pan, then on wire rack.
- Beat butter and cream cheese until smooth.
- Add vanilla, zest, and food coloring.
- See full steps with tips & photos → https://p4pd.org/lemon-cream-cheese-cookies/
Notes
- Be sure your butter and cream cheese are softened for the creamiest filling.
- Store cookies in the fridge for a firmer filling, or at room temp for a softer bite.
- Try rolling the cookie dough balls in powdered sugar before baking for a crinkle effect.
