Lemon Cream Cheese Sandwich Cookies
These Lemon Cream Cheese Cookies are soft, zesty, and filled with a sweet citrusy cream cheese frosting. Made easy with lemon cake mix and a simple whipped filling, they’re the perfect sunshine-filled dessert for spring parties, bake sales, or whenever you need a cheerful treat!
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.