Lemon Shortbread Sandwich Cookies with Buttercream Filling

Bright, buttery, and melt-in-your-mouth soft. These shortbread sandwich cookies combine lemon and orange zest for the perfect mix of sweet and tangy. A layer of light lemon buttercream turns them into something extra special for tea time or a holiday cookie tray.

Need something simple but pretty for a baby shower, brunch, or bake sale? These cookies always disappear first. They stack neatly in tins, hold up well at room temp, and look like you spent way more time on them than you did.

What You’ll Need

You really really really need fresh orange and lemon for this recipe. Really.

For a bigger batch: this recipe doubles or triples easily. Just divide the dough into smaller disks for chilling, mix gently to avoid overworking, and bake in batches so the cookies brown evenly.

For the Cookies

• 4 cups all-purpose flour
• 1 cup salted butter, softened
• 1 cup granulated sugar
• 1 teaspoon orange zest
• 1 teaspoon lemon zest
• ½ to 1 teaspoon lemon juice  (just enough to help the dough come together; start with less)
• 1 tablespoon milk (only if the dough feels too dry)

For the Lemon Buttercream Filling

• ½ cup salted butter, softened
• 1½ to 2 cups powdered sugar
• 1 to 2 teaspoons lemon juice

Optional for Finishing

• Powdered sugar for dusting
• Extra lemon zest for garnish

Instructions

This is ready fast because there are so few ingredients, but you will need to roll, cut and chill. (For something easier, try my lemon sugar cookies that are pressed flat individually.)

Step 1: Cream the butter and sugar

Beat the softened butter and sugar together until it looks light and fluffy. This step is what gives the cookies their crisp, delicate texture.

Make sure your butter is soft enough to press a finger into, but not melted or greasy.

Step 2: Add the flour and citrus

Add the flour, orange zest, and lemon zest. The dough will look crumbly at first, which is exactly how it should be. Add just enough lemon juice for the dough to hold together when you squeeze it in your hand. If it still feels dry, add a splash of milk.

Tip: Taste the dough before chilling. You should clearly taste the citrus. If not, add a little more zest. (I know this feels weird.)

Step 3: Chill the dough

Press the dough into a flat disk, wrap it in plastic, and chill for one to two hours. Chilling helps the butter firm up so the cookies keep their shape while baking. If you’re short on time, even 30 to 40 minutes helps.

Make-ahead tip: The dough can rest overnight in the fridge. Let it sit out for a few minutes before rolling so it softens slightly.

Step 4: Roll and cut

Lightly flour your work surface and roll the dough to about a quarter inch thick. A little thinner is fine if you like a daintier cookie. Cut into rounds or any shape you like.

If the dough softens too much, place it on a baking sheet and chill for ten minutes before cutting again.

Step 5: Bake

Bake the cookies at 350°F for about 15 minutes, until the edges just start to turn golden. Every oven runs differently, so test a single cookie if you’re unsure. They should look pale and even, not browned. Let them cool completely before filling.

Step 6: Make the lemon buttercream

Beat the softened butter, powdered sugar, and lemon juice until smooth. The frosting should be thick enough to pipe but soft enough to spread easily.

If it feels too loose, chill it for a few minutes.

Step 7: Assemble the sandwiches

Match up cookies by size and pipe a small swirl of buttercream onto the bottom of one cookie. Press another cookie on top and twist gently to spread the filling evenly.

You can dust the tops with powdered sugar or a little extra zest for a simple finish.

Storage and Make-Ahead Instructions

These cookies keep well for several days, so they’re a great make-ahead option. Store the filled cookies in an airtight container in the refrigerator for up to one week. If you prefer a softer texture, let them sit at room temperature for about 15 minutes before serving.

You can also freeze them. Unfilled cookies freeze best. Just layer them between sheets of parchment in a sealed container for up to three months. When ready to serve, thaw at room temperature and fill with fresh buttercream. The assembled cookies can also be frozen for short-term storage. They’ll be fine.

Presentation Ideas

These are destined for a spring bake sale or baby shower. Here’s how to make them look special without a lot of fuss.

• Stack cookies in cupcake liners and arrange them on a tiered stand for showers or brunches, or in a mixed box for the holidays. (They’ll look pretty with chocolate-dipped shortbread and classic thumbprints.)
• Wrap two cookies together in baker’s twine for an easy party favor or bake sale bag.
• Dust half the cookies with powdered sugar.
• Roll the buttercream edges in coconut or sparkling sugar.

Flavor Variations

This base recipe lends itself well to a little twist. You might like one of these if you’re making a few batches at once.

• Swap the lemon buttercream for a spoonful of lemon curd for extra tang.
• Mix a little orange zest into the filling for a stronger citrus flavor.
• Spread raspberry jam in the center instead of frosting for a lemon-raspberry version.

Printable Recipe