Elderflower Lemon Cream Cookies (Soft Sandwich Cookies)
These elderflower lemon cream cookies are soft, tender lemon sugar cookies filled with a delicate, floral elderflower cream. Perfect as elegant spring or summer sandwich cookies, this recipe delivers bright citrus flavor, a smooth creamy filling, and bakery-style texture that stays soft and perfectly balanced in sweetness.
Servings 12 sandwich cookies
Calories 220kcal
Cost $8 for entire recipe
Equipment
- Mixing bowls
- Electric hand mixer or stand mixer
- Measuring cups and spoons
- Rubber spatula
- Baking sheet
- Parchment paper
- Cookie scoop (optional)
- Cooling rack
Ingredients
Lemon Cookies
- 1/2 cup unsalted butter softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 tablespoon lemon zest
- 2 teaspoons fresh lemon juice
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Elderflower Cream Filling
- 4 oz cream cheese softened
- 3 tablespoons unsalted butter softened
- 1 1/3 cups powdered sugar
- 2 teaspoons elderflower syrup or cordial
- 1/2 teaspoon vanilla extract
- Pinch salt
Instructions
Make the Lemon Cookie Dough
- In a large bowl, cream butter and sugar until light and fluffy. Add egg, lemon zest, lemon juice, and vanilla extract. Mix until smooth.
Add Dry Ingredients
- In a separate bowl, whisk together flour, baking powder, and salt. Add to the wet ingredients and mix just until combined. Do not overmix.
Chill the Dough
- Cover and chill dough for 20–30 minutes. This helps prevent spreading and keeps cookies soft.
Bake
- Preheat oven to 350°F (175°C). Scoop tablespoon-sized portions and roll into balls. Gently flatten slightly.
- Bake for 9–11 minutes, until edges are set and centers remain soft. Cookies should stay pale.
- Cool completely before filling.
Make Elderflower Cream
- Beat cream cheese and butter until smooth and fluffy. Add powdered sugar, elderflower syrup, vanilla, and salt. Beat until creamy.
Assemble Cookies
- Spread or pipe filling onto half the cookies. Top with remaining cookies to form sandwiches.
- Chill 20 minutes before serving for best texture.
Notes
Use fresh lemon zest for the brightest citrus flavor—this is what makes these elderflower lemon cookies taste vibrant and bakery-quality. Bottled lemon juice won’t give the same depth.
Chilling the dough for at least 20–30 minutes is key to preventing spread and creating soft, thick lemon sandwich cookies that hold the elderflower cream filling beautifully.
For the best texture, avoid overbaking. The cookies should stay pale with soft centers—this keeps them tender and perfect for sandwiching.
If your elderflower cream filling feels too soft, chill it for 10–15 minutes before assembling. This helps create clean, stable layers and prevents sliding.
For a stronger floral note, you can slightly increase the elderflower syrup, but keep it subtle so it doesn’t overpower the lemon flavor.
These cookies taste even better after chilling—the flavors meld and the filling sets, giving you a true bakery-style lemon cream cookie texture.
Store cookies in the refrigerator to keep the cream filling fresh and the cookies soft. Let them sit at room temperature for a few minutes before serving for the best flavor and texture.