These sugar cookie sandwiches are the perfect treat! They bake up with crisp edges and soft, chewy centers and are filled with homemade cream cheese buttercream.

With a hint of citrus (if you choose), they’re the perfect balance of sweet, tangy, and utterly irresistible.

How to Make These Sugar Cookie Sandwiches

Let’s walk through each step of this recipe to ensure your cookie sandwiches turn out absolutely perfect. I’ve also shared the tools I used to make these below.

Not all of these tools are mandatory, but they definitely make the process easier. If you don’t have everything on hand, feel free to improvise with what you have.

• Hand mixer or stand mixer
• Parchment paper or silicone baking mats
• 2 large baking sheets
• 1 1/2 Tbsp cookie scoop
• Zester – optional

Step 1: Make the Cookie Dough

Preheat the oven to 350 F / 175 C and line two large baking sheets with silicone baking mats or parchment paper. Set aside.

The first step is to massage the lemon or orange zest into the sugar with your fingertips – this releases the essential oils and creates an incredibly flavorful sugar base.

However, if you aren’t adding citrus to these, you can skip this step.

Then, cream the butter and citrus sugar together on a medium-high speed for a couple of minutes, until the mixture becomes lighter in color.

This incorporates air into the dough, which helps create that perfect cookie texture.

Next, add the egg and egg yolk, vanilla, and food coloring. I love adding a tiny drop of gel food coloring to make these cookies even more fun, but this is optional!

Then, mix in the flour (use a scale or fluff the flour in the bag, then spoon it into the measuring cup and level it), baking powder, and fine salt.

Mix on low speed until it is JUST incorporated. Scrape the sides of the bowl with a rubber spatula.

Mix until JUST incorporated to avoid developing too much gluten, which can lead to tough cookies.

Step 2: Scoop, Roll, and Bake

Then add 1/2 cup of granulated sugar and 1 Tbsp lemon or orange zest (optional) into a shallow bowl and again use your fingertips to massage the zest into the sugar.

Use a 1 1/2-Tbsp cookie scoop to scoop the dough into balls (you should end up with about 30 cookies), then roll them in sugar until they’re evenly coated.

Rolling the cookie dough balls in sugar before baking creates that gorgeous sparkly exterior and enhances their crispy edges.

Place them on the baking tray with plenty of room to spread – about 3 inches apart.

Bake for 10-11 minutes, or until the edges of the cookies are set but the centers are still a bit soft.

Cool for 15 minutes on the pan, then move the cookies to a wire rack to finish cooling.

The key to perfect cookies is slightly underbaking them. You want the edges set but the centers still a bit soft when you pull them from the oven.

They’ll continue baking from residual heat on the baking sheet, resulting in that perfect chewy center we’re all after.

Step 3: Make the Cream Cheese Buttercream

While the cookies cool, make the delicious cream cheese buttercream.

Make sure your butter and cream cheese are properly softened for best results. If they’re still cold, you’ll end up with lumps!

The buttercream should be soft enough to pipe, but thick enough to keep its shape. If yours seems too thick, add a splash of milk or heavy cream.

Or, if it’s too thin, you can add more powdered sugar.

I love adding citrus zest to the frosting to complement the cookies, but you can also try almond extract for a different flavor profile.

Step 4: Assemble the Cookie Sandwiches

Once the cookies are completely cool, it’s assembly time!

Pair up your cookies by size – they should be relatively similar, but there are always some variations.

Pipe a generous swirl of buttercream on the bottom of one cookie, then gently press another cookie on top.

Be careful not to press too hard – you don’t want the filling to squish out the sides!

Substitutions & Swaps

• All-purpose flour: You can use a gluten-free flour blend instead. Just be sure to use a good baking blend like King Arthur’s GF flour.
• Butter: Unsalted is preferred, but if you only have salted, just omit the additional salt in the recipe.
• Cream Cheese – Unsalted butter can be used in place of the cream cheese if you’re not a fan.
• Eggs: For an egg-free version, try a flaxseed egg substitute (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg).
• Citrus zest: If you don’t want to incorporate citrus, try adding 1 1/2 teaspoons of almond extract to the cookie dough and 2 teaspoons to the buttercream for a delicious almond sugar cookie sandwich.
• Food Coloring: Completely optional! These cookies are gorgeous with or without added color.

Making These Sugar Cookie Sandwiches in Advance

These cookie sandwiches can be stored at room temperature for a few hours, but they’re best kept in the fridge for up to 5 days in an airtight container.

The cream cheese in the filling means they shouldn’t sit out too long, especially in warm weather.

You can also freeze these treats for up to 3 months! I recommend freezing the cookies and buttercream separately, then assembling them when you’re ready to enjoy them.

The cookie dough balls can be frozen for up to a month. I like to thaw them in the fridge overnight before baking.

How to Make the Best Sugar Cookie Sandwiches

• Cream thoroughly: Really take your time creaming the butter and sugar. This incorporates air and creates a better texture.
• Don’t overwork the dough: Once you add the flour, mix gently just until combined to avoid tough cookies.
• Slightly underbake: Pull the cookies from the oven when the edges are set but the centers are still soft.
• Match sizes carefully: Pair cookies of similar sizes for the most professional-looking sandwiches.
• Room temperature ingredients: Make sure your butter and cream cheese are properly softened for the smoothest frosting.

Let Me Know What You Think!

If you make these sugar cookie sandwiches, I’d love to hear what you think! Please leave a rating and comment below.

Don’t forget to tag me @chelsweets and #chelsweets if you share on social media! I absolutely love seeing your delicious creations.

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