Sugar Free Lemon Sandwich Cookies
Sugar Free Lemon Sandwich Cookies, a delicious no added sugar dessert recipe featuring a creamy filling between two buttery lemon cookies.
Servings: 34
Equipment
Ingredients
- 1 cup Butter. --Softened to room temperature.
- ½ cup Sugar Alternative --Granular sugar alternative that measures like sugar and that can be baked with.
- 2 tsp Vanilla Extract.
- 1 tbsp Lemon Juice
- 1 tbsp Lemon Zest.
- 1 Egg Yolk.
- 2¼ cup Flour.
For the filling you will need
- ½ cup Butter
- 1¾ cups Sugar Free Powdered Sugar -- Sifted,
- 1 tsp Vanilla Extract
- 1 tsp Lemon Zest
- 1½ tbsp Heavy Cream. -- Additional as needed for consistency.
Instructions
- Butter. Start by beating your butter until very creamy (this can take a couple of minutes). Then add the sugar alternative and lemon zest and mix until combined.
- Wet Ingredients. Scrape down the sides of your mixing bowl and then add your vanilla, lemon juice, and salt, mixing until combined. Lastly, mix in your egg yolk.
- Flour. Scrape down the sides of your bowl and then set your mixer speed on low. Gradually add your flour and mix until just combined. Note that you may need to scrape down the sides and the bottom of your mixing bowl as the dough mixture will be fairly dry with the crumbs settling at the bottom of your mixing bowl.
- Chill. Place a large piece of plastic wrap on a flat work surface. Then transfer your dough to the center of the plastic wrap. Shape the cookie dough into a disc that is about an inch tall, cover it with the plastic wrap, and refrigerate for at least 15 minutes.
- Prepare. Preheat your oven to 350 and prep your baking sheet(s) for nonstick.
- Dough. Lightly dust a clean workspace with flour and then transfer your chilled cookie to to the workspace. Use a rolling pin to roll out the dough to about a half inch thick. Use your cookie cutter to cut out the cookies and then place the cookies on to your prepare baking sheet, about an inch apart.
- Bake. Bake your cookies until set and are starting to turn golden brown on the bottom. Then let the cookies sit on the baking sheet for a minute before transferring them to a cooling rack to fully cool.
- Filling. Start by beating the butter until creamy on medium (about a couple of minutes). Turn the speed down to low and gradually add the sugar free powdered sugar. Scrape down the sides of the bowl and then beat in the vanilla extract and lemon zest. Lastly, slowly add the heavy cream, a tablespoon at a time, until your filling reaches a smooth consistency that is spreadable.
- Assemble. To assemble your cookies, use a piping bag or frosting knife to add about a tablespoon of the filling on the inside of half of your cookies to about a quarter inch from the edges. Then place the remaining cookies on top of the filling to make a sandwich.
Recipe Notes
*Please check the nutritional labels to assure that you are sticking to your diet restrictions for any substitutions used.
Also, please see the actual recipe post for further details on this recipe. Nutritional Information is only an estimate and can vary especially with ingredients that are used. See thesugarfreediva.com for details on this recipe.
Also, please see the actual recipe post for further details on this recipe. Nutritional Information is only an estimate and can vary especially with ingredients that are used. See thesugarfreediva.com for details on this recipe.
most recently updated:
June 10, 2025*About Sugar Alternatives
Specific sugar alternatives are not given in the recipes presented on this site. Only suggestions are given as to the 'kind' of alternative to use. It is up to you to select the alternative to use that suits your needs best. If the recipe is heated or cooked, it is best to use an alternative that can be heated or cooked with for best results. This site does not endorse any specific ingredients,
*As an Amazon Associate I earn from qualifying purchases. This means that the links on this website, and specifically on this post, that lead to other sites may be affiliate links.
Nutrition
Calories: 107kcal | Carbohydrates: 8g | Protein: 1g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 28mg | Sodium: 65mg | Potassium: 14mg | Fiber: 0.2g | Sugar: 0.1g | Vitamin A: 268IU | Vitamin C: 0.5mg | Calcium: 5mg | Iron: 0.4mg
Please note: Nutritional data has been calculated using a tool that comes with this recipe card and not by me. This means that Nutritional Information is only an estimate and can vary especially with ingredients that you use. The accuracy of this tool may differ from other tools as expected. Also note that there is no instructional value to the video that may be attached to this recipe. It is only there for visual pleasure. For more information about the images in this recipe, please refer the the recipe instructions. Thank you!
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