Always start by preheating your oven to 350°F (175°C) and lining baking sheets with parchment paper. Mix the granulated sugar with fresh lemon zest in a large bowl. This step is crucial—it helps release the oils from the lemon zest, giving the cookies that fresh, aromatic flavor that really shines through.

Add the room-temperature butter to the sugar mixture and beat until it’s light and fluffy, about 2 minutes. This is one of my favorite parts—watching it transform into a smooth, creamy base. Creaming properly ensures soft, tender cookies with the right rise and texture.

Incorporate the egg, vanilla, and lemon juice, mixing until fully combined. In a separate bowl, whisk together the flour, baking soda, and salt, then gradually add to the wet mixture until a smooth dough forms. The dough will be slightly sticky but firm enough to handle.

Scoop 2-tablespoon portions of dough and roll into balls. I like to roll them in extra sugar for a slight crunch on the exterior. Place the dough balls on the baking sheet and gently flatten them with the bottom of a measuring cup to about ½ inch thick. Bake for 12-14 minutes until edges are just set. The centers will look soft, but they firm up as they cool.

Beat the butter, cream cheese, lemon zest, powdered sugar, and lemon juice until smooth and creamy. I like to chill the filling for 10 minutes before assembling so it holds its shape between the cookies. This makes sandwiching easier and prevents the filling from spilling out.

Once the cookies are completely cooled, spread or pipe the lemon cream filling onto one cookie and top with another. Press gently to sandwich them. The first bite is always my favorite—soft cookie, creamy filling, and a perfect lemon zing.