The best lemon cookies with cream
Nov 10, 2025
Who doesn't love the smell of lemon in the kitchen? These lemon cream cookies smell wonderfully of lemon zest and butter, and they will elevate your Christmas feast to a wonderful experience. They are soft, fresh, with a light acidity that balances the sweetness and softness of the buttery Linz dough. These cookies are great for those who also love lemon babette, lemon circles , or Linz cookies in various ways.
The recipe is based on Farina per Dolci , which creates a crumbly dough that ideally absorbs the softness of the cream without falling apart. In the mouth, it creates a crumbly dough that retains its softness while interweaving all the flavors - lemon cream for the cookies and soft buttery Linz dough.
Flour is the foundation of cookies, and if you want a result you'll truly enjoy, I guarantee you that it's worth it to splurge on a quality ingredient.
Lemon cookie dough with cream
Ingredients
– 250 g plain flour (I recommend Farina per Dolci 00)
– 150 g butter
– 80 g powdered sugar
– 2 egg yolks
– zest and juice of 1 lemon
– a pinch of salt
Procedure
1. Make a smooth dough from the ingredients, wrap in foil and let it rest in the refrigerator for at least 30 minutes, ideally overnight.
2. If the dough was refrigerated overnight, let it rest at room temperature for about 30 minutes before rolling.
3. Roll out into a sheet about half a centimeter thick, cut out shapes and bake at 175 °C (top and bottom heat) for 8–10 minutes.
4. Let cool and then cover with butter lemon cream, see below.
Lemon buttercream recipe for cookies
Ingredients
– 2 egg yolks + 1 whole egg
– 100 g caster sugar
– 70 g butter (for the base)
– juice and zest of 2 organic lemons
– a pinch of salt
– 150 g soft butter (for whipping)
– 50 g powdered sugar (for whipping)
Step by step procedure
1. Lemon base: In a small saucepan, whisk together the eggs, egg yolks and sugar. Add the lemon juice, zest and salt. Heat over a low heat and stir until thickened (about 6-8 minutes). Then stir in 70g of butter and stir until melted. Pour the mixture into a bowl, cover directly with foil and leave to cool to room temperature.
2. Butter Lemon Cream: Beat 150g softened butter until foamy, add icing sugar and fold in the cooled lemon base spoon by spoon. Beat until the mixture combines into a smooth, fluffy cream.
Tip from Mari
For a more pronounced lemon flavor, add a teaspoon of lemon juice or a little lemon extract at the end of the whipping. For a smoother, creamier texture, replace some of the butter with white chocolate.
The cream has a delicate, buttery taste with a refreshing lemon twist. It is smooth, shiny, spreads well and is ideal for gluing or decorating.
Use
In addition to making lemon cookies, this delicious lemon cream is also suitable as a filling for cakes or mini desserts, or for decorating cupcakes and gingerbread.
