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Lemon Pecan Sandwich Cookies

Prep Time30 mins
Cook Time14 mins
Total Time44 mins
Course: Dessert
Servings: 24
Author: Christina Hitchcock



  • 1 cup butter - room temperature
  • 1 1/2 teaspoons lemon zest
  • 2 cups flour
  • 1/2 cup sugar
  • 1/4 cup corn starch
  • 2 tablespoons heavy cream
  • 1 teaspoon vanilla extract
  • 1 cup chopped pecans


  • 1/2 cup butter - room temperature
  • 4 oz cream cheese - room temperature
  • 2 1/2 oz lemon curd
  • 1/2 teaspoon lemon extract
  • 2 1/4 cups confectioners sugar


For the Lemon Pecan Cookies:

  • In a large bowl, beat butter and lemon zest until creamy.
  • In a separate bowl, combine flour, confectioners, sugar and cornstarch.
  • Add the dry ingredients, heavy cream, vanilla and pecans to butter mixture.
  • Beat until dough is well combined and forms a ball.
  • Wrap dough in plastic wrap and refrigerate for 2 hours or overnight.
  • Preheat oven to 350 degrees.
  • Lightly flour work surface and roll out dough to 1/4 inch thickness.
  • Use a 1 1/2 inch cookie cutter to form cookies.
  • Place cookies 1 inch apart on parchment lined baking sheets.
  • Bake 12 to 14 minutes or until set but not browned.
  • Cool for 2 minutes before removing cookies to wire racks to finish cooling.

For the Lemon Filling:

  • Add butter and cream cheese to bowl of a mixer and beat until creamy.
  • Add lemon curd and lemon extract; beat until combined.
  • Add confectioners sugar 1 cup at a time; beat until desired consistency.
  • Using an off set spatula, add about one tablespoon of frosting to one side of a cookie; top with another cookie.
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