Skip to main content New this month
Get the Allrecipes magazine

Cranberry Lemon Sandwiches

Rated as 4 out of 5 Stars

"I bake cookies all year long, so my friends and family call me the 'Cookie Lady'! Whenever I bake these for Christmas, I make three to keep at home for my husband and two to give as gifts."
Added to shopping list. Go to shopping list.


35 m servings
Original recipe yields 27 servings


{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. In a mixing bowl, cream butter, shortening and sugars. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, cream of tartar, lemon peel and salt; gradually add to the creamed mixture. Stir in cranberries. Cover and refrigerate for 2 hours or until easy to handle. Roll into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Flatten with a glass dipped in sugar. Bake at 350 degrees F for 12-14 minutes or until edges are lightly browned. Remove to wire racks to cool. Combine filling ingredients in a mixing bowl; beat until smooth. Spread on the bottom of half of the cookies; top with remaining cookies.


Read all reviews 2
Most helpful
Most positive
Least positive

These are beautiful cookies and so tasty!! The crisp and light sugar cookie is perfect! I substituted orange for the lemon, and adding a bit of orange juice to the filling as well since I love...

Very cute little cookies. I decided not to do the lemon filling and make sandwich cookies for two reasons. First, these are really sweet and I just didn't want to add more sugar to the mix. S...