Lemon Clove Cookie Sandwiches (Gluten-Free Recipe)

Gluten-Free Lemon Sandwich Cookies Recipe
3 Reviews
These melt-in-your-mouth gluten-free cookies combine refreshing lemon with aromatic cloves, creating a memorable treat.
45 min
Prep Time
Total Time
30 sandwich cookies



3/4 cup
Land O Lakes® Butter, softened
3/4 cup
powdered sugar
large Land O Lakes® Egg
1/2 teaspoon
lemon extract
1 2/3 cups
Gluten-Free Flour Blend (see below)
1/4 teaspoon
ground cloves
1/8 teaspoon
Coarse grain sugar


2 1/2 cups
powdered sugar
1/4 cup
Land O Lakes® Butter, softened
2 tablespoons
lemon juice
1/2 teaspoon
lemon extract
1 to 2 teaspoons


  1. Combine 3/4 cup butter and 3/4 cup powdered sugar in bowl; beat at medium speed until creamy. Add egg and 1/2 teaspoon lemon extract; continue beating until combined. Add gluten-free flour blend, cloves and salt; beat at low speed until well mixed.
  2. Divide dough in half; on surface sprinkled lightly with gluten-free flour blend, shape each half into 8-inch log, flouring hands with gluten-free flour blend, if necessary. Wrap each log in plastic food wrap. Refrigerate at least 2 hours or until firm.
  3. Heat oven to 350ºF.
  4. Cut logs into 1/4-inch slices. Place 1 inch apart onto ungreased cookie sheets. Sprinkle half of cookies with coarse grain sugar. Bake 8-10 minutes or until edges are lightly browned. Cool completely.
  5. Combine all filling ingredients in bowl, adding enough milk for desired spreading consistency. Beat on low speed until well mixed. Spread about 2 teaspoons filling onto bottom-side of each cookie without sugar. Top with remaining cookies, sugar-side up.

Recipe Tips

Gluten-Free Flour Blend: Combine 2 cups rice flour, 2/3 cup potato starch, 1/3 cup tapioca flour and 1 teaspoon xanthan gum. Use appropriate amount for recipe; store remainder in container with tight-fitting lid. Stir before using.

- If necessary, re-shape refrigerated logs before slicing.

This recipe was developed using alternative flours and products labeled as “gluten-free.” The best source for additional information is the ingredient listing on product packaging. Learn about gluten-free baking.

Nutrition Facts (1 sandwich cookie)

Dietary Fiber

Recipe Comments and Reviews


Variation, cookie: I froze the dough for 20 minutes instead of refrigerating for 2 hours-- much quicker and easy to cut. Baked them at 350 (about 15 minutes) until they were light brown when flipped over. Variation, filling: Instead of 2 1/2 cups of powdered sugar, I used 1 1/2 cream cheese frosting and 1/2 powdered sugar, along with the required lemon ingredients.That eliminated the need for the butter and milk. I personally think it tastes good both with or without the sandwiching. The best part about these cookies was that nobody could tell they were gluten-free!


Very satisfying cookies. Firm enough to keep their shape, yet soft enough to bite into even with sore braces-teeth. They didn't brown at the edges until about 15 minutes in though. I used cream cheese frosting instead of powdered sugar, it's delicious. Nobody could tell they were gluten-free!


I baked these cookies for 13 minutes and it was probably not enough. They were pale and very fragile. I am thinking that the dough should have been frozen before being sliced ad baked. Also, if I try them again, may use shortening for half of the butter. I think the cookie needs to be crisper. Overall, the favor is fantastic so may try them with a few changes. It's a shame that the recipe isn't perfect given it as tested in the LOL kitchens!


These cookies taste like lemonade...the filling was so delicious! Super easy. I might just keep a roll of dough on hand at all times! Great summer treat.

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