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RECIPE - Linda’s Lemon Cloud Cookies


This recipe was given to me by a dear friend and used with her permission. She’s probably the best cook I know, and I am honored that she let me include her recipe for my favorite cookie. Lemon Clouds have a rich, flaky pastry with a tangy citrus cream cheese filling. YUM!



  • 1 cup butter, room temperature

  • 1/3 cup whipping cream, heavy or regular

  • 4 teaspoon grated lemon rind

  • 2 cups all-purpose flour

  • some flour and sugar for rolling out



  • 1/4 cup butter

  • 3 ounces cream cheese

  • 2 teaspoons grated lemon rind

  • 2-1/2 cups to 3 cups powdered sugar, sifted

  • 2 to 3 teaspoons fresh lemon juice


For the best flavor, make the dough and the filling a day ahead to let the citrus flavor develop fully. The baked cookies will hold a couple of days in an airtight container, and you can fill the cookies shortly before you serve them. The filling will keep a week if covered in the refrigerator.

For dough: Cream together butter and whipping cream. Beat in lemon rind and flour just until smooth. (Note that there is no sugar actually in the dough). Chill the dough for at least one hour to make it firm enough to roll.

Preheat oven to 375 degrees. Roll the dough out on a floured board, sprinkling granulated (white) sugar on top of the dough to keep the rolling pin from sticking. Use plenty. Roll out 1/8” thick and cut 1-1/2” rounds. Prick through with a fork. Bake at 375 for 5-7 minutes, until just started to color. Remove from pan and let cool before filling.

For filling: Beat all filling ingredients together until thick, smooth, and spreadable, adjusting sugar and lemon juice to taste. Sandwich pairs of cookies together with filling in between. Store filling and filled cookies in the refrigerator.

Variations: Replace the lemon rind and/or juice with orange. Linda’s favorite is half lemon, half orange.

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